Program Overview

Introduction to the Food Science Program

The Food Science program offers Master of Agriculture (MAg) degrees, which are designed to prepare outstanding students for careers in the food industry, government, and academia. Although technically offered as an option affiliated with poultry science, these degrees are managed by the Food Science Program.

Program Overview

Students pursuing graduate studies in Food Science can earn Master of Agriculture degrees. Research training and experience can be acquired in the specialized areas of:

• Food safety/microbiology
• Food quality
• Food chemistry
• Sensory evaluation
• Processing and product technology

Admission Criteria

To pursue MAg degrees in food science, applicants must have a bachelor's degree in food science, nutrition, chemistry, biology, food engineering, or allied sciences from a recognized institution with a minimum GPA of 3.0 out of 4.0. Application materials include:

• Official copies of all college transcripts
• TOEFL scores (for international students)
• 3 letters of recommendation
• A resume
• A statement of purpose The GRE is not required.

Application Process

All applications are reviewed by the Food Science Graduate Committee. Transcripts and test scores are sent directly to the Graduate School. The letters of recommendation may either be submitted online or mailed to the graduate program officer. The resume and statement of purpose are sent to the graduate program officer at the departmental address.

MAg Degree Requirements

The Master of Agriculture (MAg) requires:

• A research project with written report
• 33 semester credit hours
• A comprehensive final oral examination

Food Science Core Curriculum

The core curriculum includes:

• POUL 6160: Advanced Principles of Food Safety (3 hours)
• FDSC 7430: Flavor Chemistry (3 hours)
• FDSC 7950: Graduate Seminar (taken 2 times for 1 credit each time) (1 hour)
• FDSC 7980: Nonthesis Research (4 hours) or FDSC 7990: Research And Thesis

Food Science Electives

MAg students must take 5 food science electives. Free electives may be used to acquire the required 33 semester hours.