UW-Stout’s Master of Science in Food Science and Technology program is for students interested in food safety, food product development, sensory analysis, processing technology and quality assurance. The program offers exceptional value, ease of completion, and an applied research track to professional positions with competitive salaries. Our comprehensive master’s program prepares students for technical/leadership positions in the food industry, academia and government.
Scholarships are available, including scholarships specifically for international students. Our unique program offers undergraduate dual enrollment courses supporting programs accredited by the Institute of Food Technologists.
“I chose the Master of Science in Food Science and Technology program at UW-Stout because of its polytechnic experiential learning environment. I receive hands-on learning experiences in well-equipped laboratories, and the theoretical knowledge required for a successful career in the food science and technology profession.
I've had the chance to learn from and interact with distinguished professors and connect with a vast alumni network. This program is STEM-designated which is a great opportunity for international students like myself because I can have an OPT opportunity for up to 3 years after graduation. This program also offers co-ops/internships and independent research opportunities which increase my opportunities for employment before graduation.
My current research is on the optimization of nutritionally dense innovative food product formulations for increasing profit as well as various health benefits. One of the best parts about studying at UW-Stout is the caring professors. They are dedicated to preparing students for successful careers. My professors truly care about me and guide me in every step. They inspire us to showcase our accomplishments, making us ready for real-world problems.
I feel coming to UW-Stout was one of the best decisions I have made for myself. I am meeting people from different cultures and experiencing their unique perspectives. We all share a similar enthusiasm and warmness in our hearts about UW-Stout a place that feels like home to us. Undoubtedly, this was one of the best experiences of my life. UW-Stout has prepared me personally and professionally to succeed in my food science and technology career.”
- Prativa Gaire, Nepal
Outcomes & Objectives
The Food Science and Technology program prepares you for:
- Graduate co-ops/internships leading to positions in demand in a geographic area
- Opportunities for applied research, sensory evaluation, and independent studies on real industry problems
- Small student-to-faculty ratio provides ready access to professors with a broad range of food expertise
Use the Request Information form to receive a program summary and learn more about the Master of Science in M.S. Food Science and Technology.
General UW-Stout Graduate School Application
All prospective graduate students at UW-Stout must follow a standard application process through our Graduate School. Beyond that, each graduate program has specific requirements that must be met to be successfully admitted to the program:
Program-Specific Admission Requirements
To be admitted with full status to the M.S. Food Science and Technology program, you must:
- Have earned a minimum GPA of 3.0
- If English is your second language, demonstrate English proficiency completing one of the following English proficiency requirements:
- Official TOEFL score
- Minimum paper-based of 550, or a minimum iBT score of 79
- Official IELTS score
- Minimum score of 6.5
- Official Duolingo English Test score
- Minimum score of 120
- Pearson Test of English (PTE Academic)
- Minimum score of 53
- Complete a Bachelor's or Master's degree within the last five years from a regionally accredited institution in the United States or abroad in which English is the official medium of instruction.
- Complete UW-Stout's English as a Second Language (ESL) program.
- Official TOEFL score
The prerequisites for admission to the Food Science and Technology concentration include chemistry, microbiology, and organic chemistry. The prerequisites for admission to the Nutritional Sciences concentration include chemistry, physiology and anatomy, and organic chemistry. Applicants who are denied admission due to deficiencies in these prerequisites will be advised that the courses can be taken at UW-Stout as a special non-degree student, but this will not guarantee admission into the graduate program.
The following courses are minimum competency courses. If the student has not completed an equivalent course, the student must take the following course(s) in addition to the required credits for the M.S. degree
Typical Careers of Graduates
Food Science and Technology students generally obtain employment in either research and development or quality assurance. They are employed in the industry as:
- directors of food product development
- heads of sensory evaluation divisions
- senior food scientists
- managers of quality assurance
- supervisors in test kitchens
- directors of consumer services
- technical representatives
It is also common for students to further their education by continuing in a doctoral program.
Salaries are very competitive with other professional careers. To obtain the latest information on salary projections, refer to Occupational Outlook Handbook (Food Scientists, and Dietitians and Nutritionists), which is updated periodically.
According to the U.S. Department of Labor, employment of food scientists and dietitians is expected to grow for all occupations through 2022. Employment will be stimulated by a heightened public focus on diet, health, changes in food safety, and biosecurity.
Food Scientists: Biotechnological research will continue to offer possibilities for the development of new food products and food packaging. Opportunities are good for those with a master's degree, particularly for graduates seeking applied research positions in a laboratory. Employment of food scientists is relatively stable during periods of economic recession and layoffs are less likely because food demand fluctuates very little with economic activity.
"Earnings Grow, Wage Gap Shrinks" Institute of Food Technologist (IFT) biennial Employment and Salary Survey delivers the latest data on the food science profession: what people earn and how they feel about their jobs.
2022-23 MS FST Advisory Committee
|Emily||Brehm||Process Engineer||GEA Process Engineering Inc.|
|Dan Tolan||Dan Tolan||Plant Engineering Manager||Bush Brothers & Company|
|Eugene||Dust||Senior Extrusion Technologist||Buhler|
|Tom||Guerin||Research Program Manager||Center for Dairy Research|
|Lindsay||Heidelberger||Assistant Professor (HNS program), Food & Nutri. Dept.||UW-Stout|
|Suvash||Kafley||Sr. Director Process and Product Innovation||Milk Specialties Company (Eden Prairie, MN)|
|Taejo||Kim||Assistant Professor (FST program), Food & Nutri. Dept.||UW-Stout|
|Susan||Krahn||Public Health Nutritionist||Public Health, Eau Claire, WI|
|Eun||Lee||Graduate Program Director, Associate Professor, Food & Nutri. Dept.||UW-Stout|
|Pranabendu||Mitra||Assistant Professor (FST program), Food & Nutri. Dept.||UW-Stout|
|Karen||Ostenso||B.S. Dietetic Program Director, Assistant Professor, Food & Nutri. Dept.||UW-Stout|
|Kerry||Peterson||Department Chiar, Associate Professor, Food & Nutri. Dept.||UW-Stout|
|Cynthia||Rohrer||B.S. FST Program Director, Professor, Food & Nutri. Dept.||UW-Stout|
|Amanda||Schmidt||Dietetic Internship Director, Lecturer, Food & Nutri. Dept.||UW-Stout|
|Kelly||Thompson||Principal Scientist||General Mills, Minneapolis MN|