The Master of Science (M.S.) with a concentration in Food and Nutrition, specialization in Food Science and Nutrition Science offers a unique resource geared to advanced and traditional interest of the region’s food and nutritional science-based economies. The University has the only Center of Excellence in Food Science and Technology in the Commonwealth. Academic programs that support applied food biotechnologies, food science technology and food engineering, as well as nutritional biochemistry, can be tailored to meet the thesis or non-thesis needs of graduate students.
As a natural extension of the University’s century-long commitment to food and nutritional studies, the Master of Science program is dedicated to the vigorous technical support of food biotechnologies, industrial, and medical sectors of the Commonwealth that will shape the 21st century economy of the region.
Admission Requirements
Individuals possessing a baccalaureate degree from a regionally accredited college or university, which includes basic courses in biology, chemistry, and mathematics are eligible to apply for admission. Students are evaluated primarily on the basis of their undergraduate degree program, scores on the GRE General Examination, recommendations, and professional experience where it applies. Specific courses that students are expected to have as part of their undergraduate education, and prior to their making application, are Biology, General Chemistry I and II, and Organic Chemistry I and II (comparable to FSU courses). An overall undergraduate Quality Point Average of 3.00 on a 4.00 scale in a program acceptable to the admissions committee, including acceptable grades in science and mathematics courses taken as an undergraduate is expected. Also expected is a GRE General Test total score of at least 1200 over the verbal and quantitative portions of the test plus an analytical writing score of at least 4.5 on an established 6.0 scale.
Students eligible to apply for admission, but not fulfilling the QPA requirement, and who have (1) a minimum QPA of 2.50 on a 4.00 scale, (2) an analytical writing score of at least 3.50 would be considered for admissions after completing two prerequisite graduate courses. Students must earn a grade of B- (2.70) of better in each prerequisite course, and an overall average of B (3.00). Proficiency examinations, when completed, must be passed with equivalent grades if the student is to receive official admission. Students who earn a grade less than B- in any prerequisite courses will ordinarily be withdrawn from the program.
Applicants whose files become complete during the regular academic year will have their applications reviewed as soon as required documents have been received. Applicants whose files become complete during the summer months have their files reviewed during the summer at the convenience and availability of the admissions committee faculty. Applicants for full-time study should have their files complete by February 1st for fall admission and by September 1st for spring and summer admissions in order to maximize access to prerequisite undergraduate courses.
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Program Requirements
The program requires a minimum of ten (10) courses: four (4) core courses, five (5) concentration courses, and one (1) approved elective course; plus undergraduate prerequisite courses required for students without an appropriate academic background. Students may take courses in any sequence subject to the following general requirements:
1. Students must have completed all the undergraduate prerequisite courses before registering for core, concentration or elective courses;
2. CHEM 903 Nutritional Biochemistry must be repeated if passed with a grade lower than B- (2.70).
3. An oral comprehensive examination is required as the student’s culminating experience.
Undergraduate Prerequisite Courses
BIOL 307 Principles of Microbiology BIOL 272 Human Anatomy and Physiology I
BIOL 273 Human Anatomy and Physiology II
(or BIOL 142 Introduction to Human Biology with special permission of program advisor)
CHEM 301 Biochemistry
FDSC 151 Principles of Food Science (not required for students having had an acceptable foods course)
MATH 208 Biostatistics (not required of students having had an acceptable statistics course)
MATH 219 Calculus I
NOTE: The prerequisite undergraduate courses in Human Anatomy and Physiology I & II, and Biochemistry, if taken elsewhere, must be equivalent to those offered at Framingham State University. Furthermore, these courses must have been successfully completed within the last five (5) years.
Program Core Courses (4):
CHEM 805 Food Analysis
NUTR 903 Advanced Nutrition and Metabolism NUTR 874 Human Nutrition Science
NUTR 978 Public Health Nutrition
Specialization Courses (5)
CHEM 808 Food Chemistry
CHEM 815 Food Engineering and Processing
CHEM 821 Instrumental Analysis (an elective may be substituted with approval of the program advisor)
CHEM 911 Research and Seminar in Food Science/Nutritional Biochemistry
CHEM 960 Thesis in Food Science/Nutritional Biochemistry OR CHEM 921 Laboratory Practicum
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Elective Course (1)
An 800- or 900-level graduate elective course must be approved, in writing, by the student’s advisor.
COURSE DESCRIPTIONS
CHEM 805 Food Analysis
A study of the fundamental principles of chemical food analysis with the laboratory work including both classical and recent sophisticated methods of analysis.
Prerequisites: Organic Chemistry I and either Biochemistry or Biochemistry I-Structures, Mechanisms and Analysis.
CHEM 808 Food Chemistry
The chemistry of food constituents and the chemical and biological changes occurring in foods during storing and processing. The approach is from a cellular and molecular level. Prerequisites: Organic Chemistry I and either Biochemistry or Biochemistry I-Structures, Mechanisms and Analysis.
CHEM 813 Food Safety and Microbiology
A focus on the microorganisms involved in food production, food spoilage, and the transmission of diseases through foods. The effect of various methods of food preservation is evaluated in terms of public health, food spoilage, food quality and nutritional value of foods. Laboratory (4 hours). Open to Food Science Majors or Minors only or permission of instructor.
Prerequisite: Permission of the instructor.
CHEM 815 Food Engineering and Processing
An integrated approach to food engineering principles and food processing techniques. Topics include thermodynamics, fluid flow and heat transfer, evaporation, refrigeration, psychrometry, drying, distillation and essential food processing methods that ensure attainment of food product wholesomeness.
Prerequisite: Permission of the instructor.
CHEM 821 Instrumental Analysis
Principles and use of instrumental methods in analysis. Topics in electronics, electrochemistry, spectroscopy, flame photometry, mass spectrometry, NMR and Chromatography.
Prerequisites: Organic Chemistry I, Calculus I, and Principles of Physics I and II, or PHYS Introductory Physics.
CHEM 832 Biochemistry II
A continuation of Biochemistry I, which covers basic nucleotide chemistry. Informational biomolecules, nucleotide metabolism, cell signaling and regulatory mechanisms, molecular physiology, protein structure and catalysis, regulation of biochemical processes, and integrated metabolic systems are studied in-depth. Laboratory emphasizes enzyme isolation, molecular modeling, and analytical biotechnology.
Prerequisites: Organic Chemistry II and Biochemistry I.
CHEM 911 Research and Seminar in Food Science/Nutritional Biochemistry
Formulation of a research project, followed by execution of an experimental design, that culminates in a written research report of the results and an oral presentation.
Prerequisite: Permission of the instructor.
CHEM 921 Laboratory Practicum
Course allows students the opportunity to explore relevant topics in the food sciences through supervised laboratory investigations.
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CHEM 960 Thesis in Food Science/Nutritional Biochemistry
Development and exploration of a current research problem dealing with food or nutrition science, technology, engineering or biochemistry with experimental results presented as a written document according to Departmental guidelines.
Prerequisite: Permission of the instructor.
NUTR 874 Human Nutrition Science
A study of the interrelationships and respective functions of nutrients, and the integration of nutrition, biochemistry, and human physiology. Emphasis is placed on research design in classic and current nutrition studies with respect to nutrition and health.
Prerequisites: Biochemistry, Human Anatomy and Physiology I, and Biostatistics.
NUTR 903 Advanced Nutrition and Metabolism
A detailed investigation of macro and micronutrient metabolism during states of normal health and illness. This course expands understanding of the biological roles of nutrients in human metabolism using basic knowledge in physiology, biochemistry and molecular biology. Emphasis is directed towards current molecular and biochemical research findings and hypotheses. Students are expected to be familiar with the material covered in NUTR 874 Human Nutrition Science. Topics include carbohydrate, lipid and protein metabolism; energy homeostasis; 1-carbon metabolism; vitamin and mineral metabolism.
Prerequisites: NUTR 874 Human Nutrition Science or permission of the instructor.
NUTR 978 Public Health Nutrition
A study of nutrition concepts and the political/social realities that affect the nutritional health of populations. The development of nutrition policies at the local, state, and national levels are explored along with the delivery of community-based services. Topics may include: nutritional science in the lifecycle, sociocultural aspects of nutrition, food and nutrition programs, nutrition assessment of populations, food insecurity, health promotion guidelines, and food safety.
Prerequisites: NUTR 874 Human Nutrition Science or Bachelor's Degree in Nutrition or Health or either NUTR 910 Nutrition Science in the Classroom or NUTR 914 Contemporary Nutrition Issues for Schools.
Nutrition Science and Informatics
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