Demand for food scientists with graduate degrees is high. Graduates are employed in the food industry in research and development, food process development, food safety, quality assurance, analytical sciences and managerial positions. Recent graduates have found employment with major food companies like H.J. Heinz Co., J.R. Simplot Co., Lamb Weston, Kraft Foods, and Litehouse Foods. Many M.S. graduates continue on for a Ph.D. in preparation for a career in academia. Students also find employment with the federal agencies, such as the Food and Drug Administration and the United States Department of Agriculture.
By enrolling in the graduate program in Food Science at Washington State University, you form part of a team of students, faculty, and staff dedicated to the scientific and intellectual pursuit of knowledge in food science.
Depending on your career goals, your studies may concentrate on such basic sciences as chemistry, biochemistry, and microbiology, as well as food science. You may explore a variety of subjects, such as food chemistry, food safety, food microbiology, fermentation, wine science, sensory science to complement your graduate education. Keeping your interests and goals in mind, your research project, course requirements, teaching and/or Extension experiences for your graduate work will be individualized and determined with your faculty advisor and graduate committee.
Program Requirements for Degrees: