Graduate studies in food science at Rutgers University has traditionally encompassed research in three areas: food biology, food chemistry and food engineering. We have three core courses required of all graduate students that cover each of the three areas. PhD students must pass a written qualifying exam in one of the three areas. As is evident from the list of graduate program faculty below, some of our faculty concentrate in one or more of the three research areas.
Graduate Program Faculty
Graduate program faculty are appointed to a five-year term consistent with program bylaws. Active faculty may continue to serve subsequent five-year terms. We are currently in the process of updating our records, and where the ending date of the faculty members term is known, it is listed in parentheses following their name. Clicking on the name of a full member will take you to their personal website, clicking on the name of associate or affiliate faculty members will provide their email address.
|¹Full Members of the Graduate Faculty may chair and serve on masters and doctoral committees.|
|²Associate Members may serve on masters and doctoral committees and other program committees and teach graduate courses. Associate Members may chair masters committees but may not chair doctoral committees. Associate Members have voice, but not vote, in the affairs of the graduate program.|
|³Affiliate Members may serve on masters committees but not doctoral committees. Affiliate Members may not chair masters committees. Affiliate members may serve on graduate program committees and teach graduate courses. Affiliate Members have voice, but not vote, in the affairs of the graduate program.|