COURSE CURRICULUM

The Master of Science in Food Science program requires students to complete a minimum of 12 credit hours of coursework in addition to the Faculty of Graduate Studies’ requirements. All students must take FOOD 7130: Food Science Seminar and at least 3 credit hours in HNSC or FOOD courses at the 7000 level. The remaining 6 credit hours can be selected from courses within or outside the department but must include at least 3 credit hours at the 7000 level or higher. Coursework is designed to provide in-depth knowledge of food science principles, including food chemistry, microbiology, and processing. Thesis projects allow students to conduct basic, applied, or practical research related to the chemistry, physics, and microbiology of food raw materials, processes, or products. These research topics align with the student’s interests and the department’s objectives, ensuring relevance and academic rigor. Sample courses offered include Unit Process Operations, Food Science Seminar, Food Carbohydrates, Food Science Cereal Grains, Advanced Food Microbiology, Topics in Food Science, Advanced Meat Science, and Food Rheology. Together, the coursework and thesis provide students with a comprehensive understanding of food science, preparing them for careers in industry, research, or further academic study.