University of North Dakota

What you'll study

The programme combines core scientific principles with applied technologies used in modern food systems. Typical areas of study include food chemistry and analysis, food microbiology and safety, food processing and engineering, sensory science and product development, quality assurance and regulatory issues, and research methods. Students usually choose between a thesis route focused on original research and a non‑thesis route emphasising advanced coursework and applied projects.

• Core topics: food chemistry, food microbiology, food safety and preservation, food processing principles.
• Applied and elective topics: product formulation and development, sensory evaluation, food packaging, quality management systems, analytical techniques (chromatography, spectroscopy), and regulatory affairs.
• Research components: laboratory research and a literature review for thesis students; applied capstone project or internship options for non‑thesis students.

Entry requirements

Applicants are expected to hold a recognised bachelor’s degree in food science, chemistry, biology, microbiology, agricultural sciences or another closely related field. Admissions typically consider academic performance in relevant coursework, a CV, letters of recommendation, and a personal statement outlining research or career goals.

• Strong preparation in foundational science subjects such as chemistry and microbiology is normally required.
• Applicants whose first language is not English will need to meet the university’s English proficiency requirements.
• Some applicants may be asked to meet with potential supervisors to discuss research interests; relevant laboratory experience or industry exposure is advantageous for research‑based admission.

Career prospects

Graduates enter a wide range of roles across the food and beverage sector, allied industries and public agencies. Typical career paths include product development scientist, food safety and quality assurance manager, process or production technologist, sensory scientist, regulatory affairs specialist, and research scientist. The degree also provides a strong foundation for doctoral study or careers in academia, extension services and government laboratories focused on public health and food policy.

Why study at University of North Dakota

The University of North Dakota offers a close-knit research environment where students can work directly with faculty on applied and fundamental food science projects. The programme emphasises translational research and collaboration with regional industry partners, giving students opportunities for internships and real‑world problem solving. Small cohort sizes allow personalised supervision, and the university’s broader research infrastructure supports interdisciplinary projects across chemistry, microbiology and engineering.