Undergraduate Food Science major students have an opportunity to apply for admission into MS
program in their junior year.
Students who are completing any option of study in Food Science can pursue the 4+1 BS-MS
program; all students must satisfy the undergraduate course(s) requirements for the option they
choose; refer to the Course Requirements in UG website for specific details.
Qualified students can begin graduate coursework before completion of bachelor’s degree and
earn both BS and MS degrees in five years
GPA requirement for application for 4+1 BS-MS Program of study in Food Science:
All students (incoming freshmen and transfer students) must have a GPA of 3.6 or
above for Plan A and 3.3 or above for Plan B by the end of their Junior (3rd) year of
UG study.
Plan A requires successful completion of research with Thesis
Plan B requires successful completion all necessary coursework.
Students MUST note that 4+1 Plan A (Thesis) BS-MS degree may take longer than five years,
as unexpected research problems may occur.
Incoming freshmen applicants willing to pursue Plan A (Thesis) must successfully complete:
Food Chemistry Fundamentals (16:400:513) with a “B” or better grade during fall semester of their senior year
6-9 credits of research in their UG program of study (Honors thesis, GH Cook etc.)
Transfer students must successfully complete:
Food Chemistry (11:400:411) with a “B” or better grade during the fall of their senior year.
3 credits of Research-based Learning (11:400:493) with a “B” or better grade in their junior Spring semester (to pursue Plan A)
Decision for acceptance for students will be based on a positive recommendation by the Food Science Graduate Program admissions committee.
REQUIREMENTS FOR MS PORTION OF 4+1 (30 credits)
Course Requirements for MS portion of 4+1 program of study in Food Science
Total # of Credits: 30
Plan A (Thesis)
Plan B (Coursework)
1. Food Chemistry Fundamentals 16:400:513; 3 cr
Required Courses (11 cr)
2. Food Biology Fundamentals 16:400:514; 3 cr
3. Food Engineering Fundamentals 16:400:507; 4 cr
4. Seminar 16:400:601/602, sec 01; 1 cr
Elective Course Credits
10
19
Research Credits
9
None
Required Document
Thesis
Critical Essay
Examination
Defense of Thesis
Defense of Critical Essay
Other information
May continue onto PhD program
Terminal Degree
Recommended Course Sequence for 4+1 BS-MS program in Food Sciencefor incoming freshmen
Semester 1: 1st year Fall
Course
Course #
Cr
1
Expository Writing
01:355:101
3
2
General Biology I
01:119:115
4
3
General Chemistry I
01:160:161
4
4
Calculus I
01:640:135/151
4
5
Science of Food*
11:400:103
3*
Total Semester Credits
15/18
Cumulative Credits
15/18
Semester 2: 1st year Spring
6
General Biology II
01:119:116
4
7
General Biology lab
01:119:117
2
8
General Chemistry II
01:160:162
4
9
Intro to Experimentation (General Chemistry lab)
01:160:171
1
10
Food and Health *
11:400:104
3
11
SEBS Core I
3
Total Semester Credits
14/17
Cumulative Credits
32
* Choose either: Science of Food OR Food and Health. Only required to complete one.
† Can be taken in 5th year spring semester. ‡ Graduate level courses.
Recommended Course Sequence for 4+1 BS-MS program in Food Science for transfer students
(The plan given here is for incoming students with 60 credits completed; any deficiencies in Science/Math courses must be completed by the student prior to application process for 4+1 program)
Semester 5: 3rd year Fall
1
Principles of Food Science
11:400:201
3
2
Principles of Food Science lab
11:400:202
2
3
Food Processing Technologies
11:400:301
4
4
Elective 1
3
5
Science of Food
11:400:104
3*
Total Semester Credits
12/15
Cumulative Credits
12-15
Semester 6: 3rd year Spring
6
Food Analysis
11:400:304
4
7
Current Issues in Food Science & Food Laws
1:400:314
2
8
Food and Health
11:400:104
3*
9
Introductory Biochemistry
11:115:301
3
10
Elective 2
3
11
Research-based Learning
11:400:493
3
*Choose either: Science of Food OR Food and Health. Only required to complete one.