Food Science, M.S., Food Safety and Regulatory Emphasis

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Requirements for the Master of Science in Food Science, Food Safety and Regulatory Emphasis

Students pursuing the Master of Science in Food Science, Food Safety and Regulatory Emphasis 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 (see Food Science, M.S. degree for explanation of thesis and non-thesis option requirements).

The following courses make up the M.S. in Food Science, Food Safety and Regulatory Emphasis curriculum:

requirements (19 credits)

FSN 500 - Essentials of Food Science 1 credit
FSN 501 - Food Chemistry 3 credits
FSN 502 - Food Chemistry Lab 1 credit
FSN 508 - Statistics for Food Scientists 3 credits
FSN 520 - Food Processing and Preservation 3 credits
FSN 521 - Food Processing and Preservation Laboratory 1 credit
FSN 530 - Food Microbiology 3 credits
FSN 530L - Food Microbiology Lab 1 credit
FSN 660 - Research Methods 3 credits

emphasis requirements (12 credits)

FSN 503 - Government Regulation of Foods 3 credits
FSN 505 - Food Safety 3 credits
FSN 506 - Workplace Communications for Food Scientists 2 credits
FSN 507 - Food Quality Management 1 credit
FSN 551 - Food Fraud 3 credits

food science electives (9 credits)

choose three of the following

CS 501 - Introductory Computation for Scientists 3 credits
FSN 509 - Topics in Food, Diet and Culture 3 credits
FSN 510 - Food Industry Study Tour 3 credits
FSN 512 - Sensory Evaluation of Foods 3 credits
FSN 515 - Food Ingredients 3 credits
FSN 517 - Food Analysis 3 credits
FSN 522 - Community Nutrition 3 credits
FSN 538 - Nutrition and Human Performance 3 credits
FSN 539 - Life Cycle Nutrition 3 credits
FSN 543 - Medical Nutrition Therapy 3 credits
FSN 587 - Nutrigenomics 3 credits
FSN 594 - Food Product Development, Lecture and Laboratory 4 credits
FSN 600 - Advanced Food Science: Selected Topics 3-12 credits
FSN 601 - Food Packaging 3 credits
FSN 602 - Food Flavors 3 credits
BUS 605 - Marketing Management 3 credits
FSN 606 - Dietary Supplements and Functional Foods 3 credits
PHS 623 - Instrumental Analysis 3 credits
FSN 690 - Internship for Graduate Students ½-3 credits
FSN 691 - Student-Faculty Research 1-3 credits
FSN 698 - Thesis 1- 6 credits

Food Science, M.S., Food Safety and Regulatory Emphasis

Requirements for the Master of Science in Food Science, Food Safety and Regulatory Emphasis

requirements (19 credits)

emphasis requirements (12 credits)

food science electives (9 credits)

total credits (excluding prerequisites) 40