Food, Nutrition and Culinary Sciences, M.S. (Non-thesis option)

The MS (Non-thesis) degree program in Food, Nutrition and Culinary Sciences at Clemson University requires a minimum of 30 credit of coursework and a two-day final test.*

*Final Test (one day core and one day remaining content selected from department courses). Details available in graduate handbook.


The program consists of 30 hours of coursework arranged as follows:

Required courses (11 -12 hours):

  • EX ST 8010: Statistical Methods I - 4 credits (3 and 3)  OR 
    ED F 7780: Educational Evaluation 3 (3 and 0)

  • FDSC 8100: Chemical and Biochemical Aspects of Foods – 4 credits (4 and 0)

  • NUTR 8030: Advanced Human Nutrition - 4 credits (4 and 0)

Choose three (3) courses from these offerings (9 -10 hours):

  • FDSC 8110: Physical and Thermophysical Properties of Foods - 3 credits (3 and 0)

  • FDSC 8120: Microbiological Aspects of Food Systems - 3 credits (3 and 0)

  • FDSC 8150: Food Service Systems Management - 4 credits (3 and 3)

  • NUTR 8040: Nutrition Education of the Public - 3 credits (3 and 0)

  • NUTR 8050: Metabolic Basis of Medical Nutrition Therapy - 3 credits (3 and 0)

- 8-10 additional hours of 6000-level courses or higher approved by student’s graduate committee 
- All GS2 forms must be signed by the Graduate Program Coordinator and the Department Chair.
- The Graduate Program Committee plus the student's Major Professor (if any) will act as the advisory committee for the non-thesis students MS students.

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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. (Non-thesis) program

Contact:

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

204 Poole Agricultural Center
Clemson University
Clemson, SC  29634-0316
pdawson@clemson.edu
Phone: 864-656-1138