On-campus
full_time
Master of Science [M.S] Food Science
- More than a third of the 100 major food companies in the United States have headquarters, manufacturing, or research facilities in New Jersey.
- This gives students the unique advantage of being able to interact with one of the most important segments of the manufacturing sector in the state.
- The Graduate Program in Food Science has almost 40 outstanding faculty members with expertise in food biology, food chemistry, food engineering and occupies modern, well-equipped facilities on the Cook Campus.
- A large part-time graduate student population and very active local sections of the Institute of Food Technologists (IFT) provide unique opportunities for industrial interaction.
- The Food Science Graduate Program is a research-oriented, basic science program offering M.S. and Ph.D. degrees.
- Graduates are well versed in the primary disciplines of biology, chemistry and engineering as they apply to food systems and receive specialized training in their area of expertise.
Examinations
| Exam Type | Exam Name | Score | Out of Score | Exam Level |
|---|---|---|---|---|
| TOEFL | Test of English as a Foreign Language | 83 | 120 | 3 |
| IELTS | International English Language Testing System | 7 | 9 | 3 |
| PTE | Pearson Test of English | 68 | 75 | 3 |
Academic Eligibility:
- Good academic records from food science, chemistry, chemical engineering, biology, or other related science disciplines (minimum GPA: 3.2/4.0)
- There is a strict university requirement of a minimum GPA of 3.0 for entry into any graduate degree program.
- All official transcripts (submission procedure describes how to transfer official transcripts to Rutgers)
- Official GRE scores within the last 5 years
- Three letters of reference
- Personal statement
Indian Eligibility:
- TOEFL exam
- IELTS