Eastern Michigan University

What you'll study

This programme is built around core scientific and technical subjects that underpin modern food systems. You will study food chemistry, food microbiology, food processing and preservation, and principles of food engineering, along with courses in nutrition and food safety. Practical laboratory classes, instrumentation training and processing labs are integrated throughout the curriculum to develop analytical and technical skills.

• Core scientific subjects: organic and inorganic chemistry, biochemistry, microbiology as applied to foods.
• Food technology and processing: unit operations, thermal and non-thermal preservation, packaging technology, and pilot-scale processing.
• Quality, safety and regulation: HACCP, food safety management systems, food law and regulatory frameworks, sanitation and risk analysis.
• Analytical and sensory methods: food analysis, instrumental techniques, sensory evaluation and product development methods.
• Applied learning: laboratory practicums, a capstone project or senior design experience and opportunities for internships or cooperative placements with food companies or regulatory bodies.
• Electives and interdisciplinary options: courses in business/entrepreneurship, supply chain management, sustainability and advanced nutrition to tailor the degree to career goals.

Entry requirements

Applicants are expected to hold a secondary school diploma (or equivalent) with a strong academic record and preparation in science and mathematics. Successful candidates usually have completed high-school chemistry and biology; preparatory study in algebra, trigonometry or calculus is recommended.

• Typical academic preparation: chemistry and biology at secondary level, plus mathematics. Advanced Placement or IB science qualifications are advantageous.
• Application materials: official transcripts, a personal statement outlining interest in food science, and one or more academic references. Transfer applicants should provide college transcripts and course descriptions for transfer credit review.
• International applicants: a recognised secondary qualification equivalent to U.S. high school graduation and proof of English language proficiency where required.
• Additional notes: admission is competitive and selection considers the whole application. Applicants lacking some science background may be advised to take preparatory coursework.

Career prospects

Graduates are prepared for a wide range of roles across the food and beverage sector, public agencies and allied industries. Employers value the combination of laboratory competence, understanding of processing and knowledge of food safety gained in the programme.

• Product development scientist or food technologist in food and beverage companies.
• Quality assurance and quality control specialist, including HACCP and regulatory compliance roles.
• Food safety inspector or technical specialist in government agencies and public health organisations.
• Process engineer or production supervisor in food manufacturing and ingredient companies.
• Research and development roles in ingredient, packaging and sensory science companies, or progression to graduate study and laboratory research.
• Technical sales, consulting, and roles in supply chain or sustainability within the food sector.

Why study at Eastern Michigan University

Eastern Michigan University offers a practical, student-centred approach with hands-on laboratory training and opportunities to connect with regional food companies and regulatory organisations. The university’s location in southeast Michigan provides access to an active food manufacturing and agri-food research community and to nearby research institutions and industry partners, supporting internships and applied projects.

The programme emphasises experiential learning through lab courses, industry placements and a capstone project that lets students solve real problems for employers or community partners. Faculty bring applied and research experience in food chemistry, microbiology and processing, and students can complement their studies with electives in business, sustainability or nutrition to broaden career options.