Food, Nutrition & Culinary Sciences, M.S. (Thesis)

The MS research thesis option requires a minimum of 24 credit hours of coursework and 6 credit hours of Research (FDSC 8910). Only 6000-level courses and higher may be used for graduate credit, and at least 12 credits of the 24 hours of coursework must be 8000-level or higher.

Required courses in the Food, Nutrition and Culinary Sciences (M.S.) program include:  

Students in White Coats

- Statistical Methods 1*

- A one-credit seminar offered each spring

- 18 credit hours of advanced-level courses**

- Six credit hours of thesis research

In addition, a minimum GPA of 3.0 is required to maintain good academic standing and to be eligible for graduation.

*Or its equivalent
**May include classes in food science or in such areas a animal and veterninary sciences, biochemistry, chemistry, cell biology, microbiology, nutrition or statistics

Coursework must be approved by each student’s Graduate Committee which is comprised of a major advisor and 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 strongly encouraged to select a major faculty advisor before starting a graduate degree. 

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send inquiry to grad school coordinator


Clemson graduate school link
Clemson's Graduate Programs

Course Descriptions

Informational Brochure about the M.S. (thesis) program


Dr. Paul Dawson
Professor and Graduate Coordinator
Food Science and Human Nutrition

204 Poole Agricultural Center
Clemson University
Clemson, SC  29634-0316
Phone: 864-656-1138