Campuses:
Twin Cities campus
This is archival data. This system was retired as of August 21, 2023 and the information on this page has not been updated since then. For current information, visit catalogs.umn.edu.
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Twin Cities Campus
Food Science M.S.Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
Link to a list of faculty for this program.
Contact Information
Department of Food Science and Nutrition, 225 Food Science and Nutrition Building, 1334 Eckles Avenue, Saint Paul, MN 55108 (612-624-6753; fax: 612-625-5272)
Email:
fsgrad@umn.edu
Along with the program-specific requirements listed below, please read the
General Information section of
this
website for requirements that apply to all major fields.
Food science applies scientific principles to the manufacture, distribution, marketing, and consumer aspects of food. Food scientists apply the basic principles and techniques of many disciplines, including chemistry, physics, microbiology, and nutrition, to food processing and preservation, new product development, and food marketing. Food scientists are concerned with the theoretical and practical aspects of the food chain, from the production of raw materials to the use of food products by consumers. Students may emphasize the chemistry, engineering, microbiology, nutrition, or technology of food products.
Students may spend a maximum of five (5) years in this degree program.
Program Delivery
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program
is 3.00.
Applicants to the program need a bachelor's degree, or its international equivalent, in any field.
Other requirements to be completed before admission:
The minimum requirements are general chemistry with laboratory, organic chemistry with laboratory, physics with laboratory, biology with laboratory, and calculus. If preparation appears inadequate, certain additional courses may be required after admission.
Applicants must submit their test score(s) from the following:
International applicants must submit score(s) from one of the following tests:
Key to test
abbreviations
(GRE, TOEFL, IELTS, MELAB).
For an online application or for more information about graduate education admissions, see the
General Information section of this
website.
Program Requirements
Plan A: Plan A requires
20
major credits,
0
credits outside the major,
and
10
thesis credits.
The final exam is oral.
Plan B: Plan B requires
30
major credits and
0
credits outside the major.
The final exam is oral.
A capstone project is required.
Capstone Project:The Plan B project is equivalent to 120 hours of work or three full weeks of research and writing. It should consist of one of the following options, which are intended to familiarize the candidate with the tools of research or scholarship in the field and serve to demonstrate the ability to work independently: 1) The candidate may prepare one paper equivalent to 120 hours of work in one advanced course, over and above the normal course requirement as approved by the instructor in consultation with the advisor. This course must be from the major field of interest. 2) The candidate may prepare one paper equivalent to the requirement of 120 hours in some related field or course as approved in consultation with the instructor and the adviser. 3) The student may do an equivalent amount of library or laboratory research and write a research report to satisfy the requirement as approved by the adviser. This may take the form of a research proposal.
This program may be completed with a minor.
Use of 4xxx courses toward program requirements is permitted under certain conditions with adviser approval.
A minimum GPA of 2.80
is required for students to remain in good standing.
At least 1 semesters must be completed
before filing a Degree Program Form.
All students are expected to participate as teaching assistants during their graduate careers. Up to 9 credits of 4xxx-level courses are allowed.
Required Courses
All students take the following required courses for 11 credits:
FSCN 4112 - Food Chemistry and Functional Foods
(3.0 cr)
FSCN 4121 - Food Microbiology
(3.0 cr)
FSCN 4332 {Inactive}
(3.0 cr)
FSCN 8318 - Current Issues in Food Science
(2.0 cr)
Take one of the following courses for a total of 2 to 4 credits:
FSCN 5131 - Food Quality for Graduate Credit
(3.0 cr)
or
FSCN 5312 - Food Analysis
(4.0 cr)
or
If FSCN 5122 is taken, FSCN 5123 must also be taken
FSCN 5122 - Food Fermentations and Biotechnology
(2.0 cr)
FSCN 5123 - Molecular Biology for Applied Scientists
(1.0 cr)
Food Science Elective
Take at least 3 additional FSCN credits, in consultation with the adviser.
FSCN 5xxx
or
FSCN 8xxx
General Elective
Choose remaining credits in consultation with the adviser to meet minimum credit requirements.
Plan Options
-OR-
Plan B
Plan B students do not have additional requirements.
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