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Schmid College of Science & Technology

Master of Science in Food Science

» Master of Science in Food Science

Student safety has been our top priority at Chapman University in this time of global crisis.  Our students are learning online from their homes, or from their rooms on campus.  Our faculty are creatively providing compelling online education to prepare our students for careers in the food industry which is hiring at unprecedented levels.

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


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Upcoming Events

Master of Science in Food Science 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 October 20, 2020 6-7 p.m.
Can't make it? Future Information Session coming up on December 2nd.

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. Please contact Nutrition Minor advisor Dr. John Miklavcic for more information.

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

students having a mediterranean lunch in Greece outdoors

2019 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%