Graduate Program Coordinator
[email protected]

Director of Graduate Studies
Dr. B Pam Ismail

The University of Minnesota defines classes taught at the 5000-level or above to be “graduate level.” The following list is every graduate level Food Science class currently taught in the Department of Food Science and Nutrition.

Information about specific courses can be found on the University of Minnesota Catalog.

†Classes denoted by this symbol are special registration categories that not all students are eligible for in every semester.

Diversity, Equity, and Inclusion at FScN

Information for International Students

Graduates who hold a Master of Science in Food Science are ideally positioned to begin various food-related careers. Some of the most common are described below.

Food Scientist/Technologist

Food scientists and food technologists work to develop new food products, improve existing ones, or ensure food safety. They may conduct experiments, formulate recipes, or analyze data to develop safe and high-quality food products. Food scientists and food technologists often hold the secret recipes of the world’s most well-known brands.

Median US salary: $74,940/year

Job growth outlook: 6% (faster than average)

Quality Assurance (QA) Manager

Quality assurance managers ensure food products meet required quality and safety standards. They monitor production processes, perform quality control checks, and make sure products adhere to regulatory guidelines. QA managers play a pivotal role in maintaining a company’s reputation.

Median US salary: $99,620/year

Job growth outlook: 9% (much faster than average)

Research and Development (R&D) Scientist

Research and development scientists in the food industry create innovative food products and/or improve flavors, textures, and nutritional content of foods. R&D scientists might also develop new food processing methods or ingredients. R&D scientists often have the most creatively satisfying careers in the food industry.

Median US salary: $75,585/year

Job growth outlook: 2% (slightly slower than average)

Food Safety Specialist

Food safety specialists ensure food products meet safety standards. They monitor and manage safety and hygiene processes within food production facilities. Food safety specialists enjoy some of the greatest job security in the entire food industry.

Median US salary: $75,240/year

Job growth outlook: 13% (much faster than average)

Regulatory Affairs Specialist

Regulatory affairs specialists help companies navigate the complex regulatory landscape governing food products. They ensure products comply with food safety and labeling regulations. Regulatory affairs specialists have a direct impact on food safety policy and contribute to the betterment of the food industry.

Median US salary: $71,690/year

Job growth outlook: 7% (faster than average)

Sensory Scientist/Analyst

Sensory scientists and sensory analysts evaluate the taste, smell, texture, and appearance of food products. They conduct sensory tests to recommend improvements to the sensory qualities of products. Sensory scientists and sensory analysts get to taste and assess a variety of food products on a daily basis.

Median US salary: $82,000/year

Job growth outlook: 3% (average)

Product Development Manager

Product development managers oversee the process of creating new food products from concept to market. They work closely with cross-functional teams to bring products to market efficiently. Product development managers have one of the higher paying careers in the food industry.

Median US salary: $120,000/year

Job growth outlook: 6% (faster than average)

Full Admissions Info Document

Admissions Overview Webpage

The thesis-based Food Science MS Program requires students to take a minimum of 20 coursework credits, 10 research/thesis credits, and file a digital copy of their final thesis with the University of Minnesota Digital Conservancy in accordance with University standards.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research and scholarship in food science, to work independently, and to present the results of their investigation effectively.

Coursework Credits

Thesis-based MS students will complete a minimum of 20 coursework credits meant to advance their foundational knowledge of the discipline. All thesis-based MS students are subject to the following coursework credit requirements:

Required Coursework (11 credits total)

FSCN 4112: Food Chemistry and Functional Food (3 credits)

FSCN 4121: Food Microbiology (3 credits)

FSCN 8318: Current Issues in Food Science (2 credits)

FSCN 5334: Food Processing Fundamentals I (3 credits)

or

FSCN 5335: Food Processing Fundamentals II (3 credits) 

Food Science Selective Coursework (3 credits minimum)

FSCN 5131: Food Quality (3 credits)

or

FSCN 5312: Food Analysis (4 credits)

or

FSCN 5122: Food Fermentations and Biotechnology (2 credits, must be taken with FSCN 5123)

and    

FSCN 5123: Molecular Biology for Applied Scientists (1 credit, must be taken with FSCN 5122)

Food Science Elective Coursework (3 credits minimum)

Students work with their advisor to determine what FSCN-prefixed elective courses are taken to reach a minimum of 3 Food Science elective coursework credits.

General Elective Coursework

Students work with their advisor to determine what elective courses are taken to reach a minimum of 20 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science MS Plan A program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

Food Science MS students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Thesis Credits

Thesis-based MS students will complete a minimum of 10 thesis credits meant to represent effort expended in service of their research objectives.

Thesis Credits (10 credits minimum)

FSCN 8777: Master’s Thesis Credits (1–18 credits per semester | 10 credits total)

Thesis-based MS students work with their advisor to determine how many thesis credits should be taken in any given semester.

Graduate Seminar

Thesis-based MS students will present a seminar to the academic community at some point during their academic career. The graduate seminar is a formal presentation of a student’s research.

Final Examination

Thesis-based MS students are required to pass a final examination, colloquially referred to as their “final defense.” The final examination is a closed session that is administered by the student’s final examination committee.

The project-based Food Science MS Program requires students to take a minimum of 30 coursework credits and submit a special project, colloquially referred to as a “Plan B project,” to be completed and subsequently deposited with the University of Minnesota Digital Conservancy.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research or scholarship in Food Science, to work independently, and to present the results of their investigation effectively.

Coursework Credits

Thesis-based MS students will complete a minimum of 30 coursework credits meant to advance their foundational knowledge of the discipline. All project-based MS students are subject to the following coursework credit requirements:

Required Coursework (11 credits total)

FSCN 4112: Food Chemistry and Functional Food (3 credits)

FSCN 4121: Food Microbiology (3 credits)

FSCN 8318: Current Issues in Food Science (2 credits)

FSCN 5334: Food Processing Fundamentals I (3 credits)

or

FSCN 5335: Food Processing Fundamentals II (3 credits) 

Food Science Selective Coursework (3 credits minimum)

FSCN 5131: Food Quality (3 credits)

or

FSCN 5312: Food Analysis (4 credits)

or

FSCN 5122: Food Fermentations and Biotechnology (2 credits, must be taken with FSCN 5123)

and    

FSCN 5123: Molecular Biology for Applied Scientists (1 credit, must be taken with FSCN 5122)

Food Science Elective Coursework (3 credits minimum)

Students work with their advisor to determine what FSCN-prefixed elective courses are taken to reach a minimum of 3 Food Science elective coursework credits.

General Elective Coursework

Students work with their advisor to determine what elective courses are taken to reach a minimum of 30 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science MS Plan A program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

Food Science MS students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Final Project Submission

Project-based MS students are required to submit a special project, colloquially referred to as a “Plan B project,” at the end of their MS career. The Plan B Project serves as a capstone to a student’s academic journey, demanding focused application of knowledge gained through rigorous advanced level coursework.

Students work with their advisor and final examination committee to determine the topic, scope, and expectations of their final project.

Final Examination

Project-based MS students are required to pass a final examination, colloquially referred to as their “final defense.” The final examination is a closed session that is administered by the student’s final examination committee.

The master’s thesis is a comprehensive written work presenting the results of original research conducted by a Food Science MS student. It is a significant scholarly endeavor demonstrating a student’s mastery of a specific subject within the food science discipline.

A well-executed master’s thesis will demonstrate in-depth exploration of a highly specific food science topic, advanced research skill, highly developed critical thinking, and preparation for further study. Above all else, a master’s thesis is expected to contribute to the body of knowledge in food science by offering entirely new insights, findings, and/or methodologies.

All University of Minnesota master’s theses are stored in the University of Minnesota Digital Conservancy.

The Plan B Project is a substantial undertaking for students pursuing a project-based Food Science MS degree, colloquially referred to as a “Plan B program.” The Plan B Project serves as a capstone to a student’s academic journey, demanding focused application of knowledge gained through rigorous advanced level coursework.

An exemplary Plan B Project showcases the student's ability to delve into a specific aspect of food science, apply advanced research skills, and demonstrate well-honed critical thinking skills. While distinct from a thesis, the Plan B Project is designed to contribute meaningfully to the collective understanding of food science, providing valuable insights or methodologies.

Completed Plan B Projects become part of the University of Minnesota Digital Conservancy, ensuring their accessibility for future reference and research.

Number of current students: 24

Average student GPA: 3.61

Average time to completion: 2.4 years

To estimate total cost of attendance, tuition information can be found by following this link

Average spring applicants: 9.7

Average spring admits: 2.8

Average fall applicants: 39.17

Average fall admits: 8.8

Average applicant GPA: 3.39

Average admit GPA: 3.49

Students identifying as male: 24.8%

Students identifying as female: 75.2%

Students identifying as no particular gender: 0%

Average program demographics since Fall 2012

Students identifying as Indigenous, American Indian, or Native American: 0.7%

Students identifying as Asian: 23.1%

Students identifying as Black or African American: 1.4%

Students identifying as Hawaiian or Pacific Islander: 0.7%

Students identifying as Hispanic or Latinx: 5.8%

Students identifying as White: 53.6%

Students not identifying with any particular racial or ethnic group: 14.7%

Average program demographics since Fall 2012

Domestic students, Minnesota residents: 47.1%

Domestic students, Out-of-State residents: 20.3%

International students: 32.6%

Average program demographics since Fall 2012

Graduates who hold a Doctor of Philosophy in Food Science are ideally positioned to enter various leadership roles in the food industry. Some of the most common are described below.

Food Scientist/Technologist

Food scientists and food technologists work to develop new food products, improve existing ones, or ensure food safety. They may conduct experiments, formulate recipes, or analyze data to develop safe and high-quality food products.

Food Safety Director

Food safety directors oversee development and implementation of rigorous safety protocols, ensuring products meet the highest standards of quality and safety.

Academic Researcher/Professor

Academic researchers and professors conduct research, design and lead projects, explore diverse aspects of food science, and educate students. Researchers and professors hold a privileged position that shapes the future of the food science field.

Regulatory Affairs Manager/Director

Regulatory affairs managers and directors provide leadership to companies, and government organizations, and other stakeholders to shape food safety regulations and advocate for improved industry standards.

Sensory Evaluation Manager

Sensory evaluation managers develop comprehensive sensory evaluation programs to ensure products meet consumer expectations and preferences.

Research and Development (R&D) Executive

Research and development executives drive the creation of innovative food products and strategies for market success.

Consultant

Food science consultants provide expert guidance to food companies to optimize their operations, enhance product formulations, improve safety and quality, and troubleshoot unique challenges

Full Admissions Info Document

Admissions Overview Webpage

The Food Science PhD requires students to take a minimum of 24 coursework credits, 24 thesis credits, and submit an original research project to be completed and subsequently reported as a doctoral dissertation with the University of Minnesota Digital Conservancy.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research or scholarship in Food Science, to work independently, and to present the results of their investigation effectively.

Coursework Credits

PhD students will complete a minimum of 24 coursework credits meant to advance their foundational knowledge of the discipline. All PhD students are subject to the following coursework credit requirements:

Required Coursework (11 credits total)

FSCN 4112: Food Chemistry and Functional Food (3 credits)

FSCN 4121: Food Microbiology (3 credits)

FSCN 8318: Current Issues in Food Science (2 credits)

FSCN 5334: Food Processing Fundamentals I (3 credits)

or

FSCN 5335: Food Processing Fundamentals II (3 credits) 

Required Selective Coursework (3 credits minimum)

FSCN 5131: Food Quality (3 credits)

or

FSCN 5312: Food Analysis (4 credits)

or

FSCN 5122: Food Fermentations and Biotechnology (2 credits, must be taken with FSCN 5123)

and

FSCN 5123: Molecular Biology for Applied Scientists (1 credit, must be taken with FSCN 5122)

Food Science Elective Coursework (3 credits minimum)

Students work with their advisor to determine what FSCN-prefixed elective courses will be taken to reach a minimum of 3 Food Science elective coursework credits.

General Elective Coursework

Students work with their advisor to determine what elective courses will be taken to reach a minimum of 24 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science PhD program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

PhD students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Thesis Credits

Food Science PhD students will complete a minimum of 24 thesis credits meant to represent effort expended in service of their research objectives.

Thesis Credits (24 credits minimum)

FSCN 8888: Doctoral Thesis Credits (1–18 credits per semester | 24 credits total)

Food Science PhD students should work with their advisor to determine how many thesis credits should be taken in any given semester.

Written Preliminary Examination

Food Science PhD students will complete a written preliminary examination after the majority of their coursework requirements have been completed. The purpose of the written preliminary examination is to test the student’s ability to write a research proposal and to evaluate and enhance their written communication skills.

The written preliminary examination takes the form of a research proposal designed to emulate, with modifications, the USDA AFRI Grant Proposal Project Narrative format for Foundational grants.

Oral Preliminary Examination

Food Science PhD students will complete an oral preliminary examination after passing their written preliminary examination. The oral preliminary examination must be administered at least one full academic semester before the student’s anticipated graduation date.

Graduate Seminar

PhD students will present a seminar to the academic community at some point during their academic career. The graduate seminar is a formal presentation of a student’s research. This presentation is distinct from the public portion of the student’s final examination.

Doctoral Dissertation

PhD students will write and submit for posterity a doctoral dissertation. A doctoral dissertation is a substantial piece of writing demonstrating the depth of a student’s knowledge of an academic discipline through review of pre-existing literature, original research, and critical analysis.

Final Examination

PhD students will be required to pass a final examination, colloquially referred to as their “final defense.” The final examination consists of two parts:

• A public presentation of the candidate’s dissertation to the doctoral final oral examination committee and the invited scholarly community. This presentation is distinct from the student’s graduate seminar presentation.
• A closed session that is open only to the doctoral final oral examination committee and the candidate immediately following the public presentation

The doctoral dissertation is an extensive research document presenting a Food Science PhD student’s comprehensive examination of existing literature, a mastery of research methodologies, and articulation of scientific findings, new discoveries, and novel insights.

It is expected that a doctoral dissertation will make a significant and original contribution to the existing body of knowledge in food science while laying groundwork for future scholarly pursuits. A dissertation establishes the PhD student as the global expert in their highly specialized area of study.

All University of Minnesota doctoral dissertations are stored in the University of Minnesota Digital Conservancy.

Number of current students: 23

Average student GPA: 3.67

Average time to completion: 4.2 years

To estimate total cost of attendance, tuition information can be found by following this link

Average spring applicants: 5.2

Average spring admits: 2.0

Average fall applicants: 17.6

Average fall admits: 3.4

Average applicant GPA: 3.54

Average admit GPA: 3.65

Students identifying as male: 41.0%

Students identifying as female: 54.0%

Students identifying as no particular gender: 5.0%

Average program demographics since Fall 2012

Students identifying as Indigenous, American Indian, or Native American: 0.0%

Students identifying as Asian: 35.6%

Students identifying as Black or African American: 5.4%

Students identifying as Hawaiian or Pacific Islander: 0.0%

Students identifying as Hispanic or Latinx: 3.6%

Students identifying as White: 30.4%

Students not identifying with any particular racial or ethnic group: 25.0%

Average program demographics since Fall 2012

Domestic students, Minnesota residents: 23.2%

Domestic students, Out-of-State residents: 19.6%

International students: 57.2%

Average program demographics since Fall 2012