The program is offered by . Food Science is a multidisciplinary science that applies biology, chemistry, physics, engineering, nutrition, and other sciences to improve the safety and quality of food products; develop new food products; and design new, safer, and more energy-efficient food preservation methods.?

Departmental faculty and adjunct/affiliate faculty may all serve as student advisors. Faculty are housed at WSU and UI campuses, the WSU Tri-Cities campus, and the research station in Prosser, WA. Each student?s program of study is individualized based on their research interests, prior academic experience, and collaboration with their major advisor.

Graduate students learn to conduct innovative and high quality research to solve emerging problems in food science by:

• Demonstrating a fundamental understanding of food science knowledge and principles.
• Applying scientific knowledge to assess and solve food science problems.
• Exhibiting communication skills to convey technical information and defend scientific findings.
• Designing and conducting research experiments and analyzing research findings.

Graduate students gain professional and leadership skills for professional positions in food and allied industries, government, or academia by:

• Presenting research to local, regional, and national audiences through publications and presentations.
• Participating in professional organizations and related activities.
• Obtaining successful placement in relevant industry, government, or academia positions.

Career

Food science graduates begin careers in food research and development, food quality assurance, food safety microbiology, production management, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies.