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Students will learn new analytical skills in the new Master of Science in Food Science Program, one of three new degrees recently established at DSU.

  DSU Establishes Three New Degree Programs


 

 

Delaware State University has added the following new undergraduate degree program and two new master’s degree programs:
 
  • Bachelor of Science in Forensic Chemistry – This undergraduate degree program, which applies chemistry in the development of evidence in legal matters, will provide students with the theoretical background and laboratory skills in Forensic Chemistry to pursue jobs in government agencies, forensic and toxicology labs, medical examiners officers, hospitals, police department and others. The program will provide students a focus on cutting edge forensic analytical technique used in both the field and the lab. It is the second forensic degree program launched by DSU’s College of Mathematics, Natural Science and Technology; the Forensic Biology Degree Program was launched last year.
 
  • Master of Science in Family & Consumer Science Education – Designed for individuals who possess a bachelor’s degree in Family & Consumer Sciences and are seeking an advance degree and teaching certification in that same discipline. This degree helps to address a nationwide shortage of family and consumer sciences teachers. Graduates of this MS program will be able to teach in middle and high schools, as well as work in cooperative extensions, food service management, human resources, among others.
 
  • Master of Food Science – Formerly a concentration under the Master of Science in Agriculture, DSU has developed this discipline into a full Master of Science degree program under the Department of Human Ecology. This new graduate program prepares graduates with an undergraduate degree in agriculture, biology, chemistry or food and nutritional science for an excellent career in the high-tech food industry. The Master’s Program in Food Science is a multidisciplinary program that integrates knowledge in biology, chemistry, microbiology, nutrition and engineering to the study and production of nutritious and safe foods. Among the career opportunities that can result are food chemistry, food microbiology, food safety and quality assurance, biotechnology and pharmaceutics, nutrition labeling and packaging, food analysis/control, sensory evaluation, food processing and engineering, food marketing, as well as sales and distribution.