Mizzou Graduate School home

The Graduate School at the University of Missouri–Columbia (Mizzou)

Doctorate in Food Science

Official Graduate Catalog Entry: To the Index

Admission

Contact Information
JoAnn Lewis ()
  • 256 William Stringer Wing; Columbia, MO 65211-5160
  • 573-882-4113
Food Science admission page

Admission Criteria

  • Fall deadline: April 1
  • Minimum TOEFL score: 550/213/79 (paper/computer/internet)
  • Minimum GRE score: V+Q=1000, A=3.5
  • Minimum GPA: 3.0
  • BS and an MS in food science from an accredited university or equivalent experience. In rare instances, an exceptional student will be allowed to study for the PhD without first completing the MS

Required Application Materials

Financial Aid from the Program

Some programs require an extra form or statement from those who wish to be considered for internal assistantships, fellowships or other funding packages. Check the program Web site or ask the program contact for details. Submit application for assistantships or fellowships to the Food Science Graduate Program, 256 William Stringer Wing, Columbia, MO 65211-5160. Additional information about courses of study, assistantships, or other material can be obtained from the same office.

About the Program

The PhD degree can lead to careers in research, college or university teaching and research, or to administrative positions related to foods.

Degree Requirements

Requiring a minimum of 2 years beyond the master’s degree, the doctor of philosophy degree prepares students for teaching, research or other professional careers in food science. A student must:

  • Satisfactorily complete the master’s degree program or its equivalent with a GPA of 3.0 or better
  • Satisfactorily complete the written and oral qualifying examination
  • Show evidence of satisfactory performance in the major area of study, inclusive of grade trends and comply with other Graduate School requirements for admission.

Plan of Study

The program, to be completed under the guidance of a doctoral program committee, consists of:

  • A course of study designed to fit the student’s academic background and objectives — one-third of the credit earned under the plan of study is research credit, the remainder is in courses selected from food science and its supporting areas, such as chemistry, microbiology, physiology, nutrition, economics, marketing, management and statistics
  • Acceptance of a dissertation based on research proposed, performed and defended by the student.

To satisfy degree requirements, a candidate must:

  • complete the Plan of Study
  • pass the comprehensive examination over the approved course of study
  • present an acceptable dissertation and defend it in a final examination
  • present an exit seminar on research
  • prepare at least 1 manuscript, acceptable for submission to a refereed journal, before approval of the D-4 (Report of the Dissertation Defense Form) by the director of graduate studies