This program of study emphasizes food science and supporting basic sciences. Studies can be oriented toward meat science, cereal science, food microbiology, food preservation, food safety, the extrusion processing of food, or other specialized areas in food science. Students with a B.S. degree in food science, nutrition, or a basic science such as biology, chemistry, microbi ology, animal science, horticulture, or agronomy usually have an appropriate foundation for a g raduate program in food science. Thesis (Plan A) and non - thesis (Plan B) options are available. Required prerequisite courses of the M.S. degree with specialization in food science include BC 351, Principles of Biochemistry; CHEM 245, Organic Chemistry; FTEC 447, Food Chemistry; and FTEC 449, Food Analysis, or equivalent courses taken elsewhere.

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