Department of Food聽& Nutritional Sciences
Graduate Program
M.S. Program
Admission, Graduation聽 and聽Assistantship
Admission Requirements
All students accepted into the graduate program, must have a B.S. degree from an accredited university in food science, nutrition, dietetics or in a related STEM area as biology, chemistry, engineering, etc.
- Prerequisite academic work should provide evidence that the applicant should be able to pursue the graduate course of study effectively
- If a student comes from a related major one course in food science and one in nutrition are required
- Applicants must have a cumulative GPA of 3.0 or better
- GRE score is required
- Official Transcript from all colleges/universities attended
- Application fee satisfied
- Three (3) letters of recommendation
- Statement of purpose
听听听听听听听听听听 Additional requirements for International students
- Must have transcripts translated through World Education Services (WES)
- Financial support/affidavit 聽
- Test of English as Foreign Language (TOEFL) scores.
Application
To apply and for more information, refer聽to the聽Graduate School.
Graduation Requirements:
- Core Courses: 18 credits
- Food Science Emphasis: 9 Credits or more Nutrition Science Emphasis: 9 Credits or more
- Thesis research: 6 credits
- Thesis Proposal Defense, Course Academic Defense, Admission to Candidacy
- Passing of the Final Oral Examination
Thesis Committee:
During the first semester of study in the M.S. program, all incoming graduate students are requested to meet each graduate faculty to discuss possible research options and opportunities.聽
Subsequently, student will choose a major professor.聽 Then student and the professor meets weekly to begin drafting ideas for a thesis proposal for presentation and defense before a five (5) member committee.聽 This committee also serves for the academic and thesis defense and is selected by the student and the major professor. 聽Approval is provided by the Department head.
Core Courses (18 credits): Required for All Students in the Master鈥檚 program
| EVSC 0500: Biostatistics I聽 | 3 credits |
| USC 0501:聽 聽Professional Seminar (2nd Semester)聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 | 1 credit |
| FOSC 0505: Methods of Food and Nutritional Analysis (Lecture)聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 | 2 credits |
| FOSC 0506: Methods of Food and Nutritional Analysis (Lab)聽聽 聽 聽 聽 聽 聽聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 | 2 credits |
| FOSC 0510:聽Food Chemistry 聽 聽 聽 聽 听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听聽聽聽聽聽聽聽聽 听听听听听听听听听听听听听听听听听听听听聽聽聽聽 | 4 credits |
| NUSC 0554:聽Seminar in Food Science and Nutritional Science (Required to be taken for 2 semesters) | 1 credit |
| CHEM 0561: Biochemistry I聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 | 3 credits |
| CHEM 0562: Biochemistry Laboratory听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听聽 聽聽聽聽聽聽 | 1 credit |
| FOSC/NUSC 0700: Research in Nutritional Science or Food Science (1-2 credit hours taken at a time) | 6 credits |
Food Science Emphasis: 33 hours
| FOSC/NUSC 0602: Scientific Research Methods听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听聽聽聽聽聽聽聽聽聽 | 3 credits |
| NUSC 0650/0651:聽 聽Vitamins and Mineral in Human Nutrition or Human Nutrition and Health聽 聽 聽 聽 聽 聽 聽 聽 聽 | 3 credits |
| FOSC 0661:听听听听听听听听听听聽聽Food Ingredient Chemistry听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听聽聽 听听听听听听听听听听听听听听听听听听听听聽聽聽聽 | 3 credits |
Nutrition Science Emphasis: 33 hours
| NUSC 0650:聽 聽 聽 聽 聽 Vitamins and Mineral in Human Nutrition聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 | 3 credits |
| NUSC 0651:聽 聽 聽 聽 聽 Human Nutrition and Health听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听听聽 | 3 credits |
| NUSC 0652:聽 聽 聽 聽 聽 Nutrition and Disease聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 聽 | 3 credits |
Food and Nutritional Sciences Electives (32 credits available):聽
Selected by Student and Major Professor
Elective courses may be chosen from any graduate level course listed as an elective in the Department of Food and Nutritional Sciences. 聽Other graduate elective courses may also be taken at 精东AV or elsewhere upon the approval of the major professor.
Transfer Credits
The student鈥檚 Advisory Committee may recommend transfer credits for up to 9 hours for graduate courses taken by the student at 精东AV as part of another graduate program or at any other institution. 聽Transfer credits may be recommended under both core and elective categories.
Admission to Candidacy
Immediately after completing one year (~ 18 hours of course work) at 精东AV, the student must submit to the Dean of Graduate Studies, a completed application for the Candidacy for the degree.
Seminars
A student pursuing the Master of Science degree in Food and Nutritional Sciences must present at least two seminars. The first seminar should be the presentation of the student鈥檚 research area of interest for the Master鈥檚 thesis. The second or the final seminar shall be his/her thesis research for the degree.
Thesis Proposal Defense
A thesis proposal developed for presentation and defense before a five (3-5) member committee (this committee also serves for the academic and thesis defense) must be done after one year in the program.
Course Academic Defense
Students are required to have an academic defense covering course content in their major area.
Thesis
- The final draft of the thesis must be filed with the student's Advisory Committee at least 30 days before the date listed in the university calendar for final copies to be submitted during the semester in which the student expects to graduate. 聽
- The student must present to the Dean of Graduate Programs a 鈥淧reliminary Approval Sheet鈥� (PAS) bearing the signature of the Major Professor before the final oral examination may be scheduled and before copies of the thesis/dissertation are distributed to members of the Examining Committee.
- After the 鈥淧reliminary Approval Sheet鈥� is signed, it should be submitted to the Dean of Graduate Programs before the final examination is scheduled and before the final draft of the thesis/dissertation is prepared for final approval.
- Approval of the thesis/dissertation in its final form rests with the Examining Committee.
Non-Thesis
This program is a 12 to 18 month program requiring 30 course hours from core and the student鈥檚 major emphasis (nutrition or food science). Students are required to take a final examination and pass with a minimum of an 80 %. 聽Only one retake is allowed.
Research Assistantships and Fellowships
Available for students admitted to the program on the thesis option only
Continuation of the financial support depends on student鈥檚 performance in course work and research, and availability of funds.