Program Overview

Master of Science in Food Safety and Technology

Curriculum

The Master of Science in Food Safety and Technology program requires candidates to complete a total of 32 credit hours. The curriculum is divided into three main components: core courses, research and thesis work, and electives.

Core Courses

• FDSN 505: Food Microbiology (3 credit hours)
• FDSN 514: Unit Operations in Food Processing (3 credit hours)
• FDSN 524: Fundamentals of Food Science (3 credit hours)

Tracks

Students can choose from one of three tracks:

• Track 1: Thesis: Students must take the required courses for all MS FST students, as well as the required courses for Track 1. Electives may be chosen from the electives list. In addition to coursework, the student will complete a thesis research project and successfully defend a written thesis to qualify for graduation.
• Track 2: Food Safety: This is a non-thesis track. Students must take the required courses for all MS FST students, as well as the required courses for Track 2. Electives may be chosen from the electives list.
• Track 3: Food Processing Technology: This is a non-thesis track. Students must take the required courses for all MS FST students, as well as the required courses for Track 3. Electives may be chosen from the electives list.

Additional Required Courses for Each Track

• Track 1: Thesis:
  • FDSN 591: Research and Thesis (6-8 credit hours)
  • FDSN 593: Seminars in Food Science and Nutrition (1 credit hour)
  • At least two of the following:
    • FDSN 506: Food Microbiology Laboratory (3 credit hours)
    • FDSN 507: Food Analysis (3 credit hours)
    • FDSN 512: Preservation Processing (3 credit hours)
    • FDSN 515: Advanced Thermal Processing Technologies (3 credit hours)
    • FDSN 516: Advanced Non-Thermal Processing Technologies (3 credit hours)
• Track 2: Food Safety:
  • At least two of the following:
    • FDSN 506: Food Microbiology Laboratory (3 credit hours)
    • FDSN 507: Food Analysis (3 credit hours)
    • FDSN 531: HACCP Planning and Implementation (3 credit hours)
• Track 3: Food Processing Technology:
  • At least two of the following:
    • FDSN 512: Preservation Processing (3 credit hours)
    • FDSN 515: Advanced Thermal Processing Technologies (3 credit hours)
    • FDSN 516: Advanced Non-Thermal Processing Technologies (3 credit hours)

Electives

• Each track is completed with electives (6-15 credit hours).
• For these elective credits, choose:
  • Any 400+ level FDSN course
  • Any 500+ level course with advisor approval

Minimum Degree Credits Required

The minimum degree credits required for the Master of Science in Food Safety and Technology program is 30 credit hours.

Research and Thesis

Research for the thesis must be carried out under the direct supervision of a participating faculty member. The final thesis examination consists of submission of a written thesis followed by an oral presentation open to all FdSN/IFSH staff and the university community. As a part of the thesis, the student is expected to contribute scholarly article(s) to one or more high-quality peer-reviewed journals. The student is also encouraged to present the research at a national professional society meeting.

Enrollment in FDSN 594 and FDSN 597

Students may enroll in FDSN 594 and FDSN 597 up to a maximum of two credit hours between both courses when enrolled in six credit hours of thesis; or one credit hour when enrolled in seven credit hours of thesis. However, if FDSN 597 is used as a short course, the student can register up to four credit hours in FDSN 597 with FdSN adviser approval. Students may not enroll in FDSN 594 or FDSN 597 when using eight credit hours of thesis unless FDSN 597 is used as a short course.

Grade Point Average Requirement

Students must have a minimum grade point average of 3.0/4.0. In addition to the core courses required and electives, further courses may be selected from other departments with the approval of the FdSN adviser to fit the background and needs of the individual student.