Master of Science in Food Science

45.0 post-baccalaureate credits

Curriculum

Required courses			30.0 Credits
BIO 610	Biochemistry II			3.0
ENVS 506	Biostatistics			3.0
FDSC 506	Food Composition and Behavior			3.0
FDSC 550	Food Microbiology			3.0
FDSC 551	Food Microbiology Laboratory			2.0
FDSC 560	Food Chemistry			3.0
FDSC 556	Food Preservation Process			3.0
FDSC 669	Readings in Food Science			3.0
FDSC 890	Seminar in Food Science			1.0
NFS 530	Macronutrient Metabolism			3.0
NFS 601	Research Methods in Applied Nutrition			3.0
	Electives*			15.0

*Electives are selected from departmental or related course offerings in consultation with the student’s graduate advisor. Possibilities include courses in various aspects of nutrition; special topics in food science such as taste and odor and organoleptic evaluation; microbial physiology; microbial genetics; recombinant DNA techniques; chemical instrumentation; biochemistry; sanitary microbiology; toxicology; and environmental sciences. Students electing the thesis option may include up to six credits of FDSC 997 (Research in Food Science) among their electives.

Research
Students are invited to participate in research by designing and completing a research project or thesis. All thesis students consult with a faculty advisor and prepare a research proposal. Students present their proposals to their thesis committee for approval and, at the prerogative of the faculty, complete the research and report on it in seminar presentations. Students may elect to work in ongoing research or in some cases may suggest a new research area of specific interest to them. Individual guidance is necessary before research can commence, and there is periodic review during the course of the work. Students must submit a final written thesis to their thesis committee and defend the thesis at a final oral examination. Students in the thesis option may include up to six credits of FDSC 997, Research in Food Science, among their electives.

Students in the non-thesis option are required to pass a written comprehensive examination. Students electing the non-thesis option may include up to three credits of FDSC 997, Research in Food Science, among their electives.