Overview
The Master of Science (MS) in Food Science and Technology at Texas A&M University provides advanced scientific and analytical training in the broad areas of food science essential for professional success. The 32-credit-hour program combines graduate-level coursework with independent, cutting-edge research addressing current and emerging societal needs. Students may pursue fundamental or translational research in areas such as food chemistry, processing, microbiology and safety, engineering and rheology, packaging, ingredients technology, meat and poultry science, cereals processing, plant bioactives, and sensory analysis. Graduates are prepared for advanced careers in industry, public policy, regulatory agencies, non-government organizations, or doctoral study.
Why Texas A&M?
Texas A&M offers access to nationally ranked academic resources and strong research infrastructure. Students work closely with graduate advisory committees while conducting innovative research in specialized laboratories and pilot facilities. As part of the Aggie network, graduates enter the workforce as competitive candidates equipped with both scientific depth and applied expertise.