4+1 Bachelor of Science in Food Science to Master of Science in Food & Nutrition

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College of Science, Technology, Engineering, and Mathematics (STEM) - Department of Food and Nutrition

The University offers a 4+1 option to complete a Bachelor of Science (BS) with a major in Food Science and a Master of Science (MS), with a concentration in Food and Nutrition with a Specialization in Food Science & Nutrition Science

This program combines undergraduate program in Food Science with the graduate program in Food and Nutrition with a Specialization in Food Science and Nutrition Science and will prepare graduates for a career in the food science industry or for graduate studies at the Ph.D. level in Food Science or a related field. Students in the program will have the opportunity to further develop their knowledge of food science and their laboratory skills by exploring a research problem dealing with food or nutrition science, food processing technology, food engineering, or food biochemistry resulting in a MS thesis.

The student will have to fulfill the entire undergraduate course requirement for the Bachelor of Science degree, which could include up to three (3) graduate courses.  For the MS program, the student is required to complete 10 courses: four (4) program core courses, five (5) required specialization courses, and one (1) elective course.  The three courses taken across the student's senior year are counted as course credits toward both the undergraduate and graduate programs.  Students are admitted to the program in the Spring semester of the Junior year, and are expected to start taking graduate courses in the fall semester of their senior year.  An oral comprehensive examination is required as the student’s culminating experience.

Graduate Program Degree Requirements

Required Program Core Courses (4):

  • FDSC 911 Research and Seminar in Food Science/Nutritional Biochemistry
  • FDSC 960 Thesis in Food Science/Nutritional Biochemistry
  • NUTR 874 Human Nutrition Science
  • NUTR 903 Advanced Nutrition and Metabolism

Required Specialization Courses (5):

  • CHEM 821 Instrumental Analysis
  • CHEM 832 Biochemistry II
  • FDSC 805 Food Analysis or
    • FDSC 808 Food Chemistry
  • FDSC 813 Food Safety and Microbiology or
    • FDSC 815 Food Engineering and Processing
  • FDSC 990 Independent Study in Food Science/Nutrition Science

Required Elective Course (1):

  • An 800- or 900-level graduate elective course must be approved, in writing, by the student’s advisor.

Admission Requirements

  • Submit an official transcript from each college or university attended as an undergraduate student.
  • Have an overall undergraduate grade point average (GPA) of at least 3.00 on a 4.00 scale.
  • Have planned coursework or training in biochemistry, calculus, and statistics before the end of junior year. Applicants may be required to complete additional prerequisite course work while enrolling in courses for this graduate program.
  • Graduate Record Examination (GRE) test score reports are waived.
  • Provide three (3) current letters of recommendation, preferably one from the student's advisor and one from a faculty member.
  • Submit a 300-word statement of purpose.
  • 4+1 Program Specific Application

Undergraduate Prerequisites

The student must have completed or be enrolled in the following courses at the time of application to the graduate program:

  • BIOL 235 Principles of Human Physiology
  • CHEM 301 Biochemistry I
  • FDSC 151 Principles of Food Science or
    • FDSC 161 Introduction to Food Science and Technology
  • MATH 208 Biostatistics
  • MATH 219 Calculus I