麻豆原创

Program Educational Goals:

Students will demonstrate mastery of core concepts in the food sciences and how their research fits into the broader framework of One Health and agricultural sciences.

Students will demonstrate critical thinking through use of primary literature and appropriate laboratory/computational tools to collect, analyze, and report their data and research results.

Students will demonstrate the ability to apply the scientific method by formulating hypotheses, designing relevant experiments, validating methodology, and critically evaluating and interpreting findings.

Students will demonstrate that they can write and graphically depict scientific data in a clear, organized, and accurate fashion tailored for a diverse range of audiences. Students will demonstrate the ability to orally communicate and defend ideas, concepts, and research findings. Students will develop personal and professional skills through networking, attendance at professional meetings, and seminar presentations.

Students will demonstrate the ability to work with others on a team and engage in mentoring of undergraduate students and peers through their research lab, teaching, and participation in the University community.

Requirements for the Degree:

The M.S. degree program in Food Science requires a minimum of 30 graduate credit hours, of which six credits must be six hours of thesis. A maximum of three credits of ANFS 668/ANFS 868 or ANFS 666/ANFS 866 may be applied towards the MS degree. ANFS 666/ANFS 866 that is taken as a titled course does not count toward this maximum. The student must have a minimum cumulative grade point average of 3.00 (4 point scale) in order to receive the M.S. degree. The programs are expected to be completed in 2-2.5 years of full-time study.