Drexel University: Culinary Arts and Science (MS)

Science, Industry, Art

3141 Chestnut Street, Philadelphia, 19104, United States

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Science, Industry, Art

Food Science
Masters Degree
General info

The program focuses on three core pillars of study: culinary arts, food and culinary science and food systems. Drexel University’s program is unique, as it is the only degree in which students can combine rigorous academic studies with culinary-arts training. While all students will take courses in all three pillars, each individual will work with their faculty and advisors to focus his or her studies through electives in a particular area of interest.

Students in the MS in Culinary Arts and Science gain the legitimate technical, theoretical and scientific skills necessary to distinguish themselves in an ever-growing but specialized marketplace. The program provides students with practical skills and theoretical knowledge to work throughout the food system. Graduates can find careers in non-profits, restaurants, policy, and industry.


The curriculum in the MS in Culinary Arts and Science is comprised of graduate-level courses in culinary arts and gastronomy, the social sciences, food science and hospitality. It is a 45 credit program, running on the quarter system, that is offered full-time on campus.


Our faculty are a mix of academic scholars, researchers and highly accomplished practitioners. They represent a broad range of expertise: culinary arts and technique, gastronomy, food studies and systems, nutrition, food science, social science and science and technology studies. Students have the opportunity to work closely with faculty to find the specific part of the industry that is right for them through research projects, experiential learning and right-fit co-op opportunities. Drexel University fosters career development through direct mentoring with faculty who work in various parts of the food system.


In keeping with Drexel’s focus on experiential and innovative learning, practicum, projects and seminar courses are built into the program to allow students to gain real-world experience. Additional research, volunteer, service learning and co-op education are also available to facilitate resume building, networking, industry connectivity and post-graduate placement.


Students pursuing the MS in Culinary Arts and Science will have the option of completing a thesis as part of their studies. The thesis option is most appropriate for students who intend to pursue a future career in research or academia, as it provides a framework for conducting independent projects. 


Departmental scholarships and limited research and work‐study opportunities are available. There is an application process for those who are interested in research and work study. Contact This email address is being protected from spambots. You need JavaScript enabled to view it. to find out more.


The Drexel Food Lab is an interdisciplinary research group housed in the Department of Culinary Arts and Food Science that aims to solve real-world problems in the areas of recipe development, product development and product ideation. Students may elect to work closely with faculty and external partners to explore issues in the areas of food scarcity, food waste, recipe and product development, in sustainability, community health and feeding those suffering from terminal illness.


The Masters of Science in Culinary Arts and Science provides students with practical skills and theoretical knowledge to work at high levels at multiple points in the food system including positions like:  

·       Food Policy Analyst

·       Food Entrepreneur

·       Independent Food Researcher or Writer

·       Academic Researcher (preparation for PhD programs)

·       Product Development

·       Community Food Organizer/Non-profit Food Writer

·       Food Media/Marketing


About The Sustainable Food Systems Sourcebook

The Sustainable Food Systems Sourcebook is a free database of degree programs, consultants, scholarships, funding, conferences, and other education and training resources for professionals and students focused on food systems work. It is published by the Thomas A. Lyson Center for Civic Agriculture and Food Systems in collaboration with the North American Food Systems Network (NAFSN). The Lyson Center is a project of the Center for Transformative Action (a 501c3 nonprofit organization affiliated with Cornell University).


Contact Duncan Hilchey with any questions or comments.