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.
- 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
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 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
- 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
Gastrointestinal Microbiology; Mycotoxins
Food Processing Center
Gastrointestinal Microbiology; Biotechnology
Food Processing; Cereal Technology
Food Allergens; Food Chemistry
Food Processing, Water for Food
Gastrointestinal Microbiology; Immunology
Whole Grains; Cereal Technology
Nutraceuticals and Functional Foods
Risk Analysis; Epidemiology
Food Physical Chemistry