Master of Science in Food & Nutrition concentration in Food Science and Nutrition Science
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The program requires a minimum of ten (10) courses: four (4) core courses, five (5) sub-concentration courses, and one (1) approved elective course; plus undergraduate prerequisite courses required for students without an appropriate academic background. Students may take courses in any sequence subject to the following general requirements:
- Students must complete all the prerequisite courses before registering for core, concentration or elective courses.
- CHEM 903 Nutritional Biochemistry must be repeated if passed with a grade of lower than B-.
An oral comprehensive examination is required as the student's culminating experience.
| Undergraduate Prerequisite Courses | |
|---|---|
| BIOL 272 | Human Anatomy and Physiology I |
| BIOL 273 | Human Anatomy and Physiology II (or BIOL 142 Introduction to Human Biology with special permission of program advisor) |
| BIOL 307 | Principles of Microbiology |
| CHEM 301 | Biochemistry |
| FDSC 151 | Principles of Food Science (not required for students having had an acceptable foods course) |
| MATH 208 | Biostatistics (not required of students having had an acceptable statistics course) |
| MATH 219 | Calculus I |
The prerequisite courses in Human Anatomy and Physiology I & II, and Biochemistry, if taken elsewhere, must be equivalent to those offered at Framingham State University. Furthermore, these courses must have been successfully completed within the last five years.
| Core Courses (4) | |
|---|---|
| CHEM 805 | Food Analysis |
| CHEM 903 | Nutritional Biochemistry |
| NUTR 874 | Human Nutrition Science |
| NUTR 978 | Public Health Nutrition |
| Concentration Courses (5) | |
|---|---|
| CHEM 808 | Food Chemistry |
| CHEM 815 | Food Engineering and Processing |
| CHEM 821 | Instrumental Analysis (an elective may be substituted with approval of the program advisor) |
| CHEM 911 | Research and Seminar in Food Science/Nutritional Biochemistry |
| CHEM 921 | Laboratory Practicum OR |
| CHEM 960 | Thesis in Food Science/Nutritional Biochemistry |
Elective Courses (1)
An 800 or 900 graduate level elective course must be approved, in writing, by the student’s advisor.
Coordinator: Dr. Louise Bodack, Chemistry and Food Science
Advisor: Dr. Louise Bodack, Chemistry and Food Science
Notes:
- Requirements are accurate to date. However, the University reserves the right to change requirements in the future, and will notify applicants should any changes be made.
- Refer to appropriate catalog for Degree Requirements for prior years.
