Graduate Program Coursework Requirements
Students develop and obtain approval (from Major Professor, Advisory Committee, Food Science Graduate Committee, Graduate School) for a Plan of Study, then successfully complete (i.e., minimum GPA of 3.0 on 4.0 scale) coursework in the Plan of Study. Beyond the minimum course requirements (see below), students select additional courses based on their chosen area of specialization. Listings are available of additional courses recommended for the general specializations of Food Chemistry, Food Microbiology, Food Processing, and Foods & Health.
The Food Science Graduate Program requires a minimum of 30 credit hours for a M.S. degree and 90 credit hours for a Ph.D. degree. These total credit hours reflect both coursework and research credit hours combined.
Minimum coursework requirements of all graduate students are as follows:
- Basic Food Science Course Series
- Food Chemistry FS 550
- Food Analysis FS 551
- Nutritional Sciences FS 552
- Food Microbiology FS 553
- Food Processing and Packaging FS 554
- Case Study Course FS 555
- Statistics (M.S. students - STAT 511; Ph.D. students - STAT 511 or 512, and STAT 514)
- Responsible Conduct in Research GRAD 612
- Seminar FS 684
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