UMD’s MS in Food Science trains students in food chemistry, microbiology, safety, and product development. The program prepares graduates to enhance food quality, safety, and shelf life, while innovating for consumer trends, nutritional needs, and supply chain integrity.
Antimicrobial coating development for fresh produce preservation
Evaluation of prebiotic and probiotic stability in dairy products
Shelf-life extension of plant-based meat alternatives using natural extracts
Quantification of acrylamide formation in fried snack foods
Development of gluten-free baked goods with enhanced texture
Assessment of foodborne pathogens in ready-to-eat meals
Allergen detection and control in food manufacturing systems
Design of biodegradable packaging for perishable items
Study of thermal processing impacts on vitamin retention
Sensory evaluation of protein-fortified beverages for athletes
Microbial modeling of Listeria growth under cold-chain failure scenarios
Enhancing flavor stability in low-sodium sauces
Application of high-pressure processing on seafood safety
Development of a fortified cereal bar for school nutrition programs
Identification of bioactive compounds in herbal teas
Reduction of acrylamide through enzymatic pretreatments
Nanoemulsion development for fat-soluble vitamin delivery
Study of oxidation mechanisms in plant-based oils
Design of a mobile food safety training app for small producers
Modeling sugar reduction strategies in carbonated drinks
Advance food innovation, safety, and nutrition with hands-on lab work and product design in UMD’s Food Science MS.
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