Cathy Hamilton
Program Coordinator
AGRI 205
479-575-3470
·¡³¾²¹¾±±ô:Ìýhamilton@uark.edu
Kristen Gibson
Co-Director
Food Science
479-575-6844
·¡³¾²¹¾±±ô:Ìýkeg005@uark.edu
Bill Potter
Co-Director
(CSES)-Cooperative Extension Service
479-575-2211
·¡³¾²¹¾±±ô:Ìýbdpotter@uark.edu
Degree Conferred:
M.S. in Food Safety (FDSF)
Master of Science Program: The Master of Science in Food Safety is designed to prepare students for higher positions in the food industry. The program provides a subject matter core of courses in food microbiology, sanitation, food processing, epidemiology, food law, HACCP applications, human diseases, and other quality control areas facing the food industry.
Requirements for M.S. in Food Safety
The Master of Science in Food Safety program requires a total of 30 hours of graduate-level work. Each student will complete one three-hour capstone project in which a technical paper will be developed. However, if a student is interested in a thesis track, the capstone requirement may be satisfied by an approved thesis project through one of the participating departments. No more than 6 credit hours of thesis, special problems, and internships may be recognized for degree requirements. An oral examination covering all coursework and the capstone project or thesis is required.
The student’s advisory committee will outline the total program of study and will also determine if any course deficiencies should be addressed. An applicant must meet all of the requirements for admission to the Graduate School. The program’s steering committee provides guidelines for student admission and establishes degree requirements. The student and the Program Coordinator, with approval of the Dean of the Graduate School, select a major adviser. The major adviser, in consultation with the student, will recommend additional faculty members to serve on the student’s advisory committee.
Students should also be aware of Graduate School requirements with regard to master's degrees.
