The Ph.D. degree in food science and nutrition with a specialization in food science is designed for students who want to gain more in-depth research and teaching experiences in food system, microbiology, and food chemistry. You will have an opportunity to gain an advanced understanding of food preservation and safety, investigate the health properties of foods and food components, and acquire critical skills in research methods.
Doctor of Philosophy (Ph.D.) in Food Science and Nutrition: Food Science Specialization
Areas of Study
The Doctor of Philosophy degree in Food Science and Human Nutrition with specialization in Food Science includes advanced studies oriented toward food science, food microbiology, food preservation and safety, and health properties of foods and food components. Most students entering this Ph.D. program will bring in 30 credits from a Master’s program in a related field. The curriculum below represents a total of 42 credits beyond the Master’s level. If a prospective student has less than 30 credits toward the program, an individualized curriculum plan will be developed by working with a primary advisor to cover possible deficiencies.
Direncanakan April, September 2023
Tanggal mulai
Direncanakan Agustus 2023
Colorado State University
1062 Campus Delivery,
FORT COLLINS,
Colorado,
80523, United States
Only persons with degrees equivalent to U.S. bachelor’s degrees are qualified to apply for admission except for Integrated Degree Program (IDP) applicants.
The minimum TOEFL score for admission without condition is 80 for the (internet-based exam). The minimum IELTS score for admission without condition is 6.5. The minimum PTE Academic Score for admission without condition is 58.
To be considered for conditional admission, a student must have a minimum TOEFL score of 50 on the internet-based test, a minimum IELTS score of 5.5 or PTE scores from 40-57.
Application deadline: Sep/01 for spring; Apr/01 for fall.
Mungkin ada beberapa persyaratan IELTS yang berbeda, tergantung jurusan yang kamu ambil
