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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 affords students the opportunity to pursue graduate work in the area of human nutrition and/or food science. After admission to the program, students will choose a major department and work with a faculty member from that department. Students choosing the interdisciplinary program in food science and human nutrition will gain expertise in theory as well as research in 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
  • Coursework in human nutrition
  • Students may be required to take courses in these areas if not completed as part of their undergraduate programs.

Program Specific Degree Requirements

Master of Science in Food Science and Human Nutrition

Plan A (thesis)

One semester of biochemistry (may include a laboratory)

Human or animal anatomy and physiology

Statistics

Students may be required to take more than the minimum of 30 hours, either because they have to satisfy prerequisites for some 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.

A thesis is required.

All students are required to take courses in biochemistry, laboratory methodology, and statistics.

In addition, at least one credit of graduate-level seminar is required.

Students may request their area of thesis research in food science or in human nutrition.

Students may use the experimental animals and facilities within the animal science department.

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.

Food Science (FDSC) Courses

Family and Consumer Sciences (FCSC) Courses

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