Master of Science in Food Science

Students study the application of biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, public health aspects, and utilization of foods. For the M.S., there are four areas of specialization: chemistry-biochemistry, microbiology, processing, and sensory sciences. Individually designed programs are also accepted. For the Ph.D., there are three areas of emphasis: biochemistry/chemistry, microbiology/ fermentation, and sensory sciences. The Food Science Graduate Group confers both masters (M.S.) and doctoral degrees in Food Science. These degrees will provide the student with distinct educational experiences, and prepare him or her for different career objectives. Applications to the M.S. and Ph.D. programs are handled separately by the Ph. D. admissions committee. Based on the number and quality of applicants, admission to the Ph.D. program is generally more competitive than admission to the M.S. program. shorter time-to-degree is desired (typically 2 years)

Consideration for program admission requires a bachelor\u2019s degree. A minimum GPA of 3.0 or higher (on a 4.0 scale) for undergraduate courses is required.

UC Davis Office of Graduate Studies mandates that international students who have not studied at an institution where English is the official language of instruction must obtain the minimum university required score of 80 on the TOEFL or 7.0 (on a 9-point scale) on the IELTS before applying for admission.

Admission Deadlines
General: Dec 1