~Prativa Gaire (Nepal)
Master Innovation in Food Technology
UW-Stout's Master of Science in Food Science & Technology is uniquely developed to propel graduates into successful careers in the food industry, academia, and beyond. The program stands out with its blend of academic curriculum and hands-on experiences, preparing students for the dynamic challenges and innovations in the world of food science.
Career-Defining Curriculum
Our curriculum is a robust combination of core concepts and applied knowledge in Food Science and Technology. This comprehensive academic approach ensures that our graduates are not just knowledgeable, but are adept at applying their skills in real-world scenarios. Students delve into critical areas such as:
- Food Chemistry & Microbiology
- Food Safety & Regulations
- Food Engineering & Product Development
- Sensory Evaluation & Quality Assurance
- Food Processing & Plant Management
Program Overview
Program 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.
Research-Driven Applied Learning
The M.S. program is distinguished by its focus on applied research, providing students with valuable opportunities to engage in advanced studies in food science technology. Collaborative projects and industry-based experiences form the cornerstone of our learning model, ensuring that students are well-versed in contemporary research and industrial practices
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.
STEM OPT Extension Advantage for International Students
Use the Request Information form to receive a program summary and learn more about the M.S. Food Science & Technology.
Request Information
Alumni Spotlight: Prativa Gaire (Nepal)
“I chose the Master of Science in Food Science & 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.”
Admission Requirements
General UW-Stout Graduate School Application
All prospective graduate students at UW-Stout must follow a standard application process through our Graduate Studies. Beyond that, each graduate program has specific requirements that must be met to be successfully admitted to the program:
Program-Specific Admission Requirements
Application Deadlines
- Spring Term: September 1 (Priority)
- Fall Term: February 15 (Priority)
Eligibility
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
- Pearson Test of English (PTE Academic)
- Minimum score of 53
- Other
- 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
Applicants who have not taken the program pre-requisites including Food Science (FN 240), Unit Operations in Food Processing (FN 350), Food Microbiology (FN 402), Food Chemistry (FN 425), and Statistics (STAT 320) may be able to complete these pre-requisites in their first two semesters of the program. Credits earned from these pre-requisite courses would not count toward completing the master’s degree.
Employment Opportunities
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.
Salary Information
Salaries are very competitive with other professional careers. To obtain the latest information on salary projections, refer to the Occupational Outlook Handbook (Food Scientists) which is updated periodically.
Employment Outlook
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.
The Institute of Food Technology (IFT) delivers the latest data on the food science profession: what people earn and how they feel about their jobs.
Program Advisory Committee
Advisory Committee Members
| Adam | Brock | Vice President of Food Safety, Quality and Regulatory Compliance | Dairy Farmers of Wisconsin |
| Chetan | Sharma | Assistant Professor (FST Program) | UW-Stout |
| Emily | Maier | Food Scientist | Ellsworth Dairy Cooperative |
| Eun Joo | Lee | Professor (FST Program), Program Director of MS FST | UW-Stout |
| Nick | Radzinski | Food Scientist | Brakebush Brothers, Westfield, WI |
| Pranabendu | Mitra | Associate Professor (FST Program) | UW-Stout |
| Taejo | Kim | Associate Professor (FST Program), Program Director of BS FST | UW-Stout |
| Tom | Guerin | Research Program Manager | Center for Dairy Research, UW-Madison |
