M.S. Program
Admission, Graduation and Assistantship
Admission Requirements
All students accepted into the graduate program, must have a B.S. degree from an accredited university in food science, nutrition, dietetics or in a related STEM area as biology, chemistry, engineering, etc.
Additional requirements for International students
Graduation Requirements:
Thesis Committee:
During the first semester of study in the M.S. program, all incoming graduate students are requested to meet each graduate faculty to discuss possible research options and opportunities.
Subsequently, student will choose a major professor. Then student and the professor meets weekly to begin drafting ideas for a thesis proposal for presentation and defense before a five (5) member committee. This committee also serves for the academic and thesis defense and is selected by the student and the major professor. Approval is provided by the Department head.
Core Courses (18 credits): Required for All Students in the Master’s program
EVSC 0500: Biostatistics I | 3 credits |
USC 0501: Professional Seminar (2nd Semester) | 1 credit |
FOSC 0505: Methods of Food and Nutritional Analysis (Lecture) | 2 credits |
FOSC 0506: Methods of Food and Nutritional Analysis (Lab) | 2 credits |
FOSC 0510: Food Chemistry | 4 credits |
NUSC 0554: Seminar in Food Science and Nutritional Science (Required to be taken for 2 semesters) | 1 credit |
CHEM 0561: Biochemistry I | 3 credits |
CHEM 0562: Biochemistry Laboratory | 1 credit |
FOSC/NUSC 0700: Research in Nutritional Science or Food Science (1-2 credit hours taken at a time) | 6 credits |
Food Science Emphasis: 33 hours
FOSC/NUSC 0602: Scientific Research Methods | 3 credits |
NUSC 0650/0651: Vitamins and Mineral in Human Nutrition or Human Nutrition and Health | 3 credits |
FOSC 0661: Food Ingredient Chemistry | 3 credits |
Nutrition Science Emphasis: 33 hours
NUSC 0650: Vitamins and Mineral in Human Nutrition | 3 credits |
NUSC 0651: Human Nutrition and Health | 3 credits |
NUSC 0652: Nutrition and Disease | 3 credits |
Food and Nutritional Sciences Electives (32 credits available):
Selected by Student and Major Professor
Elective courses may be chosen from any graduate level course listed as an elective in the Department of Food and Nutritional Sciences. Other graduate elective courses may also be taken at Ƶ or elsewhere upon the approval of the major professor.
Transfer Credits
The student’s Advisory Committee may recommend transfer credits for up to 9 hours for graduate courses taken by the student at Ƶ as part of another graduate program or at any other institution. Transfer credits may be recommended under both core and elective categories.
Admission to Candidacy
Immediately after completing one year (~ 18 hours of course work) at Ƶ, the student must submit to the Dean of Graduate Studies, a completed application for the Candidacy for the degree.
Seminars
A student pursuing the Master of Science degree in Food and Nutritional Sciences must present at least two seminars. The first seminar should be the presentation of the student’s research area of interest for the Master’s thesis. The second or the final seminar shall be his/her thesis research for the degree.
Thesis Proposal Defense
A thesis proposal developed for presentation and defense before a five (3-5) member committee (this committee also serves for the academic and thesis defense) must be done after one year in the program.
Course Academic Defense
Students are required to have an academic defense covering course content in their major area.
Thesis
Non-Thesis
This program is a 12 to 18 month program requiring 30 course hours from core and the student’s major emphasis (nutrition or food science). Students are required to take a final examination and pass with a minimum of an 80 %. Only one retake is allowed.
Research Assistantships and Fellowships
Available for students admitted to the program on the thesis option only
Continuation of the financial support depends on student’s performance in course work and research, and availability of funds.