by our College Data Analytics TeamFood Technology & Processing is a concentration offered under the food science technology major at North Dakota State University - Main Campus. We’ve gathered data and other essential information about the doctor’s degree program in food technology and processing, such as if the program is offered online, ethnicity of students, how many students graduated in recent times, and more.
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Out-of-state part-time graduates at North Dakota State University paid an average of $584 per credit hour in 2019-2020. The average for in-state students was $390 per credit hour. The average full-time tuition and fees for graduate students are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $7,013 | $10,519 |
| Fees | $1,070 | $1,070 |
North Dakota State University does not offer an online option for its food technology and processing doctor’s degree program at this time. To see if the school offers distance learning options in other areas, visit the North Dakota State University Online Learning page.
Of the students who received their doctor’s degree in food technology and processing in 2019-2020, 75.0% of them were women. This is higher than the nationwide number of 62.5%.
None of the food technology and processing doctor’s degree recipients at North Dakota State University in 2019-2020 were awarded to racial-ethnic minorities*.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 0 |
| Hispanic or Latino | 0 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 0 |
| International Students | 4 |
| Other Races/Ethnicities | 0 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
