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Doctoral Programs by the Numbers

September 30, 2010

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Aerospace Engineering | Agricultural and Resource Economics | American Studies | Animal Sciences | Anthropology | Applied Mathematics | Astrophysics and Astronomy | Biochemistry, Biophysics, and Structural Biology | Biology/Integrated Biology/Integrated Biomedical Sciences | Biomedical Engineering and Bioengineering | Celland Developmental Biology | Chemical Engineering | Chemistry | Civil and Environmental Engineering | Classics | Communication | Comparative Literature | Computer Engineering | Computer Sciences | Earth Sciences | Ecology and Evolutionary Biology | Economics | Electrical and Computer Engineering | Engineering Science and Materials | English Language and Literature | Entomology | FoodScience | Forestry and Forest Sciences | French and Francophone Language and Literature | Genetics and Genomics | Geography | German Language and Literature | History | History of Art, Architecture and Archaeology | Immunology and Infectious Disease | Kinesiology | Languages, Societies and Cultures | Linguistics | Materials Science and Engineering | Mathematics | Mechanical Engineering | Microbiology | Music | Neuroscience and Neurobiology | Nursing | Nutrition | Oceanography, Atmospheric Sciences and Meteorology | Operations Research, Systems Engineering and Industrial Engineering | Pharmacology, Toxicology and Environmental Health | Philosophy | Physics | Physiology | Plant Sciences | Political Science | Psychology | Public Affairs, Public Policy and Public Administration | Public Health | Religion | Sociology | Spanish and Portuguese Language and Literature | Statistics and Probability | Theatre and Performance Studies

Food Science

The National Research Council assessed programs according to 21 different criteria. Here are the NRC’s five major ratings summarizing those criteria. For a detailed explanation, see our FAQ.

S-Rank: Programs are ranked highly if they are strong in the criteria that scholars say are most important.
Research: Derived from faculty publications, citation rates, grants, and awards.
Students: Derived from students’ completion rates, financial aid, and other criteria.
Diversity: Reflects gender balance, ethnic diversity, and the proportion of international students.
R-Rank: Programs are ranked highly if they have similar features to programs viewed by faculty as top-notch.

Institution, program	S-Rank High	S-Rank Low	Research High	Research Low	Students High	Students Low	Diversity High	Diversity Low	R-Rank High	R-Rank Low
Clemson U. Food Technology	25	29	27	31	14	22	14	27	11	29
Colorado State U. Food Science & Human Nutrition	28	31	23	30	12	24	22	31	22	30
Cornell U. Food Science & Technology	2	13	2	10	25	29	15	26	1	11
Iowa State U. Food Science & Technology	6	22	3	18	7	22	2	4	11	23
Kansas State U. Food Science	3	18	7	24	6	18	4	12	5	19
Louisiana State U. at Baton Rouge Food Science	8	23	11	27	21	26	1	1	17	28
Michigan State U. Food Science	19	28	10	24	28	31	6	15	16	30
Mississippi State U. Food Science (Ph.D. in Food Sci., Nutrition)	15	27	24	31	4	14	15	28	19	29
North Carolina State U. Food Science	12	25	9	24	4	20	5	14	6	21
Ohio State U. Main Campus Food Science and Nutrition	2	14	4	20	7	19	4	12	2	17
Oklahoma State U. Main Campus Food Science	26	30	13	27	24	31	3	8	25	31
Oregon State U. Food Science and Technology	18	27	11	25	17	24	18	29	17	29
Pennsyl- vania State U. Food Science	3	17	4	22	1	9	12	22	8	21
Purdue U. Main Campus Food Science	2	15	3	17	7	19	11	22	2	11
Rutgers U. at New Brunswick Food Science	9	24	2	18	30	31	10	20	2	17
Texas A&M U. Food Science & Technology	14	26	15	27	10	21	12	23	19	29
U. of Arkansas Main Campus Food Science	2	10	3	21	1	5	6	15	2	16
U. of California at Davis Food Science	4	17	3	17	5	17	11	26	4	21
U. of Florida Food Sci. & Human Nutrition: Food Sci.	9	24	2	19	23	28	6	14	8	24
U. of Georgia Food Science	2	11	2	13	12	21	3	10	2	17
U. of Illinois at Urbana- Champaign Food Science and Human Nutrition	7	22	4	20	18	26	10	24	2	20
U. of Maryland at College Park Food Science	6	21	7	23	1	16	17	28	10	23
U. of Massachu- setts at Amherst Food Science	1	1	1	1	1	8	26	31	1	9
U. of Minnesota- Twin Cities Food Science	15	25	13	26	4	18	24	30	3	17
U. of Missouri at Columbia Food Science	30	31	30	31	25	29	4	13	24	31
U. of Nebraska at Lincoln Food Science & Technology	8	22	17	29	3	14	15	27	8	21
U. of Tennessee Food Science and Technology	19	28	22	30	2	8	2	6	17	30
U. of Vermont Animal, Nutrition, and Food Sciences	22	29	20	29	14	22	19	29	21	31
U. of Wisconsin at Madison Food Science	3	16	2	13	23	29	17	28	1	11
Virginia Tech Food Science and Technology	7	24	6	26	3	11	13	25	9	24
Washing- ton State U. Food Science	2	14	3	18	8	20	29	31	4	21
Methodology: This interactive tool is based on rankings developed by the NRC. For a complete explanation of the methods the research council used, go to its site; registration may be required.