COURSE CURRICULUM

The Master of Science in Food Science and Nutrition with a Food Science specialization at Colorado State University is an on-campus graduate program designed to provide advanced knowledge and practical training in key areas of food science. The curriculum focuses on subjects such as food microbiology, food preservation and safety, and the health properties of foods and their components, helping students understand both the scientific and nutritional aspects of food. With a minimum requirement of 35 credits, the program ensures a comprehensive academic foundation combined with research-oriented learning.The program is structured to prepare students for a variety of future pathways, including doctoral studies, professional degrees, and careers in government agencies and the food industry. Through advanced coursework and hands-on experience, students gain the skills needed to improve food quality, ensure safety standards, and contribute to innovations in food production and nutrition.Prospective students are encouraged to contact department representatives or explore the department’s website for detailed information about program requirements, coursework, and available resources. The university’s general catalog provides additional guidance on credit requirements and academic expectations, while department advisors can assist with program-specific queries.In addition to academics, students have access to employment opportunities such as Graduate Teaching Assistant, Graduate Research Assistant, and other roles, which can provide valuable professional experience. Financial support is also available through the Office of Financial Aid, along with potential departmental funding options. Overall, the program combines academic rigor, research opportunities, and career preparation to support success in the field of food science.