- Global Campus (online)
International students may need to surpass the Graduate School’s minimum English language proficiency exam scores for this program. If the graduate program has unique score requirements, they will be detailed below. Otherwise, please refer to the Graduate School’s minimum score guidelines.
Degree Description:
The Master of Science in Food Manufacturing Technologies is a professionally oriented, fully online master’s degree offered through WSU Global Campus. The 30-credit program prepares students to apply advanced technologies, packaging materials, digital tools, data analytics, supply chain practices, and sustainability-focused approaches in food manufacturing. Offered by the Department of Biological Systems Engineering in the College of Agricultural, Human, and Natural Resource Sciences, the program is designed for students and working professionals seeking advanced training in technologies and practices used across the food manufacturing industry.
Admission Requirements:
Applicant Background and Experience
Applicants should have a background in a related area or documented evidence of relevant coursework or work experience. Students without this background may be required to complete 6 to 9 semester credits of prerequisite coursework at the beginning of the degree program. These prerequisite credits may or may not count toward degree requirements. Applicants should review their preparation with the program advisor or instructor before beginning specific coursework.
Application Requirements
- Applicants must have completed an undergraduate degree from an accredited institution.
As a professional master’s program, applicants may be admitted with a GPA of 2.75 or higher but must earn a 3.0 GPA by the end of their first term to continue in the program. - International applicants must meet Graduate School English proficiency requirements.
- Applicants must submit one letter of recommendation and possess the technology and skills needed to participate fully in online education.
Student Opportunities:
Students in the Food Manufacturing Technologies program will complete coursework in conventional and emerging food manufacturing technologies, thermal and nonthermal food preservation, food packaging, supply chain technologies and management, food manufacturing sustainability and life cycle analysis, data analytics, predictive modeling, plant protein technologies, and remote or virtual laboratories. The program includes flexibility in course sequencing and is designed for online learners, including working professionals.
Students may also pursue related graduate certificates in Food Technologies and Data Analytics or Food Technologies and Sustainability. Coursework may include case studies, real-world food manufacturing problems, exposure to industry practices, take-home laboratory kits for selected coursework, food safety regulations in different countries, suppliers of equipment and packaging materials, research activities in specialized food labs, and webinars by industry leaders.
Career Opportunities:
The Food Manufacturing Technologies curriculum is designed to help students develop advanced skills for professional work in the food manufacturing industry. Areas of preparation include:
- Sustainable food manufacturing technologies
- Ecofriendly packaging materials
- Food supply chain technologies and management
- Data analytics and digital tools for food systems
- Food preservation and processing technologies
- Food manufacturing sustainability and life cycle analysis
- Plant protein and food ingredient technologies
- Remote and virtual laboratory applications
- Development of sustainable and cost-conscious products or manufacturing processes
- Leadership in sustainable industry practices
Career Placements:
Graduates may pursue career pathways in food manufacturing, regulatory agencies, industry, and academic or research-oriented settings. The proposal and supporting demand analysis identify related occupational areas including Food Scientists and Technologists and Food Science Technicians, as well as professional work connected to food technology and processing, sustainable manufacturing, food packaging, supply chain management, data analytics, sensors, and alternative plant proteins.