Master of Agriculture in Agricultural, Food and Nutritional Science - Food Science and Bioresource Technology

The Department of Agricultural, Food, and Nutritional Science offers thesis programs leading to Master of Science and Doctor of Philosophy degrees, as well as course-based programs leading to Master of Agriculture and Master of Science degrees. Departmental graduate program guidelines exist and are summarized in the Agricultural, Food, and Nutritional Science Program Handbook. Food research encompassing chemistry, microbiology, physics, processing and sensory science with areas of excellence in cereal utilization, dairy science, food safety, functional foods and nutraceuticals, lipid utilization, and pre- and probiotics. Application of chemical, thermal, mechanical and biological processes for the conversion of agricultural and forestry feedstocks into bio-based materials, biofuels, platform chemicals, and other value-added commodities of industrial relevance. Research is multidisciplinary in nature, and includes chemistry, enzymology, engineering, materials science, and other areas of specialization.