Food Science
MS
Application Deadlines
Fall:January 15
Winter:June 30
Spring:January 15
Summer:January 15
Contact Information: 
S-141 ESC
801-422-6874
James_Lecheminant@byu.edu
Program Requirements: 

The MS program in food science prepares students to work at an advanced level in the food industry or to pursue a doctoral degree through in-depth study of the chemistry of food component functionality, the microbiology of product manufacture and preservation, and the physical principles involved in processes. Students become proficient at designing and conducting research and development projects and communicating the results in a manner consistent with the best professionalism in the discipline.

Requirements for Degree.

  • Credit hours (30): minimum 24 course work hours plus 6 thesis hours (NDFS 699R).
  • Required courses: NDFS 652, 654, 656, 691R, 699R; Stat 511.
  • Minor (optional): selected with approval of faculty advisor.
  • Thesis: standard university format or journal publication format.
  • Examinations: 
    • Defense of thesis
    • 150-question multiple choice exam
    Admission Requirements: 

    Required Tests

    GRE preferred; MCAT, GMAT, DAT, LSAT

    Additional Requirements

    • Correct completion of BYU Graduate Studies application, including letters of recommendation

    • Completion of the Graduate Record Examination (GRE)

    • Completion of IELTS or TOEFL if non-English speaking

    Program Outcomes: 


    Food Science Fundamentals and Area Specialization

    Effectively communicate the current state of the discipline in their specific research topic as well as a sound understanding of the general principles of food science.

    Effective Literature Review and Analysis

    Access information about food science through the internet, scientific journals and other sources, and evaluate the quality of reported research, drawing conclusions that are scientifically sound.

    Research Design and Reporting

    Plan, conduct and report original research in food science.