Food, Nutrition, and Culinary Sciences


Degrees Offered


The MS research thesis option requires a minimum of 24 credit hours of coursework and 6 credit hours of Research (FDSC 8910). Core courses include FDSC 8100, FDSC 8110,  NUTR 8030, 10 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). 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.  The program offers a MS research thesis option.


More information can be found in this graduate handbook.


Program of Study

MS: The MS degree program in food, nutrition and culinary sciences at Clemson University requires a minimum of 24 credit hours of course work and six credit hours of thesis research. Only 600-level courses and higher may be used for graduate credit, and at least one half of the 24 hours of course work must be 800-level or higher. Required courses include:

  • Statistical Methods 1*
  • Food Preservation and Processing
  • 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 as animal and veterinary sciences, biochemistry, chemistry, cell biology, microbiology, nutrition or statistics


The program offers a wide array of research equipment and facilities, including the following: Hewlett Packard gas chromatograph (mass spectral detector) with HP headspace injector; Hewlett Packard gas chromatograph (FID) with Tek-Mar headspace injector; Hewlett Packard HP Chemstation analytical software; Gow-Mac gas chromatograph (TCD); Hewlett Packard gas chromatograph (FPD); Neotronics Electronic Nose 4000; -70C freezer; deionized and distilled water equipment; Kjeldahl nitrogen analyzers; BYK-Gardner Spectrocolorimeter; Seward stomacher 400 laboratory blender; colony counters; rapid PCR analytical equipment; HPLC-MS sensory analysis facility; a food-science teaching laboratory; state-of-the-art culinary preparation equipment and bench research facilities.

Once in the program, you will have access to the research facilities of several departments, including the Department of Agricultural and Biological Engineering, the Department of Animal and Veterinary Sciences, the Department of Food Science and Human Nutrition, the Department of Horticulture and the Department of Packaging Science. These departments have a collection of modern research labs, farms and more. Go online to for links to these departments and their facilities.

Our Students

Of the 20 students in the MS program, 16 attend on a full-time basis, six are international students, and 13 are women.


Required Documents


A limited number of research assistantships are available from grant funds. If awarded one of these assistantships, you will be working on research endeavors financed by the grant funds. Interested applicants should contact individual faculty members. Applicants whose files are completed by February 15 are given preferential consideration.


Program Contact(s)

  • Kim Collins
  • Office: 223 Poole Agricultural Center
  • Phone: (864) 656-3397
  • Email:

Program Coordinator(s)

  • Paul Dawson
  • Office: 204 Poole Agricultural Center
  • Phone: (864) 656-1138
  • Email: