M.S. Food Science and Technology

Preparing the food industry's future food technologists/leaders through education, research and outreach.
Degree Type Master of Science
Careers & Salaries Graduate Degree Outcomes
Delivery On Campus

UW-Stout’s Master of Science in Food Science and Technology program is for students interested in food safety, food product development, sensory analysis, processing technology and quality assurance. The program offers exceptional value, ease of completion, and an applied research track to professional positions with competitive salaries. Our comprehensive master’s program prepares students for technical/leadership positions in the food industry, academia and government.

Scholarships are available, including scholarships specifically for international students. Our unique program offers undergraduate dual enrollment courses supporting programs accredited by the Institute of Food Technologists.

Photo of Prativa Gaire

Student Testimonial

“I chose the Master of Science in Food Science and Technology program at UW-Stout because of its polytechnic experiential learning environment. I receive hands-on learning experiences in well-equipped laboratories, and the theoretical knowledge required for a successful career in the food science and technology profession.

I've had the chance to learn from and interact with distinguished professors and connect with a vast alumni network. This program is STEM-designated which is a great opportunity for international students like myself because I can have an OPT opportunity for up to 3 years after graduation. This program also offers co-ops/internships and independent research opportunities which increase my opportunities for employment before graduation.

My current research is on the optimization of nutritionally dense innovative food product formulations for increasing profit as well as various health benefits. One of the best parts about studying at UW-Stout is the caring professors. They are dedicated to preparing students for successful careers. My professors truly care about me and guide me in every step. They inspire us to showcase our accomplishments, making us ready for real-world problems.

I feel coming to UW-Stout was one of the best decisions I have made for myself. I am meeting people from different cultures and experiencing their unique perspectives. We all share a similar enthusiasm and warmness in our hearts about UW-Stout a place that feels like home to us. Undoubtedly, this was one of the best experiences of my life. UW-Stout has prepared me personally and professionally to succeed in my food science and technology career.”

- Prativa Gaire, Nepal
 

Outcomes & Objectives

The Food Science and Technology program prepares you for:

  • Graduate co-ops/internships leading to positions in demand in a geographic area
  • Opportunities for applied research, sensory evaluation, and independent studies on real industry problems
  • Small student-to-faculty ratio provides ready access to professors with a broad range of food expertise

Use the Request Information form to receive a program summary and learn more about the Master of Science in M.S. Food Science and Technology.

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Admission Program Requirements

General UW-Stout Graduate School Application

All prospective graduate students at UW-Stout must follow a standard application process through our Graduate School. Beyond that, each graduate program has specific requirements that must be met to be successfully admitted to the program:

Program-Specific Admission Requirements

Eligibility

To be admitted with full status to the M.S. Food Science and Technology program, you must:

  • Have earned a minimum GPA of 3.0
  • If English is your second language, demonstrate English proficiency by either an IELTS score of 6.5 or TOEFL score of 79 (iBT) or 550 paper-based.   

The prerequisites for admission to the Food Science and Technology concentration include chemistry, microbiology, and organic chemistry. The prerequisites for admission to the Nutritional Sciences concentration include chemistry, physiology and anatomy, and organic chemistry. Applicants who are denied admission due to deficiencies in these prerequisites will be advised that the courses can be taken at UW-Stout as a special non-degree student, but this will not guarantee admission into the graduate program.

The following courses are minimum competency courses. If the student has not completed an equivalent course, the student must take the following course(s) in addition to the required credits for the M.S. degree.

  • FN 5XX Principles of Nutrition and Food Components
  • CHEM 511 Biochemistry (CHEM 201 Organic Chemistry)
Employment Opportunities

Typical Careers of Graduates

Food Science and Technology students generally obtain employment in either research and development or quality assurance. They are employed in the industry as:

  • directors of food product development
  • heads of sensory evaluation divisions
  • senior food scientists
  • managers of quality assurance
  • supervisors in test kitchens
  • directors of consumer services
  • technical representatives

It is also common for students to further their education by continuing in a doctoral program.

Salary Information

Salaries are very competitive with other professional careers. To obtain the latest information on salary projections, refer to Occupational Outlook Handbook (Food Scientists, and Dietitians and Nutritionists), which is updated periodically.

Employment Outlook

According to the U.S. Department of Labor, employment of food scientists and dietitians is expected to grow for all occupations through 2022. Employment will be stimulated by a heightened public focus on diet, health, changes in food safety, and biosecurity.

Food Scientists:  Biotechnological research will continue to offer possibilities for the development of new food products and food packaging. Opportunities are good for those with a master's degree, particularly for graduates seeking applied research positions in a laboratory. Employment of food scientists is relatively stable during periods of economic recession and layoffs are less likely because food demand fluctuates very little with economic activity.

"Earnings Grow, Wage Gap Shrinks" Institute of Food Technologist (IFT) biennial Employment and Salary Survey delivers the latest data on the food science profession: what people earn and how they feel about their jobs.
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MS FST Advisory Committee

2022 MS FST Advisory Committee

Emily  Brehm Process Engineer  GEA Process Engineering Inc.
David Challe MS, RD, CD, Director of Food Services Mayo Clinic Health Systems, Eau Claire Luther Campus
Dan Tolan Dan Tolan Plant Engineering Manager Bush Brothers & Company
Eugene  Dust Senior Extrusion Technologist Buhler
Judy  Fedie MS, RDN, CD, CLS, Nutrition Division Manager Department of Public Health, Chippewa County
Tom  Guerin VP – Research & Development Kerry Group (Beloit, WI)
Lindsay  Heidelberger Assistant Professor (HNS program) Food & Nutri. Dept., UW-Stout
Suvash  Kafley Sr. Director Process and Product Innovation  Milk Specialties Company (Eden Prairie, MN)
Taejo Kim Assistant Professor (FST program) Food & Nutri. Dept., UW-Stout
Susan  Krahn Public Health Nutritionist Public Health, Eau Claire, WI
Eun Lee Graduate Program Director, Associate Professor Food & Nutri. Dept., UW-Stout
Pranabendu  Mitra Assistant Professor (FST program) Food & Nutri. Dept., UW-Stout
Karen  Ostenso B.S. Dietetic Program Director, Assistant Professor Food & Nutri. Dept., UW-Stout
Kerry  Peterson Department Chiar, Associate Professor Food & Nutri. Dept., UW-Stout
Cynthia  Rohrer B.S. FST Program Director, Professor Food & Nutri. Dept., UW-Stout
Amanda  Schmidt Dietetic Internship Director, Lecturer Food & Nutri. Dept., UW-Stout
Kelly  Thompson Principal Scientist General Mills, Minneapolis MN

MS Food Science and Technology

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