Food, Nutrition and Culinary Sciences, MS

Program Description

Food, Nutrition and Culinary Sciences is the study of the nature of food and its impact on the human body. This program allows students the opportunity to study the factors affecting food safety and quality and also how food and nutrition affects health and prevents disease.

The MS degree (thesis and non-thesis) offerings are in the specific fields of human nutrition, food microbiology, food chemistry, food engineering, food safety and other food science related fields. Upon entering the program, students should have an adequate background in mathematics, biochemistry, organic chemistry, human nutrition, food chemistry and food microbiology.

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

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.