Go to program website
Introduction
Master of Science Degree
The graduate program in Food Science and Technology combines a strong content knowledge base for the career development in the food industry, food science research and education with expertise to conduct applied research. The curriculum comprises core and applied aspects of Food Science and Technology including Food Science, Food Chemistry, Food Microbiology, Food Safety and Regulations, Food Engineering, Food Product Development and Innovation, Food Sensory Evaluation, Food Processing, Quality Assurance and Food Plant Design and Management. The program offers exceptional value, ease of completion, and an applied research track to professional positions with competitive salaries in food industries as well as in academia. Students will fulfill the learning objectives by engaging in high impact practices including advanced research in food science technology, collaborative projects and food industrial based experience.
Students who graduate from the MS in Food Science and Technology program will be able to:
• Apply a comprehensive knowledge base of food science and technology through the appropriate use of advanced communication technologies and strategies
• Excel in the design, evaluation and dissemination of food science and technology research
• Demonstrate creative, critical, and strategic thinking skills that can be applied to food science and technology issues
• Formulate a philosophical, ethical, equitable and inclusive approach to their work
• Attain and succeed in positions in food processing industries and food science research and education
Admission
To be admitted to this program with full status, the applicant must hold a bachelor’s degree from an accredited institute with a minimum grade point average (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. Applicants with an overall grade point average ranging from 2.5 to less than 3.0 may be considered for probationary admission but there is no guarantee of probationary admission.
The prerequisites for admission to the M.S. in Food Science and Technology program are statistics (STAT 320 or equivalent), food science (FN 240 or equivalent), unit operations in food processing (FN 350 or equivalent) food microbiology (FN 402 or equivalent) and food chemistry (FN 425 or equivalent). Each student is required to consult with the program director (PD) of the M.S. Food Science and Technology program prior to registration for course work, and the plan of course work for the degree program, named ‘graduate study plan’, requires approval of the graduate PD.” 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 prerequisite credits cannot be used as part of the 30 credits required for the degree. The deficiency credits (prerequisites) may be taken concurrently with graduate credits.
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
The requirements for the M.S. Food Science and Technology degree include (a) completion of at least 30 semester graduate credits with an overall grade point average of 3.0 or better, (b) completing a minimum of 15 credits out of 30 graduate credits at the 700 or upper level, and (c) approval of degree candidacy at the appropriate time; and (d) completion of the research and professional requirements
General Requirements
Master of Science Degree
Total for Graduation: 30 graduate credits
Research Preparation 9 credits
Professional Preparation 21 credits
Return to: