A science-driven master’s programme that prepares you to design, evaluate, and improve food products with a focus on safety, nutrition, and sustainability. You’ll combine core food science coursework with applied research and industry-relevant skills.
The Culinary and Food Science master’s programme at Drexel University is a comprehensive, science-driven curriculum designed to equip students with the skills and knowledge necessary to innovate and improve food products. Emphasizing safety, nutrition, and sustainability, this program merges core food science education with practical research and industry-relevant competencies.
The programme features a blend of core coursework and applied research, ensuring a thorough understanding of food science principles. Core subjects include:
In addition to core coursework, students will engage in a research project that focuses on food product development or solving food science-related challenges. Elective courses may also be available, allowing students to specialize in areas such as product development, food safety, sensory science, or sustainability.
To gain admission into the master’s programme, applicants must possess a four-year bachelor’s degree from a regionally accredited institution or an equivalent international qualification. Generally, a minimum cumulative GPA of 3.0 (B) is required for undergraduate studies, with the same average maintained for graduate work. Specific GRE or GMAT requirements for this programme are not currently established.
For non-native English speakers, proficiency in English is essential, and accepted tests include the IELTS Academic and TOEFL iBT. Candidates should verify specific score requirements with the university.
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