The 1-Year Professional Master’s Degree in Food Science is designed for applicants who have earned a B.S. degree in food science or other science majors.
The non-thesis M.S. degree in Food Science requires the completion of the following categories with a minimum of 30 credits.
- Category 1: At least 12 credits of Food Science courses at the 600- or 700- level are required.
- Category 2: One credit of seminar (FS791A) is required, either letter grade or SAT (satisfactory grade, no presentation).
- Category 3: Independent Study (Capstone Project 1), which includes a literature review (3 credits) and 6 credits of lab work.
- Category 4: pick one from the following:
4a- Independent Study (Capstone Project 2), which includes a literature review (3 credits) and 5 credits of lab work;
4b- 8 credits of 500- or upper-level courses;
4c- 5 credits of 500- or upper-level courses and 3 credits from Independent Study (Capstone Project 2) literature review;
4d- 3 credits of 500- or upper-level courses and 5 credits of lab work from Independent Study (Capstone Project 2).
500-level courses options:
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 Food Products (3 Credits)
BIOSTATS 530 – 01 Intro/Stat Computing with R (1 Credit, Fall)
BIOSTATS 531 Intermediate Statistical Computing in Data Science using R (1 Credit, Fall, pre-req: biostats 530)
NUTRITN 577 – 01 Nutrition Problems in US (3 Credits, Spring, Prerequisites: NUTRITN 230, KIN 272, and one of the following Statistics courses: PSYCH 240 (or 240H), PUBHLTH 223, RES-ECON 211, RES-ECON 212, SOCIOL 212, STATISTC 111, or STATISTC 240)
ENVIRSCI 515 - 01 Microbiology of the Soil (3 Credits, Fall, Prerequisite: CHEM 250 or 261)
ENVIRSCI 561 - 01 AnalyticalMthds/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 courses options:
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 Adv. Food Analysis (3 Credits)
** Two 700-level Food Science courses are offered each semester. Each is offered every two years.
If you have any questions, please contact Dr. Zili Gao @email.