Master of Science in Food Science
The Department offers graduate programs leading to an M.S. degree in Food Science. Students apply a fundamental understanding of biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, nutrition and health aspects, and utilization of foods. Our research and education programs integrate the disciplines of chemistry, microbiology, biotechnology, processing, engineering, toxicology, sensory science, product development, animal health, biochemistry and nutrition to prepare qualified graduates for food-related careers in industry, government, and academia. The graduate programs in Food Science provide students with a deeper understanding and knowledge base of the various areas of the field and also give students the opportunity to conduct hands-on research; an essential part of this applied science. Students learn theory in a classroom setting, and apply the knowledge gained in a laboratory setting. Students earning an M.S. in Food Science will be thoroughly prepared to begin work in any area of Food Science, including Nutritional/Food Biochemistry, Food Engineering/Processing, Food Chemistry, Food Toxicology, Food Biotechnology, Food Microbiology/Safety, Animal Health and Sensory Science.
ABOUT THIS PROGRAM
Students apply a fundamental understanding of biological, chemical, physical, and behavioral sciences to the processing, preservation, quality evaluation, nutrition and health aspects, and utilization of foods.
Our research and education programs integrate the disciplines of chemistry, microbiology, biotechnology, processing, engineering, toxicology, sensory science, product development, animal health, biochemistry, and nutrition to prepare qualified graduates for careers in industry, government, and academia.
Students:
- Learn theory in the classroom
- Conduct hands-on research in the lab
- Gain experience in internships in government, and academia.
Students are able to chose one of three MS tracks (thesis, non-thesis, and online).
The thesis track requires at least 31 credit hours consisting of the following:
FAS 697 Seminar
NRE 529 or NRE 530 of FAS 540
20 credit hours of coursework with a minimum of 9 hours at 6xx level
FAS 699 Research for M.S. with a minimum of 6 hours
Oral Defense
The non-thesis track requires at least 37 credit hours consisting of the following:
FAS 697 Seminar
NRE 529 or NRE 530 or FAS 540
28 credit hours of coursework with a minimum 9 hours at 6xx level
FAS 698 Master’s Report [RPP] with a minimum of 4 hours
FINAL PRESENTATION
COMPREHENSIVE EXAM
The online track is the NEW MS in Food Science Business Online and more information is located at /academics/colleges/agricultural-life-natural-sciences/departments/food-animal-sciences/online_ms_food_science_business.html
