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Introduction
Master of Science Degree The graduate program in food and nutritional sciences combines a strong content knowledge base with expertise to conduct applied research. The curriculum is partitioned into two concentrations that augment the research and class core. The concentrations are Food Science and Technology and Human Nutritional Science.
The general goals of the food and nutritional sciences program are to develop students that:
- Attain a comprehensive knowledge base regarding food science and nutrition topics and are able to apply this knowledge through the appropriate use of advanced communication technologies and strategies;
- Excel in the design, implementation, evaluation, and dissemination of food and nutrition research;
- Demonstrate creative, critical, and strategic thinking skills that can be applied to food and nutrition issues;
- Formulate a philosophical and ethical approach to their work;
- Competently compete for, attain, and succeed in positions in food science, food safety, food packaging, clinical and public health nutrition, nutrition and education.
Admission
Admission requirements include a minimum GPA of 3.0, and if English is a second language, English proficiency that is demonstrated by either an IELTS score of 6.5 or TOEFL score of 79 (iBT) or 550 paper based. The prerequisites for admission to the Food Science and Technology concentration include chemistry, microbiology, and organic chemistry. The prerequisites for admission to the Human Nutritional Sciences concentration include chemistry, physiology and anatomy, and organic chemistry. Applicants who are denied admission due to deficiencies in these prerequisites will be advised that the courses can be taken at UW-Stout as a special non-degree student but this will not guarantee admission into the graduate program.
The following courses are minimum competency courses. If the student has not completed an equivalent course, the student must take the following course(s) in addition to the required credits for the MS degree:
Additionally, for the Human Nutritional Science concentration, FN-520 Advanced Nutrition (prerequisite: CHEM-511 Biochemistry ) must be taken.
Additionally, for the Food Science and Technology concentration, FN-625 Food Chemistry (prerequisite: CHEM-201 Organic Chemistry) must be taken.
Primary Evaluation Processes
The primary processes used to evaluate program and academic progress include course grades, research evaluation, certification of program completion, and the following program specific processes: program application; degree candidacy; research topic approval or completion of two semester research course sequence; and intent to graduate.
Requirements
One-half (50%) of the minimum credits required for graduation from this program must be in graduate-level only (700/800) courses.
Additional requirements for this degree include: (a) completion of at least 34 semester credits with an overall grade point average of 3.0 or better; (b) approval of degree candidacy at the appropriate time; and (c) completion of the research and professional requirements.
General Requirements
Master of Science Degree
| Total for graduation |
34 credits |
|
| Research Preparation |
11 credits |
|
| Professional Preparation |
3 credits |
|
| Concentrations |
20 credits |
|
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