Masters Program

The Master’s of Science Program in the Division of Nutritional Sciences provides students with multidisciplinary training while enabling them to focus on areas in which they are particularly interested. The MS program prepares students for a number of careers in health care, academia, education, wellness and other nutrition-related fields. Students can choose either a thesis option (Plan A) or non-thesis option (Plan B) option. Students interested in the thesis option may pursue research projects with nationally known faculty active in a number of basic and clinical research areas. Both Plan A and B require satisfactory completion of all required course work and passing an oral comprehensive exam, as outlined in detail in the MS Program Handbook. Course work and research require two to three years to complete.

The MS Program offers the emphasis in Clinical Nutrition, Molecular and Biochemical Nutrition, Community Nutrition, and Wellness/Sports Nutrition. 

Clinical Nutrition - This emphasis area is designed for students with a baccalaureate degree in dietetics or nutrition. Courses focus on:

  • nutrition support
  • pediatric nutrition
  • nutrition and diabetes
  • renal disease and cardiovascular disease
  • drug nutrient interactions

Molecular and Biochemical Nutrition - Courses focus on molecular and biochemical approaches to nutrition in areas such as receptor and gene regulation and the alteration of regulatory biochemical pathways.

Community Nutrition - Courses focus on economic, geographic, social and educational nutrition intervention (e.g. how to effectively assess specific populations and differences between clinical and community approaches to health).

Wellness/Sports Nutrition - This emphasis area is designed for students with a baccalaureate degree in an allied health field. Courses focus on:

  • disease prevention
  • nutrient utilization
  • exercise and behavior intervention strategies for lifestyle management