Food Science and Technology

Graduate Degree Program Summary

Graduate degrees offered


  • M.S.; Ph.D.


A specialization is a well-defined area of study that will appear on your transcript with your degree and major. Specializations are optional in most UNL programs.

Areas of Study
  • Analytical Methodology Development
  • Cereal Grain Processing and Functionality
  • Food Allergens and Immunology
  • Food Components Structure and Function
  • Food Safety and Toxicology
  • Intestinal Microbiology and Health
  • Microbial Genomics and Ecology
  • Modeling and Engineering
  • New Generation Processing Technologies
  • Nutraceuticals and Metabolomics
  • Probiotics and Prebiotics
  • Proteomics
  • Bioinformatics
Promotional image for Food Science and Technology

Contacts for Food Science and Technology

Graduate Chair

Dr. Robert Hutkins


Campus Address

143 Filley Hall

Lincoln NE 68583-0919

Application checklist and deadlines

Required by the Office of Graduate Studies

See also: steps to admission.

Required by Food Science and Technology in GAMES

After you apply, allow one business day for us to establish your access to GAMES, where you'll complete these departmental requirements:

  • Entrance exam(s): GRE
  • Minimum English proficiency: Paper TOEFL 577, Internet TOEFL 90, IELTS 6.5
  • Three recommendation letters
  • Resume or curriculum vitae
  • Statement of academic and professional goals

When sending GRE or TOEFL scores, UNL's institution code is 6877 and a department code is not needed.

Application Deadlines for Food Science and Technology
Rolling admission. The graduate committee reviews applications on a year-round basis but applicants are advised to have their applications complete by March 1 for fall admission and by October 1 for spring admission. Early applications encouraged for financial consideration.


The faculty in the Department of Food Science and Technology lead internationally recognized research programs on fundamental and applied aspects of food microbiology, molecular biology, food chemistry, food processing, and food analysis.

The Department is especially well known for its research on molecular biology, genomics, and ecology of foodborne and intestinal bacteria; detection and analysis of allergens, toxins, and pathogenic microorganisms; nutraceuticals and their properties; metabolomics and proteomics; predictive microbiology and fuzzy logic modeling; analytical chemistry and advanced food analysis; structure/function of novel food ingredients; and flavor and sensory analysis.

The Department is located in the modern Food Industry Complex, a facility that contains well-equipped research laboratories as well as food-processing pilot plants. The Microarray Core Facility is also located in this Food Industry Complex.

Courses and More

Students in Food Science and Technology are most likely to take courses in: See also: Course Catalog in the Graduate Bulletin.

Students will work with an advisor to create a Program of Studies or Memorandum of Courses during the first half of their coursework.

Faculty and research

Elizabeth Arndt
Joseph Baumert
Food Allergens
Andrew Benson
Elaine Berry
Andreia Bianchini Huebner
Mycotoxins/Food Safety
Ozan Ciftci
Green processing of lipids to produce value-added food products with a special focus on particle formation, biorefining, and enzymatic modification of lipids
Jennifer Clarke
Statistical methodology with an emphasis on high dimensional and predictive methods, statistical computation, bioinformatics/computational biology, multi-type data analysis, and bacterial genomics/metagenomics
Rolando Flores
Glenn Froning
Richard Goodman
Heather Hallen-Adams
Molds & Mycotoxins
Neal Haskell
Robert Hutkins
Food Microbiology; Sugar Metabolism and Regulation in Foodborne Bacteria; Biotechnology
David Jackson
Functional and Structural Relationships in Starch; Corn Processing Technologies; Tortilla and Chip Process Chemistry; Cereals/Oilseeds
Philip Johnson
mass spectrometry in allergen research
Stef Koppelman
Detection and quantification of allergens in food products, and how this may be affected by food processing
Daniel Peterson
Randall Phebus
Amanda Ramer-Tait
Wajira Ratnayake
Starch/Functional ingredients
David Rickert
Devin Rose
John Rupnow
Enzymology; Protein Chemistry; Food Safety
Dojin Ryu
Vicki Schlegel
Nutraceuticals & Functional Foods
Gordon Smith
Jayne Stratton
Food Microbiology
Jeyamkondan Subbiah
Hyperspectral Imaging and Near-Infrared Spectroscopy Systems; Food Engineering
Stephen Taylor
Food Allergens; Immunochemical Methods
Harshavardhan Thippareddi
Foodborne Pathogens; Predictive Microbiology; Food Safety
Jens Walter
Gut Microbiology
Randy Wehling
Food Analysis
Curtis Weller
Food and Bioproducts Engineering; Value-Added Processing; Biopolymeric Films
Joint with the Department of Biological Systems Engineering
Michael Zeece
Microarrays; Proteomic Applications; Protein Chemistry

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