Program Learning Objectives
Graduates of the MS Food Science will:
- 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 effectively and ethically with individuals and groups.
| Required Courses | ||
| ESCI 501 | Research Planning | 4 |
| FSN 505 | Orientation to Graduate Studies | 1 |
| FSN 564 | Chemistry of Food Systems | 4 |
| FSN 575 | Advanced Food Safety | 4 |
| FSN 581 | Graduate Seminar in Food Science and Nutrition | 3 |
| FSN 599 | Thesis | 9 |
| STAT 513 | Applied Experimental Design and Regression Models | 4 |
| Approved Electives | ||
| Any 400-500 level courses with the following prefixes: AG, AGB, AGC, AGED, ASCI, BIO, BMED, BRAE, CHEM, DSCI, ENVE, ESCI, FSN, ITP, MCRO, MATE, NR, PLSC, PSY, RPTA, STAT, WVIT | 16 | |
| Total units | 45 | |
San Luis Obispo, California 93407