Master of Science in Food Science and Flavor Chemistry
Website: https://twu.edu/nutrition-food-sciences/graduate-programs/ms-in-food-science-and-flavor-chemistry/
TWU's Master of Science in Food Science and Flavor Chemistry prepares you for a career as a food microbiologist or flavor chemist.
Over the course of the required 30 semester credit hours, you will take classes in food and flavor chemistry, flavor technology, sensory evaluation, and food analysis. A thesis is required.
This program is offered at TWU's Denton campus.
Marketable Skills
Marketable skills prepare students for success in a variety of professional settings. Developed through academic coursework, co-curricular engagement, and extracurricular involvement, these skills include communication, critical thinking, teamwork, ethical reasoning, adaptability, and digital literacy. Whether directly related to a student’s major or serving as complementary strengths, marketable skills enhance career readiness and reflect TWU’s commitment to producing graduates who are prepared to thrive in today’s dynamic workforce.
- Understanding of experimental methods used to expand knowledge.
- Apply knowledge in the development of written and verbal communications.
- Apply techniques of food analysis and food chemistry to different foods.
- Interpret flavor chemistry and food science research findings and literature to formulate reports at the operations level of a food industry manager.
- Work as a part of a research team.
- Work in team presentations.
- The ability to give or follow instructions to and from others.
Admission
All students must meet the University requirements as outlined in the Admission to the TWU Graduate School section of the catalog.
The academic program may have additional admission criteria that must also be completed as outlined on the program's website.
Degree Requirements
Total Semester Credit Hours Required
30 semester credit hours (SCH).
| Code | Title | SCHs |
|---|---|---|
| Required Courses | ||
| NFS 5003 | Food Chemistry | 3 |
| NFS 5013 | Sensory Evaluation of Foods | 3 |
| NFS 5023 | Food Analysis | 3 |
| NFS 5321 | Seminar in Food Science | 1 |
| Select 6 SCH from the following: | 6 | |
| Special Topics (Food Safety and Pathogen Detection) | ||
| Special Topics (Microbial Fermentation) | ||
| Flavor Analysis | ||
| Flavor Technology | ||
| NFS 5963 | Research in Nutrition and Food Sciences | 3 |
| NFS 5983 | Thesis | 3 |
| NFS 5993 | Thesis | 3 |
| Graduate Level Statistics or Research Design | 3 | |
| NFS Electives and Additional Coursework | 2 | |
Coursework to be selected from additional courses above, other NFS program areas, coursework from another department, or coursework transferred from another institution with approval of the advisory committee. | ||
| Total SCHs | 30 | |
