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  1. Programs
  3. Master and M.S. in Food Safety and Technology

Master and M.S. in Food Safety and Technology

Illinois Institute of Technology

Master's DegreeCIP: 01.1002

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Chicago, Illinois

    10 West 35th Street, Chicago, Illinois, 60616

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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 19-4013.00

Skills

Reading ComprehensionWritingSpeakingActive ListeningCritical ThinkingScienceQuality Control AnalysisMonitoringActive LearningComplex Problem SolvingJudgment and Decision Making

Knowledge

Food ProductionProduction and ProcessingChemistryEnglish LanguageComputers and ElectronicsMathematics

Abilities

Near VisionOral ComprehensionWritten ComprehensionOral ExpressionWritten ExpressionDeductive ReasoningInductive ReasoningProblem SensitivityVisual Color DiscriminationSpeech RecognitionInformation OrderingCategory Flexibility

Tasks

  • 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

Web platform development softwareData base user interface and query softwareObject or component oriented development softwareGraphical user interface development softwareGraphics or photo imaging softwareAnalytical or scientific softwareSales and marketing softwareSpreadsheet software

Tools

Agar platesAnaerobic jarsBenchtop centrifugesBioluminometersBoiling water bathsBunsen burnersCalorimetersColony countersColor testing equipmentCompound binocular light microscopesDesktop computersDessicatorsDistilling equipmentDropping pipettesDry bulb thermometersAir sampling systemsAmino acid analyzersAmylographsAnaerobic growth chambersAnalytical balancesAtomic absorption AA spectrometersAutomatic dilutersAutosamplersBacterial identification systemsBatch fryersBenchtop nephelometersBiological safety cabinetsBioreactorsBlast freezersCarbon dioxide CO2 laboratory incubators

Work Values

SupportRelationshipsAchievementIndependenceWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • 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)

  • Sensory program leadership — design and lead organizational sensory evaluation programs, establishing calibration panels and standardized protocols that align with product development and quality assurance strategy.
  • Testing standards development — author and approve container and packaging testing specifications for new product lines, setting organizational benchmarks that govern quality control across multiple facilities.
  • Quality management system ownership — establish, audit, and continuously improve the laboratory's regulatory recordkeeping framework, ensuring readiness for state, federal, and third-party agency inspections.
  • Food safety system design — lead the design and implementation of temperature monitoring and control systems at organizational scale, integrating automated technologies across production and cold-chain operations.
  • Data analytics strategy — direct the adoption and use of database, cloud-based management, and data visualization tools to transform laboratory test results into actionable organizational quality intelligence.
  • Microscopy and microbiology capability building — set technical standards for microscopic examination procedures, mentor technicians, and lead root-cause investigations involving microbial or chemical contamination incidents.
  • Laboratory infrastructure governance — oversee capital planning, procurement, and lifecycle management of laboratory equipment and technology, ensuring calibration systems meet accreditation requirements.
  • Organizational reporting architecture — develop reporting frameworks and graphical communication standards for food science data, enabling evidence-based decision-making at executive and regulatory levels.
  • Workforce development and instruction — design training curricula and mentor emerging and developing technicians in food science methodologies, safety standards, and quality control disciplines.
  • Strategic quality leadership — represent the food science function in organizational planning, translating regulatory trends and scientific advances into workforce competency requirements and operational quality strategies.

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