Food Technology, Ph.D.
The Food Technology doctoral program is offered by selected faculty from the departments of Food, Nutrition, and Packaging Sciences, Agricultural Sciences, Plant and Environmental Sciences, Animal and Veterinary Sciences, and Microbiology and Molecular Medicine. Applicants must have a strong background in food technology, human nutrition, or related areas. Each student is required to select a major faculty advisor, prepared to accept the applicant as an advisee, before starting a graduate degree.
A Ph.D. in Food Technology shall consist of a minimum of 30 credit hours (MS equivalent) + 30 credit hours, 12 of coursework and 18 of research (FDTH 9910) approved by the student’s Graduate Advisory Committee. Core courses required are STAT 8010, FDSC 8100, FDTH 8510, and NUTR 8030. All doctoral students must register for seminar for two semesters. Seminar taken during the MS degree does not count towards the two required for a PhD.
As a Ph.D. 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 Committee has final approval on all coursework. You must pass both the written and oral comprehensive examinations 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.
For additional information, please see the Food, Nutrition, and Packaging Sciences Graduate Student Handbook and Graduate Announcements.
Prospective graduate students can request information, apply to the Graduate School, check their application status, respond to admission offer, review FAQ’s, policies and procedures, and access forms.
Office: 223 Poole Agricultural Center
Phone: (864) 656-3397
Office: 226 Life Sciences Facility
Phone: (864) 656-1138