Degree Requirements

Master of Food Science (MFS)

This is a 12-month program (September to August) consisting of 30 credits of course work. The course work involves one required course (3 credits), a required summer practicum (6 credits), five graduate courses in food science (15 credits), and two elective courses (6 credits). The two elective courses can be graduate courses in food science, or senior undergraduate courses that are relevant to the student’s program. Consistent with the objectives for this professional degree, a thesis is not required. Rather, an emphasis is placed on course, project and problem-based learning.

a) Required courses (12 credits):

  • FOOD 528 (3) International Food Laws and Regulations
  • FOOD 527G (3) HACCP and Quality Management Systems in Food Industry
  • FOOD 531 (6) Practicum

b) Graduate courses (12 credits):
Select five courses from the following list of 3 credit courses. Offered courses are subject to change.

  • FOOD 510 Advances in Food Science
  • FOOD 520 Advances in Food Analysis
  • FOOD 521 Advances in Food Biotechnology
  • FOOD 522 Advances in Food Chemistry
  • FOOD 523 Advances in Food Microbiology
  • FOOD 524 Advances in Food Process Science
  • FOOD 525 Advances in Food Toxicology
  • FOOD 526 Research Methods in Food Science
  • FOOD 527a Case Studies in Food Industry
  • FOOD 527b Advances in Food Sensory Evaluation

c) Elective courses (6 credits):
Select two 3 credit courses, either from the graduate courses listed above (List b) or the senior undergraduate courses listed below from Food, Nutrition and Health (FNH) or Food and Resource Economics (FRE).

  • FNH 300 Principles of Food Engineering
  • FNH 301 Food Chemistry I
  • FNH 302 Food Analysis
  • FNH 309 Food Process Science
  • FNH 313 Microorganisms in Food Science
  • FNH 325 Food Science Laboratory I
  • FNH 326 Food Science Laboratory II
  • FNH 340 Food Theory
  • FNH 341 Food Theory Applications
  • FNH 342 Consumer Aspects of Food
  • FNH 355 World Problems in Nutrition
  • FNH 401 Food Chemistry II
  • FNH 402 Functional Foods and Nutraceuticals
  • FNH 403 Food laws, Regulations and Quality Assurance
  • FRE 302 Small Business Management in Agri-food Industries
  • FRE 306 Introduction to Global Food Markets
  • FRE 340 International Agricultural Development
  • FRE 385 Quantitative Methods for Business and Resource Management