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Master of Science in Food Science

The MS in Food Science consists of 45 post-baccalaureate credits.  The program integrates the disciplines of chemistry, physics, engineering, microbiology, and nutrition to study food ingredients and their physiochemical and biochemical interactions at the molecular and cellular levels.

The four pillars of food science that make up our curriculum are: 

  • Food Engineering
  • Sensory Science
  • Food Safety and Food Microbiology
  • Food Chemistry

For degree requirements and course descriptions, please see the Drexel University Course Catalog.