Food, Nutrition, and Culinary Sciences (MS)

Thesis

The M.S. research thesis option requires a minimum of 24 credit hours of coursework and 6 credit hours of research (FDSC 8910 or NUTR 8910). Core courses include FDSC 8100, FDSC 8510 (or NUTR 8510), NUTR 8030, STAT 8010, additional 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. Only 6000-level courses and higher may be used for graduate credit, and at least one half of the 24 hours of coursework must be 8000-level or higher. Prerequisite courses must be completed before admission as a graduate student, whereas co-requisite courses may be taken concurrently but must be completed before receipt of the master’s degree. In addition, a minimum GPA of 3.0 is required to maintain good academic standing and to be eligible for graduation. Coursework must be approved by each student’s Graduate Committee which is comprised of a major advisor and at least 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.