phd in food industry

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Doctor of Philosophy Food Studies

The doctoral degree in food studies offers an interdisciplinary approach to the study of food. Employing methods from the humanities and social sciences, this PhD prepares you to teach and conduct research at the university level as well as at institutions outside academia.

Degree Details

Official degree title.

PhD in Food Studies

* A 36-credit track is available to those who have already earned a master's degree in Food Studies or the equivalent.

Your Academic Experience

Careers and outcomes.

In consultation with an adviser and a doctoral committee, you will tailor your studies and dissertation to a particular research interest. 

Current program research focuses on themes such as:

• The evolving relationship between food and ideas about health in a hospital setting
• The intersection of food, culture, and identity
• Immigrant foodways, ethnic restaurants, street vending, and questions of power and cultural difference
• The economics of policies and private sector efforts designed to address social and environmental costs of the food system
• Cultural politics, in particular local and traditional foods in the global market
• Immigration history, social movements, racial formations, agricultural labor, and questions about workers and American food systems
• The relationship between public policies and health, including programs aimed at improving food and exercise environments

Learn more about the Food Studies PhD degree process  and view the full curriculum .

Our PhD in Food Studies prepares you to thrive in positions as researchers and educators at the university level, or within institutions outside academia.

Funding for Full-Time PhD Students

If you are accepted as a full-time NYU Steinhardt PhD student without an alternate funding source, you are eligible for our generous funding package, which includes a scholarship and tuition remission.  Learn more about our funding opportunities .

All applicants to full-time doctoral study will automatically be considered for  Steinhardt-based fellowships .

Questions 

If you have any additional questions about our degree, please feel free to contact Krishnendu Ray at [email protected] .

Nutrition and Food Studies

411 Lafayette Street, 5th Floor New York, NY 10003 Phone: 212-998-5580 Email: [email protected]

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We have 56 food industry PhD Projects, Programmes & Scholarships

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food industry PhD Projects, Programmes & Scholarships

Agri-food sector supply chain resilience, phd research project.

PhD Research Projects are advertised opportunities to examine a pre-defined topic or answer a stated research question. Some projects may also provide scope for you to propose your own ideas and approaches.

Funded PhD Project (UK Students Only)

This research project has funding attached. It is only available to UK citizens or those who have been resident in the UK for a period of 3 years or more. Some projects, which are funded by charities or by the universities themselves may have more stringent restrictions.

Data-driven reduced order modelling for real-time food processing applications

Developing a systematic food texture characterisation methodology for advanced manufacturing, self-funded phd students only.

This project does not have funding attached. You will need to have your own means of paying fees and living costs and / or seek separate funding from student finance, charities or trusts.

MSc by Research / PhD: Farm to food to AMR: How do agriculture and food preservation practices affect fungal antimicrobial resistance?

Ukri ai centre for doctoral training in sustainable understandable agri-food systems transformed by artificial intelligence (sustain), funded phd programme (students worldwide).

Some or all of the PhD opportunities in this programme have funding attached. Applications for this programme are welcome from suitably qualified candidates worldwide. Funding may only be available to a limited set of nationalities and you should read the full programme details for further information.

UKRI Centre for Doctoral Training

UKRI Centres for Doctoral Training conduct research and training in priority topics related to Artificial Intelligence. They are funded by the UK Government through UK Research and Innovation. Students may receive additional training and development opportunities as part of their programme.

MSc By Research: Microbial fermentation of complex insoluble dietary fibre

More understanding of the spray drying process, understanding digestion through imaging and modelling, funded phd project (students worldwide).

This project has funding attached, subject to eligibility criteria. Applications for the project are welcome from all suitably qualified candidates, but its funding may be restricted to a limited set of nationalities. You should check the project and department details for more information.

Natural Polymer Textiles & Fibres for Sustainable Fashion Sector PhD

Measuring and modelling confectionery fat behaviours during chocolate processing, phd project on defining links between climate change, marine disease and food security, phd studentship in: defining the outfall mixing zone.

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• Food Science, PhD

The graduate program in the Department of Food Science ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and health. The PhD track in these areas combines an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics; material properties; microbial control and safety; sensory quality; procedures for the processing, storage, and preservation of foods.

Research areas in which the department has special expertise include chemical attributes of proteins, enzymes, lipids, flavors, bioactive components, and pigments; processes for crystallizing, separating, freezing, and drying; food safety (detection, control, and mechanistic action of pathogenic microorganisms, and undesirable chemicals in food); process optimization and validation of critical processing limits. Commodity foci include dairy products, confectionery products, fruits and vegetables, muscle foods, and fermented products.

The department occupies Babcock Hall, a building with excellent facilities for instruction and research. Availability of appropriate instruments, equipment, and pilot-plant facilities enables research on the above topics to be conducted in a manner that has impact worldwide.

About 40–50 students from many countries are currently pursuing both the MS and PhD degrees in the areas mentioned above. This includes some graduate students working in programs associated with the Food Research Institute and closely allied departments.

Individuals obtaining advanced degrees in food science will find employment opportunities in academic instruction and research, government research or regulatory programs, and industrial research, development, or quality assurance. Historically, the department's placement record for graduating students has been very good.

Please consult the table below for key information about this degree program’s admissions requirements. The program may have more detailed admissions requirements, which can be found below the table or on the program’s website.

Graduate admissions is a two-step process between academic programs and the Graduate School. Applicants must meet the minimum requirements of the Graduate School as well as the program(s). Once you have researched the graduate program(s) you are interested in, apply online .

Admitted applicants must meet the Graduate School minimum requirements , including completion of a bachelor's degree which typically consists of a satisfactory undergraduate education in fields such as food science, dairy science, chemistry, most biological sciences (e.g., biochemistry, microbiology, nutrition), and engineering (especially chemical and agricultural).

Recommendation for admission is determined almost solely by the faculty member food science or affiliated faculty member .  Final admission is determined by the Graduate School.

The recommendation for admission is made usually based on the review of the following:

• applicant's online application
• academic record (scanned PDF academic transcripts)
• English proficiency for international degree-seeking applicants. See the Graduate School Requirements for more information.
• recommendation letters (three)
• personal statement (reasons for graduate study) up to two pages double-spaced
• CV or resume
• applicant's particular research interest(s) as indicated in supplemental application
• available funding/space in their research lab

After the application is submitted, applicants should contact  faculty  members directly (via email) to discuss research opportunities in their labs.  Some dialogue can be exchanged in advance. Applicants must submit a formal application to UW-Madison before being considered for admission. The Department of Food Science cannot take any action regarding admission until the application is complete. We do not pre-screen applications, nor do we provide an informal assessment of qualifications based on volunteered documents from individuals prior to application. 

Applicants interested in applying for the food science program should look closely at the  website  for specific information about the admissions process.

Graduate School Resources

Resources to help you afford graduate study might include assistantships, fellowships, traineeships, and financial aid.  Further funding information is available from the Graduate School. Be sure to check with your program for individual policies and restrictions related to funding.

Program Resources

We recommend that your application be complete by the application deadlines in order to be considered for funding. Financial assistance is sometimes available to qualified individuals in the form of research assistantships, teaching assistantships, or fellowships. Fellowships are granted to students meeting specific criteria and with outstanding academic records. Research assistantships are awarded by individual professors through funds available to their research programs. Funding is awarded on a competitive basis and renewed annually pending the student's satisfactory progress. (Teaching assistant positions in food science are available primarily to students who have already been enrolled for at least two semesters.)

Please be advised that you do not need to make a separate application for financial support as your admission application will also serve as an application for assistantships and fellowships. 

Prospective students are encouraged to search and apply for external funding sources (scholarships and fellowships) on their own.  (If faculty do not have funding or lab space available, they often do not accept new students into their labs.) Additionally, prospective students are encouraged to apply for graduate assistantship (teaching, research, or project) positions in other UW–Madison departments to potentially defray the costs of their studies.  See  Graduate School Funding pages  for more information.

Minimum Graduate School Requirements

Major requirements.

Review the Graduate School minimum academic progress and degree requirements , in addition to the program requirements listed below.

Mode of Instruction

Mode of Instruction Definitions

Accelerated: Accelerated programs are offered at a fast pace that condenses the time to completion. Students typically take enough credits aimed at completing the program in a year or two.

Evening/Weekend: ​Courses meet on the UW–Madison campus only in evenings and/or on weekends to accommodate typical business schedules.  Students have the advantages of face-to-face courses with the flexibility to keep work and other life commitments.

Face-to-Face: Courses typically meet during weekdays on the UW-Madison Campus.

Hybrid: These programs combine face-to-face and online learning formats.  Contact the program for more specific information.

Online: These programs are offered 100% online.  Some programs may require an on-campus orientation or residency experience, but the courses will be facilitated in an online format.

Curricular Requirements

Required Courses

Graduate School Policies

The  Graduate School’s Academic Policies and Procedures  provide essential information regarding general university policies. Program authority to set degree policies beyond the minimum required by the Graduate School lies with the degree program faculty. Policies set by the academic degree program can be found below.

Major-Specific Policies

Prior coursework, graduate credits earned at other institutions.

Refer to the Graduate School: Transfer Credits for Prior Coursework policy.

Undergraduate Credits Earned at Other Institutions or UW-Madison

Prior coursework taken as an undergraduate student at other institutions or UW-Madison does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

Credits Earned as a Professional Student at UW-Madison (Law, Medicine, Pharmacy, and Veterinary careers)

Credits earned as a university special student at uw–madison.

Prior coursework taken as a University Special student does not transfer in for credit, but may satisfy specific food science course requirements.  In that case, students do not need to take the food science course requirement, but do need to choose, in consultation with their advisor, another course with at least the same number of credits.

Refer to the Graduate School: Probation policy.

Advisor / Committee

Refer to the Graduate School: Advisor and Graduate School: Committees (Doctoral/Master’s/MFA) policies.

Credits Per Term Allowed

Time limits.

It is expected that students will complete all degree requirements in five years.

Dissertators cannot schedule their dissertation defense sooner than six months after the actual  date of passing the preliminary examination.

Refer to the Graduate School: Time Limits policy.

Grievances and Appeals

These resources may be helpful in addressing your concerns:

• Bias or Hate Reporting  
• Graduate Assistantship Policies and Procedures
• Office of the Provost for Faculty and Staff Affairs
• Employee Assistance (for personal counseling and workplace consultation around communication and conflict involving graduate assistants and other employees, post-doctoral students, faculty and staff)
• Employee Disability Resource Office (for qualified employees or applicants with disabilities to have equal employment opportunities)
• Graduate School (for informal advice at any level of review and for official appeals of program/departmental or school/college grievance decisions)
• Office of Compliance (for class harassment and discrimination, including sexual harassment and sexual violence)
• Office Student Assistance and Support (OSAS)  (for all students to seek grievance assistance and support)
• Office of Student Conduct and Community Standards (for conflicts involving students)
• Ombuds Office for Faculty and Staff (for employed graduate students and post-docs, as well as faculty and staff)
• Title IX (for concerns about discrimination)

College of Agricultural and Life Sciences: Grievance Policy  

In the College of Agricultural and Life Sciences (CALS), any student who feels unfairly treated by a member of the CALS faculty or staff has the right to complain about the treatment and to receive a prompt hearing. Some complaints may arise from misunderstandings or communication breakdowns and be easily resolved; others may require formal action. Complaints may concern any matter of perceived unfairness.

To ensure a prompt and fair hearing of any complaint, and to protect the rights of both the person complaining and the person at whom the complaint is directed, the following procedures are used in the College of Agricultural and Life Sciences. Any student, undergraduate or graduate, may use these procedures, except employees whose complaints are covered under other campus policies.

• The student should first talk with the person at whom the complaint is directed. Most issues can be settled at this level. Others may be resolved by established departmental procedures.
• If the complaint involves an academic department in CALS the student should proceed in accordance with item 3 below.
• If the grievance involves a unit in CALS that is not an academic department, the student should proceed in accordance with item 4 below.
• If informal mediation fails, the student can submit the grievance in writing to the grievance advisor within 10 working days of the date the student is informed of the failure of the mediation attempt by the grievance advisor. The grievance advisor will provide a copy to the person at whom the grievance is directed.
• The grievance advisor will refer the complaint to a department committee that will obtain a written response from the person at whom the complaint is directed, providing a copy to the student. Either party may request a hearing before the committee. The grievance advisor will provide both parties a written decision within 20 working days from the date of receipt of the written complaint.
• If the grievance involves the department chairperson, the grievance advisor or a member of the grievance committee, these persons may not participate in the review.
• If not satisfied with departmental action, either party has 10 working days from the date of notification of the departmental committee action to file a written appeal to the CALS Equity and Diversity Committee. A subcommittee of this committee will make a preliminary judgement as to whether the case merits further investigation and review. If the subcommittee unanimously determines that the case does not merit further investigation and review, its decision is final. If one or more members of the subcommittee determine that the case does merit further investigation and review, the subcommittee will investigate and seek to resolve the dispute through mediation. If this mediation attempt fails, the subcommittee will bring the case to the full committee. The committee may seek additional information from the parties or hold a hearing. The committee will present a written recommendation to the dean who will provide a final decision within 20 working days of receipt of the committee recommendation.
• If the alleged unfair treatment occurs in a CALS unit that is not an academic department, the student should, within 120 calendar days of the alleged incident, take his/her grievance directly to the Associate Dean of Academic Affairs. The dean will attempt to resolve the problem informally within 10 working days of receiving the complaint. If this mediation attempt does not succeed the student may file a written complaint with the dean who will refer it to the CALS Equity and Diversity Committee. The committee will seek a written response from the person at whom the complaint is directed, subsequently following other steps delineated in item 3d above.

Students are admitted by faculty in the department through direct admission. 

• Professional Development

Take advantage of the Graduate School's  professional development resources to build skills, thrive academically, and launch your career. 

• Learning Outcomes
• Articulates potentials and limits of core paradigms in food science; formulates ideas and extrapolations beyond current boundaries of knowledge.
• Develops breadth through competencies in minor field(s) of study.
• Fosters ethical and professional conduct.
• Critically evaluates evidence to articulate research questions and develop appropriate research hypotheses.
• Formulates an effective experimental design and develops appropriate methodology to address problems in a systematic manner.
• Creates knowledge that makes a substantive contribution to the field and articulates how society may benefit.
• Communicates complex ideas in a succinct and understandable manner to diverse audiences.
• Develops mentoring and teaching skills.

Professors: Hartel, Ingham, Lucey, Rankin (chair)

Assistant Professors: Bolling, Girard, Huynh, Ujor, van Pijkeren

• Requirements

Contact Information

Food Science College of Agricultural and Life Sciences [email protected] foodsci.wisc.edu

Graduate Program Coordinator [email protected] 608-263-6388 105 Babcock Hall 1605 Linden Dr., Madison, WI 53706 https://foodsci.wisc.edu/grad.php

Director of Graduate Study [email protected] 608-263-6388 105 Babcock Hall 1605 Linden Dr., Madison, WI 53706 https://foodsci.wisc.edu/grad.php

Graduate School grad.wisc.edu

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PhD in Food Science

The Department of Food Science has a long history of training food science professionals. Graduates have gone on to careers within the food industry, higher education, and government.

Application information & deadlines

February 1, 2024, october 1, 2023, food science.

Learn how science and technology can provide a safe, healthful, and high-quality food supply for all through a blend of coursework, lab work, and research.

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Food and Agricultural Sciences, Ph.D. Program

Food and Agricultural Sciences, Ph.D.

The Food and Agricultural Sciences Ph.D. Program (FDAS) at the University of Maryland Eastern Shore is an academic program housed in the School of Agricultural and Natural Sciences. It is administered through the Department of Agriculture, Food and Resource Sciences. This program contributes significantly to UMES classification as a Carnegie Doctoral/High Research Activity University.

The mission of the FDAS Doctoral program is to prepare students for successful careers and life-long learning experiences within the food industry, academia and government. Studying for an advanced degree in Food and Agricultural Sciences prepares graduates for employment as food scientists, food chemists, food microbiologists, processing engineers, research scientists, educator, and related positions. The goal of our teaching, research and outreach programs is to enhance the safety, quality and availability of foods. Emphasis is given to commodities of importance within our region, including poultry, seafood, produce, and small farm animals.

The FDAS courses cover a wide range of topics and are designed to give students an overview of basic principles of Food Science leading to discussion of advanced topics and novel technologies relevant to manufacture and distribution of processed foods. This includes the discussion of the composition of foods; reactions of components during the growing, harvesting, storage, transportation and processing phase; processes and technologies employed during the industrial manufacture of food; risks that threaten the wholesomeness of foods and management of those risks; development of new food products; regulatory issues important to the food industry; and more. Food safety research from farm to table is conducted in our program. Activities include the detection of pathogenic microorganisms and the development and evaluation of processes to control/eliminate them. Similarly, spoilage microorganisms that impede the quality of foods are being studied. Animal stress and its relationship to meat quality is being studied, as well as the effect of breeding and feeding practices on meat quality.

• Click here for Admission Requirements.
• Click here for Degree and Credit Requirements
• Click here for Course Descriptions.

The Center for Food and Agricultural Sciences

The building was constructed to house the FDAS program. It features laboratories, offices, processing facilities, classrooms, a library, a computer room and a large Animal Exhibition Hall. Laboratories for Food Microbiology, Food Safety, Food Quality, Food Chemistry, Food Processing, Sensory Evaluation and others provide excellent infrastructure to do research related to the safety and quality of foods. Modern classrooms with state-of-the-art audiovisual equipment support quality teaching and offers space for workshops and similar outreach activities. The Application

Applicants must apply to the School of Graduate Studies at UMES to be accepted into the program. Online application forms are available. For more information see   Graduate Studies at UMES . 

Application Deadlines  

Fall Semester    – April 15

Spring Semester – October 30

Summer Sessions – April 15

Scholarships

Some scholarships are available to qualified students. Awards are given according to the guidelines for each scholarship.

Program Retention and Graduate Committee Role  

The program requires completion of a dissertation as partial fulfillment for the doctoral degree.  Each student is initially assigned a major advisor who is responsible for advising the student on all aspects of the student’s progress throughout the program. The major advisor must be a Regular member of the University of Maryland Eastern Shore Graduate Faculty.

The student must have a major professor (Regular Graduate Faculty Status) and select a Graduate Committee no later than the end of the second semester of enrollment.  Before the end of the second semester of enrollment, each student’s program of study is planned in consort with the major professor (advisor) and the Graduate committee, including any transfer credits to be applied to the degree program.  The Graduate committee must have five members, three of whom must hold UMES Regular or Associate Graduate Faculty status membership, and a majority of the Committee must be UMES full-time faculty in academic departments. The major professor chairs the committee. Annual student progress reviews will be conducted by the committee to ensure satisfactory progress of students toward degree completion. All students must maintain a cumulative 3.0 GPA, pass a written and an oral comprehensive examination and complete degree requirements, including dissertation within seven years of initial enrollment if full-time, otherwise nine years if part-time.

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• Food Science and Nutrition (Ph.D.)
• Academic Programs

The Doctor of Philosophy in Food Science and Nutrition is awarded in recognition of mastery in food science and nutrition, and upon demonstration of an ability to make substantial creative contributions to the advancement in knowledge in food safety, food science, or nutrition. A unique collaborative research program between Illinois Tech and the United States Food and Drug Administration—located on Illinois Tech's Moffett Campus—provides our Ph.D. students with the opportunity for focused research interaction with FDA scientists as they pursue their degree. The recipients of the doctoral degree will be capable of continuing independent efforts toward the advancement of scientific knowledge in food-related and pharmaceutical business, academia, and government agencies.

Program Overview

The Doctor of Philosophy in Food Science and Nutrition will prepare graduates to make substantial creative contributions to the advancement in knowledge in food safety, food science, or nutrition. Graduates will be capable of continuing independent research efforts in academia, government, and industry.

Career Opportunities

Graduates will be able to direct and conduct research in food safety, food science, and nutrition in sectors such as:

• Food-related businesses
• Pharmaceutical businesses
• Government agencies

View Details

Admission Requirements

An applicant must hold a master of science degree in microbiology; chemistry; biology; food science; nutrition; chemical, agricultural, food, or environmental engineering; or a related field. The applicant should meet all entrance requirements of the university's Graduate College, plus minimum cumulative undergraduate and graduate GPAs of 3.0 on a 4.0 scale; a GRE score of at least 304 (combined quantitative and verbal); and a TOEFL score of at least 80/515 (internet/paper-based) for international applicants. Please note that meeting the minimum GPA and test score requirements does not guarantee admission to the program.

Studying Gut Microbiomes to Understand Prediabetes

Alumna Xuhuiqun “Sissi” Zhang (Ph.D. FDSN ’20), who now works as research scientist at Illinois Tech’s Center for Nutrition Research, has discovered an altered gut microbiome in adults with prediabetes.

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