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