May 10, 2021  
In Progress 2021-2022 Graduate Catalog 
    
In Progress 2021-2022 Graduate Catalog

Concurrent B.S./M.S. in Nutrition, Dietetics, and Sensory Sciences



A student who successfully completes this program will receive both a B.S. and an M.S. degree in Food, Nutrition, Dietetics and Health . Students can obtain M.S. with a thesis, report, or coursework-only option.

Admission Requirements


The following requirements must be met before an individual can be admitted into the concurrent program:

  • Student must be currently seeking a B.S. degree in the department of Food, Nutrition, Dietetics, and Health  at K-State. A student who has completed a B.S. degree is not eligible for the concurrent program.
  • Student must have completed at least 75 credit hours towards the B.S. degree.
  • The student’s cumulative undergraduate GPA must be at least 3.25 at the time of application.

Other admission requirements include: copies of transcripts; three professional recommendations; and applicant form detailing interest, skills and experiences.

Applications are holistically reviewed to determine recommendations for admission.  A faculty member must agree to be an applicant’s advisor before a recommendation can be made to the Graduate School that the applicant be admitted. All applications will be considered for institutional or departmental awards and graduate assistantships.

Students are responsible for researching financial aid implications of starting a concurrent degree program.

Prospective students please visit https://www.hhs.k-state.edu/fndh/graduate/requirements.html. International students should check the Graduate School requirements for English proficiency at http://www.k-state.edu/grad/students/international.html.

Application Process


The student will: complete K-State Graduate School application online, and submit application fee following instructions provided; submit a statement of academic objective(s) and preferred primary advisor with the application; submit three letters of recommendation; and submit transcript(s) of all undergraduate work to CollegeNet.

Students are responsible for researching financial aid implications of starting a concurrent degree program.

Program Formats and Guidelines


A maximum of 9 graduate credit hours from the Nutrition, Dietetics, and Sensory Sciences (M.S.)  (NDSS) degree will satisfy the requirements for the B.S. degree program in the FNDH department. In consultation with their major professor and undergraduate advisor students must enroll in these courses for graduate credit.

The M.S. program in the FNDH department offers the following options: thesis, report, and coursework-only formats as follows:

Courses Thesis Report Coursework Only
STAT 701, STAT 703 or STAT 705 3 3 3
FNDH 880 1 1 1
FNDH 899 6 0 0
FNDH 898 0 2 0
FNDH 897 0 0 3
Other graduate courses 20 24 23
TOTAL Graduate Credits 30 30 30


Once a student is admitted to the concurrent BS/MS NDSS degree program, the student should consult the graduate school handbook for policies and procedures for M.S. degrees, which include supervisory committee, final examination, and thesis defense, etc. The student will work closely with his/her major professor to form a supervisory committee and file a program of study specifying required courses. The student’s supervisory committee must approve the program of study, which is a statement of the student’s graduation requirements. The undergraduate advisor will continue to advise the student in academic progress toward the B.S. degree, and the major professor will supervise the student’s academic progress (including thesis, report or course-work only option) for the M.S. degree.

Admission to the graduate program is provisional until the student completes the B.S. degree requirements.

The B.S. degree may be awarded at any time following the completion of all undergraduate degree requirements or concurrently with the M.S. degree.

In the event that a student begins this program, but does not finish the M.S. Nutrition, Dietetics, and Sensory Sciences degree requirements, he/she must change the nine credit hours of his/her graduate classes to undergraduate credit to receive the B.S. degree.

Any student who has already graduated with a B.S. in the department of Food, Nutrition, Dietetics and Health at K-State is not eligible for the concurrent B.S./M.S. program. The student must apply for and start in the program before completing the B.S. degree (generally prior to senior year).