Master of Science [M.S] [Food Science] From University of Illinois

FSHN faculty address a wide-variety of research areas related to food science, including these general focal areas of strength: food chemistry, food microbiology, food processing/engineering, and human nutrition. Within the area of food chemistry, faculty members are studying sensory science, flavor chemistry, manipulation of storage components, food safety and toxicology, structure-function behavior, and chemical stability of foods. Students interested in food and fiber (biomass) microbiology may desire to study with faculty members whose research addresses microbial aspects of food safety, quality, and safety or the use of fiber fermentation to produce biofuels. Areas such as genetic and physiological manipulation of bacteria, growth conditions and their effects on microbes, and fermentation can apply to foods or biofuels. Food microbiology related to topics such as food safety, food production, and food preservation are also related to human health.