A minimum of 30 credit hours in graduate level course work is required with at least one course in each of three program areas to ensure a broad background in Food Science. Examples of courses from the University of Florida are listed after each of the major program areas.
- Food processing and engineering: FOS 4427C, Principles of Food Processing; FOS 6428C, Advanced Food Processing
- Food microbiology and safety: FOS 4222, Food Microbiology and FOS 4222L, Food Micro Laboratory; FOS 5225C, Principles of Food Microbiology; FOS 6226C, Advanced Food Microbiology
- Food chemistry: FOS 4311C, Food Chemistry; FOS 6315C, Advanced Food Chemistry
- Food Science and Technology Seminar (FOS 6938, 1 credit)
- Research Planning (FOS 6915, 2 credits)
- Statistical Methods in Research I (STA 6166, 3 credits)
- Research for Master’s Thesis (FOS 6971, minimum 6 credits; not applicable to M.S. nonthesis, who instead may complete up to 5 credits of FOS 6910, Supervised Research).
Plus the following required courses:
Note: All graduate students are required to actively participate in the graduate level seminar course FOS6938 regardless of their registration status in the course.