Doctor of Philososphy [Ph.D] [Food, Agricultural and Biological Engineering] From Ohio State University

The faculty-to-student ratio of approximately 1-to-6 allows a great deal of personalized interaction, and students can tailor their programs to their specific areas of interest.

The Department of Food, Agricultural and Biological Engineering offers exciting opportunities to work with world-class scientists and researchers in various fields including ecological engineering, agricultural water management and bioengery.  The low faculty-to-student ratio of approximately 1-to-6 allows a great deal of personalized interaction. One of the greatest advantages to students in the Department is their ability to tailor their programs to their specific areas of interest which might have components of air quality management, agrichemical application technology, composting, food engineering and processing, greenhouse engineering, wastewater and solid waste management or watershed systems.