When you select a university and a graduate program of study, you’re making one of the most significant decisions of your life.  Your entire career will be influenced by the education you receive and the choices available to you upon graduation.  Here are important reasons to consider the University of Minnesota Food Science Graduate Program as your choice.

Our faculty have received many University awards for teaching, excellence in advising, educational leadership, and overall academic performance.  They have earned prestigious awards from notable national and international foundations and professional organizations.

We are unique in our integration of Food Science and Nutrition.  Students share discovery in the same laboratories, attend many of the same classes, and share common goals.  The food industry of the future must embrace the trend towards healthier living.  The task of preparing a professional to provide safe, high quality, healthful, economical, and nutritious food can best be achieved in an integrated setting.  This integration of disciplines brings a broad range of courses and research opportunities to our students.  It provides them with the breadth of education and focus to suit their individual  goals.

Most of our graduates accept positions in food or related industries.  Minnesota is a major food processing center.  It is home to several large international food companies such as General Mills, Cargill Inc., and Land-O-Lakes, as well as a host of smaller food organizations.  Our location encourages close working relationships between students and industry. These relationships can prove invaluable to a student’s graduate program, in guidance as well as facilities, and post-degree employment. 

We have a dynamic Food Science and Nutrition Club that is active locally and nationally.  Locally, members help organize and participate in the Minnesota sections of the Institute of Food Technologists (IFT), American Dairy Science Association (ADSA), Minnesota Chromatography Forum, and American Association of Cereal Chemists (AACC).  Nationally, club members have served in and chaired the national IFT Student Association (IFTSA).  They have won or placed near the top in the IFTSA Food Product Development and College Bowl competitions, and have received Chapter of the Year awards.