(Major Code: 01131) (Academic Plan Code: 552932MSS)
The Master of Science (MS) degree in Food Science is designed to provide students with advanced knowledge and skills for careers in the food industry, government agency, analytical laboratories, or advancing into doctoral programs in Food Science.
Admissions Requirements
- A bachelor’s degree and completion of the prerequisite courses below:
- General Chemistry (CHEM 100)
- Organic Chemistry (CHEM 130)
- Biochemistry (CHEM 160)
- Microbiology + Lab (BIOL 211 & 211L)
- Basic Nutrition (NUTR 201)
- Statistics (e.g., PSY 280)
- A grade point average of 3.0 in the last 60 units of bachelor’s coursework.
Core Requirements
Students must complete a graduate program of at least 30 units including 15 units of required courses, 3 units of culminating project, and 12 units of electives listed as acceptable to the master’s degree program in food science. In addition, students must complete their research/culminating experience by choosing either Plan A or Plan B. In Plan A, students will select NUTR 799A (thesis) for completion of their degree, accompanied by final oral examination on the field of the thesis and on the implications of the thesis research for the broader field of food science. If students select Plan B, ENS 790 (Seminar in Directed Readings) is required for completion of the degree.
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