Ph.D. in Food Science
The Department offers graduate programs leading to a Ph.D. 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. The graduate programs in Food Science provide students with a deeper understanding and knowledge base of the various areas of the field and also give students the opportunity to conduct hands-on research; an essential part of this applied science. Students learn theory in a classroom setting, and apply the knowledge gained in a laboratory setting. Students earning a Ph.D. in Food Science will be thoroughly prepared to begin work in any area of Food Science, including Nutritional/Food Biochemistry, Food Engineering/Processing, Food Chemistry, Food Toxicology, Food Biotechnology, Food Microbiology/Safety, Animal Health and Sensory Science.
About This Program
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 careers in industry, government, and academia.
- Learn theory in the classroom
- Conduct hands-on research in the lab
- Gain experience in internships
Concentrations
- Animal Health
- Food Biotechnology
- Food Chemistry
- Food Engineering/Processing
- Food Microbiology/Safety
- Food Toxicology
- Nutritional/Food Biochemistry
- Sensory Science
Career Fields
EMPLOYMENT
- Food companies
- General Mills
- Land-O-Lakes
- °±ð±ô±ô´Ç²µ²µâ€™s
- Ingredion
- Nestle
- Wayne Farms
- Academia
- Federal agencies
- Food and Drug Administration
- United States Department of Agriculture
Department Information
Visit the Food & Animal Sciences website
Contacts Information
Dr. Martha Verghese,
Professor and Chair, Department of Food and Animal Sciences
martha.verghese@aamu.edu
(256) 372-4175
Office A-100, Carver Complex Thomas Wing
