Feb 18, 2020
Vikram Mistry, Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136, Box 2104
The Food Science program offers excellent opportunities for graduate level coursework and research leading to academic or industry careers in Food Science. Graduate students receive advanced preparation related to food processing, product development, and food safety. Food Science is a multi-disciplinary program that is administered by the Department of Dairy and Food Science, but may also include such diverse areas as animal science, food grain processing, and agricultural & biosystems engineering.
Course Delivery Format
Biological Sciences courses are delivered face-to-face and enhanced with web-based instruction. Online delivery may be offered for specific courses.
Available Options for Graduate Degrees
|Master of Science
||Option A - Thesis
||30 Credit Hours
||Option B - Research/Design Paper
||32 Credit Hours
For details see specific program: M.S. in Biological Sciences .
The student, major advisor and Advisory Committee select the discipline specific emphasis area of the biological sciences. The courses will be identified on the student’s Plan of Study no later than the end of the first year of study.
Select one of the following options
Option A - Thesis
- XXX 798 - Thesis Credits: 5-10
- Electives: 7-12
Option B - Research/Design Paper
- XXX 788 - Master’s Research Problems/Project minimum Credits: 2-3
- Electives: 16-17
Total Required Credits: 30 (Option A), 32 (Option B)
Additional Academic Requirements
GRE: Not required
TOEFL: Department requirement of 550 paper-based, 79-80 Internet-based
At least two letters of reference and a personal statement that includes a description of the applicants’ involvement in research, the applicant’s research interest, and career goals.
Graduate students should consult with their advisor before registering for graduate work.
For additional information refer to the Master’s Degree Requirements .