Requirements for entering graduate study in food science are:
- mathematics, including college algebra, calculus and statistics;
- biochemistry and organic chemistry;
- a course in physics;
- an introductory course in microbiology; and
- a course in botany, zoology, or biology.
The student's supervisory committee will resolve course deficiencies. Certain programs within Food Science may require additional courses. When the student's committee believes it necessary, the student will be required to take additional undergraduate courses to prepare more completely for the individual program.
Course requirements for the program of study will be evaluated by the student's supervisory committee. However, students are expected to select courses that provide adequate coverage in several food areas, with primary emphasis in one or more areas. The chairman of the Food Science Graduate Program must approve members of the student's supervisory committee and the program of study.
The M.S. program usually includes courses in biochemistry, food chemistry, microbiology, food processing, food engineering, and statistics. For M.S. degree, these are requirements for each type of degree:
- Non-Thesis Option
A minimum of 34 credit hours with 19 core credits and at least 18 hours at 700 level are required. The core courses as outlined below are to ensure that the student possesses the critical graduate level food science knowledge and communication skills required.
- Report option
Minimum of 30 credit hours with at least 28 course credit hours with at least 18 hours at 700 level including FDSCI 850 Graduate Seminar and 2 credit hours of FDSCI 898.
- Thesis option
Minimum of 30 credit hours with at least 24 course credit hours with at least 18 hours at 700 level including FDSCI 850 Graduate Seminar and 6 credit hours of FDSCI 899.