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