The Department offers graduate programs leading to a M.S. degree in Food Science. Students apply a fundamental understanding of biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, nutrition and health aspects, and utilization of foods. Our research and education programs integrate the disciplines of chemistry, microbiology, biotechnology, processing, engineering, toxicology, sensory science, product development, animal health, biochemistry and nutrition to prepare qualified graduates for food-related careers in industry, government, and academia. To better prepare students for the various areas of the field, 6 graduate degree concentrations have been introduced to the M.S. program-Molecular/Nutritional Biochemistry/Toxicology, Food Chemistry/Biochemistry, Product Development, Food Safety and Processing, Molecular Food Biotechnology and Animal Health. Choosing an advisor to guide research is a very important decision for new graduate students. This choice affects not only the research topic, but also the mentoring received.