Study in:United States
Deadline: 1 May 2019
The Cereal Science graduate program offers graduate study leading to the M.S. and Ph.D. degrees in Cereal Science. Advanced work may involve research in the areas of proteins, carbohydrates, enzymes, and lipids of cereals, legumes, and other northern-grown crops; barley malting and brewing; and wheat milling, baking, and pasta processing. Functional foods and stability of bioactive compounds in food systems are also predominant areas of research.
The program has a close working relationship with the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory housed in the Harris Hall complex.
- Cereal Technology
- Graduate Seminar
- Professional Development
- Master’s Thesis
- Field Design
- Introduction to Experimental Design
- Applied Statistics
- Food Unit Operations
- Food Processing
- Food Processing Laboratory
- The Cereal Science graduate program is open to all qualified graduates of universities and colleges of recognized standing. To be admitted with full standing status to the program, the applicant must meet the Graduate School requirements and have adequate preparation in biochemistry/chemistry and the biological sciences, including microbiology.
- Applicants must apply to the Graduate School and be accepted in full or conditional status before being eligible for an assistantship in the Cereal Science graduate program. All graduate students must qualify and be awarded a Graduate Research Assistantship.
Detailed Program Facts
Starting in August 2019
You can apply until: 1 May 2019
- For more details please visit program website.