Top 5 Universities For Masters In Food Science In the World

Food Scientists and Technologists apply principles of engineering, chemistry, biology, microbes etc. to ensure safe food standards, agriculture productivity, and optimal food processing. Their main aim is to improvise and develop the nutritive value of the food and find ways to preserve, package, manufacture and load the food safely into the hands of the consumer. They are also responsible for ensuring the quality of the food we eat every day. Food is a global commodity and with globalization speeding at it’s best, there will always be opportunities in the food industry. A food science/technology degree is also applicable to many different industries, and thus it can open up a lot of different career avenues and opportunities for you. Therefore, let’s look at the 5 best Masters program available in the world.

1. McGill University, Montreal, Quebec

McGill University is a world-class, publicly-funded research university (ranked at ~25 in the world) that heavily focuses on academics. Food engineering is one of the majors where impressive research has been done by professors. McGill also automatically considers you for an Entrance Scholarship on applying itself, worth 3000 CAD. Graduate students take on average four to five courses per semester, not including laboratory sessions, conferences, and tutorials.

McGill University

2. London South Bank University, London, England:

London South Bank University is a public university in Newington, London.  There are almost 30,000 undergraduate students and about 6,000 or so graduate students located in the heart of London, a vibrant and multi-faceted city. The university’s research in food sciences is world class. The students have a fantastic reputation in the Bay area. Easy or not, their reputation is widespread. The curriculum is best suited for those who will consider the competition and opportunities around to come out as their best.

London South Bank University, London

3. Cornell University, Ithaca, New York:

Cornell University has Seven undergraduate colleges and three of those are Public and part of the SUNY system. In Cornell University, you are competing with some of the brightest folks in your field. However, the students and the professors are very collaborative and are always ready to learn.  All in all, Cornell’s Food Science program will not only instill in your awareness, logic and research curiosity in the field but will also help you grow with the cutting technology developing in the field.

Cornell University

4. University Of Illinois, Urbana-Champaign, Illinois, USA:

The University of Illinois is ranked as one of the top public schools in the country for history and have produced or had as faculty some of the most distinguished American scientists of the last century: David Herbert Donald, JG Randall, Allan Nevins, Kenneth Noe, Bruce Levine, Edna Greene Medford, among others. The university is known to have the largest public university library in North America. The program here in Food Science is difficult to get in with acceptance rate of 15%. But once you make your way, you are counted amongst the highest talented individuals around you. Apart from academics, the university also has some internal consulting firm that helps the student to work on their interpersonal skills and build a professional network.

University Of Illinois

5. Texas A&M University, Kingsville, Texas, USA:

Texas A&M University (TAMU) is one of the largest public institutions in America. The best part about the University is a much smaller student-to-teacher ratio, as opposed to a school like UT or A&M.  The university is phenomenally big, filled with vibrant students, experienced professors and warm people. TAMU’s Food Science program offers everything a student wants. And, your choices as a student, define your career and lays out the future for you.

Texas A&M University, Kingsville