Food Process Engineering (M.S.)
The Master of Science in Food Process Engineering prepares students in all aspects relating to food processing, including the engineering principles of food, food process design, food biotechnology, and statistical quality process control. Graduates can accept research positions within the food processing industry or continue their studies in the pursuit of a Ph.D. in a food-related discipline.
A unique collaborative research program between Illinois Tech and the United States Food and Drug Administration—located at Illinois Tech's Moffett Campus—provides our master of science students with the opportunity for focused research interaction with FDA scientists. Thesis research provides students with a rich hands-on experience in core food process technologies and in discovering innovative food processing technologies, such as high-pressure processing, cold plasma, pulsed light, and microwave pasteurization. Research results further the understanding of the science of food processing and engineering, and may influence regulatory decisions of the FDA and other government agencies.
The Master of Science in Food Process Engineering prepares students to conduct research to further understand the science of food processing and engineering in academia and the private sector, and at government health agencies.
Graduates will either continue their studies in pursuit of a Ph.D. or accept research positions, such as:
- Food manufacturing operations
- Process development
- Food processing compliance
- Quality assurance
Admission to the graduate program normally requires a bachelor’s degree in chemistry; biology; food science; or chemical, agricultural, food, or environmental engineering, or a related field.
A cumulative undergraduate GPA of 3.0 on a 4.0 scale is required, as well as a GRE score of 305 (verbal and quantitative). A TOEFL score of 550 (paper), 213 (computer), and 80 (internet) is required for international applicants.