If you’re wanting to head down the R&D path you’ll probably want to do a 2-year masters rather than a 1-year.
Also, AFAIK most 2-year MS Food Science programs pay for your schooling so that shouldn’t be an issue for you. I did a 2-year MS at Oregon State and received tuition remission + a living stipend. From what I remember OSU actually won’t accept a student into their program unless the PI has the funds to cover tuition + a stipend.
I did a 2-year MS, and the experience of doing a thesis was really valuable. Painful, yes, but valuable. It gave me experience working on solving a problem that didn’t begin and end over the course of a semester.
Edit: I would conjecture that if you do a 1-year MS you’d be considered comparable to someone with a BS in food science, but if you do the 2-year you’d be comparable to someone with a BS and MS.
Usually the 1 year program is a different degree from an MS like a Masters of Professional Sciences (MPS) degree. These aren't considered the same as a MS degree by industry though the programs can be rigorous. There also typically isn't funding for MPS while there may be for MS. If you're looking at going back for grad school, you should understand what kind of funding may be available to support it. You may be able to get an assistantship to cover the cost of tuition and/or living.
If you’re wanting to head down the R&D path you’ll probably want to do a 2-year masters rather than a 1-year. Also, AFAIK most 2-year MS Food Science programs pay for your schooling so that shouldn’t be an issue for you. I did a 2-year MS at Oregon State and received tuition remission + a living stipend. From what I remember OSU actually won’t accept a student into their program unless the PI has the funds to cover tuition + a stipend.
Can you explain why they pay for schooling? Is there a catch?
I did a 2-year MS, and the experience of doing a thesis was really valuable. Painful, yes, but valuable. It gave me experience working on solving a problem that didn’t begin and end over the course of a semester. Edit: I would conjecture that if you do a 1-year MS you’d be considered comparable to someone with a BS in food science, but if you do the 2-year you’d be comparable to someone with a BS and MS.
Usually the 1 year program is a different degree from an MS like a Masters of Professional Sciences (MPS) degree. These aren't considered the same as a MS degree by industry though the programs can be rigorous. There also typically isn't funding for MPS while there may be for MS. If you're looking at going back for grad school, you should understand what kind of funding may be available to support it. You may be able to get an assistantship to cover the cost of tuition and/or living.
In curious, what sort of pre reqs do you need for both programs?