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

Location(s): Brookings Main Campus

Student working in a food lab.

Program Coordinator/Contact

Londa Nwadike, 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.

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.

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.

Available Options for Graduate Degrees

Doctor of Philosophy	60 Credit Plan
	90 Credit Plan

Core Requirements

For details see specific program: PhD in Biological Sciences .

The student, major advisor and Advisory Committee select the discipline specific emphasis area of the biological sciences. The courses will be identified on the student’s Plan of Study no later than the end of the first year of study.

DS 722 - Advanced Dairy and Food Microbiology Credits: 3
DS 731 - Laboratory Techniques in Dairy Science Credits: 3
DS 790 - Seminar (COM) Credits: 1-3 (2 credits required)
DS 796 - Field Experience (COM) Credits: 1-3 (1 credit required)
FS 500 - Food Chemistry and Analysis Credits: 3
FS 500L - Food Chemistry and Analysis Lab Credits: 2
FS 551 - New Food Product Development Credits: 3
FS 551L - New Food Product Development Lab Credits: 1
FS 898D - Dissertation (COM) Credits: 1-12 (30-40 credits required)
GSR 601 - Research Regulations Compliance Credits: 1
STAT course 500-level or higher Credits: 3
Electives (as needed to reach 60 or 90 credits) Credits: 8-38

Additional Admission Requirements

GRE: Not required
TOEFL: 79-80 Internet-based
TOEFL Essentials: 8.5
IELTS: 6.5
Duolingo: 110

At least two letters of reference and a personal statement that includes a description of the applicants’ involvement in research, the applicants research interest, and career goals will be required.

General Requirements

Graduate students must consult with their advisor before registering for graduate coursework. For additional information, refer to the Doctor of Philosophy Degree Requirements .