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
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Contacts for Food Science and Technology

Graduate Chair

Dr. Joseph Baumert


Campus Address

Nebraska Innovation Campus

1901 N 21st St.

Lincoln NE 68588-6205

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 score of 302 or higher
  • 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 at the new Nebraska Innovation Campus, in the Food Innovation Center, a facility that contains well-equipped research laboratories; state of the art classrooms as well as the food-processing pilot plants.

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

Joseph Baumert
Food Allergens
Andrew Benson
Andreia Bianchini Huebner
Mycotoxins/Food Safety
George Cavender
Value-added Processing, High Pressure Processing, Waste Stream Utilization
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
Melanie Downs
food proteomics, with a specific focus on the proteomics of allergenic foods
Rolando Flores
Richard Goodman
Heather Hallen-Adams
Molds & Mycotoxins
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
Amanda Ramer-Tait
Devin Rose
John Rupnow
Enzymology; Protein Chemistry; Food Safety
Vicki Schlegel
Nutraceuticals & Functional Foods
Jayne Stratton
Food Microbiology
Jeyamkondan Subbiah
Hyperspectral Imaging and Near-Infrared Spectroscopy Systems; Food Engineering
Stephen Taylor
Food Allergens; Immunochemical Methods
Bing Wang
human health risk assessment, epidemiology and research synthesis methodologies
Randy Wehling
Food Analysis
Curtis Weller
Food and Bioproducts Engineering; Value-Added Processing; Biopolymeric Films
Joint with the Department of Biological Systems Engineering
Changmou Xu
functional ingredients in foods, advanced instrumental analysis, value-added products development
Yue Zhang
fabrication and characterization of food-grade delivery systems of bioactive food components and additives
Zhong Zhang
Egg processing and egg ingredient innovation

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