Masters of Science in Food Science

Overview

The Master of Science (MS) in Food Science program at San Diego State University equips students with the knowledge and skills needed for advanced careers in the food industry, academia, and government. The program combines rigorous coursework with hands-on research opportunities.

Students will engage in coursework covering food chemistry, food analysis, sustainable food systems, research evaluation, experimental design, data analysis, and scientific communication. The curriculum emphasizes practical skills and critical thinking, preparing students to tackle complex, real-world challenges in food science.

Students will conduct research under the supervision of faculty, utilizing SDSU’s laboratories equipped with state-of-the-art analytical instruments. Research areas include protein chemistry, flavor chemistry, sensory science, food allergies, sustainable foods, and functional foods.

Graduates of the MS in Food Science program are well-prepared for careers in the food industry, government agencies, analytical laboratories, or for further studies in doctoral programs. With a strong emphasis on sustainability and innovation, the program prepares students to excel in the rapidly evolving field of food science.