Checklist for One-Year Professional Master’s degree (non-thesis) - Graduate Handbook : Department of Food Science : UMass Amherst

To do	Note	Check √
Course requirement	Get approval from your advisor on course selection A total of 30 graduate course credits are required Minimum GPA (final): 3.0	____
Category 1	At least twelve credits of Food Science courses at the 600- or 700- level required	____
Category 2	One credit of graduate seminar (FS791A) required, either a letter grade or SAT (satisfactory grade, no presentation)	____
Category 3	Independent Study (Capstone Project 1), which includes a literature review (3 credits) and lab work (6 credits)	____
Category 4	Pick one from the following:	____
Category 4a	Independent Study (Capstone Project 2), which includes a literature review (3 credits) and lab work (5 credits)	____
Category 4b	8 credits of 500-level courses or higher	____
Category 4c	5 credits of 500-level courses or higher 3 credits of independent study (Capstone Project 2) literature review	____
Category 4d	3 credits of 500-level courses or higher 5 credits of lab work from Independent Study (Capstone Project 2)	____
Transfer credits	Maximum 6 qualifying credits can be transferred from a BS degree or another MS degree, if they were not used for the requirements of that degree. To transfer, you will need to submit a form to the Graduate School. Forms can be found at: https://www.umass.edu/graduate/policies/forms-documents For students completing five-year BS/MS program (Accelerated Masters), an additional 6 qualifying credits can be transferred from the BS degree (double counted). Please submit a form for ‘Transfer credits, Accelerated Masters’ to the Graduate School. Transfer credits should be done in the 1st semester	____
Continuous Enrollment	Non-thesis students are not eligible for continuous enrollment and must meet the credit requirements for full-time status.	____
General Exan	After the general exam, have advisor submit results to GPD and Moriah A. Fahey ([email protected])	____
Paperwork	After a successful general exam, the student will submit the signed Master’s degree eligibility form through the SPIRE system for review and approval.	____

Level	Course Options	Check √
500-level	FOOD-SCI 541: Food Chemistry I (3 Credits) FOOD-SCI 542: Food Chemistry II (3 Credits) FOOD-SCI 561: Food Processing (3 Credits) FOOD-SCI 567: Food Microbiology (3 Credits) FOOD-SCI 575: Elements of Food Process Engineering (4 Credits) FOOD-SCI 581: Analysis of Food Products (3 Credits)	____
	BIOSTATS 530: 01 Intro/Stat Conputing with R (1 Credit, Fall) BIOSTATS 531: Intermediate Statistical Computing in Data Science using R (1 Credit, Fall, pre-req: BIOSTATS 530)	____
	NUTRITN 577: Nutrition Problems in US (3 Credits, Spring, Prerequisites: NUTRITN 230, KIN 272, and one of the following Statistics courses: PSYCH 240, (or 240H), PUBLHLTH 223, RES-ECON 211, RES-ECON 212, SOCIOL 212, STATISC 111, or STATISC 240)	____
	ENVIRSCI 515-01: Microbiology of the Soil (3 Credits, Fall, Prerequisite: CHEM 250 or 261) ENVIRSCI 561-01: Analytical Methods/Energy & Climate (3 Credits, Fall, Open to graduate students or undergraduates who have completed a 100- or 200-level introductory course in Economics or Resource Economics, Math 104, 127, 131, or Math 101 & 102) ENVIRSCI 575-01: Environmental Soil Chemistry (4 Credits, Fall, Prerequisite: Chemistry 110 or Chemistry 111) ENVIRSCI 554-01: Sustainable Food Systems (4 Credits, Spring, Open to seniors and graduate students in NRC, ECO, ENVIRSCI, GEOGRAPH, and REGIONPL. Meets with NRC 554) ENVIRSCI 585-01: Inorganic Contaminants in Soil, Water, Sediment (3 Credits, Spring, Prerequisite: CHEM 112)	____
	EHS 588-01: Developmental Origins/Disease (3 Credits, Fall, Open to seniors and graduate students only. Students should have substantial background knowledge in Biology and Chemistry in order to be successful in this class.)	____
	STOCKSCH 530-01: Plant Nutrition (4 Credits, Fall, Prerequisite: CHEM 111, STOCKSCH 105 or 117)	____
700-level	FOOD-SCI 751: Future Foods (3 Credits) FOOD-SCI 750: Bioactive Food Components (3 Credits) FOOD-SCI 797R: Research Methods (3 Credits) FOOD-SCI 761: Physical Phenomenon in Food (3 Credits) FOOD-SCI 745: Food Biochemistry (3 Credits) FOOD-SCI 790T: Sustainable Foods (3 Credits) FOOD-SCI 790S: Advanced Topics in Food Safety (3 Credits) FOOD-SCI 797A: Special Topics-Genomic Approaches for Food Science (3 Credits) FOOD-SCI 781: Advanced Food Analysis (3 Credits) **Two 700-level Food Science courses are offered each semester. Each is offered every two years.	____

Department of Food Science

Department of Food Science

Chenoweth Laboratory
102 Holdsworth Way Room 240
Amherst, MA 01003

Phone: 413-545-2277
Fax: 413-545-1262