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Family and Consumer Sciences|College of Agriculture and Natural Resources

Master of Science in Food Science and Human Nutrition

Program
An interdisciplinary program in Food Science/Human Nutrition leading to a Master of Science degree is available within the College of Agriculture. Cooperating curricula include Food Science and Human Nutrition from the Departments of Animal Science and Family and Consumer Sciences. The program allows a student to pursue graduate studies in areas such as food microbiology, meat science and food chemistry, human nutrition and metabolism, food product development, and community nutrition. Entering students will choose research programs and will work with faculty members from the appropriate curricula.

Facilities
The Departments are housed in modern facilities. A meat processing laboratory, sensory evaluation rooms, experimental kitchens, and a variety of modern facilities for research involving small animals and human subjects are available in the buildings. Major laboratory instruments including high performance liquid chromatographs, electrophoresis equipment, densitometers, gas chromatographs, ultracentrifuges, scintillation counters, differential scanning calorimeters and histological equipment as well as computer terminals are available in each building. Other major equipment items at the University of Wyoming include transmission and scanning electron microscopes, mass spectrophotometers, oligopeptide synthesizers, amino acid sequencers, atomic absorption spectrophotometers, and physiographs.

Admission and Degree Requirements
It is recommended that entering students have strong background in the biological sciences. Students may be required to complete certain course work in this general area if not previously acquired. All students must fulfill requirements of the University Graduate School. A minimum of thirty credit hours in graduate level courses including four thesis credit hours are required.

Employment Opportunities
A degree in Food Science and Human Nutrition can be the basis for jobs in research, food product development, quality control, marketing, management, sales, advertising, public relations, regulation, food microbiology, health and wellness, hospital and public health nutrition, and consulting. Students will also be prepared for jobs in college teaching, Extension work, as well as for further graduate study and professional education programs in human medicine.

Financial Aid
University assistantships are available on a competitive basis. Additional assistantships supported by grants and special projects may also be available along with part-time employment and student loans.

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