Nutrition and Food Science (M.S.)

Admission Requirements

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 must be taken prior to admission, and two letters of recommendation are required at the time of application

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.

Academic Scholarship: All course work must be completed in accordance with the regulations of the Graduate School and the College of Liberal Arts and Sciences.

Degree Requirements

NFS 6000Nutritional Biochemistry3
Select at least three of the following:9
Nutrient and Gene Interaction
Microbiological Safety of Foods
Nutrition and Physical Performance
Nutritional Metabolomics and Bioinformatics
Nutritional Epidemiology
Master of Science Laboratory Requirements8
Elective Courses (minimum necessary to meet degree requirements)4
NFS 8999Master's Thesis Research and Direction8
Total Credits32