食品科学与技术哲学博士-普通食品科学

与其他学科相比，食品科学（一般）的高级研究提供了更广泛，更多样化的教育。选择此浓度的学生应具有食品科学和技术方面的过往经验。食品科学（一般）的学生应修读食品化学，食品工程与加工，食品微生物学，营养学，食品营销以及食品加工方面的课程。支持具有特殊利益的学科和商品领域。食品科学和技术领域的许多活跃研究计划为食品加工，包装和存储，食品物理特性的测量，单位操作，食品流变学和质地，工艺工程，脱水，浓缩，加工和储藏过程中食品营养成分变化的评估，蛋白质和酶技术，食品制造，产品和工艺开发，包装，新成分的开发，食品成分的功
Advanced studies in food science (general) provide a broader, more varied education than is possible in the other concentrations. Students who select this concentration should have some previous experience in food science and technology.Students in food science (general) are expected to take courses in food chemistry, food engineering and processing, food microbiology, nutrition, and food marketing as well as in the supporting disciplines and commodity areas in their special interests.The many active research programs in food science and technology provide excellent opportunities and facilities for research in engineering aspects of food processing, packaging, and storage, measurement of the physical properties of foods, unit operations, food rheology and texture, process engineering, dehydration, concentration, evaluation of changes in nutrient content of foods during processing and storage, protein and enzyme technology, food fabrication, product and process development, packaging, development of new ingredients, functional properties of food components, meat (animal, avian) handling and processing, and specific research on various food commodities.