Academics
Master of Science: Food Science
Courses
Thirty semester credits in food science and nutrition related courses must be completed. Students entering the program without a degree in Food Science or a food science background will be required to take the minimum Food Science core courses (15 credits) as part of their 30 credit degree requirements. The Food Science courses may have been taken as an undergraduate at Chapman University or at another academic institution. If these requirements or their equivalents have been met, a student will not be expected to repeat this material. The student would then build a program by selecting courses from the approved list of electives for graduate students in consultation with their advisor. Research Methods, FSN 660, is required of all graduate students. Thus, a typical student will take the 15 unit core, 3 units for Research Methods, and 12 elective units.
Core courses (12 credits):
| Food Chemistry FSN 501 |
3 |
| Food Chemistry Lab FSN 502 |
1 |
| Food Processing and Preservation FSN 520 |
4 |
| Food Microbiology FSN 530 |
4 |
Required course (3 credits):
| Research Methods FSN 660 |
3 |
Electives (15 credits):
| FSN 503 Government regulation of foods |
3 |
| FSN 505 Quality control and assurance |
3 |
| FSN 510 Food industry study tour |
3 |
| FSN 512 Sensory evaluation of foods |
3 |
| FSN 515 Food ingredients |
3 |
| FSN 538 Nutrition and Human Performance |
3 |
| FSN 539 Lifecycle and Clinical Nutrition |
3 |
| FSN 540 Food engineering |
3 |
| FSN 580 Management and marketing fundamentals for food scientists |
3 |
| FSN 594 Food product development |
3 |
| FSN 600 Advanced food science: selected topics |
3-12 |
| FSN 601 Food packaging |
3 |
| FSN 602 Food flavors |
3 |
| FSN 603 Chemistry and technology of fats and oils |
3 |
| FSN 611 Food analysis |
4 |
| FSN 690 Internship for graduate students |
1-3 |
| FSN 695 Thesis/Research Project I |
3 |
| FSN 696 Thesis/Research Project II |
3 |
| FSN 697 Thesis/Research Project III |
3 |
| FSN 699 Independent Research |
1-3 |
Thesis and Non-Thesis Options
A thesis/research project or non-thesis coursework option must be completed. (See the Academic Policies and Procedures section for guidelines). The student must pass a final oral exam given by the Oral Examination Committee, that includes the defense of the Thesis/Research Project (Option 1) or defense of the non-thesis research writing project (Option 2). In addition, the student should be prepared to answer related questions in food science and nutrition. The advisor and graduate student will select three faculty to serve as the Oral Examination Committee. Committee members should be chosen to reflect breath in the food science discipline and can include appropriate colleagues from outside the program that are familiar with the field of study.
A. Option 1 (Thesis/Research Project): Students must have a cumulative GPA of 3.0 (B) and be accepted by a faculty member as a research advisee to meet the minimum eligibility requirements to enroll in Option 1 (See the Academic Policies and Procedures section for additional guidelines). Only top students with a strong research potential will be accepted. Students in the Thesis/Research Project option must complete 30 credits to graduate, including 21 credits of coursework and 9 thesis credits (FSN 695, FSN 696, FSN 697). Students must complete a publication-worthy research project and the oral exam. At the discretion of the faculty, a comprehensive written examination may also be required.
B. Option 2 (Non-Thesis Project): Students must have a cumulative GPA of 3.0 (B) to enroll in Option 2 (See the Academic Policies and Procedures section for additional guidelines). Students must complete 30 credits of coursework including a research writing project and the oral exam. At the discretion of the faculty, a comprehensive written examination may also be required. The Option 2 (Non-thesis) project is done in lieu of a Master’s thesis. The project will be developed as a part of the Research Methods (FSN 660) course. The project is a comprehensive review of the literature on a topic. It must summarize and critically evaluate the current state of knowledge in a subject area, and include suggestions for future research in this area. The intent of the Option 2 project is to give the student a chance to understand (independent of courses) the research process. See Course Descriptions in the catalog.
|
