Food Science

School of Food Science

www.sfs.wsu.edu

Admission Requirements

Apply to the Graduate School, and submit all official transcripts, letter of interest, resume, GRE and TOEFL scores (minimum 213-computer test and 80-Internet test), and the names of three references. Applications that meet the minimum requirements and are complete by the deadline will be reviewed.  Teaching or research assistantships may be available on a competitive basis.

A PhD requires a MS degree that demonstrates the ability to conduct and report research. Exceptional students may by-pass the MS degree. 

Program Description

• Washington State University and University of Idaho merged faculty and programs to become the School of Food Science, the first program in the nation to share teaching, research, and extension programs, faculty and resources between two states and two universities.
• 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.
• Curriculum emphasizes courses in food processing, food chemistry, food microbiology, sensory evaluation, and other specialized areas such as the processing and manufacture of cereal, dairy, fruit, and vegetable products, as well as cheese and wines.
• Students gain practical processing and leadership skills at the WSU Food Science research facilities housed in a modern complex that includes: research level chemistry, microbiology, and engineering laboratories; the WSU Creamery where on-going research on ice cream and cheese occurs, including the world renowned ‘Cougar Gold’ cheese; a contemporary sensory evaluation facility where aroma, flavor and taste panels are conducted, and a processing pilot plant where small-scale equipment allows for applied research.  Off campus facilities at the Irrigated Agriculture Research and Extension Center in Prosser, WA,  conducting enology, fruit and vegetable processing research are located in the heart of Washington’s expanding wine and food processing industries.
• Food science graduates begin careers in food quality assurance, food safety microbiology, technical sales, production management, product extension or development, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies.
  

School of Food Science

Contact information
Jodi Anderson
Academic Coordinator
School of Food Science
Washington State University
FSHN  #106
PO Box 646376
Pullman, WA 99164-6376
Phone: 509-335-4763
Fax: 509-335-4815
Email: janderson@wsu.edu