No GRE/GMAT Masters Program in Food Science

The Master of Science in Food Safety Regulation at Johns Hopkins University is an in-depth educational program tailored for individuals aiming to delve deeply into the realm of food safety and regulatory affairs. This program is meticulously structured to offer a broad and detailed understanding of the various aspects of food safety regulations, including legal frameworks, policy implications, and the scientific principles underlying food safety practices. It is designed to prepare its graduates for impactful roles in the industry, ensuring they are well-equipped to contribute to the safety and integrity of food systems on a global scale.

On the other hand, Cornell University's advanced degrees in Food Science and Technology cater to a wide array of interests and career paths within the field of food science. Their offerings include the Master of Food Science (MFS), a two-year Master of Science (M.S.), and a Doctor of Philosophy (Ph.D.). The MFS program, in particular, stands out for its practical orientation and short duration, designed to accommodate working professionals who seek to advance their careers without a significant hiatus from their professional lives. This STEM-designated program emphasizes the application of science and technology in the food industry, aiming to elevate the expertise and career prospects of its participants.

The features of the Master of Food Science (MFS) program at Cornell University include:

• The program requires the completion of 24 credit hours, ensuring a comprehensive coverage of essential topics in food science and technology.
• The flexible duration of 12-24 months allows students to tailor the program to their personal and professional commitments, making it accessible to a broader audience.
• The program is delivered on-campus, facilitating direct interaction with faculty, access to state-of-the-art facilities, and hands-on learning experiences.
• The absence of a GRE requirement simplifies the application process, making the program more accessible to a diverse pool of applicants.

The University of California, Davis offers comprehensive graduate programs in Food Science, including both Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees. These programs are designed to cater to a wide range of educational aspirations and professional ambitions. Students who enroll in the Food Science Graduate Group are presented with a unique opportunity to tailor their academic journey. They have the flexibility to transition between the M.S. and Ph.D. tracks, depending on how their career goals and academic interests evolve over time. This adaptability ensures that students can pursue a path that best aligns with their long-term objectives.

The features of the Master of Science in Food Science program at UC Davis are:

• Offers both M.S. and Ph.D. degrees to accommodate different career paths and educational goals.
• Students can switch between M.S. and Ph.D. programs, offering adaptability to changing career aspirations.
• The program comprises 16 courses, ensuring a broad and in-depth understanding of Food Science.
• The M.S. program is designed to be completed in 24 months, providing a structured yet flexible timeline for graduation.
• The program is delivered on-campus, facilitating hands-on learning and direct interaction with faculty and peers.

The Department of Food Science and Human Nutrition implements research, education, and outreach programs designed to promote a safe, nutritious, accessible, and affordable food supply that enhances human health. The basic human need for high-quality foods for optimal health and wellness drives the core of student education as stellar faculty and exceptional students work collectively toward learning, discovering, and disseminating new knowledge and in applying novel technologies in dietetics, food science, hospitality management, and human nutrition.

Student entering the master program as an accelerated student are only eligible to complete the non-thesis option of the master degree.

This is a 30 credit MS degree with 9 credits toward the MS earned during the senior year (six of which will also count toward the BS). The remaining 21 credits will be taken in the 5th year of study.

The program is designed as a stepping stone to pursuit of clinical or community practice opportunities in nutrition and dietetics or professional opportunities in the food industry.

Students apply for admission to the Nutrition and Food Sciences AMP program during the regular application cycle. Admission is restricted to students that are either entering the spring term of their junior year and no later than the start of the fall semester of their senior year.

Admission to the accelerated program requires the following:.

Completion of the Graduate College application form and three letters of recommendation. GRE not required.

This may serve as the 3rd letter of recommendation.

Completion of the UVM Accelerated Master Degree Permission Form (attached to the online application).

Decisions on accepteance will be decided by an NFS department review committee.

Students in accelerated MS program have the option of taking courses for graduate credit before all requirements for the BS BA degree have been satisfied. A maximum of 6 credit hours may be counted for both the BS and MS degrees and courses are limited to those approved for graduate credit.

Courses approved for graduate credit are found here: Graduate Approved Courses.

The courses listed as approved for graduate credit are subject to change. Graduate Research Credits cannnot be counted toward the 6 credits.

Nine credits taken during the senior year can be transferred in to the MS degree.

Students are encouraged to choose courses that will enhance your Master Project Research.

The following information should be included: project title, student name and degree program, presentation date, time and location, and project description.

Dietetics Concentration to NFS MS 5-Year Academic Plan:.

This Academic Plan is for UVM DNFS major students that plan on applying for the ANFSMS program.

NFS 114: Human Health in the Food Syst.

200 level course approved for graduate credit or 300 level course selected according to student interest.

May be counted as the part of the six credits that count for both the NFS (Dietetics Concentration) BS and ANFSMS degree.

To be transferred to the ANFSMS degree, does not count for the NFS(Dietetics Concentration) BS degree.

Credit or 300 level course selected according to.

Total of 21 credits to complete the NFS MS Degree.

Any two Humanities Fine Arts Courses can be taken (suggest choosing University Approved Diversity course for at least one Humanities option to increase the number of electives the student has available).

The Diversity courses Anthropology 021 will fulfill the Social Science requirement.

Diversity courses in Art, Classics, History, Literature, Music, Philosophy, Religion, Language, and Theater will also fulfill the humanities requirement.

Potential 200 and 300 level graduate courses outside NFS for the fourth or fifth year:.

Food Science Concentration to NFS MS 5-Year Academic Plan:.

Total 121 credits: 120 count for the NFS BS degree, 9 count for the NFS MS degree.

Any of these courses approved for graduate credit may be counted as the part of the six credits that count for both the NFS BS and the ANFSMS degree.

To be transferred to the NFS MS degree, does not count for the NFS degree.

Total of 21 credits required to complete the ANFSMS degree.

The Diversity course Anthropology 021 will fulfill the Social Science requirement.

Nutrition, Sustainability and Society Concentration to NFS MS 5-year Academic Plan:.

NFS 114: Human Health in the Food System.

Choose courses that will enhance your research project.

Seek assistance with writing your research project with the Graduate Writing Center.

Students in the ANFSMS are expected to continue the high degree of academic performance that was evident when they were admitted to the program.

Once students in the ANFSMS receive the BS and are admitted to the regular MS degree program, academic probation matters will be dealt with in the same manner as for other MS students.

The Institute for Food Safety and Health (IFSH) is a one-of-a-kind applied food science research consortium comprised of the Illinois Institute of Technology (IIT), the U.S. Food and Drug Administration (FDA), and the food industry. In collaboration with the FDA, we provide stakeholders with the opportunity to develop and exchange knowledge, experience, and expertise in the areas of food safety, food defense, food processing, and nutrition.

The M.A. in Nutrition and Food Science/M.P.H. is a joint degree program offered by the Department of Nutrition and Food Science, College of Liberal Arts and Sciences, and Department of Family Medicine and Public Health Sciences, School of Medicine.

Students must meet the admission and graduation requirements of both programs and enroll concurrently in the two programs during most of the period in which they are earning the degrees. If they complete requirements for only one degree, one degree will be awarded.