Graduate Programs

Master of Science – Food Science

The Master of Science degree in Food Science and Nutrition with specialization in Food Science includes advanced studies oriented toward food science, food microbiology, food preservation and safety, and health properties of foods and food components. The program provides students with training for doctoral studies and professional degrees, as well as careers in government agencies and industry. A minimum of 35 credits is required for the MS degree.

Required Courses (12 credits) Credits
FTEC 570 Food Product Development 2
FTEC 572 Food Biotechnology 2
FTEC 574 Current Issues in Food Safety 2
FTEC 576 Cereal Science 2
FTEC 578/HORT 578 Bioactives and Probiotics for Health 3
FSHN 692 Graduate Seminar 1
Plan A Research/Thesis (10 credits)
FTEC 699 Thesis 10
OR
Plan B Research Project (4 credits)
FTEC 698 Research 4
Statistics / Research Methods Courses (3-4 credits)
Select one course from the following:
EDRM 600 Introduction to Research Methods 3
EDRM 606 Principles: Quantitative Data Analysis 3
EDRM 704 Qualitative Research 3
EDRM 705 Qualitative Data Analysis 3
PSY 652 Methods of Research in Psychology I 4
PSY 653 Methods of Research in Psychology II 4
STAT 511A Design and Data Analysis for Researchers I: R Software 4
STAT 511B Design and Data Analysis for Researchers I: SAS Software 4
STAT 512 Design and Data Analysis for Researchers II 4
Elective Courses (9-15 credits)
Select a minimum of 9-15 credits not taken elsewhere in the program in consultation with the graduate committee
ANEQ 565 Interpreting Animal Science Research 3
ANEQ 567 Meat Safety, HACCP and TQM 2
ANEQ 660 Advanced Meat Science 3
BC 463 Molecular Genetics 4
BC 513 Enzymology 1
BC 517 Metabolism 2
BC 565 Advanced Topics in Cell Regulation: Microscopic 2
BC 665A Research-Food Science 4
BC 665B Advanced Topics in Cell Regulation: Modern 2
BC 701 Grant Proposal Writing and Reviewing 1
BMS 500 Mammalian Physiology II 4
BMS 501 Mammalian Physiology I 4
CBE 504/BIOM 504 Fundamentals of Biochemical Engineering 3
CHEM 431 Instrumental Analysis 4
CM 502/NB 502 Techniques in Molecular and Cellular Biology 2
EDRM 600 Introduction to Research Methods 3
EDRM 606 Principles: Quantitative Data Analysis 3
EDRM 704 Qualitative Research 3
EDRM 705 Qualitative Data Analysis 3
ERHS 510 Cancer Biology 3
ERHS 611 Cancer Genetics 2
FSHN 500 Food Systems, Nutrition, and Food Security 2
FSHN 540 Nutrigenomics and Advanced Lipid Metabolism 3
FSHN 550 Advanced Nutritional Science I 3
FSHN 551 Advanced Nutritional Science II 3
FSHN 600 Responsible Conduct of Research 1
FSHN 640 Selected Topics in Nutritional Epidemiology 2
FSHN 650A Recent Developments in Human Nutrition; Micronutrients 2
FSHN 650B Recent Developments in Human Nutrition; Macronutrients 2
FSHN 650C Recent Developments in Human Nutrition; Genomics, Proteomics, Metabolomics 2
FSHN 661 International Nutrition 2
FSHN 695A Independent Study: Food Science 1-3
FSHN 696A Group Study: Food Science 1-3
HORT 401 Medicinal and Value-Added Uses of Plants 3
HORT 675 Plant Stress Physiology 3
JTC 662 Communicating Science & Technology 3
MIP 334 Food Microbiology 3
MIP 335 Food Microbiology Lab 2
MIP 443 Microbial Physiology 4
MIP 450 Microbial Genetics 3
MIP 533/VS 533 Epidemiology of Infectious Diseases/Zoonoses 3
MIP 555 Principles and Mechanisms of Disease 3
MIP 624 Advanced Topics in Microbial Ecology 2
MIP 651 Immunobiology 3
PSY 652 Methods of Research in Psychology I 4
PSY 653 Methods of Research in Psychology II 4
SOCR 755 Advanced Soil Microbiology 3
STAT 511A Design and Data Analysis for Researchers I: R Software 4
STAT 511B Design and Data Analysis for Researchers I: SAS Software 4
STAT 512 Design and Data Analysis for Researchers II 4
VS 562 Applied Data Analysis 3
Minimum credits required 35