Programs of study leading to both the Master of Science and Doctor of Philosophy degrees in food science are offered in the various fields of interest in the Division of Food Science and Technology.
Since the application of science and engineering is important in properly selecting, preparing, processing, packaging, distributing and utilizing foods, students selecting this field must be able to delve into problems involving chemistry, microbiology, engineering, and other sciences as well as in the more applied problems concerned with food production, stability, or toxicology. Individuals whose baccalaureate degree is in other fields of science often enter this graduate program because of the important challenges of supplying food to mankind and the opportunities that this field provides to those with advanced degrees. Programs of study are designed for each individual to best utilize his/her prior training and his/her career objectives. The food science and technology division occupies the food science building and the food processing laboratory in the University of Georgia Science Complex on South Campus in Athens and the food science building at the Georgia Agricultural Experiment Station in Griffin. All three buildings are well-equipped with modern instrumentation, pilot plants, and other facilities necessary for graduate research in food processing, food chemistry, food microbiology, food engineering, sensory evaluation, food biotechnology, food toxicology, product development, and nutrient analyses. Faculty in the division are scientists and engineers with expertise in several fundamental and applied disciplines offering a diverse selection of courses and research programs.
We offer programs leading to the B.S., M.S., MFT, and Ph.D. degrees. During the first two years of the B.S. program, students take courses in chemistry, biochemistry, microbiology, physics, mathematics, and statistics, and then complete their work in food chemistry, microbiology, nutrition, product development and processing.
Food Science and Technology faculty have expertise in the basic sciences, food science, and food technology. Faculty members teach and serve as academic advisors to both undergraduate and graduate students. In addition, faculty members conduct research to improve food quality and availability, enhance economic development, prevent foodbourne diseases, and improve process efficiency while limiting environmental impact.