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Project Ideas for Master of Science in Food Science and Technology

A cross-disciplinary program bridging food chemistry, microbiology, safety, and product development.

🏛 Introduction

Ohio State’s MS in Food Science and Technology trains students to innovate in the science of food—from nutrition to shelf life to safety. The curriculum includes food microbiology, biochemistry, sensory evaluation, product development, and processing technologies. Students gain hands-on lab and pilot plant experience, supported by industry partnerships with major food brands. Graduates lead careers in R&D, quality assurance, regulatory affairs, and nutrition science.

💡 Suggested Project Titles

Shelf-life analysis of plant-based dairy alternatives under various packaging conditions

Designing probiotic yogurt products with enhanced gut flora survivability

Evaluating sensory changes in cold-chain disrupted frozen ready meals

Rapid pathogen detection methods in minimally processed fruits using PCR

Effect of high-pressure processing on nutrient retention in vegetable juices

Modeling Maillard reaction kinetics in baked snack formulations

Development of edible films infused with antimicrobial essential oils

Investigating textural enhancement of gluten-free baked goods using hydrocolloids

Optimization of flavor encapsulation in powdered beverage products

Study of acrylamide formation reduction in deep-fried snacks using pre-treatments

Thermal inactivation modeling of Listeria monocytogenes in deli meats

Stability testing of vitamin-enriched beverages during prolonged storage

Formulating low-sodium soups while maintaining palatability and shelf stability

Simulating consumer panel preferences for plant-based meat analogs

Enhancing shelf life of fresh-cut produce with modified atmosphere packaging

Development of fermentation-based sugar alternatives from food waste

Evaluating allergen cross-contact prevention protocols in shared production facilities

Designing a HACCP plan for a new food startup producing refrigerated dips

Study of microencapsulation technologies for probiotic delivery in cereals

Quantifying microbial load shifts during high-moisture extrusion of meat analogs

Ohio State – MS in Food Science and Technology

Innovate safer, tastier, and more sustainable foods with OSU’s Food Science MS.

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