Graduate Certificate in Food Technology

Graduate Certificate in Food Technology

The University of Maine’s online Graduate Certificate in Food Technology integrates the latest in food science with the core concepts of the food production industry. Our students develop scientific and practical knowledge in critically assessing current research to solve real-world food issues. Students can apply principles of food science in the preservation, processing, packaging, and distribution of safe food. They also explore the innovative and unique concepts of some of the most influential trends – fermentation and organic and natural foods – preparing you to excel in today’s evolving food industry.


Curriculum

Our curriculum hits the “hot topics” of current food technology trends while providing a foundation to understand the general industry. You’ll also become familiar with graduate-level work and create a pathway to earning a Masters of Science.

Courses

Choose four of the following courses (12 credits):

  • FSN 502: Food Preservation (3 credits)
  • FSN 524: Responsible Design, Conduct, and Analysis of Research (3 credits)
  • FSN 538: Fermented Foods & Probiotics (3 credits)
  • FSN 543: Communication in Nutrition and Food Technology (3 credits)
  • FSN 545: Utilization of Aquatic Food Resources (3 credits)
  • FSN 555: Organic & Natural Foods (3 credits)
  • FSN 585: Principles of Sensory Analysis (3 credits)
  • FSN 586: Sensory and Consumer Science Applications (3 credits)
  • FSN 603: Nutrient Changes in the Food System (3 credits)

Admissions

Application Deadlines

  • Fall: March 15
  • Spring: October 15
  • Summer: February 15

Applications received after these dates will be considered as space
permits.

Requirements

  • Bachelor’s degree from an accredited college/university with a minimum GPA of 3.0 on a 4.0 scale
  • Two college-level courses in Chemistry (1 year)
  • Two college-level courses in Biology (1 year)
  • 1 college-level introductory nutrition course (recommended but not required)

Application Materials

The admission evaluation process begins once we’ve received all of your application materials. Before you apply, please review the application instructions. When you’re ready to apply, please submit the following:

  • An online application
  • Official academic transcripts
  • An essay describing your motivation for obtaining a certificate in Food Technology

Contact Us

Have questions about earning your Graduate Certificate in Food Technology online with UMaine? Contact Richard Roberts, UMaineOnline Advisor, at 207.581.5858 or at umaineonline@maine.edu.

photo of Richard Roberts

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Careers

A certificate in Food Technology broadens your knowledge base, opening up opportunities and expanding your access to different markets. Professionals with undergraduate education in chemistry, microbiology, nutrition, or engineering can gain the expertise needed to work in the food industry. Current food industry professionals can update their skill set with new knowledge of processing and quality assurance. The certificate is especially beneficial for entrepreneurs who are interested in tapping into the health foods market. This program can prepare you for other careers in fields like:

  • Brewing
  • Product Development
  • Agricultural Processing
  • Food Safety & Quality
  • Research and Development
  • Preservation and Packaging

According to the U.S. Bureau of Labor Statistics (BLS), employment of agricultural and food scientists is projected to grow 9% from 2020 to 2030 with about 4,400 openings per year. The median annual wage for agricultural and food scientists was $74,160 in May 2021, which was higher than the median annual wage for all occupations of $41,950.

Notable Companies Employing Current Students and Alumni

  • Atlantic Sea Farms
  • Bolthouse Farms
  • Campbell Soup Company
  • Cigna
  • Coca Cola
  • Deli Star Corporation
  • E. A. Sween Company
  • Farmer Brothers Company
  • Firmenich
  • McCormick & Company
  • Schreiber Foods
  • U.S. Army, Natick Soldier Research Development and Engineering Center

Faculty

Our research-driven program is designed and taught by on-campus faculty who are passionate about the field of food technology. They are experienced food science professionals who actively conduct research in food safety and quality, food chemistry, food microbiology, food processing, and the development of healthy foods and novel value-added food products. Their courses are developed using cutting-edge knowledge of food safety and production to meet the needs of professionals in the food science industry.

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