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 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
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
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.
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. 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.
Advanced Sanitation Technologies, Methods, Systems, Materials, and Strategies for Food Processing Environments
Food Engineering and Processing; Multiphysics Modeling
Green Processing of Lipids to Produce Value-Added Food Products with a Special Focus on Particle Formation, Biorefining, and Enzymatic Modification of Lipids
Statistical Methodology with an Emphasis on High Dimensional and Predictive Methods; Statistical Computation; Bioinformatics/Computational Biology; Multi-Type Data Analysis; Bacterial Genomics/Metagenomics
Food Proteomics, with a Specific Focus on the Proteomics of Allergenic Foods
GrainsGraduate Faculty Associate
Molds & Mycotoxins
Food Microbiology; Sugar Metabolism and Regulation in Foodborne Bacteria; Biotechnology
Ecology; Pathways of Interaction, and Structure of the Host-Associated Microbiomes in the Context of Health and Disease
Functional and Structural Relationships in Starch; Corn Processing Technologies; Tortilla and Chip Process Chemistry; Cereals/Oilseeds
Mass Spectrometry in Allergen Research
Grains and Oilseeds
Enzymology; Protein Chemistry; Food Safety
Nutraceuticals and Functional Foods
Metagenomics, Computational Structural Biology, Host and Gut-Microbiome Interactiosn
Hyperspectral Imaging and Near-Infrared Spectroscopy Systems; Food Engineering
Food Allergens; Immunochemical Methods
Foodborne Pathogens; Predictive Microbiology; Food Safety
Human Health Risk Assessment, Epidemiology and Research Synthesis Methodologies
Food and Bioproducts Engineering; Value-Added Processing; Biopolymeric FilmsJoint with the Department of Biological Systems Engineering
FunctionalIingredients in Foods; Advanced Instrumental Analysis; Value-Added Products Development
Fabrication and Characterization of Food-Grade Delivery Systems of Bioactive Food Components and Additives