Master of Science in Food Science

Program Requirements

Master of Agriculture (M. Agr.)

The M.Agr. degree is available for students who want professional, graduate training with a management orientation in the food industry. It is a non-thesis degree, requiring a minimum of 36 semester credit hours, 12 credit hours of which must be taken outside the student’s degree option. Degree candidates are required to complete a professional internship that lasts 3-9 months and is designed to develop problem-solving skills through meaningful, applied, practical experience (usually in the food industry). A professional paper must be prepared and defended during the student’s final examination.

Master of Science (M.S.)

Students must complete a minimum of 32 semester credit hours of approved courses, as well as research for the preparation and defense of a thesis. An acceptable thesis must reflect a comprehensive understanding of the pertinent literature and express in clear and legible English, the problem(s) for study, methodology, significance, and results of the student’s original research.

Core Curriculum

  • FSTC 605 Chemistry of Foods (or equivalent) – 3 credits
  • FSTC 606 Microbiology of Foods (or equivalent) – 3 credits
  • FSTC 681 Seminar (or department seminar) – 1 credit
  • FSTC 685 Directed Studies – credits will vary
  • FSTC 691 Research – credits will vary
  • FSTC 600+ Elective courses** – 6 credits
  • STAT 600+ Elective course – 3 credits
  • Total 32 credits

**At least 3 credit hours from coursework outside your area of interest.

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