Master of Science in Food Science - Fruit and Vegetable Post Harvest Physiology and Processing

Oklahoma State University

The multidisciplinary Master of Science in food science graduate degree program offers several areas of specialization in which to work. Earning a master's in food science can open doors of opportunity to a career in today's vibrant and rapidly growing food industry. The food science graduate program relies on the food science expertise of faculty from several participating departments to create a course of study that may be custom tailored to fit specific career goals.The program mission is to help Oklahoma's producers and processors of horticultural products provide nutritious, delicious and convenient food products to consumers everywhere. Research areas:Investigating nutraceutical content of new varieties of crops including peppers, sage, and oregano and focusing on developing integrated production, harvesting, postharvest handling and processing systemsRecovery of capsaicinoids in peppersRecovery and uses for thujone/camphor from sage and thymol/carvacrol from oreganoDefining the mechanism of opalescence in pecans and evaluating technologies to prevent itDeveloping x-ray technology as a non-destructive means for pecan grading and sortingMechanized harvesting of watermelon for lycopene production