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 is recommended.
Requirements – Traditional Program
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. All course work must be completed in accordance with the regulations of the Graduate School and the College of Liberal Arts and Sciences.
| Code | Title | Credits |
|---|---|---|
| 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 | ||
| Nutritional Epidemiology | ||
| M.S. Laboratory Requirements: | 6 | |
| Research Problems in Nutrition and Food Science | ||
| Advanced Laboratory Techniques in Nutrition and Food Science | ||
| Elective Courses (minimum necessary to meet degree requirements) | 6 | |
| NFS 8999 | Master's Thesis Research and Direction | 8 |
| Total Credits | 32 | |
Requirements – Online Program
The online Master of Science in Nutrition and Food Science requires the completion of thirty-two credits. All course work must be completed in accordance with the regulations of the Graduate School and the College of Liberal Arts and Sciences.
| Code | Title | Credits |
|---|---|---|
| NFS 6000 | Nutritional Biochemistry | 3 |
| NFS 6150 | Functional Foods for Health | 3 |
| NFS 6020 | Nutrient and Gene Interaction | 3 |
| NFS 6030 | Microbiological Safety of Foods | 3 |
| NFS 6850 | Controversial Issues | 2 |
| NFS 7060 | Research Problems in Nutrition and Food Science | 2 |
| NFS 7170 | Nutrition, Physical Activity, and the Brain | 3 |
| NFS 7230 | Nutrition and Physical Performance | 3 |
| NFS 7240 | Nutritional Epidemiology | 3 |
| NFS 7800 | Master's Capstone Seminar in Dietetics | 3 |
| NFS 7850 | Graduate Seminar | 1 |
| NFS 6270 | Eating Behavior and Body Weight Regulation | 3 |
| Students enrolled in a dietetic internship that is accredited by the Accreditation Council for Education in Nutrition and Dietetics may receive 4 credits towards their 32-credit total. A signed Verification Statement from the dietetic internship must be submitted as proof of completion before credits are awarded, and students must complete all of the remaining 28 credits for the degree at WSU. | ||
| Total Credits | 32 | |