Food, Nutrition and Culinary Sciences, MS

Program Description

Detailed information is available from the Department of Food, Nutrition, and Packaging Sciences or at www.clemson.edu/fnps.

Admission Requirements

Students admitted to the MS program in Food, Nutrition and Culinary Sciences must meet the following criteria.

1. The Aptitude Test of the Graduate Record Examination (GRE General Test) must be taken by all applicants. A minimum total GRE score of 1000 on the two-component exam is required if taken prior to August 1, 2011 and 300 if taken on or after August 1, 2011. Applicant score on the analytical writing section of the GRE should be 4.0 or higher.
2. A strong background in food science; human nutrition; physical, chemical, or biological sciences; or engineering is highly desirable.
3. Proficiency in food science must be demonstrated by satisfactory completion of coursework in the following areas: food chemistry, food microbiology, food processing, and biochemistry. Background course requirements will normally be satisfied with completion of a BS degree in Food Science from an accredited institution. Students deficient in any of these areas will be required to complete coursework to fulfill these background course requirements.
4. Acceptance is based upon academic transcripts with a minimum undergraduate grade-point average of 3.0, two letters of recommendation, a statement of objectives and professional experience.
5. International students must have a minimum Test of English as a Foreign Language (TOEFL) score of 80. IELTS can be taken in lieu of TOEFL. The minimum score accepted on the IELTS is 6.5. PTE can be taken in lieu of the TOEFL. The minimum score accepted on the PTE is 54. International students must also submit documentation of adequate financial support for their studies.
6. An additional requirement for admission is identification of a research advisor prepared to accept the applicant as an advisee.

Financial Aid

A limited number of research assistantships are available from grant funds, with the student assisting in the research supported under the grant. This research often may be applicable to the thesis or dissertation. Interested applicants should contact individual faculty for research assistantships. Applicants whose files are completed prior to February 15, will be given preferential consideration for research assistantships offered beginning fall semester.

Transfer of Credits

With pre-approval, up to 12 graduate credits may be transferred into the MS program. A grade of B or better is required in each course transferred.

Combined BS in Food Science and Human Nutrition/MS in Food, Nutrition and Culinary Sciences

Under this plan, students may reduce the time necessary to earn both degrees by applying graduate credits to both undergraduate and graduate program requirements. Enrollment guidelines and procedures can be found in the Undergraduate Announcements. Consult the Department of Food, Nutrition and Packaging Sciences for details.