Curriculum
- FSHN 5800 (first fall semester)
- FSHN 5810 (spring semester after taking FSHN 5800)
- FSHN 6801 (semester of graduation)
- FSHN 6820 (every spring and fall semester)
- BBMB 4040, 4050, or 4200, if another biochemistry course has been taken as an undergraduate student with satisfactory grade (determined by POSC)
- Stat 5710
- 1 course in nutrition: Food Science majors should have a basic understanding of nutrition evidenced by course work in a nutrition course as an undergraduate food science major or credit in one of the following courses. Acceptable courses on the POSC include: FSHN 3600, 5170, 5750, NutrS 5010, 5030, 6190. (approved by POSC).
- FSHN 5900C, 1 credit Teaching Assistant (TA) requirement
- FSHN 6990 (minimum of 3 credits; For minimum credits required during the summer, please check the ISU graduate handbook).
- > 20 coursework credits including:
- > 9 credits in food science graduate-level courses with letter grade (excluding 5420, 5800, 5810 590C, 6810, 6820) which includes:
- > 5-6 credits at 6000-level in food science (excluding 6810 & 6820)
- Minimum total credit requirement for thesis option is 30 total credits.
- FSHN 5800 (first fall semester, if not previously taken)
- FSHN 5810 (spring semester after taking FSHN 580, if not previously taken)
- FSHN 6810 (semester of graduation)
- FSHN 6820 (every spring and fall semester)
- BBMB 4040, BBMB 4050, or BBMB 4200
- Stat 5710@
- Seminar 2 credits (FSHN 6810 plus 1 credit additional seminar experience$)
- 1 course in nutrition@
- 1 credit in grant writing experience**
- FSHN 5900C, 1 credit as part of TA requirement
- FSHN 6990 (minimum of 3 credits)
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Brenda Emery
220 Mackay Hall
2302 Osborn Drive
Ames, IA 50011-1078