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.

Bachelor-to-Graduate 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. This program allows students to count up to 12 hours of graduate credit toward both the bachelor’s and master’s degrees. Students participating in this program must major in Food Science and Human Nutrition, have a minimum cumulative grade-point average of 3.4, and be admitted to the Graduate School prior to registering for graduate courses. Details of the suggested curriculum and program information are available from the Department of Food, Nutrition, and Packaging Sciences at https://www.clemson.edu/cafls/departments/fnps/. Application details are available in the Undergraduate Catalog.

Summary of Degree Requirements

Thesis Option

The master’s thesis option degree program includes a minimum of 30 hours of graduate credit (24 course hours and six hours of master’s thesis research, 8910).

Non-Thesis Option

The master’s non-thesis option degree program includes a minimum of 30 hours of graduate credit, none of which may be a master’s thesis research course.

Core Coursework

Thesis Option Required Courses

• FDSC 8100 - Chemical and Biochemical Aspects of Foods 4 Credits  
• FNPS 8510 - Food, Nutrition, and Packaging Sciences Seminar 1 Credit  
• NUTR 8030 - Advanced Human Nutrition 4 Credits  
• STAT 8010 - Statistical Methods I 3 Credits  

Outcomes, Learning Objectives, and Graduation Requirements

The MS in Food, Nutrition and Culinary Sciences is not awarded solely on the basis of coursework completed, residence, completion of final examinations, or other routine requirements. A MS degree in Food, Nutrition and Culinary Sciences requires that graduate students demonstrate competencies in several areas including the following areas: Food Chemistry, Food Engineering, Human Nutrition, Food Microbiology, and Food Processing/ Preservation. While the student usually focuses their research efforts in one of these areas, the degree requires a general knowledge of these areas within their MS program. Candidates for a master’s degree must pass a final defense at least three weeks prior to the date of the convocation at which the degree is to be conferred. The examination is conducted by their Advisory Committee, but all faculty members are invited to participate. The final basis for granting this degree is the student’s grasp of the subject matter, competence in planning and conducting research, and the ability to express themselves adequately and professionally both orally and in writing. Ultimately, only the student’s advisory committee can certify that they have earned this degree.