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University Catalog|Office of the Registrar

Food Science and Human Nutrition

Phone: (307) 766-2224 or (307) 766-4145
Web Address: www.uwyo.edu/anisci or www.uwyo.edu/fcs

Degree Offered

M.S. in Food Science and Human Nutrition

The interdisciplinary food science and hu­man nutrition master’s degree program, jointly sponsored by the departments of Animal Science and Family and Consumer Sciences, affords students the opportunity to pursue graduate work in the areas of human nutri­tion and/or food science. Prior to admission to the program, students will select the major department (Animal Science or Family and Consumer Sciences) that best suits their desired research area(s) and indicate which faculty member from that department they would prefer as a mentor. Students choosing the interdisciplinary program in food science and human nutrition will gain expertise in theory as well as research in some combination of the areas of food micro­biology, meat science and food chemistry, hu­man nutrition and metabolism, food product development, and community nutrition. All students will be exposed to laboratory as well as classroom learning experiences.

Program Specific Admission Requirements

Recommended prerequisites for students entering the program:

  • One semester of organic chemistry (may include laboratory)
  • Human or animal anatomy and physiology
  • Introductory statistics

Program Specific Degree Requirements

  • One semester of biochemistry (may include laboratory)
  • Human or animal anatomy and physiology
  • Statistics

A minimum of 30 credit hours is required for this degree. Students may be required to take more than the minimum number of credit hours, either because they have to satisfy prerequisites for some of their graduate-level courses, or because a student’s committee determines that more than 30 hours will be needed for the student to reach his/her professional objective. The student’s program of study must include at least one credit hour of graduate-level seminar. A thesis is required. Students may request their area of thesis research be in food science or in human nutrition.

Students may use facilities such as the meat processing laboratory, sensory evaluation rooms, experimental kitchens, and a variety of modern facilities for research involving small animals and human subjects. Laboratory instruments including high performance liquid chromatographs, electrophoresis equipment, densitometers, gas chromatographs, ultracen­trifuges, scintillation counters, differential scanning calorimeters, and histological equip­ment as well as computers are also avail­able.

See the Food Science (FDSC) and Family and Consumer Sciences (FCSC) section of this catalog for course listings.

Food Science (FDSC) Courses

Family and Consumer Sciences (FCSC) Courses

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