Food science and technology is a fusion of chemistry, microbiology and engineering. Our researchers explore innovation in the areas of creating new, healthful food products, and ensuring a safe and tasty food supply. Specific research emphases include: improving food nutrition, quality and flavor, developing novel functional food ingredients and products for promoting human health, packaging design and use of advanced technologies to identify and control food-borne disease causing organisms.
Student graduate programs are built around courses in microbiology, chemistry, biochemistry, biology, engineering, and statistics. This diverse curriculum prepares students for opportunities in industry, universities or government. Students who earn graduate degrees in Food Science and Technology at Virginia Tech have pursued careers with large food companies (Nestle, Campbell, Kroger, ConAgra, Hershey, etc.) and public health agencies (USDA, FDA, State Health and Agriculture Departments).
September 2025
Virginia Tech
925 Prices Fork Road,
BLACKSBURG,
Virginia,
24061, United States
Admission to the Graduate School is contingent upon receipt of a four year (or 3 year degree recognized by the Bologna process) bachelor's degree from a regionally accredited college or university and the presentation of evidence of potential to pursue graduate work.
Students who do not have academic training equivalent to that required for a B.S. degree in Food Science and Technology at Virginia Tech will complete selected core courses before graduation. Students without a background in a science related field may be required to complete supplemental courses before being admitted to a regular student status.
Minimum GPA: 3.0
Testing Requirements:
TOEFL Paper 550.0
iBT 90.0
Computer 213.0
A minimum IELTS score of 6.5 is required for admission.
Application Deadlines: Fall: Feb 01; Spring: Sep 01.
*There may be different IELTS requirements depending on your chosen course.
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