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Project Ideas for Doctor of Philosophy in Food Science and Technology

An innovation-driven PhD advancing food quality, safety, nutrition, and sustainability.

🏛 Introduction

Ohio State’s PhD in Food Science and Technology explores the science behind food production, flavor, preservation, and health. Students investigate microbial safety, packaging, sensory science, and functional foods while collaborating with industry partners and USDA labs. The program prepares graduates to lead R&D, academic research, and innovation in global food systems.

💡 Suggested Project Titles

Development of antimicrobial peptide coatings for reducing biofilm on food contact surfaces

Shelf-life modeling of minimally processed fruits under modified atmosphere packaging

Design of probiotic-enriched dairy beverages targeting gut–brain axis modulation

Thermal inactivation kinetics of Listeria in high-moisture plant-based meats

Nanoemulsion delivery systems for improving curcumin bioavailability in functional drinks

Comparative antioxidant profiles of cold-pressed vs. solvent-extracted oils

Flavor profile optimization using machine learning and sensory panel datasets

Design of biodegradable packaging films incorporating essential oils

Proteomic analysis of allergenicity changes during fermentation of legume proteins

Consumer perception study of upcycled ingredients in bakery products

Rapid detection of spoilage microorganisms using CRISPR-Cas diagnostics

Impact of ultrasound-assisted processing on vitamin retention in fruit juices

Fat replacement strategies in bakery systems using oleogels and fiber blends

Development of smart colorimetric indicators for real-time spoilage detection

Stability testing of vegan cheese analogues under extended refrigeration

Investigation of polyphenol–protein interactions in functional beverage matrices

Enzymatic browning control in fresh-cut produce using natural inhibitors

Predictive modeling of foodborne pathogen growth under dynamic storage conditions

3D printing of plant-based protein matrices for personalized meal design

Improving nutritional density in convenience snacks through formulation redesign

Ohio State – PhD in Food Science and Technology

Reimagine nutrition, safety, and product design with OSU’s Food Science PhD.

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