Your Program of Study
The MFSQ program of study requires 33 credit hours minimum that consists of core courses that all MFSQ students are required to complete, and elective courses that can be selected based on your background and career interests. Other elective courses can be included with your faculty advisor’s approval.
This is a Plan C program, requiring a final Capstone Project that is not submitted to the Graduate School. A Capstone Project is a technical project focused on demonstrating mastery of professional skills.
Students interested in a Master’s program with a research emphasis are encouraged to explore other Master’s programs in the Department of Nutrition, Dietetics and Food Science.
Defining Your Program of Study
By the end of your first semester, you and your faculty advisor will prepare a program of study that will fulfill the requirements of the MFSQ program. Your program of study will include:
- MFSQ core course requirements
- MFSQ elective course selections
- MFSQ program special projects/topics selections
To Begin
- Download a Program of Study Form
- See the current schedule of available online classes
- Complete the form to the best of your ability
- Save and e-mail the form to your faculty advisor
- Make an appointment with your faculty advisor to discuss your Program of Study
Program Information
Courses
Prerequisite courses are not included in the 33 credits toward the MFSQ degree
Core Courses
Students must complete all of the following courses:
| Course Number | Course Name | Credits | Semester |
|---|---|---|---|
| NDFS 6110 | Food Microbiology | 3 | Spring |
| NDFS 6150 | Principles of Food Sanitation | 3 | Spring |
| NDFS 6160 | Principles of Food Toxicology | 3 | Fall |
| NDFS 6510 | Food Laws and Regulations | 3 | Fall |
| NDFS 6960 | Capstone | 1 to 4 | Fall, Spring |
Students must complete a minimum of 2 credits from the following list of courses:
| Course Number | Course Name | Credits | Semester |
|---|---|---|---|
| NDFS 6170 | Food Safety Management | 1 | Spring |
| NDFS 6171 | Current Good Manufacturing Practice | 1 | Fall |
| NDFS 6172 | Hazard Analysis and Critical Control Points | 1 | Fall |
| NDFS 6173 | Preventive Controls | 1 | Spring |
| NDFS 6174 | Standards for Produce Safety | 1 | Fall |
| NDFS 6175 | Acidified Foods | 1 | Fall |
Elective Courses
Students select optional courses based upon their field of interest and past experiences. For example, students may choose courses that provide emphasis in microbial aspects of food safety and quality, or other various science aspects related to foods. Courses that are dual listed (e.g., NDFS 5000/6000-level courses) or were included in the student’s undergraduate program cannot be retaken at the graduate (6000) level.
Students may select their remaining credits from the following courses:
| Course Number | Course Name | Credits |
|---|---|---|
| NDFS 6030 | Dairy Technology and Processing | 3 |
| NDFS 6180 | Food Safety Inspection and Auditing | 1 to 2 |
| NDFS 6440 | Food Composition and Analysis | 2 |
| NDFS 6530 | Food Packaging and Labeling | 3 |
| NDFS 6620 | Microbiology of Fermented Dairy Foods | 3 |
| NDFS 6660 | Cheese Science | 2 |
| NDFS 6950 | MFSQ Special Problems | 1 to 4 |