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-10 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.

On-Campus Facilities

The Department, housed in Wiegand Hall, is home to well-equipped laboratories and a pilot plant for instruction and research. The pilot plant facilities include a pilot winery, a brewhouse, and ultra-high pressure food treatment equipment.

Through the OSU Center for Gene Research and Biotechnology, faculty and students have access to services that include: genomics—DNA sequencing, genotyping and fragment analysis; functional genomics—custom microarray and Affymetrix GeneChip services; biocomputing and bioinformatics; and imaging and image analysis including confocal microscopy. The OSU Environmental Health Sciences Center offers facilities and expertise in aquatic toxicology, cell culture, cell and tissue analysis, mass spectrometry, nucleic acid and protein analysis, and statistics.

Off-Campus facilities provide graduate students with additional opportunities

• Astoria Seafood Laboratory
• Food Innovation Center
• Hatfield Marine Science Center

Areas for Thesis Research

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.

Financial Information

Current graduate tuition information can be found on the OSU home page. Most graduate students are supported as graduate research assistants on the research grants of their major advisors. Because this type of support is limited, applicants should contact potential advisors with shared research interests to inquire about the availability of such assistantships early in the admission process. Information about faculty research interests can be found in the FACULTY section of this website. In evaluating applications, consideration is given to the extent and quality of previous academic work, evidence of research ability and intellectual capacity, and promise of productive scholarship.

Stipends for a 12-month .20 to .49 graduate assistantship range from about $7,260 to $17,787 for and incoming M.S. student and $8,004 to $19,610 for an incoming Ph.D. student. Graduate tuition is waived for students holding at least a .20 assistantship.

Admissions

Information on admissions requirements to the Graduate School at Oregon State University can be found on the OSU home page.

Graduate Record Examination (GRE) scores are required by the Department of Food Science and Technology. Official results must be submitted with formal application materials sent to the department. A combined score of 1000 for the verbal and quantitative aptitude sections is generally considered minimal for admission by the Department.

Graduate applications are reviewed by the departmental graduate committee. Applicants recommended for admission on the basis of test scores (GRE and TOEFL), undergraduate record, personal statement, research interests, and letters of reference, are ONLY accepted if a faculty member is prepared to make a commitment in advance to serve as a major advisor, and to provide financial support if necessary. Applicants with journal or book chapter publications are encouraged to include them in the application.

Please note that satisfaction of minimum entrance requirements does not guarantee admission, because the number of qualified applicants far exceeds the number of places available. Because no student can be admitted without a prior commitment by a professor to serve as a major advisor, applicants are expected to contact potential advisors with shared research interests (see Faculty section of this website) to learn about specific research and funding possibilities concurrent with a formal application.

For Additional Information

Please refer to our Graduate Handbook, or visit the OSU Graduate School website.

Page updated 07/10/08