Graduate Students
Research and education programs integrate the disciplines of chemistry, microbiology, engineering, and nutrition to prepare qualified graduates for food-related careers in industry, government, and academia.
Graduate students receive in-depth training in the core disciplines of food chemistry, microbiology, engineering and processing. There are also opportunities for students interested in nutrition education studies. Multi-disciplinary research is encouraged and is facilitated through collaborative Departmental Impact Groups.
Listing of departmental, college, and Penn State courses that are acceptable for graduate students in Food Science
Listing of M.S. and Ph.D. Theses in Food Science (1968-present)
Department of Food Science's Graduate Student Handbook
