Joint Master of Business Administration/Master of Science in Food Science, M.B.A./M.S.

MBA/MS requirements

In conjunction with the Argyros School of Business and Economics, the Schmid College of Science and Technology offers a joint program leading to both the Master of Business Administration and Master of Science in Food Science degrees. Offered to full-time and part-time students, the program requires acceptance into the Professional Master of Business Administration program at the Argyros School of Business and Economics and the Master of Science in Food Science program in the Schmid College of Science and Technology.

Students interested in the joint degree program must meet all admission requirements for each school. Students will make only one financial aid application. Scholarships and grants applicable to each degree will be decided by the separate schools.

Students may apply to the joint program. Alternatively, students may also apply to the MBA program during their first year in the food science program, and students may apply to the M.S. in food science program during their first year of study in the MBA program.

Students must satisfy the minimum requirements for each degree program including course requirements, residency and other requirements listed in the Graduate Catalog. Students must maintain a cumulative grade point average of 3.000 “B” or higher in each program. A non-thesis coursework option or thesis/research project must be completed.

The joint degree program requires the completion of 69 total credits (as opposed to 81 credits if the two degrees are sought separately and outside the joint program). The Argyros School of Business and Economics will accept up to nine of the M.S. in food science credits toward completion of its 50-credit requirement; thus students must complete 41 MBA credits in the MBA program.

The Schmid College of Science and Technology will accept six of the MBA credits toward completion of its 34-credit requirement; thus students must complete 28 credits in the M.S. in food science program (19 credits of required courses and nine credits of electives).