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 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
  • Proteomics

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

Ask a question

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

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.


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.

Michael Adamowicz

Angela Anandappa

Advanced Sanitation Technologies, Methods, Systems, Materials, and Strategies for Food Processing Environments

Joseph Baumert

Food Allergens

Andrew Benson


Andreia Bianchini Huebner

Mycotoxins/Food Safety

George Cavender

Value-Added Processing; High Pressure Processing; Waste Stream Utilization

Jiajia Chen

Food Engineering and Processing; Multiphysics Modeling

Ozan Ciftci

Green Processing of Lipids to Produce Value-Added Food Products with a Special Focus on Particle Formation, Biorefining, and Enzymatic Modification of Lipids

Jennifer Clarke

Statistical Methodology with an Emphasis on High Dimensional and Predictive Methods; Statistical Computation; Bioinformatics/Computational Biology; Multi-Type Data Analysis; Bacterial Genomics/Metagenomics

Melanie Downs

Food Proteomics, with a Specific Focus on the Proteomics of Allergenic Foods

Rolando Flores

GrainsGraduate Faculty Associate

Heather Hallen-Adams

Molds & Mycotoxins

Robert Hutkins

Food Microbiology; Sugar Metabolism and Regulation in Foodborne Bacteria; Biotechnology

Jacques Izard

Ecology; Pathways of Interaction, and Structure of the Host-Associated Microbiomes in the Context of Health and Disease

David Jackson

Functional and Structural Relationships in Starch; Corn Processing Technologies; Tortilla and Chip Process Chemistry; Cereals/Oilseeds

Philip Johnson

Mass Spectrometry in Allergen Research

Devin Rose

Grains and Oilseeds

John Rupnow

Enzymology; Protein Chemistry; Food Safety

Vicki Schlegel

Nutraceuticals and Functional Foods

Rohita Sinha

Metagenomics, Computational Structural Biology, Host and Gut-Microbiome Interactiosn

Jayne Stratton

Food Microbiology

Jeyamkondan Subbiah

Hyperspectral Imaging and Near-Infrared Spectroscopy Systems; Food Engineering

Stephen Taylor

Food Allergens; Immunochemical Methods

Harshavardhan Thippareddi

Foodborne Pathogens; Predictive Microbiology; Food Safety

Bing Wang

Human Health Risk Assessment, Epidemiology and Research Synthesis Methodologies

Randy Wehling

Food Analysis

Curtis Weller

Food and Bioproducts Engineering; Value-Added Processing; Biopolymeric FilmsJoint with the Department of Biological Systems Engineering

Changmou Xu

FunctionalIingredients in Foods; Advanced Instrumental Analysis; Value-Added Products Development

Yue Zhang

Fabrication and Characterization of Food-Grade Delivery Systems of Bioactive Food Components and Additives

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.