Cereal Science Masters
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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.