• More than a third of the 100 major food companies in the United States have headquarters, manufacturing, or research facilities in New Jersey.
  • This gives students the unique advantage of being able to interact with one of the most important segments of the manufacturing sector in the state.
  • The Graduate Program in Food Science has almost 40 outstanding faculty members with expertise in food biology, food chemistry, food engineering and occupies modern, well-equipped facilities on the Cook Campus. 
  • A large part-time graduate student population and very active local sections of the Institute of Food Technologists (IFT) provide unique opportunities for industrial interaction. 
  • The Food Science Graduate Program is a research-oriented, basic science program offering M.S. and Ph.D. degrees. 
  • Graduates are well versed in the primary disciplines of biology, chemistry and engineering as they apply to food systems and receive specialized training in their area of expertise.