Food Science and Technology

Food Science and Technology program offers these degrees:

  • Master of Science
  • Doctor of Philosophy and Technology
  • Graduate minor

Graduate work in meat science is offered as a co-major in Animal Science and Food Science and Technology.

Prerequisite

Undergraduate preparation should include emphasis in chemistry and biology, food science nutritional science, or dietetics.

General requirements

  • Students must choose a thesis or non-thesis option for the M.S. degree.

  • There are specific minimum coursework requirements for each degree and option.

  • Your Program of Study (POS) Committee may determine you need additional coursework.

  • Each student is required to consult with his or her adviser or major professor every term prior to registration for course work.

  • Coursework for the degree program requires approval of the POS committee, the Food Science and Technology director of graduate education (DOGE), and the ISU Graduate College, as filed with the program of study (POS) plan.

Program of Study (POS) Committee

The Program of Study Committee is chosen by the graduate student and the major professor and is approved by the director of graduate education (DOGE). This committee directs the course of the student’s degree program.

Changes: You can make changes in your POS or in the composition of your POS Committee by completing a Change Committee Appointment form. Other changes may require memos and signatures. Refer to the graduate forms or signature requirements pages for more information.

Masters thesis option POS Committee

  • The thesis option master’s POS committee consists of at least three members, all of whom must be members of the graduate faculty.

  • Two members must be from the major or program, including the major professor.

  • The committee must include members from different majors or different departments so as to ensure diversity of perspectives.

  • One member of the committee must be from outside of the FSHN department to provide perspective and to serve as an advocate, if necessary, for the masters student.

A term member of the graduate faculty may participate in the direction of a student’s masters research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for the direction of a program of study.

Masters non-thesis option POS Committee

Admission

  • Students must apply for admission to the non-thesis Master of Science program as graduate students to the Food Science and Technology program.

  • The graduate admissions committee will evaluate the academic credentials of applicants.

  • The applicant will be advised if they are academically qualified for our program, but full admission will not be given until a major professor is identified.

  • No research assistantship commitment need be made for non-thesis option M.S. students.

POS Committee

  • A minimum of four committee members are required.

  • Since the non-thesis option trains the student in the three major areas of food science and technology, food microbiology, food chemistry, and food engineering/processing, at least one faculty on the POS Committee must represent each of the three areas.

  • Additionally, the POS Committee must include a faculty member from outside the Food Science and Technology program, per ISU Graduate College regulations.

Doctoral POS Committee

  • The POS Committee for the Food Science and Technology doctoral program consists of at least five members of the graduate faculty.

  • At least three members must be from within Food Science and Technology and must include the major professor.

  • The committee must include members from different majors or different departments so as to ensure diversity of perspectives.

  • One member of the committee must be from outside of the FSHN department to provide perspective and serves as an advocate, if necessary, for the doctoral student.

A term member of the graduate faculty may participate in the direction of a student’s dissertation research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for direction of the dissertation.

M.S. requirements

General course requirements

  • FSHN 580

  • BBMB 404 and 405

  • Stat 401 or 402 or equivalent

  • Seminar 2 credits: FSHN 681 plus 1 credit of additional seminar experience (options of FSHN 581 [if not taken for M.S.], AgEds 514, journal club [FSHN 590], FSHN 681

  • 1 course in nutrition: Food science majors should have a basic understanding of nutrition evidenced by course work in a nutrition course as an undergraduate Food Science major or credit in one of the following courses — FSHN 360, 519, 575, NutriS 501, 502, 503, 519, 619.

  • FSHN 590C, 1 credit as part of Teaching Assistant (TA) requirement

  • FSHN 699

  • Seminar attendance: Satisfactory attendance at FSHN seminars through enrollment in FSHN 682X every term except when enrolled in FSHN 681

Thesis option M.S.

Students must take at least 20 coursework credits including:

  • At least 6 credits in food science graduate level courses with letter grades (excluding 542, 580, 581 590C, 681, 682X). These courses must include at least 3 credits at 600-level in Food Science (excluding 681 & 682X).

  • Minimum credit and course requirements for thesis option is 30 total credits.

Non-thesis option M.S.

Students must take at least 30 coursework credits including:

  • At least 12 credits in food science graduate level courses with letter grades (excluding 542, 580, 581 590C, 681, 682X). These courses must include at least 3 credits of 600-level in food science with letter grades (excluding 681, write about requirements to get a masters, include curriculum 682X).

  • FSHN 699, no more than 6 credits; not included in the coursework credits

  • Minimum credit and course requirements for non-thesis option is a total of 36 credits.

Ph.D. requirements

Students must complete 35 credits of coursework (may include masters coursework), including at least 12 credits of FSHN graduate level courses (excluding FSHN 542, 580, 581, 590C, 681, 682), 6 of which must be at 600-level (excluding FSHN 681, 682).

Specific course requirements

  • FSHN 580 (if not previously taken)

  • BBMB 404 and 405

  • Stat 402 (if not met in masters POS)

  • 2 credits of seminar experience (FSHN 681 plus 1 credit additionally from courses like FSHN 581, AgEds 514, FSHN 590)

  • 1 course in nutrition (if not met in masters POS)

  • 1 credit in grant writing experience (FSHN 695 or equivalent)

  • 1 credit for TA requirement (FSHN 590C)

  • FSHN 699

  • Seminar attendance: Satisfactory attendance at FSHN seminars through enrollment in FSHN 682 every term except when enrolled in FSHN 681

Minor in Food Science and Technology

To minor in Food Science and Technology students must take 9 to 12 credits.

In addition, students without a background in food chemistry, food engineering/processing, and/or food microbiology are required to take FSHN 502, 503, and/or 504, respectively, in which case the graduate minor will constitute up to 12 credits.

Students must take 9 credits of graduate-level food science course work as approved by the POS Committee from the list below, with a maximum of 3 credits at the 400 level:

FSHN 403
FSHN 405
FSHN 410
FSHN 411
FSHN 419 or 519
FSHN 421
FSHN 471
FSHN 506
FSHN 507
FSHN 512
FSHN 525
FSHN 572
FSHN 575
FSHN 590B
FSHN 606
FSHN 610
FSHN 612
FSHN 613
FSHN 614
FSHN 626
FSHN 627
FSHN 690
FSHN 695
Animal Science 570 or 571

 

Related minors

Minors in other fields

Students pursuing a doctorate in Food Science and Technology may choose minors from other fields including anthropology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, sociology, statistics, toxicology, or other related fields.

  • Contact Information

    Brenda Emery
    Student Services Specialist
    220 MacKay Hall
    515-294-6442
    fshngraduate@iastate.edu