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Post-Bacc Approach


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Hey all,


I'm eventually pursuing food science in grad school, but I thought I'd post this question in here, since post-bacc's seem to be much more common in pre-med or pre-professional situations.


I'd just like some feedback from people who are in a post-bacc, have considered going to one, have completed one and moved on, etc. I'm not entirely sure if it's the right thing for me to do. I studied a similar field (chemistry), but my grades were very bad, so it'd be a good opportunity to showcase my talents, I'm sure. At the same time, I don't know if there's a huge difference between one of these programs and, say, taking prerequisites in community college.


There are about a half dozen post-bacc nutrition science programs--Oregon State, San Jose State, and McGill (Canada), to name a few. Not exactly the same thing as food science, but for what a post-bacc is, definitely the courseload I'd need to put POI's at ease.


Thanks in advance, dudes!

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  • 1 month later...

I think that post-bad might be useful because they are structured and usually offer help with the admission process - but I would check what are the outcomes for the alumni. Be careful about expensive programs that look good on paper but that have poor outcomes. 

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Honestly, if you will be paying for these classes either way, then if go for a masters instead, even if you have to do it at a low ranked school because of bad undergrad transcripts.



I'd be fine with that, but food science seems to have a very low number of programs (since they have to be approved by, effectively, the association of food technologists). If there are low tier programs out there, I can't effectively research them since it doesn't appear that they have the right certifications. Does that make sense?

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