Food, Nutrition and Culinary Sciences - Clemson University

Food, Nutrition and Culinary Sciences from Clemson University is a Campus Master Nutrition degree that prepares you for a Healthcare career. Students admitted to the MS program in Food, Nutrition, and Culinary Sciences must meet the criteria outlined below. Students not meeting the minimum admission requirements may be admitted in a provisional status with the approval of the graduate faculty. 1. The Aptitude Test of the Graduate Record Examination (GRE General Test) must be taken by all applicants. A minimum total GRE score of 1000 on the two-component exam is required. In some cases, other tests administered for students applying for postbaccalaureate degrees may be accepted in lieu of the GRE (e.g., MCAT). 2. A strong background in food science; human nutrition; physical, chemical, or biological sciences; or engineering is highly desirable. 3. Proficiency in food science must be demonstrated by satisfactory completion of coursework in the following areas: food chemistry, food microbiology, food processing, and biochemistry. Background course requirements will normally be satisfied with completion of a BS degree in Food Science from an accredited institution. Students deficient in any of these areas will be required to complete coursework to fulfill these background course requirements. 4. Acceptance is based upon academic transcripts with a minimum undergraduate grade-point ratio of 3.0, three letters of recommendation, a statement of objectives and professional experience. 5. International students must have a minimum Test of English as a Foreign Language (TOEFL) score of 575. International applicants must also submit documentation of adequate financial support for their studies. 6. An additional requirement for admission is identification of a research advisor prepared to accept the applicant as an advisee. View more details on Clemson University . Ask your questions and apply online for this program or find other related Nutrition courses.