Nutrition & Food Science
The Master of Science in Agriculture with the sub-plan 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.
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 towards graduate degree unit requirements.
An undergraduate grade point average of 3.0 and the GRE are required for unconditional admission. The applicant must have Graduate Record Exam (GRE) scores (previous/new version) of at least 500/153 in the verbal component, a 3.5/3.5 in the analytical writing component and 680/153 in the Quantitative component. 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. In addition, the Department of Human Nutrition and Food Science Graduate Committee must be in receipt of three letters of recommendation from individuals familiar with the applicant’s academic qualifications and potential as a graduate student. Admission to the program does not admit a student to candidacy for a degree.
Composition of Graduate Committee
The Graduate Committee must be formed before the student enrolls in FN693 Presentation of Research Proposal.
- 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.
By the end of the second quarter following admission 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. The student’s approved program contract will include required core courses and additional selected courses. Through enrollment in FN693 a thesis proposal must be presented to and approved by the student’s Graduate Committee before the student can enroll in FN694 Thesis Research.
The thesis must be presented and defended no later than by the end of the eighth week of the quarter in which the candidate expects to graduate. The final thesis document must be submitted in accordance with university policy.
The degree program shall include a minimum of 45 quarter units of which at least 27 units shall be in graduate 500 and 600-level courses. Deficiencies in undergraduate preparatory coursework must be made up in addition to the 45 quarter units required for the degree.
No more than 13 units of acceptable graduate credit may be transferred from another graduate institution. No more than 13 units taken through Extended University may be used on a contract. No more than 13 units of acceptable graduate credit may be petitioned by an undergraduate student. A total limit of 13 transfer, Extended University, and/or units petitioned for graduate credit may be included on a master’s contract. The stipulated time limit of 7 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.
Students are required to pass the Graduation Writing Test as part of graduation requirements:
The candidate must be enrolled in the university during the quarter of graduation.