Minimum requirements for the M.S. degree in Food Science.

Students receiving a M.S. or Ph.D. in Food Science must have satisfactorily completed (Grade C or above) FD SC 500 and 501, and Statistics.

Minimum Graduate School Requirements

  • Total 400-500-600 level credits needed to graduate: 30
  • Maximum Transfer credits allowed (needs approval): 10
  • Maximum Non-degree credits allowed (needs approval): 15
  • Minimum 400-500 level coursework in major: 12
  • Minimum 500-600 level credits required: 18
  • Minimum Thesis research credits: 6
  • Minimum GPA needed to graduate: 3.0
  • Thesis
  • Time limit (from date of admission): 8 years

Departmental Requirements

  • FD SC 500A, FD SC 500B, FD SC 500C, FD SC 500D: 4 credits
  • FD SC 501: 2 credits
  • FD SC 602: 1 credit

    Beginning with 2nd year, M.S. students are required to assist with one course each academic year as a Teaching Assistant (TA). This 1-credit hour for FD SC 602 does not count toward the Graduate School 18 credit requirement of 500-600 level credits, nor towards the total 30 credits required to graduate.

  • Other 500-level FD SC courses: 6 credits

    3 credits of the requirement can be satisfied by 400 level Food Science courses with permission of the adviser.

  • Additional 400-500 level courses: 6 credits

    Students receiving a M.S. in Food Science must have satisfactorily completed at least one 400-500 level course in each of these areas, during their undergraduate or graduate program. If you have already taken these courses at another institution, please send a memo (countersigned by your adviser) and a copy of the syllabi to the Director of Graduate Studies.

    • Must includes Statistics (STAT) 500 or equivalent
  • Graduate committee
  • Thesis seminar
  • Thesis defense
M.S. Requirements Form

PDF document, 82.6 KB

This worksheet to describe how course requirements were met must be submitted before thesis defense date can be scheduled.