Gradute Program in Food Science and Nutrition
Program Director: Anuradha Prakash, Ph.D.
Contact: Robyne Kelly, Program Assistant,
(714) 289-2040, firstname.lastname@example.org
Admission Counselor, Monica Chen (714) 289-3590 email@example.com
Degrees Offered: Master of Science in Food Science; Dual degree programs: MS Food Science/M.B.A; MS Food Science/JD
This is an exciting time to study food science. At Chapman University, you will receive a solid foundation in food science and the opportunity to pursue cutting-edge research. Full time students can complete the degree in 18 months. Evening classes allow students to work during the day. The ~1500 companies in a 90 mile radius provide plentiful internship opportunities. Chapman University’s Master of Science in Food Science and the dual degree MS/MBA and MS/JD programs help turn your passion, knowledge and experience into a rewarding career.
- Applicant must possess a baccalaureate degree from a regionally accredited institution.
- minimum grade point average of 3.00
- General Chemistry with Laboratory (two semesters)
- Organic Chemistry with Laboratory (two semesters or one semester organic and one semester biochemistry)
- Microbiology with Laboratory (one semester)
- Statistics (one semester)
- Human Nutrition (one semester)
- Graduate Record Exam (GRE) scores (GMAT scores may be accepted in lieu of GRE) :
Analytical Writing: 3.5
- Two letters of recommendation
- Statement of Intent and resume
- TOEFL (International Students Only) – applicants who have completed their undergraduate degree outside of the United States are required to achieve an acceptable score on the Test of English as a Foreign Language (TOEFL), minimum 550 (paper-based), or 80 (internet-based), International English Language Testing System (IELTS): 6.5, Pearson Test of English (PTE):53 or Cambridge English Advanced Exam (CAE): Level C1.
Financial Certification Form (International Students Only). For more information visit: www.chapman.edu/fsn
Degree Requirements: Thesis and non-thesis options are offered. Students pursuing the non-thesis track must complete a comprehensive examination.
Current Costs: Application non-refundable fee: $60.00.
Cost of Program (excluding books, materials & cost of living): 940/credit x 30 credits
Availability of scholarships and financial aid (domestic students only): Chapman University offers scholarships based on GPA and GRE scores. Financial aid is offered through tuition grants, California grants, and loans. Students may apply for one or more kinds of aid depending on need and qualifications if they are accepted for admissions and are taking a minimum of 4.5 units per semester.
Unique Aspects of Program: The Food Science program accomplishes a record of over 99 % graduate placement. What makes our program unique is the highly individualized environment through small classes and individual mentoring. The close relationship that the university maintains with the food industry through internship and cooperative educational programs provides our students with valuable work experience to complement academic learning. Our location amidst one of the largest concentrations of the food industry in the country also provides us with a core of adjunct faculty who are practicing experts.
Anuradha Prakash, Ph.D., Professor, Program Director
Fredric Caporaso, Ph.D., Professor
Sensory Evaluation of Foods
Lilian Were, Ph.D., Associate Professor
Food Chemistry, Antioxidants
Rosalee Hellberg, Ph.D., Assistant Professor
Food Microbiology, Food Fraud
Jay Harris, Instructor
Donna Williams-Hill, Ph.D., Instructor
Troy Aykan, J.D., Instructor
Debra Topham, M.S.; Instructor
Dietary Supplements/Functional Foods
Paul Heising, Instructor
Management & Marketing Fundamentals
Jung Hoon Han, Instructor