The MS program in food science prepares students to work at an advanced level in the food industry or to pursue a doctoral degree through in-depth study of the chemistry of food component functionality, the microbiology of product manufacture and preservation, and the physical principles involved in processes. Students become proficient at designing and conducting research and development projects and communicating the results in a manner consistent with the best professionalism in the discipline.
- Correct completion of BYU Graduate Studies application, including letters of recommendation
- Completion of the Graduate Record Examination (GRE), or,
- Completion of IELTS or TOEFL if non-English speaking
Successful applicants typically have
- Completed the BYU Graduate Studies application correctly
- GPA scores ≥ 3.2
- Combined GRE Quantitative and Verbal Reasoning scores of ≥ 300, and ≥ 4.0 on the Analytical Writing test. If a standardized test (GMAT, for example) is used in place of the GRE, then the applicant should score at or above the 57th percentile for that test. Test scores older than five years will not be accepted.
If International applicant and native language is not English:
- IELTS total band score ≥ 7.0 (with a minimum band score of 6.0 on each module); or
- TOEFL score ≥ 237 (computer based), or
- TOEFL ≥ 580 (paper based); or
- TOEFL iBT of at least 85 (with a minimum score of 22 in the Speaking section and a minimum score of 21 in other sections)
- Identified and met with a graduate faculty member with a similar research interest as the applicant’s. (If it is not possible to personally meet with a faculty member, a telephone conversation is recommended).
Other issues taken into consideration include
- The number of pre-requisite courses that would need to be taken prior to beginning graduate studies
- Relevant work experience
- Previous graduate degrees earned
- Commitment (full-time vs. part-time) to graduate education