University of Hawaii at Manoa

What you'll study

The programme combines core food science fundamentals with applied study relevant to tropical and Pacific food systems. Typical topics include food chemistry and analysis, food microbiology and safety, food processing and engineering, sensory evaluation and product development, food preservation and packaging, and statistics for food research. Students also study specialty areas such as seafood science, fruit and vegetable post‑harvest technology, functional foods and nutrition, and HACCP and food regulatory issues where faculty expertise and local industry needs direct project focus.

Study pathways commonly include a thesis (research) route and a coursework plus project option. The thesis route emphasises original research supervised by a faculty adviser and culminates in a written thesis and defence. The non‑thesis route typically requires a capstone project or practicum and additional coursework. Students gain hands‑on experience through laboratory classes, pilot‑scale processing facilities, sensory evaluation laboratories, and fieldwork with local producers and processors.

Entry requirements

Applicants should normally hold a bachelor’s degree in food science, chemistry, biology, microbiology, nutrition, agricultural science or a closely related discipline. A strong academic record in core science and mathematics courses is expected. Admissions typically require official transcripts, a statement of purpose outlining research interests, and letters of recommendation; a CV or résumé is also recommended.

International applicants must demonstrate English language proficiency through an approved test or prior education in English, and may need to provide additional documentation for visa or funding purposes. Some applicants without a directly related undergraduate degree may be admitted conditionally and asked to complete prerequisite coursework.

Career prospects

Graduates enter a range of roles across industry, government and academia. Common career paths include product development scientist, quality assurance or food safety manager, process development engineer, regulatory affairs specialist, sensory scientist, and technical roles in ingredient or equipment companies. In Hawaii and the Pacific region there are additional opportunities in seafood processing, tropical fruit and value‑added product development, agricultural extension, and public health or regulatory agencies. Graduates who pursue further research may continue to PhD programmes or take research scientist positions in universities and government laboratories.

Why study at University of Hawaii at Manoa

The University of Hawaii at Manoa offers distinct regional strengths in tropical agriculture, seafood science and Pacific Island food systems through its College of Tropical Agriculture and Human Resources and affiliated units. Students benefit from proximity to unique raw materials and supply chains, allowing applied research on tropical fruits, seafood, and post‑harvest technologies that are less accessible elsewhere. Faculty research often focuses on practical problems for local industry, conservation of food resources, and sustainable processing methods.

Facilities supporting the programme typically include pilot‑scale processing equipment, analytical chemistry and microbiology laboratories, sensory testing facilities and strong links with local growers, processors and state agencies. The campus environment encourages interdisciplinary collaboration across nutrition, agriculture, environmental science and engineering, preparing graduates to address both local and global food challenges.