Food Science and Nutrition (Ph.D.)
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.
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.
Graduates will be 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
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.Learn More