Master of Science - Food Science and Nutrition

Program description

The MS degree provides a foundational curriculum focused on comprehending the impact of food and nutrition on the human body. The curriculum encompasses elements of professional growth, critical analysis, and scientific discourse. Electives linked to each concentration equip students for further study in doctorate or professional degrees, as well as positions in governmental agencies, industry, and professional practice. A minimum of 35 credits is needed for the M.S. degree. The Food Science Specialization encompasses optional topics aimed at enhancing comprehension of food product design, processing, preservation, food safety issues, and the interactions between food components and the human body for health improvement.

Learning Objectives

• Perform research that adheres to the discipline's requirements. This encompasses the identification of a suitable research issue, a critical examination of the literature, the design and implementation of relevant research procedures, data analysis, and the formulation of appropriate findings and implications. Students will effectively articulate the design, technique, and findings of their study via both oral and written communication.
• Exhibit proficiency in essential food science concepts while integrating other key disciplines such as statistics, biochemistry, physiology, food safety, and microbiology.
• Effectively use food science expertise and abilities in a professional setting.
• Efficiently communicate research outcomes.