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Master of Science

Food Science and Technology Concentration

Credit Hours Required Courses

The following courses (or demonstration to the student’s Graduate Committee of proficiency in one or more of these courses from previous coursework and experience*) are required, and may be included in the 15 hours required for the Food Science and Technology Concentration:

Credit Hours Required Courses
NFS 4060 (Food Chemistry)
NFS 4075 (Food Preservation)
NFS 4050 (Food Composition and Analysis)
NFS 4162 (Food Microbiology)

Depending on prior coursework and experience (often obtained through an undergraduate degree in Food Science and Technology), additional courses may be required to satisfy the 24-hour course requirement* for the M.S. degree. Additional courses required for each student’s program of study will be determined by the Major Professor and the Graduate Committee. Courses would reflect the students’ professional interests and are generally taken from Agricultural Sciences, Biological Sciences, and Experimental Statistics; however, they could also be taken from Business or other disciplines related to the student’s course of study.

*NOTE: Competency can be determined by asking the LSU instructor of the course to evaluate the transcript and syllabus of a course taken at another institution, by taking a test on the course materials developed and administered by the LSU instructor, or through review by the LSU instructor of other materials or evidence that the student has gained competency in the course. Students must obtain written verification from the LSU instructor that they have competency in the course material. Demonstration of competency will not result in credit hours for the course being given. Additional courses to receive the same number of credit hours of the core course must be taken.

Contact Us

  • Dr. Erin McKinley
    Assistant Professor
    Director of the Didactic Program in Dietetics
    Graduate Programs Advisor
    285 Knapp Hall
    phone: 225-578-1631
    email: emckinley1@lsu.edu
revised: 24-Feb-2022 10:43