Master of Science in Food Science

Master of Science: 45.0 quarter credits

About the Program

The Master of Science (MS) in Food Science program at Goodwin College provides students with the opportunity to comprehensively study theoretical and applied aspects of the science, technology, and engineering of foods. Food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, and nutrition in order to preserve, process, package, and distribute foods that are safe, nutritious, enjoyable, and affordable.

The program provides a science-based professional education that encompasses classroom theory, practical research, and application. Food science is concerned with foods, their ingredients, and their physicochemical and biochemical interactions at the molecular and cellular levels. Students in the food science program participate in the research enterprise by completing a research project or designing and executing a thesis under faculty direction. Current research in food science includes:

  • Thermal and non-thermal processing of foods and their impact on food quality
  • Development of encapsulation systems for food ingredients
  • Food product development
  • Sensory analysis of foods


The program is designed for students who:

  • are already working within the food industry and seeking professional advancement
  • have an undergraduate degree in a general science-related area such as biology or chemistry, and would like to change fields or move into the more specialized field of food science

The MS in Food Science program offers students numerous opportunities for hands-on, real-world careers in applied science and technology. Potential employers include food product manufacturers, along with other companies providing services related to institutional feeding or supplying ingredients, processing equipment, and packaging materials. Technical and administrative positions are also available in various government agencies and with independent testing laboratories.

Food scientists are needed in the areas of:

  • Food quality assessment and management
  • Food processing and engineering
  • Food product research and development
  • Marketing and distribution
  • Technical sales and support

Additional Information

Erica Friedman
Program Manager, Hospitality Management, Culinary Arts, and Food Science
Erica.Friedman@Drexel.edu
215-895-2836

For additional information, view the Goodwin College Master of Science in Food Science web page.

Admissions Requirements

The MS in Food Science program’s approach to graduate study is quantitative; therefore, applicants are expected to demonstrate competency in the coursework or its equivalent listed in the following table. The graduate committee evaluates each applicant’s transcripts at the time of application. In some cases, courses listed as prerequisites may be taken as corequisites during the first year of graduate study if deemed appropriate by the graduate admissions committee.

  • general chemistry: one year
  • organic chemistry: two terms or semesters
  • biochemistry: one or two terms or semesters
  • general biology: two courses to include genetics
  • microbiology: one course
  • mathematics: one year to include calculus
  • statistics: one course
  • physics: two terms or semesters


Visit the Drexel University Admissions site to apply online.

Degree Requirements 

Food Science Core Competency - Required
BIO 610Biochemistry of Metabolism3.0
or NFS 530 Macronutrient Metabolism
or NFS 531 Micronutrient Metabolism
FDSC 550Food Microbiology3.0
FDSC 551Food Microbiology Laboratory2.0
FDSC 556Food Preservation Processes3.0
FDSC 560Food Chemistry3.0
FDSC 662Taste and Odor3.0
FDSC 890Seminar in Food Science1.0
FDSC 480Special Topics in Food Science (Introduction to Food Engineering)3.0
Food Science Electives12.0
Select 12.0 credits from the following:
Advanced Co-op Guidance for Master’s Degree Students
Food Composition & Behavior
Microbiology & Chemistry of Food Safety I
Nutritional Impact of Food Processing Methods
Food Analysis
Functional Foods
Microbiology & Chemistry of Food Safety II
Readings in Food Science
Electives12.0
Select 12.0 credits from the following:
Biochemistry of Metabolism
Microbial Physiology
Chemical Instrumentation
Principles of Toxicology I
Principles of Toxicology II
Macronutrient Metabolism
Micronutrient Metabolism
Cognitive Psychology
Total Credits45.0

 

Electives

Electives are selected from departmental or related course offerings in consultation with the student’s graduate advisor. Possibilities include courses in various aspects of nutrition; special topics in food science such as taste and odor and organoleptic evaluation; microbial physiology; microbial genetics; recombinant DNA techniques; chemical instrumentation; biochemistry; sanitary microbiology; toxicology; and environmental sciences. Students electing the thesis option may include up to six credits of FDSC 997 (Research in Food Science) among their electives.

Research
Students are invited to participate in research by designing and completing a research project or thesis. All thesis students consult with a faculty advisor and prepare a research proposal. Students present their proposals to their thesis committee for approval and, at the prerogative of the faculty, complete the research and report on it in seminar presentations. Students may elect to work in ongoing research or in some cases may suggest a new research area of specific interest to them. Individual guidance is necessary before research can commence, and there is periodic review during the course of the work. Students must submit a final written thesis to their thesis committee and defend the thesis at a final oral examination. Students in the thesis option may include up to six credits of Research in Food Science, among their electives.

Students in the non-thesis option are required to pass a written comprehensive examination. Students electing the non-thesis option may include up to three credits of Research in Food Science, among their electives.

Courses

FDSC 506 Food Composition & Behavior 3.0 Credits

Examines the composition of foods and chemical and physical changes in food components occurring during food preparation and processing.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

FDSC 550 Food Microbiology 3.0 Credits

Discusses factors affecting microbial growth in foods. Also covers methods of enumeration of food-borne organisms, microbial spoilage of foods, foods and ingredients from fermentation, food-borne pathogens and their control, and sanitation and HACCP in food processing.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

FDSC 551 Food Microbiology Laboratory 2.0 Credits

Companion laboratory course to FDSC 550. Covers methods of isolation and enumeration of microorganisms important in foods, food fermentations, and methods of control of microorganisms.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 550 [Min Grade: C], NFS 650 [Min Grade: C] (Can be taken Concurrently)

FDSC 554 Microbiology & Chemistry of Food Safety I 3.0 Credits

Covers the study of microbiological and toxicological factors affecting the safety of food, including natural toxicants, food additives, and food-borne diseases, toxicoses, and parasites.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: ENVR 636 [Min Grade: C]

FDSC 556 Food Preservation Processes 3.0 Credits

Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to processing, enzymatic activity, microbial action, and chemical change.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

FDSC 558 Nutritional Impact of Food Processing Methods 3.0 Credits

Covers the effect of processing on foods emphasizing nutritional and chemical aspects. Includes synthetic foods, food additives, current food processing methods, nutrition policy, consumer dietary patterns, and food production trends.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit

FDSC 560 Food Chemistry 3.0 Credits

Covers chemical and physical behavior of food constituents and application of physicochemical principles to processed food systems.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or NFS 400 [Min Grade: D] or BIO 311 [Min Grade: D] or BIO 610 [Min Grade: C]

FDSC 561 Food Analysis 3.0 Credits

Covers the application of chemical analysis techniques to food. Food composition analysis (lipids, proteins, carbohydrates) and measurements of chemical reactions in foods (browning, lipid oxidation, starch hydrolysis, protein denaturation) are studied. Also focused upon id the maintenance of food quality during processing and storage.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: NFS 216 [Min Grade: D] or NFS 404 [Min Grade: D] or BIO 610 [Min Grade: C]

FDSC 568 Functional Foods 3.0 Credits

This course covers a range of functional foods and food components, their health conferring benefits, mechanisms of actions, and possible applications in the food industry.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 506 [Min Grade: C]

FDSC 654 Microbiology & Chemistry of Food Safety II 3.0 Credits

Advanced study of chemical of food safety significance with emphasis on the effects of components normal to food. Risk assessment, regulations and control will be covered.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 454 [Min Grade: D] or FDSC 554 [Min Grade: C]

FDSC 662 Taste and Odor 3.0 Credits

Discusses historical and current theories addressing the anatomy and mechanism of human chemical sensing systems (taste and odor perception and their receptor sites). Includes dietary, environmental, and physiological influences of the chemical senses. Describes functional methods of subjective or organoleptic testing involving human subjects (psychophysics) and provides laboratory experiments demonstrating practical application of selected techniques.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or NFS 400 [Min Grade: D] or BIO 610 [Min Grade: C]

FDSC 669 Readings in Food Science 3.0 Credits

Covers current research and its practical application in food production, processing storage, and preparation. Encourages individual investigation.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 2 times for 6 credits

FDSC 680 Special Topics in Food Science 1.0-12.0 Credit

Covers special topics of interest in food science. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 4 times for 12 credits

FDSC 890 Seminar in Food Science 1.0 Credit

Current topics in food science will be studied with presentations by invited speakers and students. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 3 times for 3 credits

FDSC 898 Independent Study in Food Science 1.0-12.0 Credit

Provides individual study or research in food science under faculty supervision. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 4 times for 12 credits

FDSC 997 Research in Food Science 1.0-12.0 Credit

Students consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.

College/Department: Goodwin School of Technology & Professional Studies
Repeat Status: Can be repeated 4 times for 12 credits

Culinary Arts/Food Science/Hospitality Management Faculty

Robert Ambrose, MS (Fairleigh Dickinson University). Instructor. Creative gaming floor applications, strategy development and implementation, executive decision making, the customer service experience within the casino/hospitality environment.
Edward Bottone, BS (Temple University). Instructor. French cuisine, American regional cuisine, food as a signifier in the social history of western culture; the semiotics of food; food in cinema.
Jonathan Deuthsch, PhD (New York University) Program Director. Professor. Social and cultural aspects of food, culinary education, culinary improvisation, recipe and product development.
Christina Dimitriou, PhD (Texas Tech University). Assistant Professor. Hospitality leadership and management; business ethics in the hotel industry, hospitality and tourism marketing, trends and challenges in the hospitality industry.
Linda Forristal, PhD (Purdue University). Assistant Teaching Professor. Destination management, marketing, branding, communications, cultural heritage tourism, indigenous tourism.
Adrienne Hall, MS (Drexel University). Assistant Teaching Professor. Food and culture: history, religion, and food taboos, cooking, baking, Mediterranean cuisine, Indian cuisine, artisan breads and desserts.
Donna Maguire, MPS (Cornell University's School of Hotel Administration). Assistant Teaching Professor. Restaurant management, catering management, recipe and menu management, quality assurance, and food cost controls.
Rohan Tikekar, PhD (Pennsylvania State University). Assistant Professor. Food chemistry, food engineering, optical imaging, encapsulation systems, controlled delivery systems for food, pharma and biomedical applications, neutraceutical and functional foods.
Charles Ziccardi, MS (Drexel University). Assistant Teaching Professor. Classic Italian cuisine, Italian culture, gardening for the kitchen, food sustainability, and professional hospitality management.

Emeritus Faculty

A. Philip Handel, PhD (University of Massachusetts). Professor Emeritus. Food science, especially lipid chemistry; food composition and functionality; evaluation and analysis of frying fats and fried foods.
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