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.

  • Analytical Food Chemistry
  • Bioinformatics
  • 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.

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

Graduate Chair
Dr. Devin Rose

Graduate Support Staff
Julie McManamey

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

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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

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

Jennifer Auchtung

Gastrointestinal Microbiology

Thomas 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

Grace Danao

Food Processing

Melanie Downs

Food Allergens; Food Proteins

Richard Goodman

Food Allergens; GMOs

Terry Howell

Food Processing Center

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

Hyun-Seob Song

Gut Microbiome and Human Health

Jayne Stratton

Food Microbiology

Bing Wang

Risk Analysis; Epidemiology

Curtis Weller

Food Engineering

Mark Wilkins

Food Engineering

Changmou Xu

Functional Foods

Yanbin Yin

Bioinformatics; Food Microbiology, Sanitation, Safety and Risk Assessment; Gut Microbiome and Human Health

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.