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:
- 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.