Food Science is a multi-faceted discipline dedicated to providing people everywhere with safe, nutritious, high-quality, and innovative foods. Food Science combines elements of business, biochemistry, chemistry, economics, engineering, microbiology, and physiology within its scope. The interdisciplinary Food Science graduate program at Oklahoma State University gives students the opportunity to earn both MS and PhD degrees.
Faculty members from the departments of Agricultural Economics, Animal Science, Biochemistry and Molecular Biology, Biosystems and Agricultural Engineering, Horticulture and Landscape Engineering, and Nutritional Sciences work together to create a dynamic graduate degree program. Our program relies on the food science expertise of this diverse faculty to create a course of studies capable of fitting many needs.
Students must hold a BA or BS degree from a recognized program for admission to either the MS or PhD degree program. Students without food science degrees may be admitted but will be required to take additional courses to build a background in food science. A student must be accepted by an advisor in the program prior to admission.
A complete set of transcripts must be supplied for consideration. An overall GPA of at least a 3.0 (4.0 scale) is desirable for acceptance.
International students must submit documentation showing TOEFL score of at least a 79 (550 paper) score.
GRE test scores from exams (no minimum score required) taken within the preceding five years must be supplied for consideration. Please use institution code 6546 and department code 0107 when sending score reports to OSU.
A statement of purpose from the applicant and at least three letters of recommendation from persons who can evaluate the applicant's potential for completing a graduate degree must be supplied for consideration.
Assistantships are available to highly qualified students as funds are available. Out-of-state tuition is waived for students on assistantship.
Graduate Faculty List
Danielle Bellmer, Food Properties Engineering
Timothy Bowser, Food Process Engineering
Nurhan Dunford, Oil/Oilseed Chemistry
Stanley Gilliland, Food Microbiology
Rodney Holcomb, Agribusiness Economics
Niels Maness, Fruit and Vegetable Postharvest Physiology
William McGlynn, Fruit and Vegetable Processing
Christina Mireless DeWitt, Food By-Product Utilization
Brad Morgan, Muscle Food Science
Peter Muriana, Food Microbiology
Patricia Rayas Duarte, Cereal Sciences
Barbara Stoecker, Human Nutrition and Metabolism
Gretchen Hilton, Meat Products
Deborah Vanoverbeke, Meat Products