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). 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 human nutrition and metabolism, food product development, and community nutrition, food microbiology, meat science and food chemistry. 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 nutrition, anatomy and physiology
- Introductory statistics
Admission requirements include:
- A bachelor’s degree based on a four-year curriculum from an institution accredited by one of the regional associations of the Commission on Institution of Higher Education or equivalent.
- A grade point average of 3.000 or higher in the previous degree.
- A Graduate Record Exam (GRE) score. The GRE is considered in the admissions process, with a required minimum score of 150 on the Verbal section and 141 on the Quantitative section.
- For international students whose native language is not English, a minimum TOEFL score of 76 or an official IELTS score of 6.5.
- International students must also provide evidence of adequate financial resources.
For more information please visit UW’s graduate admissions website https://www.uwyo.edu/admissions/graduate/.
Application packets for fall entry are due no later than March 1. Applications may be considered throughout the year if space in a program area is available.
To apply please complete the online application at the UW Office of Admissions application website http://www.uwyo.edu/admissions/apply.html and submit the following:
- Transcripts from all institutions attended
- Official GRE scores
- Names and contact information for at least 3 people who will provide letters of recommendation about the applicant’s preparedness and/or qualifications for the desired graduate degree program
- A statement of intent that includes: research interests, future goals related to the program of interest, why the applicant is seeking this degree, prior work related experience.
- A brief resume or curriculum vitae
- International applicants must provide: official TOEFL or IELTS scores and evidence of adequate financial resources.
For more information, please contact the Department of Family and Consumer Sciences at 307-766-4145 or fam-consci@uwyo.edu, or the Department of Animal Science at 307-766- 2224 or animalscience@uwyo.edu.
Program Specific Degree Requirements
- One semester of biochemistry (may include laboratory)
- Human or animal nutrition, 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, indirect calorimetry, electrophoresis equipment, densitometers, gas chromatographs, ultracentrifuges, scintillation counters, differential scanning calorimeters, and histological equipment are available.
See the Food Science (FDSC) and Family and Consumer Sciences (FCSC) section of this catalog for course listings.
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