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  1. Programs
  3. FOOD SCIENCE

FOOD SCIENCE

Alabama A&M University

Master's DegreeCIP: 01.1001

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

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Requirements

What you need to earn this credential

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Financial Aid

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Locations

Where this program is offered

  • Alabama, Alabama

    4700 Meridian Street Normal, Alabama, Alabama, 35762

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 25-1041.00

Skills

Reading ComprehensionSpeakingActive ListeningWritingCritical ThinkingActive LearningInstructingLearning StrategiesScienceQuality Control AnalysisMonitoringComplex Problem SolvingJudgment and Decision Making

Knowledge

English LanguageFood ProductionProduction and ProcessingChemistryBiologyEducation and TrainingAdministration and ManagementCustomer and Personal ServiceComputers and ElectronicsMathematics

Abilities

Oral ExpressionOral ComprehensionWritten ComprehensionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivitySpeech RecognitionNear VisionSpeech ClarityFluency of IdeasVisual Color DiscriminationInformation OrderingCategory Flexibility

Tasks

  • Keep abreast of developments in the field by reading current literature, talking with colleagues, an
  • Advise students on academic and vocational curricula and on career issues.
  • Supervise undergraduate or graduate teaching, internship, and research work.
  • Taste or smell foods or beverages to ensure that flavors meet specifications or to select samples wi
  • Measure, test, or weigh bottles, cans, or other containers to ensure that hardness, strength, or dim
  • Maintain records of testing results or other documents as required by state or other governing agenc
  • Inspect food processing areas to ensure compliance with government regulations and standards for san
  • Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
  • Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
  • Test processing equipment to ensure products are produced according to specifications.

Technology

Data base user interface and query softwareWeb platform development softwareComputer based training softwareCalendar and scheduling softwareWord processing softwareInformation retrieval or search softwareObject or component oriented development softwareGraphical user interface development softwareGraphics or photo imaging softwareAnalytical or scientific softwareSales and marketing softwareSpreadsheet software

Tools

Carousel slide projectorsCompact digital camerasCompact disk CD playersComputer data input scannersComputer laser printersComputer projectorsConference telephonesDesktop computersDigital calculatorsDigital video camerasDigital video disk DVD playersHandheld microphonesInteractive whiteboard controllersInteractive whiteboardsLaptop computersAgar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDessicatorsDistilling equipmentDropping pipettesDry bulb thermometersAir sampling systems

Work Values

Working ConditionsAchievementRecognitionIndependenceRelationshipsSupport
Career Pathways

Occupations this program prepares you for

  • Agricultural Sciences Teachers, Postsecondary25-1041.00
  • Food Science Technicians19-4013.00
  • Food Scientists and Technologists19-1012.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: advanced (Level 4)(based on Master's Degree)

  • Departmental curriculum frameworks for agricultural sciences degree programs — design, champion, and continuously improve to reflect field advances and workforce needs at institutional scale.
  • Early-career faculty and postdoctoral researchers — mentor in teaching effectiveness, research productivity, and professional development within a research-intensive academic environment.
  • Multi-year externally funded research programs — lead as principal investigator, setting scientific direction and ensuring compliance with sponsor and institutional requirements.
  • Institutional academic policies affecting graduate education and research in agricultural sciences — shape through faculty governance participation, committee leadership, and strategic advocacy.
  • National and international professional conferences — serve in leadership roles such as session chair, keynote presenter, or program committee member to advance disciplinary knowledge.
  • Cross-institutional research consortia and extension partnerships — establish and direct to link university agricultural science expertise with government, industry, and community stakeholders.
  • Departmental hiring, promotion, and tenure processes — lead as evaluator and decision-maker, applying deep judgment to assess scholarly impact and teaching excellence.
  • Strategic vision for research themes and instructional innovation — articulate and execute at the department or college level, aligning resources to long-term disciplinary priorities.
  • Discipline-wide knowledge gaps and societal challenges such as food security or climate adaptation — identify and mobilize collaborative research agendas that span institutions and sectors.
  • Doctoral student academic trajectories from admission through career placement — oversee and guide, drawing on extensive professional networks and mastery of the agricultural sciences field.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported