Food Science Graduate Programs

Food Science Graduate Program

In 1983 the Board of Trustees of Institutions of Higher Learning designated Mississippi State University (MSU) as the flagship university for a food science program in the state of Mississippi. The designation basically stated that MSU would be the only university in the state with such a program. A student may work toward a Master of Science in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology by selecting courses from Food Science, Nutrition and Health Promotion and allied areas such as biochemistry, microbiology, animal and dairy sciences, and other disciplines. Faculty, staff members, and facilities of the cooperating departments are utilized. A Bachelor of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study toward an advanced degree. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.


Master of Science in Food Science, Nutrition and Health Promotion

The Master of Science in Food Science, Nutrition and Health Promotion with a Food Science and Technology concentration requires a minimum of 30 hours of graduate credit (Including 6 hours of research/thesis), a research thesis, and a final defense. Core course requirements include graduate courses in biochemistry, statistics, and a graduate seminar. In addition, courses in food chemistry, food microbiology, and food preservation are required unless taken in the undergraduate program. The courses are to be determined by the major professor and graduate committee and approved by the committee and the graduate coordinator. Applicants with knowledge in one or more of these areas may be exempt from some course requirements if their academic record confirms successful previous work.


Ph.D. in Food Science, Nutrition and Health Promotion

A student pursing the Ph.D. degree in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology selects courses from Food Science, Nutrition and Health Promotion and allied areas such as biochemistry, microbiology, animal and dairy sciences, and other disciplines. Faculty, staff members, and facilities of the cooperating departments are utilized. A Master of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study towards a doctorate. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.


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