thesis in food science and technology

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Food Science Department Masters Theses Collection

Theses from 2022 2022.

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , YINGYING YANG, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , YUEJIA XU, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , RAN YANG, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , jinning liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , jiaying wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science

The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science

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Master of science with thesis option in food science and technology.

Master of Science Degree with Thesis Option consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research. Students go on to doctoral degree programs or hired as scientists, technologists, and development positions in industry, laboratories and government agency.

Annual Progress Report and Supervisory Committee Meeting – complete at least once a year Annual Progress Report (Word) At least two weeks before their supervisory committee meeting, students need to email the completed Student Progress Report form to their supervisory committee members and FDST Graduate Coordinator. It is your responsibility to call meetings with your committee. Supervisory Committee – complete by end of 2nd semester M.S. Supervisory Committee Departmental Form (Word) Requirements

• Minimum of three committee members
• Faculty advisor from the Department of Food Science and Technology serves as chair
• At least two must be Food Science and Technology faculty. The third member may be from Food Science and Technology or another department.
• If pursuing a minor: required to have a graduate faculty member from the minor program on their Supervisory Committee

Memorandum of Courses – complete by end of 2nd semester or before completion of 15 credit hours Memorandum of Course OGS Form  (Word)

Plan of Study Calculation Spreadsheet (Excel) Minimum of 30 semester credit hours

• At least one-half (15 hours), including thesis credits, must be in Food Science and Technology (FDST)
• Minimum of 8 credit hours must be 800 or 900 level without 400-level counterparts (excludes FDST 899)
• 6-10 hours of FDST 899 Master Thesis credit hours
• Minimum of 1 credit hour of FDST 896-002 Teaching Assistant
• Minimum of 1 credit hour of FDST 951 Seminar
• Minimum of 1 credit hour of FDST 952 Professional Communication

Research Proposal Defense – complete by the end of 3rd semester or before completion of 20 credit hours Proposal Defense Evaluation Form (PDF)

Proposal Defense Summary Form (PDF) Written Research Proposal Requirements

• 8-10 pages in length and should meet the criteria of either a journal article, technical report, or grant proposal
• Sections include Abstract; Introduction and Significance; Goals and Objectives; Literature Review, Methods, Results and Discussion, Aims or Expected Outcomes; and References.

Oral Research Proposal Defense Requirements

• 20-minute seminar presentation with Supervisory Committee members
• Followed by oral examination by the Supervisor Committee

Final Semester and Graduation Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines and complete the necessary forms. Applying for Graduation Graduation Application Thesis and Final Oral Defense Final Examination Report OGS Form Written Requirements Office of Graduate Studies Written Format Guidelines Oral Defense

45-minute public seminar presentation with 10 minutes for questions, open to faculty, graduate students, and guests; followed by oral examination by the Supervisor Committee (please allow 2 hours) Last Day and Departure Checklist Departure and Offboarding Checklist (Word) Submit a departure checklist before you leave UNL to Julie McManamey, FDST Graduate Program Coordinator. Your last day for FIC building access is commencement day. If you are on a graduate assistantship, your last workday is commencement day.

College of Human Sciences

College of agriculture and life sciences, food science and technology.

• Graduate Students >
• Graduate Programs >

Food science and technology program offers these degrees:

• Master of Science
• Doctor of Philosophy and Technology
• Graduate minor
• Graduate work in meat science is offered as a co-major in Animal Science and Food Science and Technology

Learning Outcomes

• Apply scientific thinking in the analysis, synthesis and evaluation of knowledge within the discipline of food science, nutritional sciences or dietetics.
• Apply ethical reasoning within the discipline of food science, nutritional sciences or dietetics.
• Effectively communicate discipline-specific information in written and oral forms to scientific audiences.
• Effectively interact within scientific teams.

Outcomes Assessment

• Satisfactory completion of degree course requirements with a minimum cumulative GPA ≥ 3.0, including a grade of B- or better for courses within the major.
• Satisfactory seminar attendance
• Student-developed POSC assigned to ensure satisfactory program of study
• Successful defense of original thesis research to POSC
• For Ph.D. students, satisfactory completion of written and oral preliminary examination
• Professional presentation of thesis research as a departmental seminar
• Preparation of a manuscript for submission to a peer-reviewed journal
• Formal evaluation of teaching efforts
• Annual review of student progress by a committee of faculty
• Secure professional-level position in a relevant area such as academia, industry, government, or health care

Prerequisite

Undergraduate preparation should include emphasis in chemistry and biology, food science, nutritional science, or dietetics.

General Requirements

• Students must choose a thesis or non-thesis option for the M.S. degree.
• There are specific minimum coursework requirements for each degree and option.
• Your Program of Study (POS) Committee may determine you need additional coursework.
• Each student is required to consult with his or her major professor every term prior to registration for course work.
• Coursework for the degree program requires approval of the POS committee, the Food Science and Technology director of graduate education (DOGE), and the ISU Graduate College, as filed with the program of study (POS) plan.

Program of Study (POS) Committee

The Program of Study Committee is chosen by the graduate student and the major professor and is approved by the director of graduate education (DOGE). This committee directs the course of the student’s degree program.

Master’s Thesis Option POS Committee

• The thesis option master’s POS committee consists of at least three members, all of whom must be members of the graduate faculty.
• Two members must be from the major or program, including the major professor.
• The committee must include members from different majors or different departments so as to ensure diversity of perspectives.
• One member of the committee must be from outside of the Department of Food Science and Human Nutrition (FSHN) to provide perspective and to serve as an advocate, if necessary, for the masters student.

A term member of the graduate faculty may participate in the direction of a student’s masters research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for the direction of a program of study.

Master’s Non-Thesis Option POS Committee

• Students must apply for admission to the non-thesis Master of Science program as graduate students to the Food Science and Technology program.
• The graduate admissions committee will evaluate the academic credentials of applicants.
• The applicant will be advised if they are academically qualified for our program, but full admission will not be given until a major professor is identified.
• No research assistantship commitment need be made for non-thesis option M.S. students.

POS Committee

• A minimum of four committee members are required.
• Since the non-thesis option trains the student in the three major areas of food science and technology, food microbiology, food chemistry, and food engineering/processing, at least one faculty on the POS Committee must represent each of the three areas.
• Additionally, the POS Committee must include a faculty member from outside the Food Science and Technology program, per ISU Graduate College regulations.

Doctoral POS Committee

• The POS Committee for the Food Science and Technology doctoral program consists of at least five members of the graduate faculty.
• At least three members must be from within food science and technology and must include the major professor.
• One member of the committee must be from outside of the FSHN department to provide perspective and serves as an advocate, if necessary, for the doctoral student.

A term member of the graduate faculty may participate in the direction of a student’s dissertation research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for direction of the dissertation.

Minor in Food Science and Technology

Food science and technology graduate minor curriculum.

• 9 to 15 credits required
• 9 credits of graduate level food science course work as approved by the POSC, with a maximum of 3 credits at the 400 level.
• In addition, students without a background in food chemistry, food engineering/processing, and/or food microbiology are required to take FSHN 511 and two 600-level courses in two different competency areas.

Related Minors

Students pursuing a doctorate in food science and technology may choose minors from other fields including anthropology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, sociology, statistics, toxicology, or other related fields.

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Home > Food Science and Technology > Food Science theses

Food Science and Technology Department

Dissertations, theses, & student research in food science and technology.

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

TRACKING HEAT-RESISTANT, SPOREFORMING BACTERIA IN THE MILK CHAIN: A FARM TO TABLE APPROACH , Maricarmen Estrada Anzueto

Starch-Pectin Matrices for Encapsulation of Ascorbic Acid , Yiwei Liu

PECTIN FROM APPLE POMACE: EXTRACTION, CHARACTERIZATION, AND UTILIZATION IN ENCAPSULATING ALPHA-TOCOPHEROL ACETATE , Lucia G. Miceli-Garcia

Non-digestible Oligosaccharides: Anti-adherence and Other Biological Properties , Maria I. Quintero-Villegas

Adherence Inhibition of Human Pathogens Campylobacter jejuni and Campylobacter coli by Non-digestible Oligosaccharides , Alejandra Ramirez-Hernandez

UNDERSTANDING THE FACTORS AFFECTING MICROBIOLOGICAL QUALITY OF WHEAT MILLED PRODUCTS: FROM WHEAT FIELDS TO MILLING OPERATIONS , Luis E. Sabillón Galeas

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH ANTIOXIDANTS FROM BLUE GREEN ALGAE (SPIRULINA) USING RESPONSE SURFACE APPROACHES , Ahmad Salamatullah

"OCHRATOXIN A”: Evaluation of Methodologies for Determination of Ochratoxin A in Food Commodities, Contamination Levels in Different Products Available in the US Market and Evaluation of Fungal Microbiota Associated with Some of the Products , Lakshmi Gompa

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Department of Food Science

Food technology.

Barley proteins for human consumption

This project will investigate the protein profile using protein chemical and proteomics techniques of different barley cultivars to identify how this influences its use for human consumption

Structuring plant proteins in extruder cooling dies for the scalable mimicry of meat analogues

Engineering of animal whole muscle tissue using plant protein melts

Extraction, characterization and stability of natural colorants from alfalfa and seaweed

Improving stability of colorants from green and blue biomasses

High quality protein from lucerne (alfalfa) - biorefinery project

Sustainable proteins, protein quality

Nutritional value and functional properties of Faba beans

Faba beans are valuable food ingredient in a growing number of products, which calls for increasing insight into the nutritional quality and functional properties 

Better bound: understanding the fate of non-covalently bounds polyphenols during human digestion

Better bound!

The significance of the MAPK and AMPK signalling pathways on satellite cell differentiation

How can we control cell growth for cultured meat?

Technological improvement of dietary pea starch

Future-proofing dietary pea starch

Development of Serum-free media for cultivated meat

Work with a sustainable meat production of the future. Can you develop serum-free media for cultivated meat production?

Food colloids and interfaces

The behaviour of a droplet is driven by its interface

New Texture Metrology Development for Food Stuffs

Texture metrology development bridged to sensory attributes

Plant based drinks: Processing parameters in a lab-scale study

Assessment of processing parameters of influence on plant-based drinks quality

A soft matter physics approach to designing food matrices with novel sustainable ingredients

We need not only to discover new ingredients but also learn how to use them. Studies of the dynamics of ingredients’ interactions are critical to controlling the final food structure and texture characteristics

Increasing the value of milk and milk components through processing

A better understanding of how to control dairy components during processing will lead to mining value in milk

Shaping future food ingredients through sustainable processing of side streams

Will future food products include sustainable ingredients prepared from oilseed press cakes?

Extraction and characterization of pea protein

The effect of structure during digestion

Texture and structure are very important to deliver nutrients at the right time, in the right place 

Processing future food materials

For a more sustainable food industry, better processing approaches are needed

Production of cultured meat

Work with a sustainable meat production of the future. Which steps have an impact on the final composition and functionality of cultivated meat?

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• Natural & Applied Sciences

Food Science and Technology

Research papers/topics in food science and technology, production and quality evaluation of spoonable and drinkable yoghurt with watermelon (citrullus lanatus) juice and pulp.

ABSTRACT Yoghurt was produced and flavoured with graded levels of watermelon pulp and juice. Watermelon (Citrullus lanatus) juice and pulp was used to substitute 0, 10, 20, 30, 40 and 50% of yoghurt. The chemical, sensory and microbiological properties of the yoghurts were determined. The results showed that the pH of the yoghurt ranged from 4.68 to 4.90. The protein, ash, and fat content decreased with increase in watermelon juice and pulp. The fiber content increased with the watermelon pu...

Production and Evaluation of Extruded Snacks from Composite Flour of Bambara Groundnut (Voandzeia Subterranea (L) Thoaur ), Hungry Rice (Digitaria Exilis Staph.) and Carrot (Daucus Carota L.)

ABSTRACT Cleaned Bambara groundnut seeds were divided into four lots. Each lot was separately pretreated thus: germinated, roasted, germinated and roasted, and unprocessed which served as control. Each sample was ground, sieved, and extruded using single screw extruder. Consumer preference test was done by a taste panel of 50 people who rated the products on the attributes of colour, taste, flavour and overall acceptability using a 9-point hedonic scale. The treatment (roasting) given on the...

Effect of Co-Extruded Film on the Shelf Stability of Sliced Salted Pork Meat Product

ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-ext...

Quality evaluation of zobo concentrate sweetened with inverted sugar syrup and sodium cyclamate.

AbstractIn this study, triple strength Zobo concentrate (ZC) was prepared using purple calyx of Sorrel by Hurdle Technology; and asepti-cally packaged in ambered coloured containers for spray drying. The prepared samples of ZC were sweetened with inverted sugar syrup (coded 617) and sodium cyclamate (coded 615) were subjected to sensory, physico-chemical and microbial analyses.The physico-chemical properties of both samples for the pH ranges from 4.1for sample 615 (i.e.ZC sweetened ...

Effect of Chemical Pre- Milling Treatments On the Physico-Chemical Properties of Mucuna Sloanei ‘Ukpo’

ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before milling into flour. Proximate and functional properties of the flour were evaluated. Functional property analysis, of the Chemical treated flour showed t...

Developments on the Bioactive Compounds and Food Uses of the Tubers: Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia)

Two varieties of Cocoyam Colocasia esculenta (L) Schott (Taro) and Xanthosoma sagittifolium (L) Schott (Tannia) are experiencing renewed interest not only in Africa but also in the rest of the world. They are considered to be cheaper sources of carbohydrates than cereals or other bulbous crops because of their high calorie yield per hectare, low production costs, and relatively low susceptibility to insect and pest infestation. In addition to their nutritional benefits, they contain bioa...

Effect of Oven Drying Temperatures in Preserving African Breadfruit (Trecuila Africana)

ABSTRACT The study was designed to evaluate the effect of oven drying temperature in Preserving African Breadfruit (Trecuila africana). African breadfruit was sorted out, washed with clean water, parboiled for three mins to enable easy dehulling of the seed, dehulled using manual disc attraction mill, winowed and cleaned. The African breadfruit was subjected to different rates of drying temperature (50°c, 60°c and 70°c). Proximate, mineral, phytochemicals and sensory evaluation of the raw ...

Nutritional Quality And Physico-Chemical Properties Of The Seed And Oil Of Chinese Fan Palm

ABSTRACT The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was extracted and its physico-chemical properties evaluated. The proximate composition and the anti-nutrients present in the pulp, raw seed, blanched (4, 6, and 8 minutes), cooked (20, 40 and 60 minutes) and the roasted (1100C for 5, 10 and 15 minutes) seeds were determined. An acute toxicity study was also carried out on the seed during which albino rats were differently fed the raw and also the cooked and roasted s...

Effect Of Exogeneous Enzyme Hydrolysis Of Soybean (Glycine Max) Cell-Wall Materials On The Chemical Properties Of Soymilk

ABSTRACT The effect of cell wall enzymes on the sugar composition of soymilk was investigated using High Performance Liquid Chromatography (HPLC) and UV/Visible spectrophotometer. Soymilk was extracted from wet milled soybean slurry from three different varieties of soybean (Samsoy1, Samsoy 2 and TGX). Different cell-wall degrading enzymes (glucanase, cellulase. arabanase, hemicellulase and xylanase) were applied to each batch of soybean slurry before extraction of soymilk. The enzymes which...

Assessment Of Nutritional Quality Of Market Samples Of Fruit Drinks In Owerri

ABSTRACT Nutritional quality of market samples of some fruit drinks were assessed through laboratory analysis. The assessment covered the determination of quality parameters of six brands of fruits drinks which include California brands of orange and pineapple drinks, orange and pineapple fruta drinks and 5 – alive orange and pineapple drinks. The assessment indices included the determination of proximate compositions, mineral composition and vitamin composition of the drinks. From the res...

Antinutritional And Physicochemical Properties Of Flours Blended From Selected Tropical Tubers And Processed Bambara Groundnut (Vigna Subterranean).

ABSTRACT Some selected tropical root and stem tubers (cassava, cocoyam, sweet potato and yam) were dried and processed into flours. The cassava tuber was processed into flour using the high quality grading method. Bambara groundnut was processed to obtain the conventional bambara groundnut flour, bambara groundnut cotyledon flour and the steamed bambara groundnut cotyledon flour. Composite flours were formulated using each of the root tubers and each of the bambara groundnut treatments in th...

Antimicrobial Activities And Preservative Potentials Of Some Plant Extracts In Minced Meat.

ABSTRACT The antimicrobial activities and preservative potentials of crude plant extracts of stem bark of Alstonia boonei, leaves of Euphorbia hirta and seeds of Moringa oleifera were studied. Soxhlet extraction method and cold ethanol extraction method were used for the extraction of the dried and ground plant samples. The well in agar diffusion method was used for the antibacterial screening at different concentrations of 25mg/ml, 50mg/ml, 100mg/ml and 200mg/ml on Eschericia coli, Bacillus...

Effect Of Okara And Detarium Microcarpum Incorporation On The Quality Of ‘Talia’ Produced From Wheat And Sorghum Flour Blends

ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced from each flour composites dough was evaluated for cooking time, cooking losses and total organic ...

Physicochemical and Sensory Qualities of Complemenatry meal made from Sprouted and Unsprouted Sorghum Irish potato and groundnut

Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sam...

Current Trends in Food Nano- Technological Applications

The scope of nanotechnology is increasingly covering every facets of life, with applications to food taking a lead. Starting from the first-generation passive nanomaterial and now, the energetic nanotechnology to food and food systems is growing exceedingly, although nano foods are in growing stage. Applications include utilization of nanotechnology in Food safety and food safety assurance, production of nanoparticles which are better biologically active than large sized particles, neutraceut...

Food Science and Technology is a field of integrated study of basic sciences, Microbiology, Biochemistry, Nutrition, Biotechnology, Engineering Technology. Food Science and Technology deals with studying food compositions as well as looking for ways to refine them. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Find Food Science and Technology thesis, project topics, seminars, research papers, essays, study notes, exam questions and academic materials.

Popular Papers/Topics

Microbial examination of spoilt avocado fruit, additives and preservatives used in food processing and preservation and their health implication, food posioning, it’s causes, effect and control, the effect of food packaging material on the environment, margarine production using oil blends from palm kernel, coconut and melon, use of composite flour blends for biscuit making (peanut/cassava flour), the status of processing and preservation of cereals in nigeria, chemical and sensory evaluation of peanut butter, production and quality evaluation of cookies from cocoyam and plantain, production and acceptability studies of malted sorghum (sorghum bicolor) biscuit, production of vitamin a from carrot, economic assessment of some methods adopted in yoghurt production, students’ industrial work experience scheme (siwes) fde 400 undertaken at nigerian bottling company (nbc), a thesis on chemical composition, functional properties, sensory evaluation and glycemic index of biscuits produced from flour blends of unripe plantain, soybeans and carrot, the role of packaging in food processing.

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MSc in Food Science and Technology

• Food Science and Technology
• Programme Structure

Programme Structure

In the Food Science and Technology programme, you choose between four specialisations: Plant Based Foods, Dairy Science and Technology, Brewing Science and Technology, or the Individual Specialisation where you focus on the subjects of your own interest. You can read about each specialisation at the bottom of the page.

The programme consists of compulsory courses, elective courses, and thematic courses building on the knowledge you have acquired on food issues and food production.

At a high academic level, you will learn about food chemistry, microbiology, food technology, nutrition, physiology, pharmacology, pathology, gastronomy, and consumer choices. The teaching is in the form of lectures, seminars, practical and theoretical exercises, and a good deal of project work. You work both independently and in project groups.

Do a Project in Practice or Study Abroad

There is a well-established collaboration between the students and the industry. For instance, you may choose to do a project in practice , providing you with a unique experience and a good network. The collaboration may give you relevant competences and an interesting network. (Please note: Project in practice cannot be included if you are doing a dairy internship) .

You also have the possibility to follow courses at a foreign university as part of your education. Further information about studying abroad >>

Master's Thesis

You finish your MSc studies by writing a thesis, which is a large scientific project corresponding to 30 or 45 ECTS. The thesis is often based on a specific problem from a food company or a research project. You can write your thesis on your own or in a group. Upon graduation, you gain the title Master of Science (MSc) in Food Science and Technology (in Danish: cand.tech.al. ).

Specialisations

Plant based foods.

Globally, there is increasing awareness of the need to produce foods in a more sustainable way as part of a sustainable food system. One of the most effective ways to achieve this is by increasing our consumption of plant-based foods.

In addition, we need to reduce our use of resources and minimise raw material waste. To be successful, we must focus on producing plant-based foods that are nutritious, healthy, safe, and full of flavour.

Academic Focus

During the specialisation in plant-based foods you learn:

• about the importance of foods derived from plants in a well-balanced human diet.
• about the environmental sustainability of plant-based foods relative to other food sources.
• to identify the composition of plant resources relevant for food and also about the processes that foods of plant origin undergo e.g., fractionation and separation.

Furthermore, you will gain a deep insight into the interplay between safe foods and sustainable food production.

Teaching is done by leading researchers from the University of Copenhagen and from the food industry. Lectures are combined with laboratory work, which is sometimes scaled up to pilot plant production.

Many courses are compulsory, but there are also elective courses worth 15-30 ECTS in total, allowing you to customise your education by selecting e.g., courses in gastronomy, advanced spectroscopy, or physical/chemical changes during storage.

You can write your thesis in collaboration with a company. Graduates with a specialisation in plant-based foods are awarded an MSc in Food Science & Technology .

The specialisation in Plant Based Foods can be structured in four different ways, depending on the size of your thesis and whether you start in September or February.

Programme Overview, Study Start in September, Thesis 30 ECTS

Compulsory courses: 60 ECTS Elective courses: 30 ECTS Master's thesis: 30 ECTS

One block each year equals nine weeks of study and 15 ECTS.

Programme Overview, Study Start in September, Thesis 45 ECTS

Compulsory courses: 60 ECTS Elective courses: 15 ECTS Master's thesis: 45 ECTS

Programme Overview, Study Start in February, Thesis 30 ECTS

Study start in february is only for students with a reserved access to the programme. read about reserved access here >>, programme overview, study start in february, thesis 45 ects, dairy science and technology.

Dairy products have a high nutritional value, and milk contains many unique chemical compounds, which can be used to add taste or structure to foods. Also, in the future dairy products will be important to a growing global population. The specialisation in Dairy Science and Technology will provide you with the opportunity to work in a key position in production, innovation, or technical consultancy.

You learn about process technologies that convert raw milk into a variety of products. You'll get an understanding of the whole production chain and in-depth knowledge of how the individual processes in the dairy affect the product and quality of the product.

Biotechnology is another important teaching area within dairy technology. It focuses on the use of starter cultures and enzymes to create the right products with minimal use of resources. You will get an insight into the underlying chemistry and a deep understanding of the fermentation of foods. The programme also focuses on providing an in-depth insight into the formulation and production of dairy products, including the use of ingredients to achieve the right quality.

You will be taught by leading scientists from the University of Copenhagen and from the industry. Lectures and laboratory work are supplemented by pilot-scale practical experiments. There are several excursions and company visits.

Danish dairies are very committed to the programme, and have, among other things, appointed a contact committee with industry representatives to ensure that the programme is solidly anchored in a practical, industrial reality and maintains a high academic level.

Most of the courses are compulsory, but you also follow elective courses. As you can choose elective courses worth 15 ECTS, you have the possibility of giving your education a personal touch by choosing courses in gastronomy, advanced spectroscopy, or physical/chemical changes during storage.

Almost all students carry out their thesis in close collaboration with a company, thereby ensuring that the cases you will be working on are relevant to the dairy industry.

Examples of theses:

• New method for determining the fat content in whole milk powder
• Graininess in low-fat yoghurt
• Stability of acidified milk drinks
• Taste in low-fat cheese

Dairy Internship

It is mandatory to have an extra six-month internship to emphasise the importance of practising your knowledge.

The internship is a combination of theoretical teaching at the University of Copenhagen and Kold College, as well as a 14-week internship at two different companies.

Click here for a detailed description of the dairy internship. If you have any further questions, please contact us: [email protected]

Exemption from Internship

You are exempt from the internship if you already participated in the dairy internship as part of your BSc, or if you completed the education as a dairy manager, dairy technologist, or process technologist with a dairy specialisation. Exemption from internship requires that you send in documentation to Science Student Services in order to obtain the title Dairy Engineer (Mejeriingeniør).

Programme Overview

The specialisation can be structured in several ways, depending on the size of your thesis, whether the dairy internship will be a part of your MSc programme or not, and whether your study start is in September or February.

Programme Overview, Study Start September, With Dairy Internship, Thesis 30 ECTS

Compulsory courses: 60 ECTS Elective courses: 30 ECTS Master's thesis: 30 ECTS Internship: 30 ECTS

Programme Overview, Study Start September, With Dairy Internship, Thesis 45 ECTS

Compulsory courses: 60 ECTS Elective courses: 15 ECTS Master's thesis: 45 ECTS Internship: 30 ECTS

Programme Overview, Study Start February, With Dairy Internship, Thesis 30 ECTS

Programme overview, study start february, with dairy internship, thesis 45 ects.

*The course is not available in block 4 as it runs in block 2; however it is possible to to do a written assignment in the course in block 4, if students wish to write a thesis of 45 ECTS.

Programme Overview, Study Start September, No Dairy Internship, Thesis 30 ECTS

Programme overview, study start september, no dairy internship, thesis 45 ects.

*The course is not available in block 4, as it runs in block 3; however it is possible to to do a written assignment in the course in block 4, if students wish to write a thesis of 45 ECTS.

Programme Overview, Study Start February, No Dairy Internship, Thesis 30 ECTS

Programme overview, study start february, no dairy internship, thesis 45 ects, brewing science and technology.

Denmark has proud traditions in the field of beer production. For many years, we have exported our expert knowledge of this product to the rest of the world, and Danish master brewers have built many breweries abroad.

Basically, beer consists of relatively few raw materials and process steps. Still, we are nevertheless able to brew highly different types of beer, both in terms of alcohol content, colour, bitterness and taste.

During the specialisation in Brewing Science and Technology:

• you learn about the raw materials used in beer production and gain an insight into the factors which affect the quality of the raw materials.
• you understand the technology behind the brewing process, from malthouse, brewhouse, fermenting, filtering, packaging, and on to energy supply, environmental conditions, and brewery project planning.
• you gain a deep insight into how the single process affects the product and the product quality.

Globally there is an increasing focus on the production of sustainable foods. One of the most effective ways to obtain this is by reducing the use of resources and minimise raw material waste.

Through excursions, visits, and lectures by people working in the industry, you will get contacts and commercial insight as well as cutting-edge knowledge in the field.

Biotechnology is another important area within brewing technology, concerning the use of starter cultures and enzymes to create the desired products with a minimal use of resources. You will also gain insight into the underlying chemistry and a deeper understanding of the fermentation of foods.

Teaching is done by leading researchers from the University of Copenhagen and from the industry. Lectures and laboratory work is supplemented by practical exercises in our own pilot brewery.

Most of the courses are compulsory, but you also have elective courses. As you can choose elective courses worth 15 ECTS, you have the possibility of giving your education a personal touch by selecting courses in gastronomy, advanced spectroscopy, or physical/chemical changes during storage.

You can write your thesis in collaboration with a company. Graduates with a specialisation in Brewing Science and Technology obtain the title MSc in Food Science & Technology .

After graduation from the University of Copenhagen, you have the possibility of an additional internship of at least six months, coordinated by the Scandinavian School of brewing (SSB). Having completed the internship you will obtain the additional title of Diploma Master Brewer (in Danish:  Brygmester ) from SSB.

The specialisation can be structured in two ways, depending on whether your study start is in September or February:

Programme Overview, Study Start in September

Compulsory courses: 75 ECTS Elective courses: 15 ECTS Master's thesis: 30 ECTS

Programme Overview, Study Start in February

Individual specialisation (general profile).

In the individual specialisation, you can compose the programme according to your own interests, for example within a discipline, such as technology, quality, microbiology, or chemistry.

You can also focus on product development or on a specific raw material e.g., fish, grain, fruit, or vegetables.

The food industry is continuously working to develop new products which adapt to consumer tastes and wishes. Currently, there is a great demand for flavourful dishes, the final preparation of which is easy to do at home and which are healthy at the same time.

Another focus area is the production of sustainable food, which can be achieved in several ways:

• By using new plant-based raw materials
• By using the waste product from food production for new products
• By extending the storage life of existing products, thereby reducing food waste
• By reducing the resource consumption by e.g., heating or cooling

You can focus on one or more of these strategies when you compose your specialisation.

You complete your MSc programme by writing a thesis, which is a large scientific project corresponding to 30 or 45 ECTS. The thesis must be written in the food science or food science technology area.

The individual specialisation can be structured in four different ways, depending on the size of your thesis and whether you start in September or February. You choose your restricted elective courses from the list at the bottom of this page.

When you have been accepted, you will be able to see more recommended course of studies from your Head of Studies, which is aimed at plant-based foods, process analytical technologies, ingredients, and enzymes etc.

Compulsory courses: 22.5 ECTS Restricted elective courses: 37.5 ECTS Elective courses: 30 ECTS Master's thesis: 30 ECTS

Compulsory courses: 22.5 ECTS Restricted elective courses: 37.5 ECTS Elective courses: 15 ECTS Master's thesis: 45 ECTS

Restricted Elective Courses

Choose your restricted elective courses from the list below. Click on each course for a detailed description.

• Design of Experiments and Optimisations
• Fundamentals of Beer Brewing and Winemaking
• Microbiology of Fermented Food and Beverages
• Quantitative Bio-spectroscopy
• Microbiological Food Safety and Quality: Control, Cases and Practicals
• Brewing and Raw Materials
• Advanced Chemometrics and Machine Learning
• Food Structure and Functional Ingredients
• Molecular and Functional Properties of Milk
• Yeast Physiology and Applications
• Advanced Food Chemistry
• Plants for Foods - processing and functionality
• Meat Products and Innovation
• Cool Climate Viticulture and Enology *
• Dairy Product Technology 1
• Dairy Microbiology
• Dairy Product Technology 2
• Foodomics and Plant Foods
• Food Consumer Research
• Food Packaging

* The course cannot be taken with the elective course Applied Cool Climate Viticulture

Are you already a student at Food Science and Technology?

Find the programme structure that fits your year of admission on your Study Information.

Learn more about the programme in the Curriculum for MSc in Food Science and Technology .

Shared section of the curriculum  for all programmes at the Faculty of SCIENCE.

Testimonials

Read testimonials from students from Food Science and Technology

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Food Science and Technology: Writing and Thesis

• Print Books and E-Books
• Journal Articles
• Journal Articles by Citation
• Print Journals at IFSH
• Journal of Food Protection
• Food Trade Publications
• Food Analysis
• Food Chemistry and Allergens
• Food Engineering
• Food Law, Regulations, and Standards
• Food Microbiology
• Food Packaging
• Food Processing
• Food Product Development
• HACCP & Food Safety
• Math, Statistics, & Modeling
• Molecular, Genomics, & Biotechnology
• Reference Resources
• How to Guides
• Thesis & Special Project Students
• Writing and Thesis
• Accessing Library Resources From Home
• Employment Resources
• Food Science Websites
• FAO Collection

Specific Books on Scientific Writing and Thesis

To check the availability of any of the titles listed below click on the appropriate link.

• The Complete Idiot's Guide to Writing Well, PE1413. R852000
• The Craft of Scientific Presentations: Critical Steps to Succeed and Critical Errors to Avoid, Q223. A382003
• From Research to Manuscript: A Guide to Scientific Writing, T11. K3452006
• How to Write and Publish a Scientific Paper, T11. D332006
• A Manual for Writers of Term Papers, Theses, and Dissertations 6th Ed., REF.BF76.7.P832010
• Outline of Scientific Writing: For Researchers With English As a Foreign Language, T11 .Y361995
• Publication Manual of the American Psychological Association 6th Ed., REF.BF76.7.P832010
• Scientific Writing: Easy When You Know How, T11 .S3882002

Websites Related to Scientific Writing and Thesis

• IIT Thesis Examination This website is invaluable for all IIT Graduate Students who are writing their thesis.
• Thesis Examination FAQs
• Dissertations and Thesis at IIT Allows you to access Thesis written by both IIT and Non-IIT students.

Electronic Books on Scientific Writing and Thesis

If you are off campus, you can only access these books by logging into your MyIIT Account, and then by clicking on the "library e-resources" icon on the top right of the screen. You must then select the letter that corresponds to the database offering the book ("S" for Springer or "E" for EBSCOHost).  For more information, see  Accessing Library Resources From Home .  

• The Craft of Scientific Presentations: Critical Steps to Succeed and Critical Errors to Avoid, 2013 (By EBSCOHost)

Call Number Ranges for Scientific Writing and Thesis

The library's collection can also be browsed by call number range.   To browse for books on scientific writing and thesis, be sure to check each area of the library: New Books, Circulating Collection, Reference Collection and Historic Circulating Collection.  

Scientific Writing  T11

For more information on reading call numbers, and the library's general organizational structure, click here .

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Food technology thesis topics, experienced writers help in choosing food technology thesis topics.

Choosing Food Technology thesis topics are very useful for students pursuing PhD in this subject. They may start looking for a perfect thesis topic as soon as they get enrolled in the PhD course. A student is well aware that this degree is not easy and to pass this with good marks is highly important for their career ahead, therefore, they can't ignore the thesis or take it lightly as it is the only basis that will help them pass doctorate degree.

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Here are a few of the best topics on food technology:

• Evaluation of oil received from pawpaw seeds
• Impact of processing on the storage stability and functional effects of cowpea flour
• The role of food science in human nourishment
• The results of combining cow milk with soymilk on yoghurt quality
• Economic review of some methods embraced in yoghurt presentation
• Method for refining vegetable oil and its food value
• Display and determination of functional properties of plantain flour
• Evaluation of the nutrient components of fresh forages and prepared diets
• The status of processing and protection of grains 
• The impact of food education on the dietary practices of female
• A relative study on the physio-chemical properties of vegetable oil
• Effect of extra oil in high protein salad cream

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Master Food Science

The aim of Food Science is to ensure the global nutrition of people. This is achieved by providing safe, high quality and healthy food products from sustainable use of natural resources.

The Master's degree programme is structured as follows:

• Two supplementary areas (Minor I and Minor II), or one supplementary area (Minor I) plus electives
• Master’s thesis (28 weeks)

A professional internship is not compulsory, but is recommended.

Graduates with a Master's degree in Food Science have a high level of theoretical and methodological abilities, skills in analysis and development as well as personal and social skills:

• Specialist knowledge in one of the four Majors
• Ability to analyse and work on complex food science issues
• Ability to design safe processes in food production
• Ability to assume responsibility in a team, reflect on own knowledge and skills, and contribute constructively to projects

Specialisations

• Food Processing
• Food Quality and Safety
• Nutrition and Health
• Human Health, Nutrition and Environment

Language of instruction

Credits | duration.

90 ECTS | 1.5 years

Academic title

Master of Science ETH in Food Science

Requirement profile

Download MSc Food Science (PDF, 248 KB) vertical_align_bottom

Detailed information

Master’s degree programme in Food Science

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Master of Food Technology

Offered online through the College of Agricultural and Environmental Sciences , the University of Georgia’s online Master of Food Technology will teach you how to maximize in-line processing efficiencies, improve food product quality and safety and implement good manufacturing practices in line with current regulations, food safety, and HAACP practices.

This fully online, non-thesis master's provides working professionals the opportunity to learn from food industry experts and top food science and technology researchers. The Master of Food Technology degree offers the opportunity for instruction in core areas of food technology, such as processing, packaging, microbiology, fermentation, chemistry, ingredients, product development, and food regulation. In addition, the degree offers current and up-to-date information on emerging trends, new regulations, and potential innovations. You will learn identification and prevention of product failure, an understanding of the consumer mind and consumer needs, innovation in process optimization for consistent quality and safety, new product formulations to improve human health, and fermentation technology used in the beverage industry.

Whether your bachelor's degree is in food science, chemistry, biology, nutrition, chemical engineering, environmental sciences, or other science-related fields, the Master of Food Technology will prepare you for a rewarding career in the food industry. Program graduates accept jobs such as Research & Development Director/Innovation, Manager of Quality Assurance, Quality Assurance Auditor, Executive R&D Chef, Senior Process Engineer, Manager of Ingredients, and Manager of Sales.

Accreditations

The University of Georgia is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award baccalaureate, master’s, specialist, and doctoral degrees. Degree-granting institutions also may offer credentials such as certificates and diplomas at approved degree levels. Questions about the accreditation of the University of Georgia may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website ( www.sacscoc.org ).

Master of Food Technology Tuition & Fees

Tuition and fees are subject to change.

Use the  Estimated Cost Calculator  on the  Bursar's Office website  for current tuition and fees. This program is an E-Rate program, so choose “yes” for the E-Rate line item within the calculator.

Online students pay the following fees: Connect UGA, Green, and Technology. Potential additional costs include textbooks, exam proctoring fees, and technology upgrades.

Master of Food Technology Financial Aid

Visit the Office of Student Financial Aid  for information about financial assistance.

Corporate Assistance

Consult your employer about the availability of tuition reimbursement or tuition assistance programs.

Military Assistance

Active duty military, veterans, and military families should visit Veterans Educational Benefits  to take full advantage of available financial assistance and educational benefits.

University System of Georgia Tuition Assistance Program (TAP)

The purpose of TAP is to foster the professional growth and development of eligible employees. For more information, see Tuition Assistance  (refer to the Distance Learning section). 

Technology Requirements

• Computer with current operating system (Windows, Mac, or Linux). Additional peripherals such as webcam, headphones, and printer may be required.
• High-speed internet access.

Credit and Transfer

Master of food technology degree program admission requirements.

Students applying to The University of Georgia must be accepted by the Graduate School . Persons holding a bachelor's degree from any institution accredited by the proper regional accrediting association are eligible to apply for admission to the Graduate School.

Two years of work experience in the food industry or food-related occupation in the public sector is recommended for admission to this graduate program.

Master of Food Technology Application Checklist

• Application  – Submit the Graduate School Admissions  online.  Application fee: $75 Domestic/$100 International.
• Select Campus - Online 
• Select Intended Program - MFT, Food Technology(Food Science and Technology)[MFT_FTEC_ONL]
• Résumé or curriculum vita  – Submit online to the Graduate School.
• Statement of Purpose  – Submit a one-two page statement of purpose online to the Graduate School. The statement of intent should clarify the candidate's relevant background, interests, and goals in relation to the program.
• Transcripts  – Submit unofficial transcripts from all institutions attended as part of the online application. Send official transcripts after you are offered admission.
• Letters of Recommendation  – Submit three letters of recommendation online to graduate school. Letters should be from individuals who can evaluate the applicant’s scholarly ability and potential for success in a graduate program. Preferably at least two of them are from faculty who have instructed the applicant in a previous program of study. The application will prompt your recommenders to submit their letters electronically.

Application Deadlines

Domestic Applicants 

• Fall:  July 1
• Spring:  November 15
• Summer:  May 1

International Applicants

• Fall:  April 15
• Spring:  October 15
• Summer:  February 15
• International Applicants - must submit TOEFL or IELTS scores.

Master of Food Technology Degree Program Structure

The Master of Food Technology degree program is fully online and consists of at least 33 semester hours. A student working full time can complete the program in 2.5 - 3 years depending on the number of courses taken per semester. An advisor and graduate committee will work with you to design a program of study that meets your professional needs.

The exit project exposes students to comprehensive literature research and provides training in problem solving and exhaustive analysis of a current topic in food science. At the end of the course work and exit project, students in the non-thesis master's program will take a comprehensive final written and oral exam developed by the advisor and a graduate committee. Entrance requirements are the same as those for the Master of Food Technology degree. This is a professional degree program and will not meet the criteria for admission to the Ph.D. program in Food Science and Technology.

Master of Food Technology Area Courses and Electives

33 Semester Hours Required (6 hours required, 12 hours from Area courses, plus 15 hours of elective courses)

News & Events

Contact information.

Contact the online Master of Food Technology Coordinator for answers to any additional questions you may have.

Testimonials

"I was excited to be among a network of peers who were similarly interested in this niche world of learning about how food is made and how to make it better. I knew that was something I wanted to be a part of.  The reputation of UGA has opened so many doors for me, led me to meet incredible friends during college, and allowed me to connect with our alumni networks far and wide." - Zane Tackett , '20

"When I meet with customers I now have a broader understanding of how they are processing their products which helps me to ask better questions, so I can understand the issues they are facing and I am able to make suggestions to improve their product or save them money. The online Master of Food Technology degree made me a more valuable employee to the company I work for and opened doors for more advancements in my career." - David Gill ,' 20

"The professors in the Food Technology program were highly knowledgeable with impressive credentials and they were very accessible."  - Paul Rockwell ,'11  

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Thesis Helpers

Find the best tips and advice to improve your writing. Or, have a top expert write your paper.

Top 50 Food Research Paper Topics For Students

Choosing a suitable topic for a research paper is usually the hardest part of the research. The same is true in choosing food research paper topics. In reality, however, there are numerous food topics to choose from for research. Once you’re able to select food topics to write about, the going gets much easier! In choosing food research topics, it is vital that you select food topics that pique your interest. This way, you’ll be able to go the extra mile to write an excellent paper.

Without further ado, we would like to save you the stress of brainstorming too much for a topic. This is why we have written this article that contains 50 topics about food. These interesting food topics and other food related topics are all captivating and will get your audience hooked. Let’s get started!

Food Topics For Research Paper

Are you in need of some awesome research topics about food? Well, you’re in the right place!

• Fatty foods: Why do children need more fats than adults?
• Bone density and poor nutrition: the correlation
• Is it safe to use nutritional supplements to help bone density?
• Are organic foods better than inorganic foods in the body?
• Why are antioxidants important dietary substances to our bodies?
• How affordable are nutritional supplements for poor people?
• Can chocolates be addictive?

Controversial Food Topics

Some food controversy topics are so controversial that they end friendships. Ready to explore some controversial food topics? Here are some food controversies topics for you!

• What is the best way to cook eggs?
• Is corn-fed beef better than grass-fed beef?
• What is the best way to eat pizza?
• Where should food sauce be stored?
• Vegetarianism versus veganism.

Food Essay Topics

In this section, we shall consider some fast food topics. One can tweak these fast food research paper topics and make them fast food essay topics. Ready to explore some fast food research topics? Let’s delve right in!

• Do we need more fast food restaurants in society?
• The effects of fast food in society
• Can people maintain a balanced diet if they eat at quick-service restaurants?
• Should fast foods be sold in hospitals?
• An analysis of the socio-economic benefits of the fast-food industry.

Food Debate Topics

In a subject area as wide as food, it is impossible to avoid arguments and debates. People see foods from different angles and through different lenses. For this reason, we have crafted some food arguments topics, and food debates topics for you!

• Should chili have beans?
• Should you use ketchup on a hot dog?
• What’s the best way to boil rice?
• Are burgers sandwiches?
• Which part of chicken wings is better?

Food Safety Topics

Food safety is an important aspect of food research. It is the scientific aspect and discipline that describes the preparation, handling, and storage of food. These food handling processes are important to prevent food-borne illnesses. Do you have a meeting where you need to make a presentation on food safety? Well, you just hit the jackpot! Here are some food safety topics for meetings!

• Are color additives safe? How safe?
• How to effectively reduce the risk of food allergies
• What consumers must know about Avian Influenza
• Food and antimicrobial resistance
• How to reduce the risk of botulism?
• Health concerns for the use of coffee and caffeine

Food Science Research Topics

Food science is a combination of both basic and applied science of food. Food science is the complex enmeshment of agricultural science, nutrition, and the scientific aspects of food processing and safety. Findings from studies in food science dictate the development of various food technologies. If you need some food science research topics, then you’ve come to the right place. You can also check out our bioethics topics . Here are some food science topics for you!

• Why food science is important in human nutrition
• What happens to stored foods?
• How to effectively prevent food poisoning
• How dietary habits of females affect their overall nutrition
• Factors that influence the taste of wine
• How to influence the psychology of eating?

Food Justice Topics

Food justice when communities exercise their right to grow, eat, and sell healthy food. Food justice ensures access to food that is healthy, fresh, and locally grown. It also seeks to provide living-wage jobs for the farmers and helps to boost community control. Here are some food justice topics for you.

• Finding common ground through food justice
• How to increase government involvement in food justice?
• How to get more land and animals to facilitate food justice?
• Why is food justice important? Should their voice be heard?

Food And Nutrition Topics

Food and nutrition remain pivotal to the survival of all living species. This is because these are the channels and ways that we get fuel and energy for our bodies. There are many important nutrients in the body, such as fats, carbohydrates, proteins, and even water. These nutrients need to receive new supplies every day. If you’re interested in food and nutrition topics, then this is the place to be. Here are some food and nutrition topics for you!

• An exhaustive definition of nutritional deficiency and the critical diseases malnutrition can cause.
• Why are amino acids important to the growth of muscles?
• Should children be fed more dietary products like milk or less?
• What are the most important types of nutrition to help body development?
• Women and diet around the world.

Food Related Research Topics

Food research also covers aspects that do not directly relate to the food substance itself. These areas of food research cover some aspects such as food arrangement, food preservation, food processing, etc. If you want to research some food-related aspects, here are some food-related research topics for you!

• The best way to organize a refrigerator
• The best spices and their corresponding health benefits
• Organizing a spice cabinet: Best practices
• How to effectively fight food-borne bacteria
• Is slow cooking safe?
• How important is it to take breakfast?
• Which foods should you not freeze?

So here we are! Fifty food research paper topics from our thesis writers for your research work! Don’t forget to show them what you’ve got. We wish you the best of luck in your topic selection and research writing.

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Food science and technology (ms), food science and technology , ms.

The master’s degree under Option A requires a thesis. Option A is most appropriate for students who are preparing for careers in research and scholarly work or additional academic pursuits beyond the master’s degree. Under this option, a student must earn a minimum of 30 credit hours, consisting of 20 to 24 credit hours of regular course work, plus a thesis equivalent to 6 to 10 credit hours. At least one-half of the credit hours required for the degree, including thesis, must be in the major (at least 18 credit hours for the Master of Education degree). The remaining work may be in supporting courses and may comprise a minor consisting of at least 9 credit hours selected from and approved by the minor department. At least 8 credit hours, excluding thesis, must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterparts).

Option A is not available for the Master of Professional Accountancy degree.

Thesis Requirements . The subject of the thesis shall be chosen from the student’s field of major interest and must be approved by the departmental Graduate Committee. The thesis should reveal a capacity to carry on independent study or research and should demonstrate the student’s ability to use the techniques employed in their field of investigation. Research activities involving human subjects or live vertebrate animals may not be conducted at the University of Nebraska-Lincoln unless the research activities have been reviewed and approved by the appropriate board or committee. The Institutional Review Board (IRB) reviews projects involving human subject research and the Institutional Animal Care and Use Committee (IACUC) reviews the use of animals in research. These reviews are in accordance with Federal regulations, state laws and institutional policies. Submission of protocols to conduct human subject or animal research is coordinated by the  Research Responsibility  offices. Approval must be secured prior to the initiation of the research.

The thesis must conform to the required style and format described in  Steps to Degree Completion . A copy of the thesis and abstract must be approved by the student’s major advisor and submitted for preliminary review to the Master’s Programs Coordinator in the Office of Graduate Studies at least two weeks (one week in the summer sessions) before the date of the candidate’s final oral examination. A candidate is not eligible for the oral examination until the thesis is completed and approved. After passing the final oral examination, the thesis must be electronically submitted to the Master’s Programs Coordinator for a final review prior to being uploaded to Digital Commons.

• More master's information

The master’s degree under Option B does not require a thesis. Option B is most appropriate for students pursuing practice-based or professional careers in which the master’s degree provides suitable training. Under Option B, a student must earn a minimum of 30 credit hours. At least one-half of the credit hours required for the degree must be in the major. The remaining work may be in supporting courses and may comprise a minor consisting of at least 9 credit hours selected from and approved by the minor department. At least 15 credit hours must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterparts).

The Master of Professional Accountancy plan of study may not include a minor.

The Master of Education plan of study may not include a minor, but must include at least 6 credit hours of education courses outside the major.

Accelerated Master's Programs allow University of Nebraska–Lincoln undergraduate students to pursue this degree in an abreviated timline.

• More Accelerated Master's information

Dual Degree programs allow students to be admitted to two degree programs simultaneously with approval of each Graduate Program Committee and the Dean(s) for Graduate Studies.

• More Dual Degree information

Advancing available healthy foods through safety and processing sustainability

Description

As a graduate student in our program, you will work closely with internationally recognized faculty. Our research areas are dedicated to solving real problems within the food system, from harvest to food processing to consumption to individual health. We invite you to work long side faculty conducting research on food allergens, bioinformatics, biotechnology, food chemistry, food engineering, human health, food microbiology, food processing, food safety, and risk analysis.

Food Science and Technology faculty are located in the Food Innovation Center on Nebraska Innovation Campus (NIC). The Food Innovation Center includes state-of-the-art classrooms, teaching labs, and wet/dry lab research space. It also includes clinical facilities, sensory lab, and pilot plants.

The program is highly flexible allowing you to tailor your curriculum to meet your individual interests and goals. Alumni now hold positions in industry, at academic institutions and in government agencies.

We offer two options in Master of Science Degree (M.S.) in Food Science and Technology

• Thesis consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research. MS Option A is eligible for assistantship funding.
• Project is considered a professional, terminal degree. It is designed for students who do not intend to pursue a graduate degree beyond a master's degree or research career. MS Option B is not eligible for assistantship funding.

For more information, visit https://foodscience.unl.edu/gradprograms .

Career Pathways

• Industry positions at major food companies
• Research positions in government and major research centers
• Academic positions at major research universities

Specializations

• Bioinformatics

Graduate Admission Requirements

• Application for Admission with $50 non-refundable application fee .
• One set of transcripts.

* Official documents are required from all students who are admitted and enroll. Photocopies of certified records are not acceptable. International students enrolled in other U.S. institutions may have certified copies of all foreign records sent directly to the Office of Graduate Studies by their current school’s registrar office.

* When sending TOEFL scores, our institution code is 6877 and a department code is not needed

• If applicant is not a US citizen and expects an F or J visa: financial information .
• Applicants must also fulfill any additional requirements the department specifies at the time of application.

Major Admission Requirements

• Resume or curriculum vitae
• Personal Statement: In two pages or less, your statement should include the following: 1) motivation for pursuing graduate study including personal and/or career ambitions; 2) past experiences (research, teaching, work, volunteering) that have influenced your professional goals.
• Three recommendation letters
• Professional Development Supplemental Form

Admission Deadlines

• December 15 for Priority Fall (August) Admission to be considered for special recruitment fellowships in addition to assistantship opportunities.
• February 15 for Fall (August) Admission
• September 15 for Spring (January) Admission
• December 15 for Summer (May) Admission

Food Science And Technology

Campus Address

Food Innovation Center 1901 N 21st St<br>Lincoln NE 68588-6205

Graduate Chair

Amanda Ramer-Tait

Support Staff

Julie McManamey

Related Programs

• Cert Food Safety and Defense
• PhD Food Science and Technology
• PhD Nutrition

The University of Nebraska does not discriminate based on race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation in its programs, activities, or employment.

UNL Graduate Chairs and staff please complete the program update form to provide edits. Updates to graduate program pages are made on an annual basis in conjunction with the Graduate Application for Admission.

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The Application and Psychology of Color in Food Packaging Design

机译： 色彩在食品包装设计中的应用与心理学

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