Nutrition and Food Science (M.S.)
Admission to this program is contingent upon admission to the Graduate School. Successful applicants shall have a minimum grade point average of 3.0. Undergraduate preparation should include basic courses in nutrition and food science. One year of introductory chemistry, and at least one semester each of organic chemistry, anatomy and physiology are required; biochemistry and statistics are recommended. Persons lacking a limited number of prerequisites may be admitted conditionally, contingent upon completion of certain courses specified by the graduate committee. The Graduate Record Examination is recommended.
This degree is offered only as a Plan A master’s program requiring thirty-two credits, including an eight-credit thesis based on completion of research study, and eight credits of laboratory course work.
|NFS 6000||Nutritional Biochemistry||3|
|Select at least three of the following:||9|
|Nutrient and Gene Interaction|
|Microbiological Safety of Foods|
|Nutrition and Physical Performance|
|Nutritional Metabolomics and Bioinformatics|
|Master of Science Laboratory Requirements||8|
|Elective Courses (minimum necessary to meet degree requirements)||4|
|NFS 8999||Master's Thesis Research and Direction||8|