Food Sciences (MS)

Required Courses:

All students pursuing the MS degree will complete the following core courses and a statistics course.

• ANFS 865 - Seminar Credit(s): 1

•  

• CHEM 527 - Introductory Biochemistry Credit(s): 3

• or

• CHEM 641 - Biochemistry Credit(s): 3

• or

• ANFS 670 - Principles of Molecular Genetics Credit(s): 3

• or

• ANFS 675 - Veterinary Biochemistry Credit(s): 3

• or

• an appropriate equivalent Biochemistry course.

•  

• STAT 608 - Statistical Research Methods Credit(s): 3

• or

• STAT 615 - Design and Analysis of Experiments Credit(s): 3

• or

• an equivalent statistics course.

Electives:

The remaining courses, totaling not less than 17 credit hours, will be determined by the student, faculty advisor and the Graduate Committee. These courses will vary among students depending on their specific needs to carry out their research and complete the program. Elective courses taken by students pursing the M.S. in Food Science include, but are not limited to, those with the ANFS, BISC, CHEM, APEC/STAT, CHEG, MATH, MEEG, PLSC, PHYS, and NDTD designations

Research Proposal and Thesis:

A research proposal and thesis are required for the MS degree. Students, with the assistance of their advisor, will prepare and present a research proposal to their graduate committee for review and approval of the proposed research project. Following completion of the research outlined in the proposal, the MS degree candidate will prepare a written thesis according to the guidelines set forth by the Office of Graduate and Professional Education. A thesis defense, preceded by a seminar, will be held. The student’s advisor and graduate committee will administer and evaluate the thesis defense.