Food Science and Technology

Graduate Degree Program Summary

Graduate programs offered

Earn a Graduate Degree

  • MS in Food Science and Technology (30-36 cr, Option I, II, or III) with optional specialization:
    • Bioinformatics
  • PhD in Food Science and Technology (90 cr) with optional specialization:
    • Bioinformatics
Areas of Study

These informal areas of focus may help to shape your course of study but they will not appear on transcripts.

  • Allergens
  • Bioprocess Engineering
  • Cereal Grain Processing and Functionality
  • Food Chemistry and Analysis
  • Food Processing and Transformation
  • Food Safety and Sanitation
  • Functional Foods and Dietary Bioactive Agents
  • Gastrointestinal Biology
  • Immunology
  • Microbiology
  • Nutraceuticals
  • Toxicology

Earn a Graduate Certificate

Certificates have their own deadlines and checklists; select one for details.

Online and Distance Opportunities

Some online coursework may be available for your program; contact dept. for details.

Contacts for Food Science and Technology


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Other Ways to Connect

On the Web
Food Science and Technology

Co-Graduate Chair
Dr. Joseph Baumert

Co-Graduate Chair
Dr. Devin Rose

Graduate Support Staff
Julie McManamey
402-472-5301

Campus Address
Food Innovation Center
1901 N 21st St
Lincoln NE 68588-6205
Virtual Tour


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Application checklist and deadlines

1. Required by Graduate Studies

Submit these items as part of the standard steps to admission.

2. Required by Food Science and Technology

After you apply, allow one business day for us to set up your access so you can complete these requirements via MyRED.

  • 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, our 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.

Application/admission is for entry in a specific term and year. Our academic year is divided into 3 terms: Fall (August-December), Spring (January-May), and Summer (multiple sessions May-August). Some programs accept new students only in certain terms and/or years.

Description

The Food Science and Technology program at UNL is one of the best in the U.S, with cutting-edge research programs, outstanding teachers, and dedicated mentors. The faculty has received national awards for excellence in research, teaching, advising, and service. Our research programs on food allergens, food safety, gut health, genomics and molecular microbiology, nutraceuticals, microbial modeling, image analysis, analytical chemistry, cereal biochemistry, and bioprocess engineering are outstanding. Our professors receive federal and industry grants, publish in high impact journals, and are invited to present seminars at major national and international conferences.

After graduation, our students have accepted industry positions at General Mills, Nestle, Kraft, ConAgra, Cargill, Unilever, and other major food companies. Other graduates have obtained research positions at the USDA, CDC, or other research institutions. Many graduates have gone the academic route, obtaining postdoctoral appointments at major research universities as well as being professors at smaller liberal arts colleges

The Department is located on the 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. We work closely with The Food Processing Center, Alliance for Advanced Sanitation, Food Allergy Research and Resource Program, Nebraska Food for Health Center, Natural Product and Food Analysis Facility, and the UNL Dairy Store as well as industry leaders and start-up entrepreneurs.

Do you see yourself here? Take the virtual tour to learn more.

Courses and More

Faculty and research

Where available, names link to bios or homepages and contact card icons () link to directory listings with address, phone, and email.

Michael Adamowicz

Biological Evidence Analysis; Forensic Science Program

Angela Anandappa

Food Sanitation

Jennifer Auchtung

Gastrointestinal Microbiology

Joseph Baumert

Food Allergens

Andrew Benson

Gastrointestinal Microbiology; Food for Health

Andreia Bianchini Huebner

Mycotoxins/Food Safety

Byron Chaves

Food Microbiology; Food Safety

Ozan Ciftci

Food Lipids

Jennifer Clarke

Bioinformatics; Predictive Models

Melanie Downs

Food Allergens; Food Proteins

Richard Goodman

Food Allergens; GMOs

Heather Hallen-Adams

Gastrointestinal Microbiology; Mycotoxins

Robert Hutkins

Gastrointestinal Microbiology; Biotechnology

Jacques Izard

Gastrointestinal Microbiology

David Jackson

Food Processing; Cereal Technology

Philip Johnson

Food Allergens

Kaustav Majumder

Food Proteins

Yulie Meneses

Food Processing, Water for Food

Kurt Piepenbrink

Gastrointestinal Microbiology

Amanda Ramer-Tait

Gastrointestinal Microbiology; Immunology

Devin Rose

Whole Grains; Cereal Technology

John Rupnow

Food Safety

Vicki Schlegel

Nutraceuticals and Functional Foods

Jayne Stratton

Food Microbiology

Jeyamkondan Subbiah

Food Engineering

Stephen Taylor

Food Allergens

Bing Wang

Risk Analysis; Epidemiology

Randy Wehling

Food Analysis

Curtis Weller

Food EngineeringJoint with the Department of Biological Systems Engineering

Changmou Xu

Functional Foods

Yue Zhang

Food Physical Chemistry

This summary page is maintained by Graduate Studies.
For additional details check out the dept./program website: Food Science and Technology.

Departments: Have an update for this summary? Contact Kurt Mueller.