Cereal Science Master's
| Code | Title | Credits |
|---|---|---|
| CFS 650 | Cereal Technology | 3 |
| CFS 790 | Graduate Seminar | 2 |
| PLSC 710 | Professional Development I | 1 |
| CFS 798 | Master's Thesis | 10 |
| Statistics | ||
| Choose one of the following courses | 3 | |
| Field Design I | ||
| Introduction to Experimental Design | ||
| Applied Statistics | ||
| Technology Group | 6 | |
CFS 630 | ||
| Food Processing II | ||
| Food Processing Laboratory | ||
| Fundamentals of Flour Testing and Bakng (s/b Baking) | ||
| Milling | ||
| Pasta Processing | ||
| Malting and Brewing | ||
| Science Group | ||
| Choose six credits from the following list: | 6 | |
| Food Microbiology | ||
| Food Chemistry | ||
| Food Chemistry Laboratory | ||
| Food Ingredient Technology | ||
| Food Analysis | ||
| Cereal and Food Fermentation | ||
| Sensory Science of Foods | ||
| Carbohydrate Chemistry | ||
| Advanced Cereal and Food Chemistry I | ||
| Advanced Cereal and Food Chemistry II | ||
MICR 752 | ||
| Total Credits | 31 | |
Admission and Application Requirements
- Graduate School admission and application requirements are found on the Admission Information page.
- In addition, this program requires applicants to have adequate preparation in biochemistry/chemistry and the biological sciences, including microbiology.