The Food Science Graduate Program requires the student to have breadth in food science and depth in an area of study within food science. The minimum graduate Food Science core course requirements for breadth in food science are as follows.
FSCN 4112 Food Chemistry and Functional Foods (3 cr)*
FSCN 4121 Food Microbiology (3 cr)*
FSCN 4332 Food Processing Operations (3 cr)*
One of the following three courses:
FSCN 5122 Food Fermentations and Biotechnology
FSCN 5131 Food Quality
FSCN 5312 Food Analysis *
FSCN 8318 Current Issues in Food Science
- At least 3 FSCN course credits at the 5XXX or 8XXX level (from Graduate Program list of appropriate courses). (These credits are in addition to any credits release as a result of having taken course(s) form courses listed in a to d above.)
- Additional 5XXX and 8XXX credits to reach minimum of 20 course credits
*If a student has taken these course(s) or their equivalents (the equivalence will be evaluated by the Graduate Studies Committee with DGS having final approval when the student files the Degree Program including transcripts and a course syllabus) to a, b, c, and /or d above, they can take other courses but must take an additional 5 FSCN credits at the 5XXX and 8XXX level (from a Food Science Graduate Program list of appropriate courses) and rest are free to be used elsewhere.
Non-specified program courses are decided upon by the student and adviser.
Master's Plan A: 10 credits of FSCN 8777 Thesis Credits: Master’s
Master’s Plan B: 10 additional course credits are substituted for the 10 thesis credits.
PhD: 24 credits of FSCN 8888 Thesis Credits: Doctoral