Download Adobe Reader

Food, Nutrition, and Culinary Sciences, M.S.

  • Thesis

    The M.S. research thesis option requires a minimum of 24 credit hours of coursework and 6 credit hours of research (FDSC 8910 or NUTR 8910). Core courses include FDSC 8100, FDSC 8510 (or NUTR 8510), NUTR 8030, STAT 8010, additional credit hours of advanced-level courses may include courses in food science or in areas such as chemistry, nutrition, biochemistry, animal and veterinary sciences, microbiology, statistics, or cell biology. Only 6000-level courses and higher may be used for graduate credit, and at least one half of the 24 hours of coursework must be 8000-level or higher. Prerequisite courses must be completed before admission as a graduate student, whereas co-requisite courses may be taken concurrently but must be completed before receipt of the master’s degree. In addition, a minimum GPA of 3.0 is required to maintain good academic standing and to be eligible for graduation. Coursework must be approved by each student’s Graduate Committee which is comprised of a major advisor and at least two other faculty. The student must complete an in-depth research project, defend the research thesis to the Committee, and complete a thesis approved by the Committee and the Graduate School.

    Each student is required to select a major faculty advisor, prepared to accept the applicant as an advisee, before starting a graduate degree. The program also offers a M.S. non-thesis option.

    For additional information, please see the Food, Nutrition, and Packaging Sciences Graduate Student Handbook and Graduate Announcements.

  • Non-thesis 

    The M.S. non-thesis option requires a minimum of 30 credit hours of coursework as outlined below and a comprehensive, two-day final examination. A minimum of 15 hours must be at the 8000-level or above. In addition, a minimum GPA of 3.0 is required to maintain good academic standing and to be eligible for graduation.

    Required Courses (12-13 hours)

    • STAT 8010 Statistical Methods I 4 cr. (3 and 3) OR ED F 8770 Experimental and Non-experimental Research in Education I 3 cr. (3 and 0)
    • FDSC 8100: Chemical and Biochemical Aspects of Foods – 4 cr. (4 and 0)
    • NUTR 8030: Advanced Human Nutrition, 4 cr. (4 and 0)
    • FDSC or NUTR 8510 Seminar, 1 cr.

    3 out these 6 courses (9-10 hours)

    • FDSC 8110: Physical and Thermophysical Properties of Foods, 3 cr. (3 and 0)
    • FDSC 8120: Microbiological Aspects of Food Systems, 3 cr. (3 and 0)
    • FDSC 8150: Food Service Systems Management, 4 cr. (3 and 3) 
    • NUTR 8040: Nutrition Education of the Public, 3 cr. (3 and 0)
    • NUTR 8050: Metabolic Basis of Medical Nutrition Therapy, 3 cr. (3 and 0)
    • NUTR 8070 Trends in Culinary Nutrition, 3 cr. (3 and 0)

    7 to 9 additional hours of 6000 or higher courses approved by student’s Graduate Advisory Committee.

    Final Exam (one day core and one day remaining content selected from department courses).

    The Graduate Program Coordinator is the major faculty advisor for non-thesis students and the students Graduate Advisory Committee will consist of the major advisor and two other faculty. The program also offers a M.S. thesis option. 

    For additional information, please see the Food, Nutrition, and Packaging Sciences Graduate Student Handbook and Graduate Announcements.

Graduate School Admissions ››

Prospective graduate students can request information, apply to the Graduate School, check their application status, respond to admission offer, review FAQ’s, policies and procedures, and access forms.


Program Contact:

Kim Collins
Office: 223 Poole Agricultural Center
Phone: (864) 656-3397
Email: kcllns@clemson.edu

Program Coordinator:

Paul Dawson
Office: 226 Life Sciences Facility
Phone: (864) 656-1138
Email: pdawson@clemson.edu