Program: Food Science Graduate Certificate - Kansas State University

Apr 21, 2025

2014-2015 Graduate Catalog

(available through distance education)

Contact: J. Scott Smith
E-mail: jsschem@ksu.edu
Home Page: http://foodsci.k-state.edu/DesktopDefault.aspx?tabid=720

Graduate students who are conducting research in a closely related discipline or qualified food industry personnel who want to expand their knowledge of food science (in order to strengthen formal education or to help with promotion criteria) are encouraged to apply for a food science graduate certificate. To be accepted into the food science certificate program, candidates must apply for admission and be accepted by the Food Science Graduate Admission Committee.

A food science graduate certificate requires the completion of 20 credit hours of graduate level courses. Up to six hours of graduate credit directly relating to food science can be transferred. A bachelor’s degree is required for entry into the program and the program requirements and application procedures are the same as for the on-campus graduate program. Please refer to the Kansas State University Graduate School Handbook for policies and procedures. Courses taken for undergraduate credit cannot count for graduate credit.

Course Work

Twenty credit hours of the Certificate Program are required. Additional hours may be selected from the course offerings found in the Graduate Catalogue. Up to 6 credit hours of transfer graduate credit directly relating to food science can be applied toward the Graduate Certificate.

Required Courses:

FDSCI 501 - Food Chemistry Credits: (3)
or
FDSCI 815 - Advanced Food Chemistry Credits: (3)
FDSCI 690 - Principles of HACCP Credits: (2)
FDSCI 727 - Chemical Methods of Food Analysis Credits: (2)
FDSCI 728 - Physical Methods of Food Analysis Credits: (2)
HN 701 - Sensory Analysis Credits: (3)
STAT 703 - Introduction to Statistical Methods for the Sciences Credits: (3)

Notes:

Depending on the background of the students a higher numbered course e.g. FDSCI 815 Advanced Food Chemistry may be substituted for FDSCI 501.

Other graduate courses from the food science graduate course list may be substituted with the approval of the student’s advisor and the Coordinator of the Food Science Graduate Program.

Distance Education Course Work

Fifteen credit hours of the Certified Program are required. Elective courses listed below are taught by distance and can be taken to satisfy the balance of the 20 hours requirement. Up to 6 credit hours of transfer graduate credit directly relating to food science can be applied toward the Graduate Certificate.

Required Courses:

FDSCI 501 - Food Chemistry Credits: (3)
or
FDSCI 815 - Advanced Food Chemistry Credits: (3)
FDSCI 690 - Principles of HACCP Credits: (2)
FDSCI 725 - Food Analysis Credits: (3)
HN 701 - Sensory Analysis Credits: (3)
STAT 703 - Introduction to Statistical Methods for the Sciences Credits: (3)

Elective Courses:

ASI 640 - Poultry Products Technology Credits: (3)
ASI 671 - Meat Selection and Utilization Credits: (2)
CHE 715 - Biochemical Engineering Credits: (3)
FDSCI 630 - Food Science Problems Credits: (Var.)
FDSCI 695 - Quality Assurance of Food Products Credits: (3)
FDSCI 713 - Rapid Methods and Automation in Microbiology Credits: (2)
GRSC 602 - Cereal Science Credits: (3)
HN 600 - Public Health Nutrition Credits: (3)
STAT 705 - Regression and Analysis of Variance Credits: (3)