Michigan State University
MSU Food Science and Human Nutrition

Food Science Graduate Programs

Master's of Science Degree (M.S.)

The master's of science degree may be obtained under Plan A (with a thesis) or Plan B (without a thesis). Either program consists of at least 30 total credits of which at least 16 credits shall be at the 800 level or above. For Plan A students at least six and no more than 10 credits will be research in FSC 899. All M.S. students are required to present one seminar for credit (FSC 892). 

Full-time students, including those on half-time assistantships, should expect to complete the M.S. degree in two years. University policy limits the total time for completion to five years.

A minimum of six credits in the degree program must be earned on campus in order to meet the university residency requirement.

Students on a Plan A masters program are expected to prepare a thesis proposal to be approved by their Guidance Committee prior to initiation of the research. Format for proposals may vary, but should include background, justification, objectives and protocol for proposed studies. 

Courses required for undergraduate majors in a given program area (i.e., food science or human nutrition) are normally considered collateral for graduate programs in that area and will not be given graduate credit. Graduate students may receive a limited number of graduate credits from undergraduate departmental courses required by their major with approval of the Guidance Committee.

Core Curriculum for Master's of Science Degree in Food Science

Students should have taken as undergraduates or will take during the M.S. degree program at least one food science course in three of the four program areas to ensure that they have obtained a broad, well-rounded background in food science. The four program areas and examples of courses included in each area are:

  1. Food Processing and Engineering - FSC 432, 433, and 860.
  2. Food Chemistry - FSC 401, 455, 831, and 850.
  3. Food Safety and Microbiology - FSC 440, 807, 823, 840, 842.
  4. Nutrition - HNF 311, 461, 462, 463, 840, 843, 935, 936, 937, and 938.

Plus
FSC 892 (seminar, 1 credit) and 899 (research, 6-10 credits).

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