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Food Science and Technology

Graduate Program Summary

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Graduate Degrees Offered

M.S.; Ph.D.
Areas of Study
  • Microbial Genomics and Ecology
  • Intestinal Microbiology and Health
  • Probiotics and Prebiotics
  • Analytical Methodology Development
  • Food Allergens and Immunology
  • Proteomics
  • Food Components Structure and Function
  • Food Safety and Toxicology
  • Cereal Grain Processing and Functionality
  • Nutraceuticals and Metabolomics
  • New Generation Processing Technologies
  • Modeling and Engineering



  

Food Science and Technology

Application Checklist and Deadlines

Required by the Office of Graduate Studies


  

Required by Food Science and Technology


Application Deadline

   Rolling admissions. Early applications encouraged for financial consideration, contact the department for more information.

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Description of Program

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 and the new Pyrosequencing Laboratory are also located in this Food Industry Complex. The new Microbiological Biosafety and Security pilot plant will begin operation by fall 2009.



  

Graduate Bulletin

The Graduate Bulletin provides course descriptions, program requirements, and more:

Faculty and Research

Joseph Baumert Food Allergies; Immunochemical Methods
Andrew Benson Molecular Genetic Analysis; Phylogenetics; Comparative Genomics; Foodborne Pathogenic Bacteria
Lloyd Bullerman Food Microbiology, Mycology, and Toxicology; Mycotoxins; Food Safety
Susan Cuppett In Vitro and In Vivo Activity of Natural Antioxidants
Rolando Flores New Uses for Grains; Food Development
Richard Goodman Potential Allergenicity of Genetically Modified Crops
Milford Hanna Value-Added Process Engineering; Physical Properties of Food
Robert Hutkins Food Microbiology; Sugar Metabolism and Regulation in Foodborne Bacteria
David Jackson Functional and Structural Relationships in Starch; Corn Processing Technologies; Tortilla and Chip Process Chemistry
Dan Peterson  Mucosal and Gut Immunology
John Rupnow Enzymology; Protein Chemistry; Food Safety
Vicki Schlegel Natural Bioactive Agents; Nutraceuticals
Durward Smith Process Efficiencies of Smaller-Scale Food Process Systems; Food Quality and Safety
Jeyamkondan Subbiah Hyperspectral Imaging and Near-Infrared Spectroscopy Systems
Stephen Taylor Food Allergies; Immunochemical Methods
Harshavardhan Thippareddi Foodborne Pathogens; Predictive Microbiology; Food Safety Systems
Jens Walter Microbial Ecology of Gastrointestinal Tracts
Randy Wehling Food Quality Measurements; End-Use Characteristics of Grains; Cereal Grains
Curtis Weller Food and Bioproducts Engineering; Value-Added Processing; Biopolymeric Films
     Joint with the Department of Biological Systems Engineering
Michael Zeece Microarrays; Proteomic Applications
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