Biological Sciences (M.S.) - Food Science Specialization

Program Coordinator/Contact

Joseph Cassady, Interim Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136, Box 2104
605-688-4116

Program Information

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.

Student Learning Outcomes

Exhibit knowledge concerning food science at a level appropriate to a M.S. degree holder.
Demonstrate adequate presentation and communication skills, including thesis and journal article writing, poster and oral presentation skills.
Demonstrate information literacy for science-based inquiry and critical review of existing knowledge sources.
Demonstrate an understanding of scientific methods and application of analytical techniques for solving research problems.
Develop a deep understanding of experimental design, statistical analysis and use of inferential statistics to make valid judgements based on scientific data.
Specialize research focus in some area of food processing, food product development, food microbiology or food safety, but still be broadly based in knowledge in food science.
Be able to conduct and publish scholarly research. (Option A)
Demonstrate professional development and competence so that they may enter the work force in academia or industry.

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

Core Requirements

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.

DS 722 - Advanced Dairy and Food Microbiology Credits: 3
DS 731 - Laboratory Techniques in Dairy Science Credits: 3
DS 790 - Seminar (COM) Credits: 1-3 (2 credits required)
DS 796 - Field Experience (COM) Credits: 1-3 (1 credit required)
FS 500 - Food Chemistry and Analysis Credits: 5
FS 500L - Food Chemistry and Analysis Lab Credits: 0
FS 551 - New Food Product Development Credits: 4
FS 551L - New Food Product Development Laboratory Credits: 0
STAT course 500-level or higher Credits: 3

Select one of the following options

Option A - Thesis

FS 798 - Thesis (COM) Credits: 1-7 (5-9 credits required)
Electives Credits: 0-4

Option B - Research/Design Paper

FS 788 - Master’s Research Problems/Projects (COM) Credits: 1-3 (2-3 credits required)
Electives Credits: 8-9

Total Required Credits: 30 (Option A), 32 (Option B)

Additional Admission Requirements

GRE: Not required
TOEFL: Department requirement of 550 paper-based, 79-80 Internet-based
IELTS: 6.5
Duolingo: 110

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.

General Requirements

Graduate students should consult with their advisor before registering for graduate coursework.

For additional information refer to the Master’s Degree Requirements .