University of Tennessee, Knoxville campus

Engineering

MS Food Science at University of Tennessee, Knoxville

University of Tennessee, Knoxville, United States

Programme overview

The MS in Food Science is offered on the Knoxville campus with thesis, project and coursework-only (with comprehensive exam) options, all requiring the same course hours. Students can emphasise commodity interests such as meats, dairy, fruits, vegetables and bakery products. A five-year BS/MS programme is available for qualified UT Food Science majors.

Faculty: Herbert College of Agriculture  |  Department: Food Science  |  Duration: 30 graduate credit hours  |  Study mode: full-time  |  Location: Knoxville, TN, United States

What you will study

Thesis (6 hours) or project/practicum (6 hours) plus at least 21 hours of coursework (27 for coursework-only), a 2-credit seminar and a research ethics course, with at least 6 hours from courses such as Integrated Food Science, Food Colloids, Advanced Food Microbiology and Food Engineering.

Official programme page

Application information

Entry requirements

Bachelor's degree in food technology, food science or a related science field.

Tuition is charged per credit, so the total depends on the modules you register for each year. Current fees are listed in the official fee schedule.

Entry terms: Fall, Spring and Summer. Domestic applicants may apply up to two weeks before the start of the desired term unless the programme sets an earlier deadline.

International graduate applicants on F and J visas: Fall online submission April 15 and file completion May 15; Spring June 15 and October 1; Summer October 15 and February 15. Departmental deadlines may be earlier.

Apply through the official page: https://gradschool.utk.edu/

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