Program Overview

Cereal Science Master's Program

The Cereal Science Master's program is designed to provide students with advanced knowledge and skills in the field of cereal science.

Program Information

• Credential Offered: M.S.
• English Proficiency Requirements: TOEFL iBT 71, IELTS 6; Duolingo 105
• Application Deadline: International applications are due May 1 for fall and October 1 for spring. Domestic applicants should apply at least one month prior to the start of classes.

Course List

The program requires a total of 31 credits, including:

• CFS 650: Cereal Technology (3 credits)
• CFS 790: Graduate Seminar (2 credits)
• PLSC 710: Professional Development I (1 credit)
• CFS 798: Master's Thesis (10 credits)
• Statistics: Choose one of the following courses (3 credits)
  • PLSC 724: Field Design I
  • STAT 662: Introduction to Experimental Design
  • STAT 725: Applied Statistics
• Technology Group: Choose 6 credits from the following list
  • CFS 630
  • CFS 670: Food Processing II
  • CFS 671: Food Processing Laboratory
  • CFS 758: Fundamentals of Flour Testing and Baking
  • CFS 759: Milling
  • CFS 760: Pasta Processing
  • CFS 761: Malting and Brewing
• Science Group: Choose 6 credits from the following list
  • MICR 653: Food Microbiology
  • CFS 660: Food Chemistry
  • CFS 661: Food Chemistry Laboratory
  • CFS 662: Food Ingredient Technology
  • CFS 664: Food Analysis
  • CFS 672: Cereal and Food Fermentation
  • CFS 674: Sensory Science of Foods
  • CFS 764: Carbohydrate Chemistry
  • CFS 765: Advanced Cereal and Food Chemistry I
  • CFS 766: Advanced Cereal and Food Chemistry II
  • MICR 752

Admission and Application Requirements

• Graduate School admission and application requirements are found on the Admission Information page.
• In addition, this program requires applicants to have adequate preparation in biochemistry/chemistry and the biological sciences, including microbiology.