University of Nebraska, Lincoln, Nebraska
College of Agricultural Sciences and Natural Resources
University of Nebraska, Lincoln, Nebraska
College of Agricultural Sciences and Natural Resources
18
Program Duration
Food Science
Degree Type
30
Course Credits
Master of Food Science and Technology is one of the best courses to choose from that offers
in-depth learning in a Food Science. An MS Degree in Food Science from the
University of Nebraska, Lincoln has consistently made its place among the top global universities.
International students prefer this course at the University of Nebraska, Lincoln due to its high graduate
employability rate.
University of Nebraska, Lincoln offers exceptional education quality, high-end practical learning
and ample work opportunities to its international students. After receiving their MS
Degree in Food Science from the University of Nebraska, Lincoln, students will be competent to
carry out extensive research work in the field.
The interactive curriculum, vast research opportunities and exceptional teaching
faculty at University of Nebraska, Lincoln offer students a life-altering learning experience. A
Master of Science Degree helps students become creative and independent researchers. Overall, an MS Degree in Food Science from the University of Nebraska, Lincoln is
a great choice for students who want to analyse the field in great depth.
Why Study Food Science and Technology at University of Nebraska, Lincoln
Official fee page
Annual tuition fees
$20,620 / year
Total tuition fees
$30,930 / 18 months
5000+ Students
Availed education loan
3000+ Cr
Loan amount sanctioned
100% Free
Assistance for loan process
Application Fee
$50
Test Score Requirements
Minimum english score required
Duolingo
120
TOEFL
79
IELTS
6.5
Application Pre-requisites
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Yocketer profiles
Parth Shah
MS in Food Science and Technology
Fall 2022
Anamika Bagchi
MS in Food Science and Technology
Fall 2013
Kothapu Ganga Himaja Reddy
ShortlistedMS in Food Science and Technology
Spring 2025
Preetham Reddy
ShortlistedMS in Food Science and Technology
Spring 2025
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