Top Masters Programs in Food Science

Princeton Studies Food is an interdisciplinary alliance of scholars, students and practitioners that leverages academic examination of complex systems of the food system and celebrates the community of the table that develops from practical application of that study.

Princeton Studies Food builds upon the interest and expertise among faculty, alumni, students, and staff of Princeton University to provide solutions to these critical food-related challenges. Princeton brings to the table its undeniable strength as a major research university that emphasizes teaching and cross-departmental collaboration and benefits from extraordinary alumni involvement.

This program mission is to maintain and grow an interdisciplinary and inclusive alliance of scholars and quality-conscious practitioners who help to develop, implement and advance examination of food systems and relevant complex systems while nurturing the community and connections of the table.

At the Yale Sustainable Food Program, studying food takes many forms across campus. Faculty members and graduate students take their students to the Farm for field-based and embodied inquiry. YSFP-invited guest speakers and staff members guest teach in Yale College courses. Undergraduates probe food-and-ag-related lines of inquiry through knead 2 know, our Melon Forum, and our Chewing the Fat series. And Yale offers over 20 courses on food and agriculture each semester, with demand for on-campus programming at an all-time high. A major goal of the Yale Sustainable Food Program is to help guide both undergraduates and graduate students looking to incorporate food and agriculture into their course of study.

Food systems problems are “wicked,” in that their solutions cannot be generated within the bounds of any singular discipline or department. Combined with the socioeconomic imperative to study problems with consequences that are quite literally planetary, food offers Yale students a prism through which to take a liberal arts approach that careens through conceptual frameworks and diverse academic literatures.

The mission of the Department of Nutrition at the Harvard T.H. Chan School of Public Health is to improve human health through better nutrition and lifestyle. The Department strives to accomplish this goal through research aimed at an increased understanding of how diet influences health at molecular and population levels, the development of nutritional strategies, informing policy, the education of researchers and practitioners, and the dissemination of nutrition information to health professionals and the public.

The Harvard Chan School offers a Master of Public Health (MPH)-65 degree that explores the role nutrition plays in the health and well-being of the world’s populations from a variety of vantage points; recognizing the vast array of influences on diet, nutrition, and health—including environmental, socioeconomic, political, and cultural factors.

Core coursework (totaling 65 credits) emphasizes methodological strategies to develop, analyze, and evaluate interventions, programs, and policies typically used in public health nutrition and will be reinforced in unique practicum projects.

The MPH-65 program in Nutrition prepares those early in their careers for positions across a broad spectrum, ranging from state and local agencies to federal and international public health agencies; non-governmental organizations; non-profit and charitable organizations or donor-aid agencies; the health care industry; the food industry; as well as entrepreneurship or research coordination.

Robots have the potential to change the way we grow food, making the process efficient and environmentally friendly. Robots can be deployed to fight pests instead of using pesticides, can reduce waste by harvesting crops at the ideal time, and can replace manual labor for hard-to-pick crops.

There are multiple paths for robotics engineers within the food and agriculture industry. Those who design robots for traditional agricultural industries must be able to understand and take advantage of the existing agricultural infrastructure. There are also many agricultural tasks that push the boundaries of what a robot can accomplish, particularly when it comes to picking crops.Machine learning and artificial intelligence knowledge is crucial to help identify ripe fruit, weeds, and agricultural pests. Finally, indoor agriculture with carefully calibrated growth cycles and monitored crops is another area ready for automation where a roboticist could thrive.

Lessons learned throughout the MSR program can be applied to jobs in the food and agriculture industry. The program location in the American midwest and as the first suburb north of Chicago simultaneously places students in proximity to traditional centers of farming and agricultural equipment manufacturers as well as a thriving restaurant industry.

Automated farm equipment, hydroponics, and urban agriculture are all ways robotics are leveraged in the food and agriculture industries.

Austin Lawrence didn't think he knew enough robotics to get into MSR. He was wrong, and he made it a point to study topics he knew the least while in the program.

Tanakulrungson spent three years working at Olis Robotics (formerly Bluhaptics), where he developed software for a pilot-controlled robot. Now at Peco InspX, he providing technical assistance to a company known for its advanced technology inspection solutions for the food and beverage industries.

There are no general course credit requirements for the M.S. or Ph.D. degrees. M.S. and Ph.D. degree candidates must make at least one research seminar presentation prior to graduation and are required to assist with the teaching program for at least one semester. In addition to the examinations required by the Graduate School, a qualifying examination is required of the M.S. and Ph.D. degree candidates before the start of their second semester of residence. M.P.S. degree candidates must meet the CALS credit requirements in addition to field requirements, which include a project presentation prior to graduation.

The food industry is rapidly changing, and future executives will need new tools and innovative solutions for how to be both proactive and reactive to new food trends, new consumer demands and new paradigms for how food is developed, sourced, acquired and consumed.

The Master of Food Industry Leadership (MS.FIL) program provides tools, concepts, frameworks and critical thinking as well as practical hands-on projects in areas such as new/current technologies, strategic planning and managing change as a senior leader. The program’s cohort-based learning environment and include both on-site and online components that attract students from both local and national areas in the U.S. as well as the global community.

The Master of Arts in Foodservice Management and Dietetics (MAFMD) offered by the University of Southern California is a specialized graduate program designed to provide students with an in-depth understanding of nutritional science, foodservice management, and dietetics. The program aims to impart critical knowledge and practical skills necessary for promoting health and wellness across different stages of life, emphasizing the importance of balanced nutrition and dietary practices.

The MAFMD program is structured around a comprehensive curriculum that consists of 32 units. This includes 26 units focused on didactic coursework, which covers a wide range of topics from the fundamentals of nutrition and dietetics to advanced concepts in foodservice management. The coursework is designed to ensure that students gain a solid foundation in the theoretical aspects of the field, as well as the practical skills needed to apply this knowledge in real-world settings.

In addition to the didactic coursework, the program includes 4 units dedicated to research. This component is crucial for students to engage in scholarly inquiry and contribute to the advancement of knowledge in the field of foodservice management and dietetics. Furthermore, the program incorporates 2 units of field practicum, offering students the opportunity to gain hands-on experience in professional settings. This practical exposure is essential for bridging the gap between academic learning and professional practice.

The features of the Master of Arts in Foodservice Management and Dietetics program are:

• 32-unit program with a focus on nutritional science, foodservice management, and dietetics.
• 26 units of didactic coursework to build foundational knowledge and skills.
• 4 units of research to encourage scholarly inquiry and contribution to the field.
• 2 units of field practicum for hands-on experience in professional settings.
• 100% online or on-site options available.
• 12-18 months for full-time students, 18-36 months for part-time students.

Food safety begins with food service managers and food service personnel complying with the appropriate food regulations and following the current food safety and sanitation procedures. Environment, Health & Safety (EHS) is responsible for regulating food service operations at the University of Michigan (U-M) Ann Arbor campus and the U-M Health System through agreements with Washtenaw County and the State of Michigan.

The Master of Arts in Food Studies at New York University (NYU) is designed to offer students a comprehensive and interdisciplinary understanding of food and its significant impact on society through various lenses. This unique program integrates aspects of the humanities and social sciences, providing a broad perspective on how food shapes and is shaped by cultural, political, economic, environmental, and geographical factors. It examines the role of food across different scales, from local to global contexts, allowing students to grasp the complex interplay between food and societal structures.

Recognizing the diverse needs and schedules of its students, the program offers a flexible structure that accommodates both full-time and part-time study. This flexibility ensures that the program is accessible to a wide array of students, including working professionals seeking to advance their careers and scholars aiming to deepen their academic expertise in food studies.

The features of the Master of Arts in Food Studies program are:

• The program combines humanities and social sciences to explore food's cultural, political, economic, environmental, and geographical dimensions.
• Designed to accommodate both full-time and part-time students, catering to a variety of professional and academic needs.
• Students must complete 33 credit hours to graduate.
• The program can be completed within 24 to 36 months, depending on the student's enrollment status (full-time or part-time).
• Courses are delivered on-campus, providing direct engagement with faculty and peers.

Food safety refers to the conditions and practices that preserve the quality of food. These practices prevent contamination and foodborne illnesses.

Food can be contaminated in many different ways. Some food products may already contain bacteria or parasites. These germs can be spread during the packaging process if the food products are not handled properly. Improperly cooking, preparing, or storing food can also cause contamination.