Food Science is the study of foods and the changes that occur in them naturally as a result of handling and processing. Students of a Master’s Degree in Food Science receive a broad background in food chemistry, food biochemistry, food microbiology, food engineering, and food processing. They also receive in-depth training in one of several areas of emphasis including chemistry, biochemistry, fermentation, microbiology, and sensory science. There is a strong demand for individuals with a Master’s and Ph. D. in Food Science, especially from governmental agencies, academic institutions and industrial organizations. Common jobs include food technologist, nutritional therapist, quality manager, scientific laboratory technician and various others.
