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:
- PhD in Food Science and Technology (90 cr) with optional specialization:
Areas of Study
These informal areas of focus may help to shape your course of study but they will not appear on transcripts.
- Analytical Food Chemistry
- Biomolecular Interactions of Carbohydrates, Proteins and Lipids
- Dietary Bioactives and Health-Promoting Foods
- Food Allergens, Proteomics, Toxicology, and GM Safety/ Risk Assessment
- Food, Energy and Water Nexus
- Food Engineering and Processing
- Food Microbiology, Sanitation, Safety, and Risk Assessment
- Fungi, Molds and Mycotoxins
- Gut Microbiome and Human Health
Earn a Graduate Certificate
Certificates have their own deadlines and checklists; select one for details.
- Grad Cert in Food Safety and Defense (12 cr)
Online and Distance OpportunitiesSome online coursework may be available for your program; contact dept. for details.
Contacts for Food Science and Technology
Application checklist and deadlines
1. Required by Graduate Studies
2. Required by Food Science and Technology
- Minimum English proficiency: Paper TOEFL 550, Internet TOEFL 79, IELTS 6.5
- Bachelor's degree with GPA of 3.0 or higher
- Three letters of recommendation
- Resume or curriculum vitae
- Personal Statement
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
- For Priority and Financial Consideration: December 15.
- Otherwise: February 15 for Fall. February 15 for Summer. September 15 for Spring.
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.
The Department of Food Science and Technology is dedicated to providing high-quality education and training to graduate students preparing for careers in food science and technology in the food industry, academia, or government. We offer interdisciplinary programs leading to both masters and doctoral degrees.
As a student of our graduate program, you will be taking courses and/ or conducting research under faculty members located on the University of Nebraska-Lincoln’s Nebraska Innovation Campus. We work closely with The Food Processing Center, Food Allergy Research and Resource Program, Nebraska Food for Health Center, and the UNL Dairy Store as well as industry and government leaders and start-up entrepreneurs. Take a virtual tour of the Food Innovation Complex.Career Outlook:
Our program is flexible allowing you to tailor your own individualized program of study to meet your career goals.
Potential career paths include:
- Industry positions at major food companies, such as General Mills, Nestle, Kraft, ConAgra, Cargill and Unilever
- Research positions at the government and major research centers, such as USDA, FDA and CDC
- Academic positions at major research universities, such as postdoctoral and faculty appointments, and professors at smaller liberal arts colleges
Courses and More
- Students work with an advisor to create a plan of study and follow the Steps to Degree Completion. See all courses or jump to related subjects:
- Cost of attendance differs from one student to another. Try our Cost Estimator or see Tuition, Fees, and Funding for details.
Faculty and research
Where available, names link to bios or homepages and contact card icons () link to directory listings with address, phone, and email.
Biological Evidence Analysis; Forensic Science Program
Gastrointestinal Microbiology; Food for Health
Food Microbiology; Food Safety
Bioinformatics; Predictive Models
Food Allergens; Food Proteins
Food Allergens; GMOs
Food Processing Center
Gastrointestinal Microbiology; Biotechnology
Food Processing; Cereal Technology
Food Processing, Water for Food
Gastrointestinal Microbiology; Immunology
Whole Grains; Cereal Technology
Gut Microbiome and Human Health
Risk Analysis; Epidemiology
Bioinformatics; Food Microbiology, Sanitation, Safety and Risk Assessment; Gut Microbiome and Human Health