Offered by: College of Agriculture, Human Nutrition and Food Science Department
The Master of Science in Agriculture with the subplan in Nutrition and Food Science offers interdisciplinary in-depth study of the principles and application of nutritional and food sciences. The program is structured with Thesis and Exam (critical review) emphases. Both emphases meet the objectives of both the generalist and those seeking specialization in one of the following areas: nutritional biochemistry, community nutrition, clinical nutrition, or food science. Students in both the Thesis and "exam" emphases will acquire skills to pursue careers in teaching, research industry, Students in the Thesis emphasis will be prepared for advanced graduate studies. The teaching format includes lectures, discussions, research methods, evaluation of scientific literature, laboratory work, and independent research.
Admission to the Program
An applicant for admission to the Master of Science program in Nutrition and Food Science must have a baccalaureate degree in Foods and Nutrition or a baccalaureate degree with a minimum of 24 quarter units of courses in any biological science area, or nutrition, or food science related major; and 12 units in closely related areas such as biochemistry, physiology, or microbiology from an accredited university. Science classes, (i.e. physiology, biochemistry, microbiology) will include a minimum of 3 hours laboratory experience per week. An undergraduate grade point average of 3.0 and the GRE are required for unconditional admission. The applicant must have a GRE score of at least 500 (+ or - 10 points) in the verbal on the old test or a 153 in the verbal on the new test, a 3.5+ in the writing, and a minimum overall of 297 in the new test and 1000 for the old test. Graduates of foreign institutions should have a TOEFL score of 550 or above or a computer-based score of 86+. In addition, the Department of Human Nutrition and Food Science Graduate Committee must be in receipt of three letters of recommendation from individuals familiar with the applicant's academic qualifications and potential as a graduate student. Admission to the program does not admit a student to candidacy for a degree.
Martin Sancho-Madriz, Department Chair
Bonny Burns-Whitmore, Graduate Coordinator
- ADVISORY COMMITTEE
By the end of the second quarter following admission, the student and the graduate coordinator or interested faculty member will develop an emphasis area in nutrition based on the student's interest and preparation. The student's approved program will include required core courses, a selection of additional courses in a specialization, electives, a topic for a publishable critical review of contemporary nutrition or food science area and a seminar on that area.
By the end of the second quarter following admission the student and the major professor will develop an academic program and research project in a selected area of nutrition or food science. The major professor and the student will establish a Thesis committee to include not less than 2 other faculty members or equivalent persons holding terminal degrees such as a DVM or MD. The student's approved program will include required core courses, a selection of additional courses in a specialization, electives, and a Thesis.
- The degree program shall include a minimum of 45 quarter units of which at least 24 units shall be in graduate 500 and 600-level courses. Deficiencies in undergraduate preparation must be made up in addition to the 45 quarter units required for the degree.
- No more than 13 units of acceptable graduate credit may be transferred from another graduate institution. No more than 13 units taken through Extended University may be used on a contract. No more than 13 units of acceptable graduate credit may be petitioned by an undergraduate student. A total limit of 13 transfer, Extended University, and/or units petitioned for graduate credit may be included on a master's contract. The stipulated time limit of 7 years applies to all of the above.
- A grade point average of 3.0 (B) or better must be maintained in all upper-division undergraduate and all graduate courses. A grade point average of 3.0 (B) or better must be maintained in all core courses.
- Pass the Graduation Writing Test (http://www.cpp.edu/~academic/testcenter/gwt.shtml)
- The Thesis emphasis candidate must complete a formal thesis. The thesis must be presented and defended no later than the ninth week of the quarter in which the candidate expects to graduate. Two copies must be submitted for binding in accordance with university regulations, one is to be submitted to the Department of Human Nutrition and Food Science.
- The Exam emphasis candidate must satisfactorily complete with at least a B grade, a written publishable critical review and corresponding seminar on an approved contemporary nutrition problem.
- The candidate must be enrolled in the university during the quarter of graduation.