Food Science (Ph.D.)

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K-State’s interdepartmental Food Science graduate program is part of the Food Science Institute which includes graduate faculty housed in five colleges and eleven departments. The program offers a Ph.D. degree on campus only.

The program provides a variety of research opportunities in the field of food science. Research emphasis includes food chemistry, food microbiology, food safety, sensory analysis, food processing, and food engineering. The program also provides opportunities to work with several food commodities including: cereal; dairy; meats and poultry; fruits and vegetables.

Application Procedures

When should I apply?

Applications should be made at the beginning of the previous semester, and preferably earlier to ensure availability of a major professor. Admission to the program is highly competitive.

The international student deadline for Fall semester application submission is February 1.
The international student deadline for Spring semester application submission is August 1.
The domestic student deadline for Fall semester application submission is February 1.
The domestic student deadline for Spring semester application submission is August 1.

What will I have to submit?

A completed application form
Three letters of recommendation to:
Dr. J. Scott Smith
Graduate Program Chair
Kansas State University
Food Science Institute
208 Call Hall
Manhattan, KS 66506
Official transcripts of all previous college work
A short statement of objectives
Students may submit a current transcript and, if admitted, will receive provisional acceptance pending submission of an official transcript showing completion of a bachelor’s degree, or M.S. degree for doctoral applicants.
Application fee (Domestic students please make check payable to Kansas State University Graduate School. International students please make money order payable to Kansas State University Graduate School (NO PERSONAL CHECKS).)

Are there any special requirements for international students?

International students must submit the following:

TOEFL score of at least 577 (paper), 233 (computer), 90 (IBT), 7.0 (IELTS) or evidence of a degree from a U.S. university
GRE scores
NOTE: A minimum GRE score of 1000 between the verbal and quantitative is required. A GRE score of at least 425 on the verbal section must be achieved.
Complete financial form and evidence of financial support for their entire graduate training
Ensure sections 1, 2, and 3 are filled out completely on the affidavit. It must include the official bank seal and signature of the bank official. A certificate of deposit or a bank statement is not acceptable to fulfill this requirement.

Program Requirements

Course requirements for the program of study will be evaluated by the student’s supervisory committee. However, students are expected to select courses that provide adequate coverage in several food areas, with primary emphasis in one or more areas. The chairman of the Food Science Graduate Program must approve members of the student’s supervisory committee and the program of study.

The M.S./Ph.D. program usually includes courses in biochemistry, food chemistry, microbiology, food processing, food engineering, and statistics. For the Ph.D. degree, at least 90 semester hours is required including a dissertation representing at least 30 hours of research credit. Students who hold a master’s degree may request transfer of up to 30 hours of that degree toward a Ph.D. In addition, Ph.D. students must complete 24 hours of credit within a 12-month period (residence requirement). Of these 24 hours, at least 12 hours must be in graduate-level courses. There is no foreign language requirement.