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.
|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|
|STAT 513||Applied Experimental Design and Regression Models||4|
|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|