The Food Science and Nutrition Science concentration of the Master of Science program in Food and Nutrition offers a unique resource geared to advanced and traditional interests of the region’s food and nutritional science-based economies. The University has the only Center of Excellence in Food Science and Technology in the Commonwealth. Academic programs that support applied food biotechnologies, food science technology and food engineering, as well as nutritional biochemistry, can be tailored to meet the thesis or non-thesis needs of graduate students.
As a natural extension of the University’s century-long commitment to food and nutritional studies, the Master of Science program is dedicated to the vigorous technical support of food biotechnologies, industrial, and medical sectors of the Commonwealth that will shape the 21st century economy of the region.
Coordinator: Dr. Louise Bodack, Chemistry and Food Science
Advisor: Dr. Louise Bodack, Chemistry and Food Science
- Requirements are accurate to date. However, the University reserves the right to change requirements in the future, and will notify applicants should any changes be made.
- Refer to appropriate catalog for Degree Requirements for prior years.