» Graduate Program Name

We began our Food Science program in 1980 and are committed to offering great academic, research and career opportunities to our students. These include:

• Spacious food science teaching and research labs in food processing, food chemistry and food microbiology with state-of-the-art equipment that provide vital hands-on experiences for our students.
• Various networking opportunities through our connections with the local food industry and an engaged alumni network. We are proud to have a job placement rate of nearly 100%.
• A number of short courses and continuing education activities. The Better Process Control School is offered twice a year with attendees from all over the country, and overseas.

You can visit our Food Science catalog page for a course list and descriptions.

Whether you will be a working professional or full-time student, our program is flexible enough to work with your schedule.

You will pick the pace to move through the program. Most full time students take three courses each semester. Part-time students can take just one or two courses per semester.  With core classes offered in spring and fall, you can create a pathway to graduation that works for you.

You can also change your schedule if needed. If you get a great new job and need to change your schedule, that won’t be a problem. We’re happy to work with you to modify your timeline and game plan for any circumstances that arise.

In addition to the M.S. in Food Science degree (34 units), you can take specific course to earn a degree with an emphasis: 

• M.S. Food Science, Food Safety and Regulator Emphasis (40 units): Following the passage of the Food Safety Modernization Act, there has been an increased focus on food safety and regulations within the food industry. The learning outcomes of this emphasis include:
  • Identifying specific hazards associated with various foods and assessing how each hazard can be prevented, controlled and/or mitigated in the food production system.
  • Apply knowledge of hazards to develop and audit food quality and safety assurance systems. Understand regulatory compliance of food product development, manufacturing, labeling, and marketing of food products and apply them to real world situations.

• M.S. Food Science, Product Development and Sensory Evaluation Emphasis (40 units): In order to develop new food products for consumers, companies rely on project teams that include experts in product development, sensory evaluation, and marketing. Individuals working in these areas are also expected to have expertise in food ingredients and functional foods. Learning outcomes of the emphasis include:
  • Apply core food science knowledge to develop new products and solve food industry problems.
  • Enable students to function as key members of multifunctional product development teams in the workplace.
  • Apply knowledge of sensory evaluation to the establishment and management of sensory evaluation panels, projects and programs.

• Joint Master of Science in Food Science and Master of Business Administration (69 Units): You can earn your MBA and an M.S. in Food Science. For more information, visit our joint program webpage.

• Accelerated M.S. in Food Science: Chapman undergraduate students can begin taking M.S. in Food Science classes in their senior year and reducing the time required to earn their graduate degree. You can learn more on our Accelerated M.S. in Food Science webpage.

Our program prepares you for a variety of careers and opportunities, including jobs in:

• Food, nutritional, pharmaceutical and related industries
• Government and regulatory agencies
• Service organizations
• Academic institutions.

Companies regularly contact us with job and internship opportunities, and we share these directly with program students every week. We’re proud to have graduates who have gone onto to work for the following (to name a few):

• Baskin-Robbins corporate headquarters
• Cheesecake Factory corporate headquarters
• Con-Agra
• Disney Consumer Products
• Dole
• Dr Pepper/Seven-Up
• Fresh Express
• Jamba Juice corporate headquarters
• Kellogg's
• Nestle, USA
• PepsiCo
• Starbucks corporate headquarters
• Taco Bell corporate headquarters
• Coffee Bean & Tea Leaf corporate headquarters
• Unilever

If you start an internship or full-time job, our flexible schedule options mean you can take classes and complete the program on a timeline that works for you.

Students have amazing opportunities for collaboration with faculty in many compelling areas. This can also include working on faculty research as part of a thesis project. 

Check out our Program Faculty section for a list of faculty and their research areas.

Students enjoy multiple networking opportunities with representatives from food companies.

Our programs offers certificate courses and workshops for students and industry professionals:

• Better Process Control School (BPCS): Provides low acid and acidified food processing classes for food science professionals. The acidified foods course is a two-day workshop, and the low-acid food course is a four-day workshop. Participants who earn a passing grade on each chapter exam will be awarded a Certificate of Completion that indicates satisfactory completion of FDA and USDA-FSIS training requirements.

• Annual Phytosanitary Irradiation Forum: Increases understanding and use of irradiation as a phytosanitary treatment to enhance global trade and prevent invasive pests. Organized by Chapman University and the International Irradiation Association, in cooperation with the Joint FAO/IAEA Program of the International Atomic Energy Agency.

• Dr. Anuradha Prakash - Professor and Program Director (Expertise: food irradiation; phytosanitary; texture analysis; quality; shelf-Life)
• Dr. Fredric Caporaso - Professor (Expertise: sensory evaluation; food flavor; off-Flavor; food quality & preference)
• Dr. Rosalee Hellberg - Associate Professor (Expertise: food safety; food microbiology; food mislabeling; DNA barcoding; real-time PCR; species identification)
• Dr. Lilian Were -  Professor (Expertise: food chemistry, food ingredients, shelf-life stabilization)
• Dr. John Miklavcic - Assistant Professor (Expertise: nutritional pharmacology, nutrigenomics)

Every year we offer a travel course that gives you the opportunity to travel to a vibrant international food industry. The locations vary, but in recent years we have gone to Vietnam and Greece.

In addition, you can apply for a tuition waiver which would allow you to earn credit and only pay the cost and travel, room and board.

We encourage applicants from a broad range of disciplinary interests. Recently admitted applicants hold degrees in chemistry, biology, pharmacy, business, chemical and mechanical engineering, as well as food science and nutrition. 

If you hold an undergraduate degree in anything other than food science, you must provide evidence of satisfactory coursework in the following areas:

• General Chemistry with Laboratory (two semesters)
• Organic Chemistry with Laboratory (two semesters or one semester organic and one semester biochemistry)
• Microbiology with Laboratory (one semester)
• Statistics (one semester)
• Human Nutrition (one semester)

However, in order for your application to be considered for review, you are required to have successfully completed one year (two semesters) of General Chemistry with Laboratory. If you have not completed some of your prerequisite course/s prior to applying, any of these courses can be completed at other accredited institutions, such as your local community college and/or other four-year colleges and universities.

Any of these courses can be completed at other accredited institutions, such as your local community college and/or other four-year colleges and universities. 

All prerequisites must be met within the first year after beginning the program. Please contact us for more information.

• Online application (including $60 non-refundable application fee)
• Official transcripts from a degree-granting institution. If prerequisite courses have been taken at schools other than the degree-granting institution, those transcripts must also be submitted. (Applicants must have a minimum GPA of 3.00.)
• GRE scores. The GRE is a general, standard exam for graduate-level admissions testing verbal reasoning, quantitative reasoning, and analytical writing. The GRE school code for Chapman is 4047. Applicants must have the following minimums:
  • Verbal: 153
  • Quantitative: 153
  • Analytical Writing: 3.5
• Resume or curriculum vitae
• Two letters of recommendation from former faculty members or those you've worked with in the food industry who can attest to your academic and professional abilities.
• Statement of intent: an essay listing your reasons for wishing to attend Chapman and this program

Additional Requirements for International Students:

• Language Test: Applicants who have completed their undergraduate degree outside of the United States are required to achieve one of the following minimum scores:
  • Test of English as a Foreign Language (TOEFL): 550 (paper-based), or 80 (internet-based)
  • International English Language Testing System (IELTS): 6.5
  • Pearson Test of English (PTE):53
  • Cambridge English Advanced Exam (CAE): 180 minimum.
• International Supplement Form

Please visit our Current Tuition page for the most current cost-per-unit. For financial assistance, we offer:

• Need-based financial aid: We recommend completing the FAFSA for Financial Aid. Check out the How to Apply for Aid page for more information. 
• Scholarships based on GPA/GRE scores as well as graduate course and research assistantships. Students are evaluated at the time of application (no separate application is necessary).

The average scores of students admitted in 2019-20 were:

• GPA: 3.29
• GRE: 150 Verbal, 155 Quantitative and 4 Analytical Writing

Demographic information for this class:

• 56% female and 44% male
• Average age: 26
• Age range: 21-44
• 88% U.S. citizens and 12% international

International students in our program are eligible to apply for STEM (Science, Technology, Engineering & Math) benefits. 

They are also able to work in the United States after graduation through Optional Practical Training or Curricular Practical Training. You can visit the International Student and Scholars’ Employment page for more details.