Agriculture M.S. Nutrition and Food Science

Description

The master of science degree in agriculture with the subplan in nutrition and food science offers interdisciplinary, in-depth study of theories, principles, and applications in the fields of nutrition or food science and technology. Culminating experiences for both emphases include a thesis. Students will acquire skills to pursue careers in teaching, research, or industry. Learning experiences include lectures, discussions, laboratory work, evaluation of scientific literature, and independent research.

Program Learning Outcomes

Graduates will demonstrate technical competence of nutrition science or food science disciplines.

Graduates will design, analyze, and interpret discipline-related research

Graduates will communicate (orally and written) professionally and with integrity in individual and group settings

Student Learning Outcomes

Nutrition Emphasis

1.1 Students are able to integrate the role of nutrients, non-nutrients, lifestyle, and environment in health promotion and disease prevention or across the lifespan.

1.2 Students are able to analyze and evaluate genetic, physiologic, and biochemical mechanisms by which food and nutrients promote optimal health.

Food Science Emphasis

1.3 Students are able to integrate advancements of fundamental studies in food chemistry, food microbiology, and food engineering, sensory evaluation in the food industrial practice.

1.4 Students are able to analyze and evaluate chemistry, engineering, microbiological and statistical principles by which food is studied, processed, and analyzed.

Both Emphases

2.1 Students are able to create research protocols and methodologies.

2.2 Students are able to apply and analyze statistical tests in agricultural sciences including nutrition or food science and technology research.

3.1 Students create and deliver effective professional oral communications

3.2 Students create a research thesis.

Admission to the Program

An applicant for admission to the master of science program in nutrition and food science must have a baccalaureate degree and minimum course requirements in the biological and physical sciences, as well as other courses specific to the nutrition and food science emphases of the program. Required preparatory undergraduate courses:

General biology with laboratory, at least one quarter or semester
General microbiology with laboratory, at least one quarter or semester
General chemistry with laboratory, at least two quarters or two semesters
Organic chemistry with laboratory, at least one quarter or semester
Statistics, at least one quarter or semester
Biochemistry, at least one quarter or semester (*)

For the nutrition emphasis, additional required preparatory courses:

Physiology, at least one quarter or semester
Nutrition, at least one quarter or semester

For the food science and technology emphasis, additional required preparatory courses:

Physics, at least one quarter or semester
Calculus, at least one quarter or semester
Nutrition, at least one quarter or semester (*)
Introduction in food science and technology, one quarter or semester (*)

Courses marked with a (*) can be taken after admission but do not count toward graduate degree unit requirements.

An undergraduate grade point average of 3.0 is required for unconditional admission.

In addition, the Department of Nutrition and Food Science must be in receipt of a personal statement, CV/resume, and three letters of recommendation from individuals familiar with the applicant’s academic qualifications and potential as a graduate student.

The personal statement should include the following sections, each should be at least 300 words and no more than 500 words:

Why are you interested in enrolling in this master´s program, please specify the emphasis that you are willing to pursue.
How do your professional and academic experiences and achievements make you a suitable candidate for our master´s program?
What are your aspirations after concluding the master´s program and how the program will help you reach your future goals?

Applicants with a bachelor's degree from a college or university where the principal language of instruction is not English must request official results of the TOEFL to be mailed directly to the Office of Admissions and Outreach prior to admission. If you graduated from an institution where the primary language of instruction is English, you may be waived from the TOEFL. You must send proof from a school official to the Office of Admissions and Outreach. All scores submitted must have been earned within two years of the application date. A minimum TOEFL score of 550 (paper-based) or 80 (internet-based) or 213 for a computer-based score is required. The International English Language Testing System (IELTS) is also an acceptable measure of English language proficiency. The IELTS Overall Band Score minimum for being accepted into the Graduate Program score is 6.5, with exceptions being made on a case-by-case basis.

Requirements

GRADUATE COMMITTEE

Composition of Graduate Committee

By the end of the third week of the second semester of initiation of the program, the student and the chair of the graduate committee will develop an academic program contract and select a thesis topic in nutrition or food science, as well as the graduate committee. The student’s approved program contract will include required core courses and additional selected courses. Through enrollment in NTR 6930, a thesis proposal must be presented to and approved by the student’s graduate committee before the student can enroll in NTR 6940 Thesis Research.

The final thesis document must be submitted in accordance with university policy.

The graduate committee must be formed the third week of the second semester after initiation of the program.

The thesis committee shall be comprised of at least three members.
The thesis committee chair must hold a full-time tenured or tenure-track faculty appointment in the academic unit in which the student’s degree is offered.
The second member of the thesis committee must also be a tenure-track, or tenured faculty member in the university. Faculty participants in the Early Retirement Program may serve as the second member of the thesis committee.
The third member of the thesis committee may come from outside the university. The member shall have either a master’s degree or equivalent experience in the field or discipline under study as determined by the graduate director/coordinator.
The composition of the thesis committee is subject to exception through the process of petition and approval by the graduate director/coordinator.

UNIT REQUIREMENTS

The degree program shall include a minimum of 30 semester units. Deficiencies in undergraduate preparatory coursework must be made up in addition to the 30 semester units required for the degree.

No more than nine units of acceptable graduate credit may be transferred and/or extension and/or petitioned. The stipulated time limit of seven years applies to all of the above.

A grade point average of 3.0 (B) or better must be maintained in all upper-division undergraduate and all graduate courses. A grade point average of 3.0 (B) or better must be maintained in all core courses.

The candidate must be enrolled in the university during the semester of graduation.

CURRICULUM

For More Information

Contact msnfs@cpp.edu.