Curriculum
The M.S. in Food Science program consists of 45 post-baccalaureate credits. All graduate students must satisfy the following course requirements:
Courses |
Credits |
BIO 641 |
Data Analysis in the Biosciences |
3.0 |
BIO 610 |
Biochemistry II |
3.0 |
NFS 531 |
Micronutrient Metabolism |
3.0 |
NFS 601 |
Research Methods in Applied Nutrition |
3.0 |
NFS 865 |
Seminar in Nutrition and Food Sciences** |
2.0 |
NFS 554 |
Microbiology and Chemistry of Food Safety |
3.0 |
NFS 558 |
Nutritional Impact of Food-Processing Methods |
3.0 |
NFS 560 |
Advanced Food Chemistry |
3.0 |
NFS 561 |
Food Analysis |
3.0 |
NFS 669 |
Readings in Food Science |
3.0 |
NFS 650 |
Food Microbiology |
3.0 |
NFS 651 |
Food Microbiology Laboratory |
2.0 |
ENVR 636 |
Principles of Toxicology I |
3.0 |
Electives* |
8.0 |
* Electives are selected from departmental or related course offerings (excluding NFS 506) 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 NFS 997 (Research in Nutrition and Food Sciences) among their electives.
Download the Major Sheet (PDF).
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 NFS 997, Research in Nutrition and Food Sciences, among their electives.
Students selecting the non-thesis option are required to pass a written comprehensive examination. Students in the non-thesis option may include up to three credits of NFS 997, Research in Nutrition and Food Sciences, among their electives.
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