The Ph.D. Program in the Division of Nutritional Sciences offers advanced multidisciplinary studies that serve as a springboard for nutrition-related careers in academia, industry and government. The program emphasizes interdisciplinary research opportunities in laboratories run by nationally known faculty, with nutrition-related studies ranging from molecular mechanisms to complex metabolic interactions, disease-health interactions and behavioral processes.
One of the Division’s primary areas of research and training targets nutrition and chronic diseases, with a focus on obesity and associated disorders of cardiovascular disease, diabetes and cancer. Other specialty areas include nutrition and oxidative stress, nutrition and aging, clinical nutrition, animal nutrition and food science.
In addition to their research activities, Ph.D. students must fulfill curriculum requirements, complete a dissertation, fulfill residency requirements and pass a thesis defense, as outlined in the PhD Handbook. The program takes four to five years to complete, and there are two ways to be admitted into the PhD program: direct admission or through the IBS Program.