The School of Food Science offers graduate programs leading to doctoral and master of science degrees. 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. The curriculum emphasizes courses in food processing, food chemistry, food microbiology, sensory evaluation, and other specialized areas. Some of the coursework is in cooperation with nearby University of Idaho. Examples include the processing and manufacturing of cereal, dairy, fruit, and vegetable products; including cheeses, wines, and potatoes. Departmental faculty and adjunct/affiliate faculty may all serve as student advisors. Faculty are housed at the WSU Pullman and Tri-Cities campuses, 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.

Student Learning Outcomes:

All graduates will be able to:

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.

Student Opportunities:

Students gain research experience and leadership skills at the SFS facilities housed on the WSU campus 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.

Career Opportunities:

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.

Career Placements:

Food scientist, research and development scientist, food safety researcher, product and process development scientist, faculty, postdoctoral research associate, director of research, development, and technical support for large companies.