Expert Q&A: Why a Master’s in Food Science Online Is Worth It

Earning an online master’s degree in food science and technology can open doors to stable, future-focused careers in food safety, product development, quality assurance, and research — especially as the global demand for a safe, reliable food supply continues to grow.

To guide those considering this dynamic degree pathway, the NMSU Global Campus Blog spoke with Dr. Gonzalo Miyagusuku-Cruzado, an assistant professor and researcher in food chemistry at New Mexico State University. Known by students as Dr. Gonzalo, he is originally from Peru, but his education and professional career have taken him across three continents and four universities.

In our conversation, Dr. Gonzalo shared insights on career outcomes, degree affordability, and what makes the Master of Science in Family and Consumer Sciences: Food Science and Technology at NMSU Global Campus such a practical option for graduate study.

According to Dr. Gonzalo, his initial plans never involved earning a doctorate, nor did they ever include moving to the United States to study and teach. After earning his master’s, the plan was always to “come back to Peru, get a good job, and move on with life.” However, he pointed out, “I think fate had something different in mind for me.”

First came the food, then the science

Asked how he first became interested interested in the field of food science, Dr. Gonzalo’s answer was one rooted in childhood upbringing. “When I think about it and when I go back to my earlier years in Peru, my parents had a restaurant,” he said. “My world always revolved around food.”

Dr. Gonzalo got first-hand culinary training in middle school and high school while working at his family’s restaurant. For a time, he thought the culinary arts might be his career path. However, as much as he loved the art of cooking — and respected the expert cooks around him — the stressful realities of kitchen work dissuaded him from pursuing the life of a professional chef.

“I love cooking, but I just didn’t envision myself working in a kitchen with those very, very hard schedules that they have,” Dr. Gonzalo explained. “You go very early, you go out very late, you work six days a week, you don’t have weekends. That was something I grew up with, and I wasn’t sure that I would like that for the rest of my life.”

Eventually, Dr. Gonzalo figured out a way to combine his love for cooking and food with some of his other key strengths and interests. “I was always really good at math, physics, and chemistry,” he recalled. “So, at that time, I was like, ‘Well, it just makes sense to keep going with the food theme, but from a slightly different angle, right?’”

How food science studies took Dr. Gonzalo across the globe 

In 2011, Dr. Gonzalo earned his Bachelor of Science in Food Engineering at the La Molina National Agrarian University in Lima, Peru. From 2013 to 2015, he studied at Kyushu University in Fukuoka, Japan, earning his Master of Science in Bioscience and Biotechnology.  

Dr. Gonzalo moved to the United States in 2016 to begin working on his Ph.D. in Food Science and Technology at Ohio State University in Columbus. Graduating in 2021, he published his doctoral dissertation: “Evaluation of the Interaction Between Whey Proteins and Anthocyanins or Pyranoanthocyanins in Solution and its Effects on Color Expression.” ¹

As he recalled, Dr. Gonzalo’s Peruvian education was more “teaching-based,” while his time in Japan was more “research-focused.” Later on at Ohio State, he created a more balanced path toward his doctoral degree since he equally enjoyed teaching and scientific research.

What makes NMSU Global Campus stand out?

Today, Dr. Gonzalo serves as both an instructor and a researcher with NMSU Global Campus. In considering the strengths of New Mexico State University, he emphasized the ability to guide and support a global student community. “I think NMSU Global is a special place that is used to educating people from different backgrounds,” he said. “We have students and faculty from the U.S., from Mexico, from all parts of Latin America, from India and China.”

According to Dr. Gonzalo, this “melting pot of cultures” helps NMSU Global Campus create an empathetic and productive environment that supports students from across the world to succeed and thrive.

“NMSU Global Campus is the perfect materialization of this [supportive] culture,” he said. “We can use this culture, this understanding, this level of empathy that we have to educate people from around the world.”

Why pursue an online master’s in food science with NMSU Global Campus?

The professor believes strongly in the online Master of Science in Family and Consumer Sciences: Food Science and Technology degree offered by NMSU Global Campus. Dr. Gonzalo is adamant that any worthwhile graduate program must provide prospective students with three critical assurances: career relevance, affordability, and a supportive faculty. He’s proud that the food science master’s at NMSU Global Campus does just that.

What’s the long-term career potential for someone working in food science? Dr. Gonzalo’s answer was straightforward and simple: “There’s always going to be the need of a reliable, safe food supply.”

Simply put, no matter what the future holds, people will always need to eat. “We came up with the internet a while ago,” he mused. “Now, we have this AI world. But we are still eating. So, it is a career that’s future proof, the way I see it. We always need a smarter, safer food supply, and that’s not going to change tomorrow. That’s not going to change 10 years from now. That’s not going to change 20 years from now.”

As someone who has won numerous scholarships and paid tuition across multiple continents, Dr. Gonzalo remains confident and proud of the affordability NMSU Global Campus provides students. Speaking about the field of food science and technology as a whole, the professor explained that those wishing to pursue a career in food science will likely need at least a master’s degree. However, he felt that acquiring one should never become a financial burden.

“The master’s in food science is a great opportunity,” Dr. Gonzalo explained, “not only because of the human side of the university, not only because of the technical side of the university, but also from the affordability side. It is a program where you don’t have to spend six figures to get a master’s degree.”

Who should consider a master’s in food science?

Speaking about curriculum specifics, Dr. Gonzalo touched on topics like food analysis, chemistry, and processing. However, when asked if a prospective student requires a science-related bachelor’s degree to apply for the program, the instructor offered a firm “no.”

“The vision for this program is to provide the knowledge necessary to operate at a high level in the food industry,” he explained. This applies to a wide range of students — from recent undergraduates interested in a research-focused career to MBAs who want to gain a stronger technical understanding of the food industry.

“I think this online master’s is the perfect opportunity for people who are interested in the field of food science,” Dr. Gonzalo enthused. “They either want to enter the field or are already there, but they feel they need that extra step of technical knowledge that will result in the next step in their career as well.”

How NMSU Global Campus teaches — and nurtures — our students

Dr. Gonzalo stressed the “human element” of education at NMSU Global Campus. He explained that it’s important for students to choose a school whose faculty will go the extra mile to help them.

Which role models went above and beyond to help him get where he is today? Dr. Gonzalo fondly recalled his time at Ohio State, where a fellow Peruvian, Professor M. Monica Giusti, offered him unparalleled guidance and support. “She played a huge role in what I have become today,” he said. “She’s a great scientist. She’s a great person. She’s empathetic and understanding.”

Today, Dr. Gonzalo pays it forward by following his mentor’s example in working with his own students at NMSU Global Campus. Mentorship for students does not end in the classroom, he emphasized. “Bring me your CV,” he often tells his students. “Let’s take a look at your application documents. Come to me with that recommendation letter. It doesn’t matter how many times.”

Whether it’s helping students find internships or apply for scholarships, Dr. Gonzalo said he wants to be there for them every step of the way. “I want to make sure that you are the best professional I can make of you.”

Ready to take the next step in your education and career?

Follow in the footsteps of other NMSU Global Campus students who have studied with talented and dedicated professors like Dr. Gonzalo Miyagusuku-Cruzado. Explore our 90+ online degree and certificate programs and discover the best path forward for you!

References

1. Miyagusuku-Cruzado, G. (2021). Evaluation of the interaction between whey proteins and anthocyanins or pyranoanthocyanins in solution and its effects on color expression (Doctoral dissertation, The Ohio State University). OhioLINK Electronic Theses and Dissertations Center. Accessed 15 January 2026: http://rave.ohiolink.edu/etdc/view?acc_num=osu1627000854659329