The program offers the Master of Science and Doctor of Philosophy Degrees. Candidates with bachelor's degrees in food science, chemistry, biochemistry, microbiology, or engineering are encouraged to apply. Both a thesis option and a non-thesis option are available to M.S. candidates. Students entering the program with a 4 year bachelor’s degree typically will receive a Master’s degree before advancing to the Ph.D.
Master of Science Degree
The Program offers two possible Master of Science degrees: a research master’s degree with a thesis based on independent research (Plan A) and a coursework master’s degree with a critical paper (Plan B); the Plan B master’s is considered a terminal degree that does not lead to a Ph.D.
Requirements for the Plan A master’s include 21 credits of formal courses including a public seminar, 9 credits of independent research, a thesis based on independent research, and an oral defense of the thesis.
Requirements for the Plan B master’s include 30 credits of formal courses including a public seminar, a critical paper, and an oral defense of the critical paper.
Doctor of Philosophy Degree
The Ph.D. degree requires the completion of 72 credits, with at least 33 course credits and remaining being research credits. Up to 24 graduate level course credits from other accredited institutions or other graduate programs at Rutgers University may be transferred to the Ph.D. program, with approval of the graduate director. Additional requirements include presenting two public seminars, passing a written Ph.D. qualifying examination and an oral Ph.D. qualifying examination, and, most importantly, conducting independent and original research for a dissertation, and defending the dissertation in an oral examination.
Master of Business and Science Degree
The Program offers Master of Business and Science degree, which is part of the University Professional Science Master’s program that brings together master’s level study in science with courses in business and policy.
The Food Science MBS Program requires 24 food science and 19 business credits. The students must (1) take 2 out of the following core courses: Food Biology Fundamentals, Food Chemistry Fundamentals, and Food Engineering Fundamentals, (2) take up to 6 food science electives, and (3) maintain an average B grade or above in all food science courses (http://foodsci.rutgers.edu/graduate/LearningGoals_Assessment_MBS_Degree.pdf).
For more information, please contact Dr. Paul Takhistov (Paul.Takhistov@rutgers.edu) or visit http://psm.rutgers.edu/academic/degree-requirements
Master of Business and Science Degree (4+1)
Exceptional Rutgers undergraduate students have the opportunity to enroll in the BS/MBS students to earn both a Bachelor’s degree and the Master’s degree in a shorter period of time and at a lesser cost.
Students in their junior year who meet the requirements may apply for admission into the MBS degree during the spring semester. This programs are arrangements whereby undergraduates apply early for master’s degrees and are allowed to take excess credits in their senior year in anticipation of meeting the requirements for the higher degree. The MBS portion can be completed part-time.
For more information, please contact Dr. Paul Takhistov (Paul.Takhistov@rutgers.edu) or visit http://mbs.rutgers.edu/admissions/bsmbs-program
Our graduate program does allow non-degree students.
Note that non degree students must still apply to the program, and be formally admitted. Application occurs on-line at the Graduate Admissions website http://gradstudy.rutgers.edu.
Non-degree students require a special permission number for every graduate course they wish to take. Special permission numbers are available from Deb Koch <koch@AESOP.Rutgers.edu>.
Non degree students that intend to earn a graduate degree in Food Science are strongly encouraged to matriculate (i.e. formally apply to become a graduate student) as soon as possible. Non-degree students will not be allowed to accumulate more than 12 non degree credits.
Food Chemistry Fundamentals, 16:400:513
Food Biology Fundamentals, 16:400:514
Food Engineering Fundamentals, 16:400:507