Core Curricula

Master's Degree in Food Science

Students should have taken as undergraduates or will take during the M.S. degree program at least one Food Science course in three of the four program areas to insure that they have obtained a broad, well-rounded background in Food Science. The four program areas and examples of courses included in each area are:

• Food Processing and Engineering - FSC 430, 431, 432, 433, and 860

• Food Chemistry - FSC 401, 455, 801, 802, and 850

• Food Safety and Microbiology - FSC 407, 440, 807 and 840

• Nutrition - HNF 311, 461, 462, 463, 840, 843, 935, 936, 937, and 938

• Plus: FSC 892 (seminar, 1 credit) and 899 (research, 6-10 credits)

Doctoral Degree in Food Science

In addition to completion of the course work requirement for the M.S. degree, students are required to complete at least 24 research credits and 2 credits of FSC 892. There is no additional specific course work requirement by the FSHN Department. Additional course work will be determined by the guidance committee.

Food Science Graduate Courses and Prerequisites
The following are the 800 and 900 FSC courses offered in the FSC graduate program.

• FSC 801:  Chemistry of Food Lipids

• FSC 802:  Food Proteins

• FSC 807:  Advanced Food Toxicology

• FSC 831:  Advanced Cereal Science

• FSC 837:  Food Rheology

• FSC 840:  Advanced Food Microbiology

• FSC 842:   Foodborne Diseases

• FSC 850:  Analytical Techniques in Food Science

• FSC 860:  Processing Research in Food Science

• FSC 890:  Supervised Individual Study

• FSC 891:  Selected Topics in Food Science

• FSC 892:  Food Science Seminar

• FSC 898:  Master's Thesis Research, Plan B

• FSC 899:  Master's Thesis Research

• FSC 999:  Doctoral Dissertation Research