Washington State University’s Food Science and Management master’s degree combines WSU’s world-renowned food-science graduate program with courses in executive management and law.
Courses range from statistics to toxicology, from organizational management to microbiology to leadership. The combination means you will be uniquely qualified to meet the increasing demand for managers who understand both research and economics.
The program is directed by Dr. Barbara Rasco, who is an internationally recognized food scientist/engineer and fellow with the Institute of Food Technologists. She is also an attorney with expertise in food law and regulatory compliance.
Dr. Rasco has years of industrial experience in research, manufacturing and quality control and has provided technical and legal assistance to dozens of corporations in 37 countries. She has advised governments on food regulations, policy and regulatory compliance.
Expertise. Washington State University has a rich history of excellence in agricultural education. Our scientists and graduates have literally changed the world by improving the food supply. See the MSAG website to learn more.
Accreditation. WSU is fully accredited.
Quality. The same professors who teach on campus develop and teach the online version of their courses.
Reputation. You will have the same diploma as an on-campus student—a diploma backed by a century-long reputation for excellence.
Pride. As a WSU graduate, you will be welcomed into the proud network of Coug alumni, a group that spans the globe and includes many top industry leaders.
WSU also offers a noncredit certificate for those wanting a more general understanding of food science. For details, visit the Certificate of Proficiency in Food Science website.
The degree requires 30 credits minimum (26 graded credits, and 4 research credits). All courses are available online.
Master's of Agriculture Core Courses
- AGRI 587, Research and Extension in Agriculture (3 credits)
- STAT 412, Statistical Methods in Research I (3 credits)
Food Science Requirements
(11 credits minimum)
- FS 504, Food Quality Management (3 credits)
- FS 509, Principles of Environmental Toxicology (3 credits)
- FS 510, Functional Foods and Health (3 credits)
- FS 515, Food Fermentations: Microbiology and Technology (3 credits)
- FS 516, Food Laws (2 credits)
- FS 531, Advanced Food Safety and Quality (3 credits)
- FS 536, Principles of Sustainability (3 credits)
- FS 564, Food Toxicology (3 credits)
(6 credits minimum)
With prior approval of Program Director, other applicable management courses may be considered.
- ECONS 505, Economics for Agricultural Decision Making (3 credits)
- E_M 501, Management of Organizations (3 credits)
- E_M 522, Supervision and Leadership (3 credits)
- E_M 564, Project Management (3 credits)
(4 credits minimum)
- AGRI 702, Master's Special Problems, Directed Study, and/or Examination. A minimum of four credits are required; you must be enrolled in 2 credits of 702 in the term of your final exam. Project and examination requirements are explained in detail in the MSAG Student Handbook.
To apply for the program, you’ll need a bachelor’s degree in a related area, such as biology, chemistry, or food science with a 3.0 or better GPA. No GRE is required. Access the admission application on the WSU Graduate School Admissions webpage. Please be advised that the graduate school application deadlines may differ from those for this degree.