Graduate study in the Department of Food Science and Technology at Oregon State University can provide you with a wealth of opportunities...

We offer graduate programs leading to both M.S. and Ph.D. degrees. Although most of our graduate students have Food Science or Fermentation Science backgrounds, a number of our students have prior degrees in engineering, chemistry, and a variety of other areas. We attract students from around the world as well as from throughout the United States.

Oregon State University, located in the heart of western Oregon, is one of the most beautiful campuses you will find anywhere. Corvallis is a picturesque college town with just over 50,000 residents. Our students enjoy the excitement of being part of a Pac-12 university as well as a wide variety of cultural and recreational opportunities. Just over an hour's drive away, you can find yourself skiing or hiking in the Cascade mountains, enjoying the Pacific Ocean, or visiting Portland, Oregon's largest city. Corvallis is a bike-friendly community, with numerous hiking trails, wildlife preserves, and city parks. Many of our graduate students enjoy membership in the Food and Fermentation Science Club, as well as impromptu social gatherings throughout the year.


Food Chemistry/Biochemistry
Areas of emphasis include flavor chemistry, pigments and nutraceuticals, wine chemistry, plant cell wall biochemistry and enzyme technologies. Expertise in food analytical chemistry is an essential component of all these research areas.

Flavor Chemistry
Research areas include identification of aroma compounds and their chemical/biochemical formation in foods, and flavor retention and changes during food processing and storage. Additional studies include measurements of flavor interactions with food components and packaging materials, and flavor release in food systems.

Food Microbiology & Biotechnology
Studies focus on the physiology, genetics, and applications of yeast and lactic acid bacteria used in food and beverage fermentation; development of technologies to inhibit microorganisms of public health concern.

Food Engineering
Focus on new and conventional preservation technologies, identification of valuable co-products from food processing streams and modification of ingredient functionality by pressure and thermal treatments.

Food Processing
Dairy, wine, fruit and vegetable processing, value-added food product development, and the application of high pressure processing technology as a means of food preservation.

Seafood Processing
Seafood processing, conducted at the Seafoods Laboratory in Astoria, Oregon, is a major research area covering surimi, finfish, and shellfish with an emphasis on biochemistry, microbiology, safety, rheology, quality assurance, ingredients, product development and various processing technologies.

Sensory Evaluation
Studies cover methodology, development and applications across a diverse group of foods and beverages. Sensory research is conducted both on campus and at the Food Innovation Center in Portland.

Enology and Brewing
Studies focus on processing technologies, biochemistry, microbiology and chemistry of beer and wine production. Experimental brewery and winery facilities are utilized for experimental production and research.

Food Science and Technology
Master of Science (M.S.)
Doctor of Philosophy (Ph.D.)
Department of Food Science and Technology
Contact Us: 

For additional information about the Food Science and Technology Graduate Program, please contact:
Linda Dunn | Academics Program Coordinator | 100 Wiegand Hall, Corvallis, OR 97331 | (800) 823-2357