Master of Science in Food Science

The Department of Food Science is proposing Master Program in Food Science which will give students an opportunity to gain advanced knowledge related to Food Quality and Safety, Food Chemistry and Analysis, Food Processing and Engineering as well as Innovative and Functional Foods. Master program in Food Science is designed to reinforce and enhance the student’s knowledge of scientific principles and processes used to produce safe and high quality foods. The program will provide a science-based professional education that encompasses classroom theory, practical research, and its application. Students will have an opportunity to comprehensively study theoretical and applied aspects of the science, technology, and engineering of foods. An in-depth understanding of science, as it applies to foods, will assist students with interest in career and technical education, to understand the food industry as well as food preparation in their daily life. This program is designed to produce expert food science postgraduate with the knowledge and skills to develop and further excel in the professional world.

Program Objectives

  • Provide students with advanced theoretical and research knowledge in the field.
  • Empower students to integrate and apply knowledge of food science to real-world issues in food systems, components, products, and processes.
  • Produce highly trained graduates able to meet leadership needs of national and international professional careers.
  • Develop well-prepared graduates to become research leaders and innovators in food science field.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

  • Discuss advanced concepts, theories, and emerging food science methodologies.
  • Apply core knowledge of food science to identify problems and propose solutions in the field.
  • Design and conduct scientific research in the field of food science, and use quantitative methods to analyze results.
  • Communicate scientific and technical knowledge in written and oral forms to diverse audiences.
  • Demonstrate knowledge of food science contemporary issues, ethics, and professional responsibility.

Degree Requirements

Required Credit Hours : minimum 30 hours

Food Science

Required Courses (15.00 hours)

Credit Hours
COSC501Research Methods1.000
COSC502Ethics of Scientific Research1.000
FDSC605Graduate Seminar1.000 - 3.000
FDSC610Advanced Food Chemistry  - 12.000
FDSC622Advanced Food Analysis - I2.000
FDSC633Advanced Food Processing I3.000
FDSC640Advanced Food Microbiology - I3.000
STAT503Applied Statistics2.000

Elective Courses - 6 CH for Thesis and 12 CH for Non-Thesis (12.00 hours)

Credit Hours
FDSC611Food Physics2.000
FDSC615Advanced Shelf Life of Stored Foods3.000
FDSC630Advanced Food Technologies3.000
FDSC631Enzymes Technology and Fermentation3.000
FDSC650Food Inspection2.000
FDSC651Advanced Food Laws and Regulations2.000
FDSC660Novel and Functional Foods3.000
FDSC691Special Topics in Food Science2.000

Project or Thesis (9.00 hours)

Credit Hours
FDSC695Graduation Research Project  13.000
FDSC699Research Thesis  29.000
1 : For non-thesis option
2 : For Thesis Option