In addition to meeting the requirements of the university and of the College of Agriculture and Natural Resources, students who are admitted to the master's and doctoral degree programs in food science must meet the requirements specified below.
A student who is admitted to a graduate program in food science is expected to have general, quantitative, and organic chemistry and biochemistry. In addition, preparation for graduate work should include courses in the biological and agricultural sciences, mathematics, physics, nutrition, engineering, or economics. A student with insufficient academic background may be required to complete collateral courses in addition to the courses that are required for the degree.
For the master's degree in food science, the student may elect either Plan A (with thesis) or Plan B (without thesis). A total of 30 credits is required for the degree under Plan A or Plan B.