Students who apply to the Food Science Degree Completion program must have already earned a minimum of 60 semester credit hours with a 2.0 overall minimum GPA. A total of 126 hours is required for graduation. A minimum of 30 KSU semester hours are required and 20 of the last 30 hours must be from KSU. Only 63 hours can be accepted from two-year colleges.

Options
Students must select one of two options that are available in this program, the Science option or the Food Business and Operations Management option. The science option emphasizes the basic sciences and prepares you for more technical jobs, product development, and graduate school. Students in the business option must minor in either business, agribusiness, or agricultural economics as they prepare for management and other opportunities in the food industry.

Science option
Numerous Humanities/Social Science and Elective courses are offered through KSU Distance Education. Not all Food Science courses listed are available through Distance Education at this time.   See the Science Curriculum Guide for a listing of courses.

Food Business & Operations Management option
Numerous Humanities/Social Science and Elective courses are offered through KSU Distance Education. Not all Food Science courses listed are available through Distance Education at this time. All courses for the Business Minor, however, are available via Distance Education.  See the Business Curriculum Guide for a listing of courses.

General Education Requirements
Distance education students must meet KSU General Education Requirements.  See the College of Ag General Education Worksheet for a listing of courses.

Food Science and Industry Professional Course Electives
Not all courses listed are available through Distance Education at this time.  See the Professional Course Electives for a listing of courses.

Course Offerings, Description, and Cost
For available courses, description, and cost, see the Division of Continuing Education Course Offerings

Application Process
On-line application through the Division of Continuing Education

 

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