Admission and ApplicationAdmission Requirements
- A Bachelor of Science degree with a minimum GPA of 3.0 (on a 4.0 scale) is required for entry into the graduate program.
The following courses need to be taken before entering the program:
- Calculus and Statistics.
- Biochemistry and Organic Chemistry.
- A course in Physics.
- An introductory course in Microbiology.
- A course in Botany, Zoology, or Biology.
- If English is not a student's primary language then the TOEFL exam is required.
- If you would like to apply the graduate credits earned in this certificate program towards a Master's degree you will need to apply to and be accepted by the Graduate School as a M.S. degree seeking student before you complete 9 hours of credit.
Please include the following in your application packet:
- Three letters of recommendation.
- Official transcripts of all previous work.
- A short statement of objectives
- Application fee
- IF the student resides in the United States, but is not a United States resident or citizen, then an Affidavit of Financial Support must be completed and sent in with the application packet.
- Application submission for the fall semester is April 15.
- Application submission for the spring semester is September 15.
Once you have submitted the required application materials, the food science graduate faculty will review your credentials. Upon approval you will be assigned an advisor. Your file will then be forwarded to the Graduate School to review your official transcripts, verify that you have a valid degree from an accredited institution, and will determine final approval into the graduate program. Please allow at least 8 weeks for your application materials to be processed.
- Tuition is a fixed amount for all students.
- Graduate Student Tuition: $530 per credit hour.
- Undergraduate Student Tuition: $380 per credit hour.
- Books and other course materials are not included in the credit hour fee.
- A minimum of 12 graduate credit hours from approved courses must be completed.
Note: College tuition typically increases each fall semester.