Nutrition & Food Science
The master of science degree in agriculture with the subplan in nutrition and food science offers inter-disciplinary, in-depth study of theories, principles, and applications in the fields of nutrition or food science and technology. Culminating experiences for both emphases include a thesis. Students will acquire skills to pursue careers in teaching, research or industry. Learning experiences include lectures, discussions, laboratory work, evaluation of scientific literature and independent research.
An applicant for admission to the master of science program in nutrition and food science must have a baccalaureate degree and minimum course requirements in the biological and physical sciences, as well as other courses specific to the nutrition and food science emphases of the program. Required preparatory undergraduate courses:
- General biology with laboratory, at least one quarter or semester
- General microbiology with laboratory, at least one quarter or semester
- General chemistry with laboratory, at least two quarters or two semesters
- Organic chemistry with laboratory, at least one quarter or semester
- Statistics, at least one quarter or semester
- Biochemistry, at least one quarter or semester (*)
For the nutrition emphasis, additional required preparatory courses:
- Physiology, at least one quarter or semester
- Nutrition, at least one quarter or semester
For the food science and technology emphasis, additional required preparatory courses:
- Physics, at least one quarter or semester
- Calculus, at least one quarter or semester
- Nutrition, at least one quarter or semester (*)
- Introduction in food science and technology, one quarter or semester (*)
Courses marked with a (*) can be taken after admission but do not count towards graduate degree unit requirements.
An undergraduate grade point average of 3.0 and the GRE are required for unconditional admission. The applicant must have Graduate Record Exam (GRE) scores (previous/new version) of at least 500/153 in the verbal component, a 3.5/3.5 in the analytical writing component and 680/153 in the quantitative component. Applicants with a bachelor's degree from a college or university where the principal language of instruction is not English must request official results of the TOEFL to be mailed directly to the Office of Admissions and Outreach prior to admission. If you graduated from an institution where the primary language of instruction is English, you may be waived from the TOEFL. You must send proof from a school official to the Office of Admissions and Outreach. All scores submitted must have been earned within two years of the application date. A minimum TOEFL score of 550 (paper-based) or 80 (internet based) or 213 for a computer-based score is required. In addition, the Department of Human Nutrition and Food Science Graduate Committee must be in receipt of three letters of recommendation from individuals familiar with the applicant’s academic qualifications and potential as a graduate student. Admission to the program does not admit a student to candidacy for a degree.
