Accelerated Undergraduate/Master of Science in Food Science

Students completing undergraduate degrees in biochemistry and molecular biology, biological sciences, chemistry and health sciences are eligible to complete an additional year of study to obtain the M.S. in Food Science degree. Food science is a multidisciplinary program that applies scientific concepts to the understanding of the properties of food. Food scientists apply scientific principles to the processing, packaging, preservation, storage, evaluation and utilization of food. For specific eligibility criteria for this program, refer to the Schmid College of Science and Technology’s section of the Graduate catalog.

For the Accelerated Undergraduate/Master of Science in Food Science program, graduate courses used to satisfy undergraduate degree requirements may also satisfy up to 12 credits of graduate coursework and may be double-counted towards both bachelor’s and master’s degrees.