The Food Science graduate program at the University of Missouri (MU) provides quality graduate programs leading to a Master of Science in Food and Hospitality Systems and a Doctor of Philosophy in Food and Hospitality Systems.
- Admission criteria: MS and PhD
- Graduate Catalog: Required Courses for MS
- Graduate Catalog: Required Courses for PhD
- Thesis and Dissertation Instructions
Questions? Contact Azlin Mustapha, Director of Graduate Studies.
A Graduate Certificate in Food Safety and Defense is also offered. This certificate is a multi-institution online program designed to serve the needs of industry and agencies who must protect the human food supply from accidental or deliberate contamination.
The quality of the graduate program is established and maintained by the major adviser and a faculty advisory committee.
This program allows the major professor and advisory committee to tailor a program of courses and research to fit the needs and goals of each student. The graduate program builds on the foundation of the undergraduate program, as well as the MU campus strengths.
The College of Agriculture, Food and Natural Resources (CAFNR) offers several programs that support food science including agricultural economics, agricultural education, animal science, biochemistry, dairy science, hospitality management, and park and recreation administration.
Other colleges and schools located at MU are Arts and Sciences, Business and Public Administration, Education, Engineering, Journalism, Medicine, Nursing, Law and Veterinary Medicine.
The Food Science program has research facilities that contribute significantly to a graduate program. Available to faculty and graduate students in Food Science are well-equipped research laboratories including:
- Sensory lab
- Chemistry and analysis labs
- Microbiology lab
- Nutrition lab
- Meat Analysis lab
- Dairy pilot scale lab
- Meat pilot scale lab
- Extrusion processing lab
Computer facilities are available and computer-based data acquisition facilities are provided in most research laboratories.
Food Science Graduate Faculty
- Andrew Clarke
- Ingolf Gruen
- Kiruba Krisnaswamy
- Misha Kwasniewski
- Mengshi Lin
- Azlin Mustapha
- Bongkosh Vardhanabhuti
Students must maintain at least 3.00 cumulative grade point average to remain in good standing and continue to receive financial support.
A maximum of 16 hours per semester and eight hours per summer can be carried by a full-time student. A student on a half-time graduate assistantship can take a maximum of 12 hours per semester and six hours per summer.