MS Food Science and Technology

Course Overview This graduate program in Food Science and Technology offers Master of Science and Doctor of Philosophy degrees focused on the chemical, physical, microbiological, and sensory properties of foods. Students engage in cutting-edge research across a wide spectrum of specializations, from brewing science and wine enology to food safety and sustainable processing. The program is designed to prepare the next generation of scientists and innovators for leadership roles in the global food and beverage industry. Key Program Highlights Pioneering research in brewing science, leveraging OSU's 75-year history of hop breeding to study beer flavor and stability. Comprehensive studies in wine quality, examining the effects of vineyard practices, microorganisms, and processing on sensory characteristics. Cutting-edge food safety and microbiology research, focusing on both pathogenic and beneficial microorganisms in food production. Innovative food chemistry and engineering projects, including sustainable conversion of food waste into valuable byproducts and high-pressure preservation techniques. Access to unique facilities including the Coastal Marine Experiment Station and the Food Innovation Center for real-world product development and testing.