Florida State University Graduate Program in Food Science

Program Director: Emily Haymes

Contact: Ms. Ursula Tate, Graduate Secretary, Department of Nutrition, Food and Movement Sciences, Florida State University, Tallahassee, FL 32306-3022, Phone: (904) 644-4800

Degrees Offered: M.S. and Ph.D.

Associated Fields and Departments:


Program Description

Entrance Requirements: For the M.S. degree, must have a B.S. degree from an accredited institution; GPA 3.0; GRE 1000 (Verbal + Quantitative); Original copies of transcripts from all institutions attended; 3 letters of recommendation; application. International students whose native language is not English are required to have a score of 550 or better on the TOEFL examination. For the Ph.D. degree must have, in addition to the above, a M.S. degree from an approved institution and a letter of intent.

Program of Study: Both thesis and nonthesis options are available at the master's level. An advanced preprofessional practice program (AP4) program in dietetics is available but students must first be admitted to the master's program in nutrition and food science. The Ph.D. program is competency based and requires an area of emphasis outside the department.

Graduate Requirements: The M.S. thesis option requires 30 credits minimum and the nonthesis option requires 36 credits minimum. A comprehensive examination is required for nonthesis students and a thesis defense is required for thesis students. The Ph.D. program is competency-based and as such has no total hours requirement; however, the student must advance to mastery of the field of specialization. A diagnostic examination is given in the sixth week of the first semester of residence to assist in program planning. Admission to candidacy is dependent upon passage of the 2-part (written and oral) preliminary examination. At the dissertation defense students must submit a draft of manuscript for publication pertaining to their dissertation research.

Statement of Costs: Tuition for 12 credit hours for a semester is $1,340 for graduate in-state students and $4,380 for out-of-state students.

Financial Aid: Teaching and research assistantships are available on a competitive basis.

Faculty Research Interests

N.D. Harris, Ph.D. Prof. Microbiological aspects of food; Food flavor and quality.

S.K. Sathe, Ph.D. Assoc. Prof. Physiochemical and nutritional aspects of food chemistry with emphasis in protein biochemistry.