• The Master of Science in Food Science, Nutrition and Health Promotion with a Food Science and Technology concentration requires a minimum of 30 hours of graduate credit (Including 6 hours of research/thesis), a research thesis, and a final defense. Core course requirements include graduate courses in biochemistry, statistics, and a graduate seminar.
  • In addition, courses in food chemistry, food microbiology, and food preservation are required unless taken in the undergraduate program. The courses are to be determined by the major professor and graduate committee and approved by the committee and the graduate coordinator.
  • Applicants with knowledge in one or more of these areas may be exempt from some course requirements if their academic record confirms successful previous work.