Foods and Nutrition Graduate Program

About the Program
The master’s program in Food and Nutrition Sciences features a multidisciplinary approach to the study of food and nutrition and offers unique opportunities for the student to design a program that best complements his or her career goals. Students take required core courses in food and nutrition, as well as additional courses in an approved concentration that most students design themselves to create a truly unique program. The versatility of the program makes it suitable to meet the needs of graduate students including those with limited food or nutrition undergraduate training; those already with an existing registered dietetics credential but who wish to obtain an advanced degree; educators who wish to obtain training in food and nutrition; or those who require additional course work in order to apply for a dietetics internship. Graduate students are encouraged to do multidisciplinary research in one of our current research areas:

• Nutritional Science
• • Hormone influence on fat metabolism
  • Body composition and dietary intake
  • Site-specific differences in adipose tissue metabolism

• Food Access and Insecurity
• • Food security and its impact on health and well-being
  • Strategies to improve food access in the U.S.

• Food Science
• • Oil absorption in fried foods
  • Antioxidants in meat
  • Identification of novel sources of antioxidants

Applied Nutrition Minor in Ohio University Catalog
Nutrition Major in Ohio University Catalog
Article on Robert Brannan pawpaw research

Professional Organizations:

Academy of Nutrition and Dietetics
American Society for Nutrition
School Nutrition Association
Society for Nutrition Education and Behavior
Institute of Food Technologists
Research Chefs Association
The Obesity Society