Food Science, M.S., Product Development and Sensory Evaluation Emphasis

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Requirements for the Master of Science in Food Science, Product Development and Sensory Evaluation Emphasis

Students pursuing the Master of Science in Food Science, Product Development and Sensory Evaluation Emphasis are held to the University’s Academic Policies and Procedures. In addition these specific degree standards apply:

Minimum grade 2.300 “C+” is acceptable towards the degree (although the food science program will allow a 2.000 “C” in a single class to count towards the degree).
Maintain 3.000 GPA in the degree.
Complete the thesis or non-thesis option (see Food Science, M.S. degree for explanation of thesis and non-thesis option requirements).

The following courses make up the M.S. in Food Science, Product Development and Sensory Evaluation Emphasis curriculum:

requirements (19 credits)

FSN 500 - Essentials of Food Science 1 credit
FSN 501 - Food Chemistry 3 credits
FSN 502 - Food Chemistry Lab 1 credit
FSN 508 - Statistics for Food Scientists 3 credits
FSN 520 - Food Processing and Preservation 3 credits
FSN 521 - Food Processing and Preservation Laboratory 1 credit
FSN 530 - Food Microbiology 3 credits
FSN 530L - Food Microbiology Lab 1 credit
FSN 660 - Research Methods 3 credits

emphasis requirements (6 credits)

FSN 594 - Food Product Development 3 credits
FSN 512 - Sensory Evaluation of Foods 3 credits

emphasis electives (6 credits)

choose two of the following

FSN 515 - Food Ingredients 3 credits
BUS 605 - Marketing Management 3 credits
FSN 606 - Dietary Supplements and Functional Foods 3 credits

food science electives (9 credits)

choose three of the following