Food Science MS
Program Purpose
The Food Science Master's Program develops informed and productive applied scientists who utilize multiple disciplines to study food, making meaningful contributions to the food industry and helping people throughout the world. Food science addresses the conversion of raw food commodities into nutritious, convenient and economical products readily available to consumers. Graduates of the Food Science Master's Program are prepared for ample, well-paid employment opportunities in the food industry as well as acceptance into professional schools, including the health professions, business and law, and doctoral programs in food science or related fields.
Curricular Structure
Spiritually Strengthening
Appreciate food science knowledge that is bathed in the light of the restored gospel of Jesus Christ.
Learning Outcomes
Food Science Fundamentals and Area Specialization
Effectively communicate the current state of the discipline in their specific research topic as well as a sound understanding of the general principles of food science.
Access information about food science through the internet, scientific journals and other sources, and evaluate the quality of reported research, drawing conclusions that are scientifically sound.
Plan, conduct and report original research in food science.
Develop a commitment among the next generation of food science professionals to serve in our family and communities.
Have students present solutions to improve food safety and sustainability in an underserved area (nation, community, etc).
Evidence of Learning
Direct Measures
- Theses, published research article and abstract of scientific presentations.
- Prospectus and seminar presentations on research.
- Record of performance on a written coursework examination.
Learning and Teaching Assessment and Improvement
Once each year during the fall University Conference, the Food Science faculty reviews all of the data generated from the assessment tools listed above. Recommendations for changes in course purpose, goals, or learning outcomes are agreed upon by Food Science faculty. Recommendations for program purpose, goals or curricular changes are submitted to the Department Curriculum Committee, which forwards them to the College Curriculum Committee and then the University Curriculum Committee for approval.