Students admitted to the MS program in Food, Nutrition, and Culinary Sciences must meet the criteria outlined below. Students not meeting the minimum admission requirements may be admitted in a provisional status with the approval of the graduate faculty.
A limited number of research assistantships are available from grant funds, with the student assisting in the research supported under the grant. This research often may be applicable to the thesis or dissertation. Interested applicants should contact individual faculty for research assistantships. Applicants whose files are completed prior to February 15, 2006, will be given preferential consideration for research assistantships offered beginning fall semester 2006.
With preapproval, up to eight graduate credits may be transferred into the MS program. A grade of B or better is required in each course transferred.
A minimum of 24 credit hours of coursework and six credit hours of thesis research (FD SC 891) is required for the graduate degree. Only 600-level courses and higher may be used for graduate credit, and at least one-half of the 24 hours of coursework must be at the 800-level or higher.
The following courses are required: EX ST 801 or equivalent, FD SC 851 (one-credit hour seminar each spring), 18 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, as required by the student's Graduate Advisory Committee), and six credit hours of thesis research (FD SC 891).
In addition, a minimum grade-point ratio of 3.0 is required to maintain good academic standing and for graduation.
Combined Bachelor of Science in Food Science/Master of Science in Food, Nutrition, and Culinary Sciences
Under this plan, students may reduce the time necessary to earn both degrees by applying graduate credits to both undergraduate and graduate program requirements. Enrollment guidelines and procedures can be found under Academic Regulations. Consult the Department of Food Science and Human Nutrition for details.