Admission

Admission to the Doctor of Philosophy Degree in Food Science is based on the following:

1. A detailed review of undergraduate, and where applicable, previous graduate performance.
2. Letters of recommendation.
3. Previous research experience.
4. 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 doctoral 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.

Doctoral programs in food science are individualized programs of study formulated among the major advisor, the research guidance committee, and the candidate. The program will be designed to ensure that the student will have comprehensive knowledge of the general field of food science, detailed knowledge of a specialized are in the field, and supportive knowledge of cognitive subjects.

In addition to meeting the requirements of the university and of the College of Agriculture and Natural Resources, students who are admitted to the doctoral degree program in food science must meet the requirements specified below.

Requirements for the Doctor of Philosophy Degree in Food Science

The Doctor of Philosophy Degree in Food Science typically requires 20 to 36 course credits in addition to 24 research credits of FSC 999 Doctoral Dissertation Research to provide the desired breadth and depth of academic training for the student. In consultation with their major advisor, members of the research guidance committee, and the Director of Graduate Studies, additional course work may be specified that will benefit the student’s research as well as courses necessary to complete the Ph.D. core requirements, especially for students who have earned a master’s degree in another field. A cumulative grade-point average of 3.0 must be maintained exclusive of collateral and research credits.

Students must:

1. Complete 16 credits, with 12 credits at the 800-level or above, excluding seminar courses. Three courses (9 credits) must be FSC courses in a relevant area of research chosen in consultation with the major advisor and guidance committee. Upper-level undergraduate courses at the 400-level taken may be counted if approved in advance by the advisor, guidance committee, and Director of Graduate Studies.
2. Complete 2 credits of FSC 892 Food Science Seminar in two separate enrollments, in which students will present a seminar. 
3. Complete a 1 credit course offered by the department or university on writing a research proposal.
4. Complete at least 1 credit of FSC 891 Selected Topics in Food Science with a Food Science and Human Nutrition faculty member related to graduate teaching orientation.
5. Complete a written dissertation proposal defense (comprehensive examination) and public seminar not related to requirement 2. above, followed by an oral examination with the guidance committee.
6. Completion of a final written dissertation and public oral defense, followed by an oral examination with the guidance committee.
7. Complete 24 credits of FSC 999 Doctoral Dissertation Research.