4+1 BS-MS Program
4+1 BS-MS Program (FAQ)
Frequently asked Questions
1. Where can I find the application for BS - MS program?
Visit the Graduate Application Website. Apply to the MS program as if you were a normal graduating senior.
2. What is the required GPA for BS-MS program applicants?
The general recommendation for students coming into the MS program via the traditional route is a 3.2 GPA. 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.
3. Senior year fall is when I have to start enrolling for Graduate level classes. So, should I apply for the program in junior year?
The normal Fall admission deadline is December 15 of the prior year. You are advised to meet this deadline, so you would apply in the fall of your junior year.
4. How do I register for Graduate level courses?
You need SPN to register for graduate level classes via approval from Graduate Program Director, Dr. Karl Matthews
4+1 BS-MS Program of Study in Food Science
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.
Semester 3: 2nd year Fall
12
Statistics
01:960:211
3
13
Elementary Organic Chemistry
01:160:209
3
14
Elementary Organic Chemistry lab
01:160:211
1
15
Principles of Food Science
11:400:201
3
16
Principles of Food Science lab
11:400:202
2
17
SEBS Core 2
3
Total Semester Credits
15
Cumulative Credits
47
Semester 4: 2nd year Spring
18
Physics for Sciences with lab
01:750:193
4
19
Food Analysis
11:400:304
4
20
SEBS Core course 3
3
21
Elective courses 1 & 2/option related courses
6
Total Semester Credits
17
Cumulative Credits
64
Semester 5: 3rd year Fall
22
Introductory Biochemistry
11:115:301
3
23
Food Processing Technologies
11:400:301
4
24
SEBS Core course 4
3
25
Food Chemistry
11:400:411
4
Total Semester Credits
14
Cumulative Credits
78
Semester 6: 3rd year Spring
26
Food Microbiology
11:400:423
3
27
Food Microbiology lab
11:400:424
1
28
Current Issues in Food Science & Food Law
11:400:314
2
29
Elective course 3 & 4/ Option related courses
6
30
SEBS Core course 5
3
Total Semester Credits
15
Cumulative Credits
93
Semester 7: 4th year Fall
31
Sensory Evaluation of Foods
11:400:405
3
32
Food Chemistry Fundamentals ‡
16:400:513
3
33
SEBS Core course 6
3
34
Elective course 5 & 6/ Option related courses
6
Total Semester Credits
15
Cumulative Credits
108
Semester 8: 4th year Spring
35
Food Product Development
11:400:412
36
Experience-based Education (Honors thesis/GH Cook)
6
37
SEBS Core course 7
3
38
Food Biology Fundamentals‡
16:400:514
3
Total Semester Credits
15
Cumulative Credits
123
Semester 9: 5th year Fall
39
Master's level electives‡
6
40
Research (Plan A)/ Electives (Plan B)‡
3
41
Seminar†‡
16:400:601
1
42
Elective course 7/option related course
3
Total Semester Credits
13
Cumulative Credits
136
Semester 10: 5th year Spring
43
Food Engineering Fundamentals‡
16:400:507
4
44
Master's electives‡
4
45
Research (Plan A)/ Electives (Plan B)‡
6
Total Semester Credits
14
Cumulative Credits
150
† Can be taken in 5th year spring semester.
‡ Graduate level courses.
‡ 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.
Total Semester Credits
16/19
Cumulative Credits
31
Semester 7: 4th year Fall
12
Sensory Evaluation of Foods
11:400:405
3
13
Food Chemistry
11:400:411
3
14
Elective courses 3 & 4
6
Total Semester Credits
13
Cumulative Credits
44
Semester 8: 4th year Spring
15
Food Product Development
11:400:412
3
16
Experience-based Education
3
17
Food Microbiology
11:400:423
3
18
Food Microbiology lab
11:400:424
1
19
Food Biology Fundamentals‡
16:400:514
3
20
Electives
3
Total Semester Credits
16
Cumulative Credits
60
Semester 9: 5th year Fall
21
Master's level electives‡
6
22
Electives (Plan B)/Research (Plan A)‡
3
23
Food Chemistry Fundamentals‡
16:400:513
3
24
Special Topics (Critical Essay)‡
16:400:603
3
Total Semester Credits
15
Cumulative Credits
75
Semester 10: 5th year Spring
25
Food Engineering Fundamentals‡
16:400:507
4
26
Master's electives‡
4
27
Seminar‡
16:400:602
1
28
Electives (Plan B)/Research (Plan A)‡
6
Total Semester Credits
15
Cumulative Credits
90
‡ Graduate level courses.