The master’s degree in Food Safety and Technology (thesis or non-thesis) is designed to train students with backgrounds in food science to be food safety experts in the private sector and at federal and state health agencies. The master’s degree program in Food Process Engineering (thesis or non-thesis) is designed to educate engineers and scientists in different aspects of food processing and safety. Students can specialize in food processing operations, packaging, food safety, food biotechnology and process and quality monitoring and control.
Graduates of the program will be prepared to assume responsible positions in research and development, food safety, compliance and regulatory affairs, quality assurance and quality control in the food industry. Other career options include positions in federal, state or local public health agencies and private health organizations in policy-making, regulatory or research positions.