Food & Nutritional Sciences: Master of Science

MS in Food Science - Instructional TechnicansProgram Description
The California State University, Fresno Master of Science in Food and Nutritional Sciences provides a graduate–level proficiency in food science, dietetics, or nutrition. The degree is applicable to specializations in food research, production, processing, chemistry, and microbiology; and medical nutrition therapy, nutrition, nutrition education, and food systems management.

The Master of Science in Food and Nutritional Sciences at California State University, Fresno provides for development of advanced level knowledge, development of research abilities, and the mentoring of future leaders.

Program Outcomes
The program graduates will be able to:

  1. Use knowledge and critical thinking skills to identify innovative solutions to problems;
  2. Communicate research findings through professional presentations and publications;
  3. Advance their careers; and
    Take an active role in their profession


Program Curriculum – The same MS program curriculum will be used with a minimum of thirty units for completing the degree:

·         FN 200 Research Methods in Food and Nutrition – (3units) or AGRI 220 Research Methods and Communication (3units)

·         FN 223 Food, Nutrition and Health – (3units)

·         FN 229 Graduate Seminar (1unit) – must take 3 seminars

·         Graduate level Statistics Course – (3units)

o   Nutrition Statistics Course: PH202 Advanced Public Health Statistics (3units)

o   Food Science and Culinology Course: AGRI200 Biometrics in Agriculture (3units)

·         Electives (approved by advisor) – 12 units (see below for each option)

·         FN 299 Thesis – 6 units

Possible Food Science elective choices:

IT 137: International Quality Standards

IT 190T:  Citrus Production Line

IT 184. Advanced Manufacturing Technology

IT 219. Applied Sensor Technology

IT 223. Management of New Technology

IT 285. Advanced Manufacturing Systems

MBA 205. Production and Operations Management

PLANT 123. Vegetable Production

AGRI 201: Agricultural Laboratory Techniques (3units)

Possible Culinology elective choices:

BIOL 274 Experimental design (3+ units of statistics)

CHEM 155B and other upper-level CHEM courses base on their specific interests (6 units)

FN 250 – Food and Nutrition Resource Management (3units)

FN 290 – Independent Study (1-3units)

VEN 210 Wine Chemistry – 4units

AGRI 201: Agricultural Laboratory Techniques (3units)

Possible Nutrition elective choices:

PH 208: Health Promotion

PH213: Health Planning and Program Evaluation

PH209: Advanced Concepts in Epidemiology (3units)

FN230: Advanced Nutrition Counseling (3units)

FN 250: Food and Nutrition Resource Management (3units)

COUN201: Seminar in Multicultural Aspects of Counseling (3units)

COUN211: Seminar in Sexuality Counseling (3units)

ANTH117: Anthropology of Health, Illness, and Healing (3units)


MS in Food Science - Industrial TechnicianThe Master of Science in Food and Nutritional Sciences assumes preparation equivalent to a California State University, Fresno undergraduate major in food science, dairy science, nutrition, dietetics and food administration, or related areas. Minimum prerequisites of areas of concentration are as follows:

  • Food Science: FSC 110 of 112, 115, 125, 141, 144; Nutr 53
  • Nutrition/Dietetics: FSC 152 and NUTR 53, 147, 149, 153, 160, or completion of the Academy of Nutrition and Dietetics - (The Academy) - The Accreditation Council for Education in Nutrition and Dietetics (ACEND - accredited didactic program in dietetics as evidenced by a signed verification statement.

Admission Criteria

  1. MS in Food Science - CFSNRUndergraduate coursework grade point average of 3.0 or better on the last 60 semester/ 90 quarter units.
  2. Minimum GRE scores of 480 on verbal and 580 on Quantitative (equivalent to the 50th percentile)
  3. If preparatory language is other than English, minimum TOEFL of 550 and Minimum TWE (Test of Written English) score of 4.
  4. 500- word or less statement of professional goals
  5. Reference letters addressing student’s ability to meet program’s expectations of graduate level performance

Application Procedure
University Admission

  1. Application are available from the internet at: 
  2. Select “Apply Online”
    Select Graduate Admission Application; complete application and submit online. Starting Fall 2020 application fee will be $70.00 that is due when submitting the online application.
  3. Send one complete set of official transcripts from all colleges/universities attended to : Graduate Admissions, California State University, Fresno, 5150 N. Maple Avenue M/S JA57, Fresno, CA 93740-8026
  4. Complete the Graduate Record Exam (GRE) and have results sent to California State University, Fresno.

Program Admission

  1. Prepare a professional statement of 500 words or less indicating your professional goals and your reasons for pursuing a master’s degree.
  2. Request three letters of reference from professionals who can address your potential for graduate level course work research.
  3. Send the statement and the reference letters to:
    Graduate Coordinator
    Department of Food Science and Nutrition
    5300 N. Campus Drive M/S FF17
    Fresno, CA 93740-8019

For more information on this program, please contact the Graduate Program Coordinator, Lisa Herzig, Ph.D, RN, CDE. If you do not receive a timely response from this faculty member and it is during the University's summer, winter or spring break, please contact the Department of Food Science and Nutrition for more information.

1 Students may take Agri 220 Research Methodology and Communication with approval of Graduate Coordinator