Food Science (M.S.)

Click here to view the Food Science and Industry graduate program page.

Thesis option:

Minimum of 30 credit hours.
At least 24 course credit hours.
At least 18 hours at 700 level including FDSCI 850 Graduate Seminar and 6 credit hours of FDSCI 899.

Report option:

Minimum of 30 credit hours.
At least 28 course credit hours.
At least 18 hours at 700 level including FDSCI 850 Graduate Seminar and 2 credit hours of FDSCI 898.

Non-Thesis (course-work only) option:

Minimum of 34 credit hours.
20-22 core credits.
At least 18 hours at 700 level.

The core courses as outlined below are to ensure that the student possesses the critical graduate level food science knowledge and communication skills required.

Core Courses (20-22 credit hours):

Block A- Required Core Courses (12 credit hours):
ENGL 758 - Scientific Writing Credits: 3
OR
AGCOM 810 - Scientific Communication Credits: 3
FDSCI 600 - Food Microbiology Credits: 2
FDSCI 815 - Advanced Food Chemistry Credits: 3
FDSCI 850 - Food Science Graduate Seminar Credits: 1
STAT 705 - Regression and Analysis of Variance Credits: 3
Block B- Must take at least 3 out of 5 courses listed below (8-10 credit hours):
FNDH 701 - Sensory Analysis Credits: 3
FDSCI 690 - Principles of HACCP and HARPC Credits: 3
FDSCI 695 - Quality Assurance of Food Products Credits: 3
FDSCI 725 - Food Analysis Credits: 3
FDSCI 740 - Research and Development of Food Products Credits: 4
Total core courses: 20 credits minimum

Elective courses (12-14 credit hours)

* May include courses from Block B

Note

It is possible that a student may already have taken one or more of these courses or their equivalent on another degree. Therefore, the graduate advisory committee will determine course substitution as needed.

Kansas State University

Course Catalog