All students are required to meet the general university admission requirements.

Additional Requirements

• You must reside within the U.S. or Canada to be eligible for admission to this program
• Must have completed the following pre-requisite courses:
  • biology, botany or zoology
  • physics
  • microbiology
  • organic chemistry
  • biochemistry
  • calculus
  • statistics

Program-Specific Deadlines

• U.S. Applicants
  • Fall semester (begins in late August): Aug. 1
  • Spring semester (begins in late January): Dec. 7

• International Applicants (Canada only)
  • Fall semester (begins in late August): Jan. 8
  • Spring semester (begins in late January): Aug. 1

Additional Documentation
Your application must include the following:

• One- to two-page statement of objectives that describes why you want to pursue a graduate degree in food science at Kansas State University
  
  • Indicate general area of interest (i.e., food chemistry, food microbiology, cereals, meat science, sensory analysis, etc.). This allows the application to be directed to the appropriate faculty. Terms such as "food processing" and "food technology" are too general and may result in rejection due to lack of specificity.
  • Indicate any prior contact you have had with faculty
  • Indicate faculty with whom you desire to work as a graduate student, if known
• Names and emails of three professional and/or academic references
• Official transcripts from each institution attended
  • Failure to list any colleges or universities from which the applicant received a degree or enrolled in graduate coursework may result in dismissal from the university.
  • If transcripts are not in English, the applicant must furnish a translation by an appropriate authority.
• COVID-19 Update: The GRE requirement has been suspended indefinitely for this program.

Many career opportunities are available to graduates of the food science master’s program, including in food manufacturing industries that produce fresh and processed meat and poultry, dairy products, bakery goods, frozen and canned fruits and vegetables, confections and snack foods. Career options are also available in:

• food safety and microbiology
• quality assurance
• processing and operations management
• technical service
• research and development
• sales and public relations

Core Courses (20-22 credits)

• ENGL 758 - Scientific Communication (3 credits)
• FDSCI 600 - Food Microbiology (2 credits)
• FDSCI 815 - Advanced Food Chemistry (3 credits)
• FDSCI 850 - Food Science Graduate Seminar (1 credit)
• STAT 705 - Regression and Analysis of Variance (3 credits)

Select 3:

• FNDH 701 - Sensory Analysis (3 credits)
• FDSCI 690 - Principles of HACCP and HARPC (3 credits)
• FDSCI 695 - Quality Assurance of Food Products (3 credits)
• FDSCI 725 - Food Analysis (3 credits)
• FDSCI 740 - Research and Development of Food Products (4 credits)

Electives (12-14 credits)
A final oral examination will be administered on the Manhattan, Kansas, campus in the semester of graduation. This exam includes a public scientific presentation on a relevant topic followed by an oral examination by your graduate committee.