The program requires a minimum of ten (10) courses: four (4) core courses, five (5) sub-concentration courses, and one (1) approved elective course; plus undergraduate prerequisite courses required for students without an appropriate academic background. Students may take courses in any sequence subject to the following general requirements:
- Students must complete all the prerequisite courses before registering for core, concentration or elective courses.
- CHEM 903 Nutritional Biochemistry must be repeated if passed with a grade of lower than B-.
An oral comprehensive examination is required as the student's culminating experience.
|Undergraduate Prerequisite Courses|
|BIOL 272||Human Anatomy and Physiology I|
|BIOL 273||Human Anatomy and Physiology II
(or BIOL 142 Introduction to Human Biology with
special permission of program advisor)
|BIOL 307||Principles of Microbiology|
|FDSC 151||Principles of Food Science (not required for students
having had an acceptable foods course)
|MATH 208||Biostatistics (not required of students having had an
acceptable statistics course)
|MATH 219||Calculus I|
The prerequisite courses in Human Anatomy and Physiology I & II, and Biochemistry, if taken elsewhere, must be equivalent to those offered at Framingham State University. Furthermore, these courses must have been successfully completed within the last five years.
|Core Courses (4)|
|CHEM 805||Food Analysis|
|CHEM 903||Nutritional Biochemistry|
|NUTR 874||Human Nutrition Science|
|NUTR 978||Public Health Nutrition|
|Concentration Courses (5)|
|CHEM 808||Food Chemistry|
|CHEM 815||Food Engineering and Processing|
|CHEM 821||Instrumental Analysis (an elective may be substituted with approval of the program advisor)|
|CHEM 911||Research and Seminar in Food Science/Nutritional Biochemistry|
|CHEM 921||Laboratory Practicum OR|
|CHEM 960||Thesis in Food Science/Nutritional Biochemistry|
Elective Courses (1)
An 800 or 900 graduate level elective course must be approved, in writing, by the student’s advisor.
Coordinator: Dr. Louise Bodack, Chemistry and Food Science
Advisor: Dr. Louise Bodack, Chemistry and Food Science
- Requirements are accurate to date. However, the University reserves the right to change requirements in the future, and will notify applicants should any changes be made.
- Refer to appropriate catalog for Degree Requirements for prior years.