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M.S. in Food Science and Human Nutrition

The Food Science and Human Nutrition Department (FSHN) offers quality graduate programs leading to a Master of Science degree in Food Science and Human Nutrition in the College of Agriculture and Life Sciences. This program offers a rewarding and enriching experience aimed at preparing graduates for success in industry, academia and government. We have approximately 30 full-time faculty members and 90-100 M.S. and Ph.D. students in the department.

Master of Science: Food Science track

The program provides a variety of courses and research opportunities with the following areas of emphasis:

  • Food chemistry involves the understanding of analytical, biochemical, chemical, functional, physical and toxicological aspects of food constituents.
  • Food microbiology encompasses all microbiological aspect of food safety in food production, food spoilage, food preservation and storage; also includes areas of biosecurity, biotechnology and microbial genomics.
  • Food processing uses engineering principles, methods and techniques to transform raw agricultural commodities into consumable food products
  • Food technology involves the application of modern scientific and engineering principles to the preservation and distribution of food.
  • Sensory evaluation applies the scientific method and statistical analysis to the assessment of all the qualities of a food item as perceived by the human senses.

Master of Science: Food Science Requirements

A minimum of 30 credits total must be satisfactorily completed for the thesis M.S. degree. This consists of 24 course credits and 6 research credits. At least one course in each of three program areas below must be completed to ensure a broad background in food science. Examples of courses are listed after each of the major program areas:

  • Food Processing and Engineering: FOS 4427C, Principles of Food Processing; FOS 6428C, Advanced Food Processing
  • Food Microbiology and Safety: FOS 4222, Food Microbiology and FOS  4222L, Food Micro Laboratory; FOS 5225C, Principles of Food Microbiology; FOS  6226C, Advanced Food Microbiology
  • Food Chemistry: FOS 4311C, Food Chemistry; FOS 6315C, Advanced Food  Chemistry

Among the 24 required course credits, the following must be completed:

  • Food Science and Technology Seminar (FOS 6938, 1 credit)
  • Research Planning (FOS 6915, 2 credits)
  • Statistical Methods in Research I (STA 6166, 3 credits)

Master of Science: Nutritional Sciences track

Nutritional Sciences graduate students are exposed to a rich academic and research environment. In addition to the Department’s array of nutrition graduate courses, students are expected to broaden their program by selecting from courses in biochemistry, chemistry, medical sciences, animal science, epidemiology, gerontology, physiology, veterinary medicine, bioinformatics, anthropology, microbiology, and statistics.(see http://gradcatalog.ufl.edu/content.php?catoid=5&navoid=1046)

Research areas of emphasis include the following:

  • Human nutrition: encompasses clinical nutrition and dietetics, supplement studies, and metabolic trials.
  • Molecular and cellular nutrition and metabolomics: comprises nutrient transport, basic metabolism, nutrient-gene interactions, genetics, and genomics.

Master of Science: Nutrtional Science Requirements

A minimum of 30 credits total must be satisfactorily completed for the thesis M.S. degree. This consists of 24 course credits and 6 research credits. Completion of this coursework ensures that students will have a broad background in basic nutritional sciences. Students may select departmental coursework from the following partial list of offerings:

  • HUN 5246: Current Issues in Dietary Supplements
  • HUN 5441: Metabolic Response to Enteral and Parenteral Nutrition
  • HUN 5447: Nutrition and Immunity
  • HUN 6245: Advanced Human Nutrition
  • HUN 6255: Clinical Nutrition
  • HUN 6301: Nutritional Aspects of Lipid Metabolism
  • HUN 6305: Nutritional Aspects of Carbohydrates
  • HUN 6321: Proteins and Amino Acids in Nutrition
  • HUN 6331: Vitamins in Human Nutrition
  • HUN 6356: Minerals in Nutrition
  • HUN 6812: Analytical Techniques in Nutritional Biochemistry

Among the minimum 24 required course credits, the following must be completed:

  • HUN 6938 Nutritional Sciences Seminar and Colloquium
  • FOS 6915 Research Planning
  • STA 6166 Statistical Methods in Research I
  • BCH 6206 Advanced Metabolism
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