The Ph.D. degrees in Dairy Microbiology study the microorganisms associated with dairy products, from beneficial starter culture microorganisms in cheese and yogurt to pathogens which cause spoilage or illness. Dairy microbiology Ph.D. degrees provide students with advanced skills to conduct novel, innovative research in the dairy sciences. Admission usually requires a master’s degree in Microbiology, Food Science or similar, some minimum GPA, letters of recommendation, a statement of purpose, and possibly a research proposal and interview. Dairy microbiology Ph.D. programs are typically four to six year programs depending on the time required to conduct the research. Careers may be academic positions, research and development, quality control in cheese or yogurt production, regulatory affairs, or technical sales. Course topics may include microbial genetics, fermentation sciences, probiotics, food safety, and dairy product technology; study in these topics will prepare graduates to make contributions to innovation within the dairy industry.