Admission to the Master of Science Degree in Food Science is based on the following:
- A detailed review of undergraduate, and where applicable, previous graduate performance.
- Graduate Record Examination (GRE) scores.
- Letters of recommendation.
- Previous research experience.
- A letter of intent and research interests.
Applicants should have a minimum grade-point average of 3.0, grades of 3.0 or above in science and mathematics courses, and proficiency in written and spoken English. Applicants should have taken undergraduate course work in physics, inorganic chemistry, organic chemistry, biochemistry, mathematics through integral calculus, and microbiology. It also is desirable for students to have taken upper-level undergraduate course work in food processing, food chemistry, food microbiology, food engineering, and nutrition.
In cases where students entering the master’s program with one or more deficiencies in undergraduate course work, appropriate collateral courses will be recommended by the Graduate Affairs Committee, Director of Graduate Studies, their advisor, and guidance committee. Credits earned in collateral courses do not count toward the minimum credit requirements for a degree.
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 degree program in food science must meet the requirements specified below.
Requirements for the Master of Science Degree in Food Science
The Master of Science Degree in Food Science is available under Plan A (with thesis) or Plan B (without thesis). A total of 32 credits is required for the degree under Plan A or Plan B.
- Complete 16 credits at the 800-level or above. Two courses (6 credits) must be FSC courses excluding FSC 890, 892, 898, and 899. Focus areas of courses will be selected in consultation with the student’s guidance committee.
- Complete 1 credit of FSC 892 Food Science Seminar, in which students will present one seminar. Students may re-enroll in FSC 892 for a maximum of 2 credits towards the master’s degree.
- Complete a total of at least 15 credits in upper-level courses in each of the following areas: food processing, food engineering, food chemistry, food safety, and food microbiology. 400-level courses taken in these areas may be counted if approved in advance by the advisor, guidance committee, and Director of Graduate Studies.
Additional Requirements for Plan A
- Complete 6 to 10 credits in FSC 899 Master’s Thesis Research.
- Complete a thesis proposal approved by the guidance committee prior to initiation of research not related to the seminar given in FSC 892.
- Successfully complete a written thesis, public oral thesis defense, and oral examination with the guidance committee.
Additional Requirements for Plan B
- Complete 1 to 5 credits of FSC 898 Master’s Research.
- Complete an oral examination with the guidance committee.