University of Massachusetts Amherst

What you'll study

The programme combines advanced coursework, hands-on laboratory training and research or project work. Students typically follow either a thesis (research) route or a non-thesis (project/coursework) route, with both options emphasising applied food science topics.

• Core subject areas: food chemistry and analysis, food microbiology and safety, food processing and engineering, and sensory science.
• Typical modules: analytical methods in food science, advanced food microbiology, food processing and preservation, food product development, sensory evaluation methods, and food safety and regulatory issues.
• Practical training: laboratory techniques in microbiology and chemical analysis, pilot plant processing experience, and sensory panels or consumer testing in an on-campus sensory facility.
• Research and project work: thesis students carry out original research under faculty supervision; non-thesis students complete a substantial applied project and may take additional advanced electives.
• Seminars and professional skills: regular departmental seminars, training in scientific communication, statistics for food research, and opportunities for industry internships or collaborative projects.

Entry requirements

Applicants are expected to hold an undergraduate degree in food science, biology, chemistry, biochemistry, chemical engineering, agricultural science or a closely related discipline. Strong preparation in chemistry and microbiology, and some laboratory experience, are important.

• Academic transcript demonstrating a solid undergraduate performance in relevant coursework.
• A statement of purpose outlining research or career goals and fit with department expertise.
• Letters of recommendation from academic or professional referees familiar with the applicant’s research or laboratory abilities.
• CV or résumé describing laboratory experience, internships and relevant work.
• International applicants must meet English language proficiency requirements through an approved test or equivalent evidence.

Career prospects

Graduates move into a range of technical and managerial roles across the food chain. The degree prepares students for industry, government and academic careers.

• Food product development and research & development scientist roles in food and beverage companies.
• Quality assurance and food safety management, including HACCP and regulatory compliance positions.
• Sensory and consumer science roles, designing and interpreting consumer studies.
• Process engineering and operations roles in food processing firms.
• Positions in government laboratories, public health agencies and standards organisations focused on food safety and policy.
• PhD study and academic research for those pursuing a research career.

Why study at University of Massachusetts Amherst

UMass Amherst offers specialised faculty and facilities focused on applied food science, including laboratory suites, pilot-scale processing equipment and sensory evaluation resources that support both research and industry-relevant training. The department maintains collaborative links with regional and national food companies, enabling internship and project opportunities that connect students with real-world problems.

Students benefit from an interdisciplinary environment with access to complementary strengths in nutrition, microbiology, plant sciences and engineering across the campus. Small cohort sizes, active faculty supervision and seminar programmes create a supportive setting for developing technical expertise and preparing for careers in industry, government or further research.