• students working with apples in lab
Schmid College of Science & Technology

Master of Science in Food Science

» Master of Science in Food Science

As a student of the Food Science program, you will apply scientific principles to study the properties of food and develop innovative ways to process and package foods resulting in safe, sustainable and nutritious food choices. Chapman University’s Master of Science in Food Science is the perfect graduate degree program to help turn your passion, knowledge and experience into a rewarding career.

The home of Food Science!

Food Science is thrilled to call home the beautiful Keck Center for Science and Engineering. Spacious food science teaching and research labs in food processing, food chemistry and food microbiology with state-of-the-art equipment provide vital hands-on experiences for our students.

  • Convenient evening classes for working adults
  • Excellent graduate and alumni career & internship placement rates
  • Chose an emphasis in Food Safety and Regulatory or Product Development and Sensory Evaluation
  • Student:Faculty Ratio is 10:1
  • The demand for food scientists is projected to increase 7% through 2026* and job prospects in Southern California especially continue to grow steadily.
  • The food industry is economically stable – people must eat!
*According to the 2017 Occupational Outlook Handbook, U.S. Department of Labor, Bureau of Labor Statistics

Toggle Section

Upcoming Events

Master of Science in Food Science Virtual Information Sessions

If you enjoy science and have a passion for food (or vice versa), explore a career in Food Science at our next info session!

RSVP to receive instructions for our Virtual Info Session on July 21st at 5:00 PM (PDT). Or join a virtual session on September 8th at 4:00PM (PDT), October 18th at 6:00PM (PDT) or November 18th at 12:00PM (PST).

Can't make it?  Schedule a 1:1 virtual appointment

Accelerated Undergraduate/Master Programs

Chapman Undergraduates! Learn more about the Accelerated Master's in Food Science program at our next Zoom Information Session coming Fall 2021!

The food science program offers an accelerated program that enables undergraduate students to begin taking M.S. coursework in their junior or senior year and receive a Master of Science in Food Science in as little as one year after finishing their undergraduate degree. The program is open to all undergraduate majors as long as they have satisfied the prerequisites for the program and meet admission requirements.

Chapman students can apply to a graduate program in their junior or senior year. Students will receive conditional admission to the program, pending completion of their bachelor's degree as stipulated in the graduate catalog (see explanation of conditional admission in the graduate catalog). If accepted into a graduate program, undergraduate students may take up to 15 graduate credits once they have completed 90 undergraduate credits. These 15 credits may also count towards their undergraduate degree credit requirement. Students would complete the remaining credit hours of graduate coursework beginning in the semester after receiving the undergraduate degree. The application process, prerequisites, GPA and graduate program requirements are as specified for the M.S. in Food Science; however GRE and letters of recommendation are waived requirements.

Nutrition Minor

Students in the Nutrition Minor learn about the evidence that informs dietary guidelines and clinical nutrition practice, recognize misconceptions regarding nutrition, identify gaps between current knowledge and marketing of food products, garner an appreciation for nutrition across the lifespan, examine contemporary international nutrition and food sustainability issues, and explore concepts in nutritional biochemistry relating to human metabolism and chronic disease states.Unless enrolling in 3 credits of an approved independent research study or internship, students will need to successfully complete FSN 303 at least one full year in advance of planned graduation. Please contact Nutrition Minor advisor Dr. John Miklavcic for more information.

Please see the undergraduate course catalog for more information about declaring a minor.

Contact Us and Supplementary Information

Sharnique Dow
Graduate Admission Counselor
(714) 628-6770

Robyne Kelly
Graduate Program Coordinator
(714) 289-2040
Keck Center Room 174

Monica Chen
Associate Director of International Initiatives, DSO
(714) 289-3590

Graduate Financial Aid
(714) 628-2730

students having a Mediterranean lunch in Greece outdoors

Food Science Travel Course

Food Science and Nutrition students traveled to Athens & Crete in May 2019 for the latest Food Industry Travel Course: Exploring the Mediterranean Diet. Students & faculty visited an apiary, an olive grove & olive oil production facility, a goat farm & cheesemaking facility-as well as some of the ancient wonders of the world.
Where to next? Parla Italiana?

Student Demographics

The average scores of students (n=16) admitted in 2019-20 were : GPA- 3.29, GRE- 150 Verbal, 155 Quantitative and 4 Analytical Writing.

Female: 56%
Male: 44%

Average age: 26
Age range: 21-44

U.S. Citizens: 88%
International Students: 12%