The Food Science Program offers the Master of Science degree by thesis and coursework. These fields of study are closely related to food production from the point of harvest or slaughter until it is marketed and reaches the consumer in conditions that satisfy the consumer’s requirements in terms of food safety and taste.
The Master of Science program complements the Doctor of Philosophy program that comprises only research work. Graduates from this program will gain sound knowledge in the fields of Food Science and Nutrition. It is hoped that these graduates will apply the knowledge gained in the areas of research and production of nutritious foods, food safety and quality, food regulations as well as food and nutrition education programs.
All candidates for this program have to register and pass 14 credit hours of courses to fulfil the requirement for graduation. From the 14 credit hours of courses, 4 credit hours core Faculty and 10 credit hours for core program. The list of the courses are:
and select 10 credit hours courses from the following list:
- Science of Fats and Oils
- Advanced Food Microbiology
- Food and Nutrition Toxicology
- Sugar & Chocolate Confection Technology
- Food Additive Substance
- Advanced Food Chemistry