Food Literacy, Quality & Safety Master of Science (M.S.)
This area of study focuses on course work and research involving food microbiology, sensory evaluation, and the development and distribution of food education materials. It is designed for students seeking careers in food quality control or educational programs that emphasize the link between food production, consumption and health.
Application to this program
Minimum of 30 semester hours of credit, consisting of 20 to 24 semester hours of regular courses, and 6 to 10 semester hours of thesis research.
Minimum of 15 semester hours, including thesis, must be taken in the student’s major subject (i.e., courses having the prefix NUTR or ASCI). The remaining work may be in supporting courses.
If pursuing a minor, then at least 9 semester hours of supporting courses must be taken in a department or interdepartmental area which offers a minor.
Minimum of 8 semester hours, in addition to the thesis, must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterparts).
Up to 9 semester hours of graduate credit from other accredited institutions may be accepted at the discretion of the student’s Supervisory Committee. Transfer credits without an undergraduate counterpart may be used to fulfill the 8-hour graduate-level only requirement.
- Additional requirements depend on the degree option selected within this program.