Offered at: San Luis Obispo Campus
https://fsn.calpoly.edu/graduate-programs-food-science
The M.S. in Food Science is designed to prepare individuals with advanced knowledge and skills in food science. Content knowledge includes expertise in food chemistry and food safety, as well as product and process development. The program prepares graduates for advancement, specialization, and leadership in food science careers and governmental agencies such as FDA or USDA. Within the program, students will be able to select one of several emphasis areas: Food Chemistry, Food Microbiology/Food Safety, Sensory/ Product Development, Sustainability, Dairy Food Science, and Meat Science. A unique feature of the program is a required course which focuses on sustainability in the food system. To our knowledge, this program is the only one in the nation where such a requirement has been implemented.
Requirements for Admission
Students apply via Cal State Apply and must submit a statement of purpose, transcripts from the institution granting bachelor's degree, curriculum vitae, and three letters of recommendation.
International Students must meet all the standard eligibility criteria and demonstrate proficiency in English (English Proficiency Exam Requirements)
Prerequisites: Applicants should hold a bachelor’s degree in food science or a related field such as physical or biological science, chemistry or engineering. Applicants who lack the preparatory coursework in basic sciences must complete those courses either before being admitted or once admitted. Non Cal Poly applicants are required to take the GRE.
Minimum GPA: 2.5
Application due date: Admission is for the Fall term. Please see Graduate Student Dates and Deadlines for application deadlines.
Advancement to Candidacy
Completion of 8 units of graduate coursework completed with a cumulative GPA of 3.0 or higher.
Culminating Experience
Thesis: All students must prepare a written thesis and pass on oral defense of the thesis. The written and oral defense will be evaluated by a thesis committee. The thesis is based on independent, supervised research and must be approved by the thesis committee. The thesis committee will consist of a minimum of three faculty.
The BS/MS program in Food Science provides undergraduate students with an advanced option to complete a BS and MS in Food Science with both degrees being conferred simultaneously. Students are provided with advising to ensure a smooth transition from undergraduate to graduate status. The M.S. in Food Science prepares individuals with advanced knowledge and skills in Food Science. Content knowledge includes expertise in food chemistry and food safety, as well as product and process development. The program prepares graduates for advancement, specialization, and leadership in food science careers and governmental agencies such as FDA or USDA. Within the program, students will be able to select one of several emphasis areas: Food Chemistry, Food Microbiology/Food Safety, Sensory/ Product Development, Sustainability, Dairy Food Science, and Meat Science. A unique feature of the program is a required course which focuses on sustainability in the food system. To our knowledge, this program is the only one in the nation where such a requirement has been implemented.
Blended Options
BS Food Science + MS Food Science
Units Double Counted
0 units are double counted.
Requirements for Admission for the Blended Program
Students apply directly to the program and not through Cal State Apply; please contact the department graduate coordinator.
- Prerequisites: Completion of FDSC 3330 and FDSC 3350. Students must be enrolled in these courses prior to applying to the blended program, students will be admitted after successful completion of the prerequisites. Students must apply before they complete 110 units. If students reach 110 units for the undergraduate requirement, they are not eligible for the blended program.
- Minimum GPA: 3.0
- Timeline for admission: Admissions is rolling.
- Application materials: Students must submit the FSN Food Science BMS application form and the recommendation form for FS BMS Admission to the graduate coordinator.
Program Learning Objectives
- Demonstrate technical competency in the discipline of food science.
- Design, analyze, interpret, and communicate food science research.
- Formulate solutions to practical problems in food safety, production, development, sustainability and aspects of consumer health.
- Communicate and work with individuals and teams within and outside of the food science discipline.
- Critically examine their own personal beliefs, attitudes, and biases about historically marginalized people and cultures in the scientific and broader communities.
| Code | Title | Units |
|---|---|---|
| REQUIRED COURSES | ||
| FDSC 5545 | Advanced Food Safety | 3 |
| FDSC 5550 | Chemistry of Food Systems | 3 |
| FSN 5505 | Orientation to Graduate Studies | 1 |
| FSN 5510 | Scientific Writing | 2 |
| FSN 5581 | Graduate Seminar in Food Science and Nutrition | 2 |
| FSN 5599 | Thesis | 6 |
| STAT 5120 | Intermediate Statistics for Graduate Students | 3 |
| ESCI 5501 | Research Planning | 3 |
| Approved Electives | ||
| Select any 4000-5000 level AG, AGB, AGC, AGED, ASCI, BIO, BMED, BRAE, CHEM, DSCI, ENVE, ESCI, FSN, ITP, MCRO, MATE, NR, PLSC, PSY, RPTA, STAT, or WVIT courses | 7 | |
| Total Units | 30 | |