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Master of Science in Culinary and Food Science

Program

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.

Current research in food science includes:

  • Food product development
  • Sensory analysis of foods
  • Food sustainability and recovery

The program is designed for students who:

  • Are already working within the food industry and seeking professional advancement
  • Have an undergraduate degree in a general science-related area such as biology or chemistry and would like to change fields or move into the more specialized field of food science
  • Are interested in the science of food and cooking

Culinary and Food scientists are needed in the areas of:

  • Food product development
  • Food quality assessment and management
  • Food processing
  • Food product research and development
  • Food sustainability and food waste reduction and practices
  • Technical sales and support
  • Sensory analysis

Admissions Requirements

Additional co- or prerequisites:

  • CULA 115 Culinary Fundamentals
  • CULA 125 Foundations of Professional Baking
  • FDSC 100 ServSafe or proof of ServSafe certificate.

For information about admission requirements and to apply to the MS in Culinary and Food Science, please visit the Office of Graduate Admissions.