Food Science Graduate Program
K-State's interdepartmental Food Science graduate program is part of the Food Science Institute which includes graduate faculty housed in five colleges and 13 departments. The program offers a graduate certificate and a master's degree with a report or thesis option that can be completed on campus or via distance learning. A PhD program is offered on campus only.
The program provides a variety of courses and research opportunities in the field of food science. Research emphasis includes food chemistry, food microbiology, food safety, sensory analysis, food processing, and food engineering.
The program also provides opportunities to work with several food commodities including: cereal; dairy; meats and poultry; fruits and vegetables.
The M.S./Ph.D. program usually includes courses in biochemistry, food chemistry, microbiology, food processing, food engineering, and statistics.
For the M.S. degree, a minimum of 30 semester hours of graduate credit is required including 6 hours of credit for thesis research (thesis option) or 2 hours of report work (report option).
For the Ph.D. degree, at least 90 semester hours is required including a dissertation representing at least 30 hours of research credit. Students are expected to earn a M.S. degree prior to acceptance in the Ph.D. program. Students who hold a master's degree may transfer up to 30 hours of that degree toward a Ph.D. In addition, Ph.D. students must complete 24 hours of credit within a 12-month period (residence requirement). Of these 24 hours, at least 12 hours must be in graduate-level courses. There is no foreign language requirement.