Nutritional Sciences

The Department of Nutritional Sciences offers Master of Science and Doctor of Philosophy degrees. Students elect to emphasize one of three overlapping areas in human nutrition: Molecular Nutrition, Metabolism, and Community Nutrition. Each emphasis area is interdisciplinary in approach and is supported by a broad range of local, national, and international collaborations. The Master’s program usually requires a thesis and the Ph.D. program requires a dissertation.

Master of Science

There are two options for the Master’s degree Program: Plan A (thesis option) and Plan B (non-thesis option). All M.S. students are required to take a minimum of 30 credits.

Requirements: GRAD 5910; NUSC 5100, 5200, 5300, 5394; three credits of statistics, and three additional graduate credits in the Department of Nutritional Sciences constitute the core requirements. A minimum of 21 course credits is required for the thesis option, in addition to nine thesis credits. Students earning the Master of Science degree are required to complete an examination process that consists of two parts. Part one is a written general knowledge examination with a closed book. Part two is an oral presentation and defense of the thesis research.

Doctor of Philosophy

All Ph.D. students are required to take GRAD 5910; NUSC 5100, 5200, 5300; two credits of NUSC 5394; six credits of statistics, and a minimum of six additional credits of courses offered by the Department of Nutritional Sciences plus 15 credits of research for the dissertation (GRAD 6950). In addition to the requirements listed in the Graduate Catalog, Ph.D. students in Nutritional Sciences are expected to present a seminar on a topic close to their area of research to the whole department. Before the defense of the prospectus, Ph.D. students are required to take the pre-doctoral examination. Once the written exam is completed, the oral examination follows. During the oral examination the student will be asked questions that cover multiple areas of nutrient metabolism, physiology and other nutrition-related topics that the advisory committee finds pertinent. The exam generally takes no more than two hours.

The programs are offered by the College of Agriculture, Health and Natural Resources.