Food, Nutrition, and Culinary Sciences, M.S.

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Thesis The M.S. research thesis option requires a minimum of 24 credit hours of coursework and 6 credit hours of research (FDSC 8910 or NUTR 8910). Core courses include FDSC 8100, FDSC 8510 (or NUTR 8510), NUTR 8030, STAT 8010, additional credit hours of advanced-level courses may include courses in food science or in areas such as chemistry, nutrition, biochemistry, animal and veterinary sciences, microbiology, statistics, or cell biology. Only 6000-level courses and higher may be used for graduate credit, and at least one half of the 24 hours of coursework must be 8000-level or higher. Prerequisite courses must be completed before admission as a graduate student, whereas co-requisite courses may be taken concurrently but must be completed before receipt of the master’s degree. In addition, a minimum GPA of 3.0 is required to maintain good academic standing and to be eligible for graduation. Coursework must be approved by each student’s Graduate Committee which is comprised of a major advisor and at least two other faculty. The student must complete an in-depth research project, defend the research thesis to the Committee, and complete a thesis approved by the Committee and the Graduate School. Each student is required to select a major faculty advisor, prepared to accept the applicant as an advisee, before starting a graduate degree. The program also offers a M.S. non-thesis option. For additional information, please see the Food, Nutrition, and Packaging Sciences Graduate Student Handbook and Graduate Announcements. Non-thesis  The M.S. non-thesis option requires a minimum of 30 credit hours of coursework as outlined below and a comprehensive, two-day final examination. A minimum of 15 hours must be at the 8000-level or above. In addition, a minimum GPA of 3.0 is required to maintain good academic standing and to be eligible for graduation.

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Clemson University College of Agriculture, Forestry and Life Sciences

The College of Agriculture, Forestry and Life Sciences embodies founder Thomas Green Clemson’s vision of a “high seminary of learning” focused on improving the lives of South Carolinians through education and outreach in the agricultural and natural sciences. Today CAFLS curricula explore plant, animal, human, molecular, and packaging sciences, and build upon Clemson University’s world-class academic, research and extension activities to produce scientific discoveries of global significance and graduates prepared to be leaders in their chosen fields. Read less

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Food, Nutrition, and Culinary Sciences, M.S.

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Clemson University College of Agriculture, Forestry and Life Sciences

Clemson University College of Agriculture, Forestry and Life Sciences

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