As a student of the Food Science program, you will apply scientific principles to study the properties of food and to develop innovative ways to process and package foods resulting in safe, sustainable and nutritious food choices. The Food Science program at Chapman University prepares students for a variety of careers in the food, nutritional, pharmaceutical and related industries, in government and regulatory agencies, and for service organizations and academic institutions.
Students can pursue the following degree options:
Admission to the program and prerequisites
An undergraduate degree in food science is not required for admission; because of its basic orientation, the program encourages applicants from a broad range of disciplinary interests. Recently admitted applicants have degrees in chemistry, biology, pharmacy, business, chemical and mechanical engineering as well as food science and nutrition.
Admission to the program may be achieved by completing the following requirements:
- Hold a baccalaureate degree from a regionally accredited institution. Students with a B.A. or B.S. degree in any of the physical or biological sciences will generally have the necessary prerequisites in chemistry, biology and mathematics. Students with an inadequate background will be required to take prerequisite courses without credit toward their graduate degree. Prerequisite courses must be completed within the first year of enrollment.
- Have achieved a minimum required admission grade point average of 3.000. Graduate Record Exam (GRE) scores are required. (GMAT scores may be accepted in lieu of GRE.) Applicants must achieve a minimum score of 680 or 153 (revised test) on the quantitative section, 500 or 153 (revised test) on the verbal section and a score of 3.5 on the analytical writing section of the general test.
- Applicants who have completed their undergraduate degree outside of the United States are required to achieve an acceptable score on the Test of English as a Foreign Language (TOEFL), minimum of 550 (paper-based) or 80 (Internet-based).
For further information, please contact the Office of Admission.
Transfer policy
Students admitted to the Master of Science in Food Science degree program with an earned master’s degree may transfer up to six credits of graduate coursework upon approval of a petition by the program director and the dean of the school. (See Academic Policies and Procedures for transfer policies.)
Continuous enrollment requirement
Continuous enrollment is required throughout the master’s program. Students who are in the thesis option and have not yet successfully defended their thesis and are not enrolled in any other courses must register for FSN 698A or FSN 698B for a minimum of one credit each term to fulfill the continuous enrollment requirement. The maximum time allowed for completion of the master’s degree is seven years.
Prerequisites
- General chemistry with laboratory (two semesters)
- Organic chemistry with laboratory (two semesters or one semester organic and one semester biochemistry)
- Microbiology with laboratory
- Statistics
- Human nutrition
Requirements for the Master of Science in Food Science degree
Students pursuing the Master of Science in Food Science are held to the University’s Academic Policies and Procedures . In addition these specific degree standards apply:
- Minimum grade 2.300 “C+” is acceptable towards the degree (although the food science program will allow a 2.000 “C” in a single class to count towards the degree).
- Maintain 3.000 GPA in the degree.
- Complete the thesis or non-thesis option.
The following courses make up the M.S. in Food Science curriculum:
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