Culinary and Food Science
Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, multidisciplinary education grounded in the latest research techniques and technological applications for those interested in applying science to meet an ever-growing demand for delicious, safe and nutritious foods. With collaborative opportunities to work with faculty and other students interested in the food industry, our students work on current and novel product development for companies looking for sustainable and interesting new products. Our students gain a comprehensive overview of the food industry. The curriculum includes both theoretical and applied aspects of the science, technology, sustainability and safety of food as well as coursework in urban gardening, culinary arts and food systems. Culinary and food scientists learn to integrate and apply knowledge from the disciplines of chemistry, physics, engineering, microbiology, nutrition, food studies and culinary arts in order to preserve, process, package and distribute foods that are safe, nutritious, enjoyable and affordable. The program provides a science-based, applied education that encompasses classroom theory, practical research and application. Students in the culinary and food science program participate in research by completing a research project.
Degree | Availability | Location |
---|---|---|
MS |
Full-Time |
Philadelphia |
Concentrations
- Food Chemistry
- Food Engineering
- Sensory Evaluation and Consumer Behavior
Graduate Co-op Eligible
The MS program is eligible for Graduate Co-op (fall, full-time, on-campus entry only).