Tiffany Smith is a University of Georgia alumni from the College of Education and is a current online student pursuing her Graduate Certificate in Dyslexia.
Master of Food Technology
Offered online through the College of Agricultural and Environmental Sciences, the University of Georgia’s online Master of Food Technology (MFT) will teach you how to maximize in-line processing efficiencies, improve food product quality and safety and implement good manufacturing practices in line with current regulation, food safety and HAACP practices.
This fully online, non-thesis master's provides working professionals the opportunity to learn from food industry experts and top food science and technology researchers. The MFT degree offers the opportunity for instruction in core areas of food technology, such as chemistry, microbiology, packaging, processing, ingredients and policy. In addition, the degree offers current and up-to-date information on emerging trends, new regulations and potential innovations. You will learn identification and prevention of product failure, an understanding of the consumer mind and consumer needs, innovation in process optimization for consistent quality and safety and new product formulations to improve human health.
Whether your bachelor's degree is in food science, chemistry, biology, nutrition, chemical engineering, environmental sciences or other science related field, the MFT will prepare you for a rewarding career in the food industry. Program graduates accept jobs such as Research & Development Director/Innovation, Manager of Quality Assurance, Quality Assurance Auditor, Executive R&D Chef, Senior Process Engineer, Manager of Ingredients and Manager of Sales.
The University of Georgia is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award baccalaureate, masters, specialist, and doctoral degrees. Contact the Commission on Colleges at 1866 Southern Lane, Decatur, Georgia 30033-4097, or call 404-679-4500 for questions about the accreditation of the University of Georgia.
- Computer with current operating system (Windows or Mac). Additional peripherals such as webcam, headphones and printer may be required.
- High Speed Internet Access.
Tuition & Fees
|Online Tuition||$629 per credit hour||33 credit hours||$20,757 USD|
|Student Fees||$597 per semester||6 semesters||$3,582 USD|
|Total Program Cost||$24,339 USD|
Tuition and fees are subject to change. Tuition is the same regardless of residency. Current tuition and fees are available on the Bursar's Office website. If you register for less than 5 credit hours, student fees are reduced to $372 in that semester.
Online students pay the following fees: Connect UGA, Green, Special Institutional, and Technology. See UGA Tuition and Fees for the complete schedule of fees.
Additional costs may include:
- Exam proctoring fees
- Technology upgrades
Visit the Office of Student Financial Aid for information about financial assistance.
Consult your employer about the availability of tuition reimbursement or tuition assistance programs.
Active duty military, veterans, and military families should visit Veterans Educational Benefits to take full advantage of available financial assistance and educational benefits.
University System of Georgia Tuition Assistance Program (TAP)
The purpose of TAP is to foster the professional growth and development of eligible employees. For more information, see Tuition Assistance (refer to the Distance Learning section).
Credit and Transfer
Students applying to The University of Georgia must be accepted by the Graduate School. Persons holding a bachelor's degree from any institution accredited by the proper regional accrediting association are eligible to apply for admission to the Graduate School.
Two years of work experience in the food industry or food related occupation in the public sector is recommended for admission to this graduate program.
Application – Submit the Graduate School application online. Application fee: $75 Domestic/$100 International.
MFT Supplemental Application - Submit to the MFT program online. Complete and submit additional required information including a 1-2 page resume or curriculum vitae.
Test Scores – Send recent official entrance test scores (less than five years old) to the graduate school. UGA institutional code for ETS reporting: 5813
- International applicants must also submit TOEFL or IELTS scores.
Letters of Recommendation – Submit three letters of recommendation online to the graduate school. Letters should be from individuals who can evaluate the applicant’s scholarly ability and potential for success in a graduate program.
Résumé or curriculum vita – Send to the department graduate coordinator.
Official Transcripts – Submit unofficial transcripts from all institutions attended as part of the online application. Send official transcripts after you are offered admission.
- Fall: July 1
- Spring: November 15
- Summer: May 1
- Fall: April 15
- Spring: October 15
- Summer: February 15
The Master of Food Technology degree program is fully online and consists of at least 33 semester hours which includes 3 hours for the exit project. A student working full time can complete the program in 2.5 - 3 years depending on the number of courses taken per semester. An advisor and graduate committee will work with you to design a program of study that meets your professional needs.
The exit project exposes students to comprehensive literature research and provides training in problem solving and exhaustive analysis of a current topic in food science. At the end of the course work and exit project, students in the non-thesis master's program will take a comprehensive final written and oral exam developed by the advisor and a graduate committee. Entrance requirements are the same as those for the MS degree. This is a professional degree program and will not meet the criteria for admission to the Ph.D. program in Food Science and Technology.
FDST 7010E - Food Formulation and Preservation (3 hours)
Food preservation by chilling, freezing, fermentation, canning, and dehydration. Formulation of food products and interactions of food ingredients. Applications of principles to experiments in food science.
FDST 7020E - Integration of Multidisciplinary Topics in Foods (3 hours)
Role of food processing on physico-chemical and functional properties and safety of foods and ingredients. Course will integrate the multi-disciplinary role of processing methods, control of microbial activity and chemical reactions affecting shelf life, and quality of foods.
FDST 7030E - Food Biochemical Reactions (3 hours)
Biochemistry and functionality of food constituents, structure and function of carbohydrates, lipids, proteins and water in foods that influence color, flavor, texture, stability and shelf life of complex food systems. Role of metabolism, fermentation reactions, recombinant DNA technology, and genetically engineered foods to food quality and quantity.
FDST 7060E - Microbial Hazards in Food: Assessment and Control (3 hours)
Common infectious agents and toxins associated with food. Potential for these agents to enter the food supply, strategies for control, the development of microbiological criteria, sampling strategies, and interpretation of data will be discussed. This course will provide microbiological background for the development and implementation of HACCP programs.
FDST 7070E - Functional Foods (3 hours)
Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods and regulatory problems.
FDST 7080E - Contemporary Advances and Issues in Food Packaging Technology (3 hours)
In-depth critical examination of contemporary food packaging advances to facilitate objective assessments of the objectives and issues in implementation.
FDST 7090E - Innovations in Food Processing (3 hours)
A comprehensive overview of newly commercial, near-commercial, and development food processing technologies that might be applicable to presentation, enhancement, production, and for packaging of food products within the next ten years.
FDST 7110E - Principles of HACCP and Microbial Spoilage for Food Professionals (3 hours)
Hazard analysis throughout the food production system. Identification and monitoring of critical control points. Development and verification of HACCP systems. Microbial spoilage of foods.
FDST 7120E - Food Fermentation Technology (3 hour)
Technology and quality control aspects of lactic acid and alcoholic fermented foods with emphasis on preparation of cultures, fermentation control, shelf life, formation of flavor compounds, and control over physical properties. Characteristics of probiotic cultures and prebiotic food additives will also be covered.
FDST 7160E - Sensory Analysis (3 hour)
Sensory analysis of food for appearance, texture, aroma, flavor; physiology of sensory receptors; trained and consumer sensory panels; interpretation of sensory data, with emphasis on applications for food professionals.
FDST 7180E - Marketing of Value-Added Foods (3 hours)
Increasing the value to consumers of foods from agricultural commodities into ready-to-eat and/or ready-to-heat-and-eat products. Quantifying the need and translating them into augmented products. Ensuring safety and retaining quality throughout the food distribution chain. Communicating the desirable attributes to all channel members and especially consumers. Concept of holistic hurdles to enhance the user benefits of food products.
FDST 7250E - Food Product Development (3 hours)
New food product development technology. Basics of new product development process; establishment and management of a product development project; techniques used for product development, including team approach method, focus group, optimization, up-scaling, sensory evaluation, shelf life and stability testing, nutritional labeling, and HACCP plan; ingredient technology: function and selection; functionality of food components; innovations protection. The course includes case study and a project paper.
FDST 7007E - Directed Project (1 to 3 hours)
Supervised advanced analysis of literature of an applied topic in food science.