The Food Technology doctoral program is offered by selected faculty from the departments of Food Science and Human Nutrition, Agricultural and Biological Engineering, Animal and Veterinary Sciences, Horticulture, Microbiology and Molecular Medicine, and Packaging Science. Applicants must have a strong background in food technology, human nutrition, or related areas. Each student is strongly encouraged to select a major faculty advisor before starting a graduate degree.
More information can be found in this graduate handbook.
Past 2 years
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PhD: There are no set course requirements for the PhD in food technology. As a PhD candidate in the program, you will gain a comprehensive understanding of the principles of food science, with an expanded knowledge that covers your focused research areas. Your research committee has final approval on all course work. You must pass both the written and oral qualifying examination given by your advisory committee. Upon passing the examinations, you must also write and defend a research dissertation to the satisfaction of your advisory committee. You should also expect to publish a minimum of two refereed research manuscripts from your dissertation.
The program offers a wide array of research equipment and facilities, including the following: Hewlett Packard gas chromatograph (mass spectral detector) with HP headspace injector; Hewlett Packard gas chromatograph (FID) with Tek-Mar headspace injector; Hewlett Packard HP Chemstation analytical software; Gow-Mac gas chromatograph (TCD); Hewlett Packard gas chromatograph (FPD); Neotronics Electronic Nose 4000; -70C freezer; deionized and distilled water equipment; Kjeldahl nitrogen analyzers; BYK-Gardner Spectrocolorimeter; Seward stomacher 400 laboratory blender; colony counters; rapid PCR analytical equipment; HPLC-MS sensory analysis facility; a food-science teaching laboratory; state-of-the-art culinary preparation equipment and bench research facilities.
Once in the program, you will have access to the research facilities of several departments, including the Department of Agricultural and Biological Engineering, the Department of Animal and Veterinary Sciences, the Department of Food Science and Human Nutrition, the Department of Horticulture and the Department of Packaging Science. These departments have a collection of modern research labs, farms and more. Go online to www.clemson.edu/colleges for links to these departments and their facilities.
Of the 15 students in the PhD program, 12 attend on a full-time basis, nine are international students, and seven are women.
To apply, you should have a strong background in food science; human nutrition; physical, chemical or biological sciences; or engineering. Proficiency in food science must be demonstrated by the satisfactory completion of course work in food chemistry, food microbiology, food processing and biochemistry.
You may apply on the web at http://www.clemson.edu/graduate/admissions/apply/index.html. You must submit your completed application, GRE General Test scores (most successful students will have a total GRE score of at least 1000), all academic transcripts (minimum undergraduate GPA of 3.0), three letters of recommendation and a statement of objectives and professional experience. International students must submit a satisfactory TOEFL score (most successful students score at least a 575) in addition to documentation of adequate financial support for their studies. All candidates must identify a research advisor who is prepared to accept the applicant as an advisee. Applications are processed on a rolling basis; however, international students should contact the Graduate School for admission deadlines.
A limited number of research assistantships are available from grant funds. If awarded one of these assistantships, you will be working on research endeavors financed by the grant funds. Interested applicants should contact individual faculty members. Applicants whose files are completed by February 15 are given preferential consideration.