This is a 12-month program (September to August) consisting of 30 credits of course work. The course work involves two required courses (6 credits), a required summer practicum (6 credits), four graduate courses in food science (12 credits), and two elective courses (6 credits). The two elective courses can be graduate courses in food science, or senior undergraduate courses that are relevant to the student’s program. Consistent with the objectives for this professional degree, a thesis is not required. Rather, an emphasis is placed on course, project and problem-based learning.

a) Required 12 credits:

• FOOD 528 (3) International Food Laws and Regulations
• FOOD 527G (3) Special Topics in Food Science (HACCP and quality management systems for the food industry)
• FOOD 531 (6) Practicum

b) Graduate courses (12 credits):
Select four courses from the following list of 3 credit courses. Please note that listed courses are subject to change. Graduate courses are offered on rotations therefore not all the listed courses are offered every year. Please check the course listing for details

• FOOD 510 Advances in Food Science
• FOOD 520 Advances in Food Analysis
• FOOD 521 Advances in Food Biotechnology
• FOOD 522 Advances in Food Chemistry
• FOOD 523 Advances in Food Microbiology
• FOOD 524 Advances in Food Process Science
• FOOD 525 Advances in Food Toxicology
• FOOD 527A  Special Topics in Food Science (Case Studies in Food Industry)
• FOOD 529 Laboratory Methods in Sensory Evaluation

c) Elective courses (6 credits):
Select two 3 credit courses, either from the graduate courses listed above (List b) or the senior undergraduate courses listed below from Food, Nutrition and Health (FNH) or Food and Resource Economics (FRE).

• FNH 300 Principles of Food Engineering
• FNH 301 Food Chemistry I
• FNH 302 Food Analysis
• FNH 309 Food Process Science
• FNH 313 Microorganisms in Food Science
• FNH 325 Food Science Laboratory I
• FNH 326 Food Science Laboratory II
• FNH 342 Consumer Aspects of Food
• FNH 401 Food Chemistry II
• FNH 402 Functional Foods and Nutraceuticals
• FNH 403 Food laws, Regulations and Quality Assurance
• FRE 302 Small Business Management in Agri-food Industries
• FRE 306 Introduction to Global Food Markets
• FRE 340 International Agricultural Development
• FRE 385 Quantitative Methods for Business and Resource Management

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