Campuses:
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Twin Cities Campus
Food Science Ph.D.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
1334 Eckles Avenue
Saint Paul, MN 55108
612-624-6753
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.
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 in any field or its international equivalent along with demonstrated research ability such as a MS degree or publications.
Other requirements to be completed before admission:
Applicants to the program are required to have completed the following undergraduate-level classes with a final grade of C- or higher before the first day of their intake semester:
• General Chemistry (with lab)
• Organic Chemistry (with lab)
• Physics (with lab)
• Biology (with lab)
• Calculus
If preparation appears inadequate, certain additional courses may be required after admission.
Special Application Requirements:
Applicants advancing to the second round of application review (admissible applicants) are expected to secure a faculty advisor prior to admission.
Only applicants who have secured an advising agreement shall be recommended to the University of Minnesota Graduate School for formal admission to the Food Science PhD Program.
Applicants must submit their test score(s) from the following:
International applicants must submit score(s) from one of the following tests:
The preferred English language test is Test of English as Foreign Language.
Key to test
abbreviations
(GRE, TOEFL, IELTS).
For an online application or for more information about graduate education admissions, see the
General Information section of this
website.
Program Requirements
24
credits are required in the major.
0 credits are required outside the major. 24 thesis credits are required.
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 3.00
is required for students to remain in good standing.
At least 1 semesters must be completed
before filing a Degree Program Form.
All PhD students are required to participate as teaching assistants during their doctoral career.
Required Courses (11 credits)
All students must take the following courses.
FSCN 4112 - Food Chemistry and Functional Foods
(3.0 cr)
FSCN 4121 - Food Microbiology
(3.0 cr)
FSCN 8318 - Current Issues in Food Science
(2.0 cr)
FSCN 5131 - Food Quality for Graduate Credit
(3.0 cr)
Food Processing Course (3 credits)
Choose one of the following classes. FSCN 5334 is not a prerequisite for FSCN 5335.
FSCN 5334 - Food Processing Fundamentals I
(3.0 cr)
or
FSCN 5335 - Food Processing Fundamentals II
(3.0 cr)
Course Options
Students must choose one of the following courses.
FSCN 5122 - Food Fermentations and Biotechnology
(2.0 cr)
FSCN 5312 - Food Analysis
(4.0 cr)
General Elective(s)
Students must take at least three (3) credits at the 5xxx or 8xxx level in addition to the courses listed above.
Elective Courses
Students complete additional 5xxx and 8xxx level FSCN courses, in consultation with their advisor, to total at least 24 credits.
FSCN 5xxx
FSCN 8xxx
Thesis Credits
Food Science PhD students must take 24 thesis credits.
FSCN 8888 - Thesis Credit: Doctoral
(1.0-24.0 cr)
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Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Every Spring |
Credits: | 2.0 [max 4.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall |
Credits: | 4.0 [max 4.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 1.0 -24.0 [max 100.0] |
Grading Basis: | No Grade |
Typically offered: | Every Fall, Spring & Summer |