Master of Science in Nutrition and Food Science
The nutrition and food science graduate program prepares students for careers in the dynamic and global food and nutrition industry, public health and community nutrition sectors, health care or biomedical research. Due to an increased awareness in recent years of how food directly affects the population’s health, there is a greater demand for professionals trained in nutrition and food science. Students will gain professional knowledge in the field of nutrition, dietetics and food science and will learn from internationally recognized faculty of registered dieticians and certified food scientists.
Student Learning Objectives
- Evaluate emerging research for application in dietetics practice.
- Design, implement and evaluate presentations to a target audience.
- Perform the Nutrition Care Process and use standardized nutrition language.
- Analyze quality, financial or productivity data and develop a plan for intervention.
This program offers both a thesis and non-thesis option for completion.
Thesis: This option requires 28 credit hours of approved graduate courses and four credit hours of thesis research in nutrition and/or food science.
Non-Thesis: This option requires minimum of 32 credit hours of approved graduate courses, including a capstone paper in food science/nutrition.
- Food or Sensory Scientist
- Research and Development for food companies
- Food sales and Marketing
- Quality Assurance or Food Safety Specialist
- Food Technologist
- Food Production Manager