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The Doctor of Philosophy in Food Science generally entails completing 20 to 36 course credits along with 24 research credits through FSC 999 Doctoral Dissertation Research, ensuring comprehensive academic preparation. Students work closely with their primary advisor, research committee members, and the Director of Graduate Studies to identify supplementary coursework that supports their research objectives and fulfills Ph.D. core requirements, particularly for those transitioning from a different master's discipline. A minimum cumulative GPA of 3.0 is mandatory, excluding research and collateral credits.
The Department of Food Science and Human Nutrition provides graduate programs for both Master of Science and Doctor of Philosophy degrees in Food Science through the College of Agriculture and Natural Resources. Post-doctoral research opportunities are also available. Candidates enrolled in master's or doctoral programs focus on either 1) food safety and toxicology or 2) food processing and quality enhancement. Prospective graduate students should possess foundational knowledge in general, quantitative, and organic chemistry, as well as biochemistry. Ideal preparation includes coursework in biological and agricultural sciences, mathematics, physics, nutrition, engineering, or economics.