Phone: (307) 766-2224 or (307) 766-4145
Web Address: www.uwyo.edu/anisci or www.uwyo.edu/fcs
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.
Recommended prerequisites for students entering the program:
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.