How are masters in Food Microbiology different from a master’s in Food Science?


The Masters’s degree in Microbiology gives graduate students rare opportunities to become professional and innovative microbiologists. This graduate program not only enables the latest techniques to be learned by their research students but also facilitates their growth as independent scientists.

Food microbiology courses are available as individual, technical development courses focusing on food processing, as well as through nutrition and food science bachelor’s, master’s, and doctoral degree programs. Graduates of such degree programs also receive a Bachelor of Science (BS) in Food Science, a Master of Science (MS) in Food Science, or a Ph.D. in Food Science in Philosophy.

Students interested in obtaining a master’s degree will need to hold a bachelor’s degree in the field, depending on the institution; those wanting to obtain a doctoral degree may be necessary to hold a master’s degree in the field.

For food protection, production, processing, preservation, and storage, microbiology is necessary. Students in food microbiology use a wide range of modern technologies from areas such as immunology, microbiology, and molecular biology.

Spoilage microorganisms cost millions of dollars in lost goods annually to food farmers, processors, and customers. Lost production caused by foodborne microorganisms caused by disease is an immense economic burden worldwide. The food microbiology research involves not only understanding the factors that affect the growth of microorganisms in food systems, but also the means of regulating them.

Some of the most commonly encountered concepts in food microbiology courses include: Microbial ecology, Organic chemistry, Evaluating food appearance, taste, and texture, Mycology, Dairy product evaluation, Food preservation

Job Offerings after Masters in Microbiology
  • Microbiologist.
  • Clinical Reviewer.
  • Lab Technician.
  • Clinical Data Associate.
  • Research Development Analyst.
  • Quality control Executive.
  • Clinical Research Executive.
  • Microbiological auditor.

Food science is a multidisciplinary discipline in which food studies incorporate theories from chemistry, microbiology, and other physical sciences. The study is used by the discipline to create and test new food products and to assess the processes involved in manufacturing and presenting those products.

Food science courses also research the protection and storage methods of various types of food, while maintaining the protection and quality of food. A wider, more generalized approach to food science and technology education is provided by the food science specialization for the MPS degree.
In food science, courses cover a broad variety of subjects, including food chemistry, food engineering, nutrition, and food marketing.
Students interested in pursuing a focus on food science should have some prior background in food science and technology, whether academic or technical.

Topics covered by food science programs include food protection and quality, food production, human consumption of animal products, food engineering, cereal science and technology, microbiology and production of wine, functional foods, and health.

Job Offerings after Masters in Food Science
  • Food technologist
  • Nutritional therapist
  • Product/process development scientist
  • Quality manager
  • Regulatory affairs officer
  • Scientific laboratory technician
  • Technical brewer
  • Jobs where your degree would be useful include:
  • Production manager
  • Purchasing manager
  • Research scientist (life sciences)
  • Toxicologist

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