Biological Sciences (Ph.D.) - Food Science Specialization

Program Coordinator/Contact

Joseph Cassady, Interim Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136, Box 2104
605-688-4116

Program Information

The Food Science program offers excellent opportunities for graduate level coursework and research leading to academic or industry careers in Food Science.  Graduate students receive advanced preparation related to food processing, product development, and food safety.  Food Science is a multi-disciplinary program that is administered by the Department of Dairy and Food Science, but may also include such diverse areas as animal science, food grain processing, and agricultural & biosystems engineering.

Student Learning Outcomes

• Exhibit knowledge concerning food science at a level appropriate to a Ph.D. holder.
• Demonstrate adequate presentation and communication skills, including dissertation and journal article writing, poster and oral presentation skills, and grant/proposal writing skills.
• Demonstrate information literacy for science-based inquiry and critical review of existing knowledge sources.
• Demonstrate an understanding of scientific methods and application of analytical techniques for solving research problems.
• Develop a deep understanding of experimental design, statistical analysis and use of inferential statistics to make valid judgements based on scientific data.
• Specialize research focus in some area of food processing, food product development, food microbiology or food safety, but still be broadly based in knowledge in food science.
• Be able to conduct and publish scholarly research.
• Demonstrate professional development and competence so that they may enter the work force in academia or industry.

Course Delivery Format

Biological Sciences courses are delivered face-to-face and enhanced with web-based instruction. Online delivery may be offered for specific courses.