Ohio University

Master's Degree in Food and Nutrition Sciences

Division of Food and Nutrition Sciences

The graduate program in Food and Nutrition Sciences leads to a Master of Science in Food and Nutrition Sciences.

  1. The traditional M.S. program features a multidisciplinary approach to the study of food and nutrition and offers unique opportunities for students to design a program that best complements their career goals. See below for more details.
  2. The Combined Master of Science and Dietetic Internship program is restricted to students who have at least a bachelor's degree and completed ACEND-accredited coursework requirements (e.g., an accredited Didactic Program in Dietetics).
  3. The online program is tailored to working professionals in the Food and Nutrition industry. Best for students who 1) cannot be physically present in Athens, 2) prefer online learning or 3) seek a self-paced program with the flexibility to finish in one year or take one course per year until done.  


Read more information about the 
Combined Master of Science and Dietetic Internship
 


About the online M.S. program

The online master's program in Food and Nutrition Science is tailored to students who are interested in earning their degree in a virtual environment.

  • Students can complete the program in as few as 12 months.
  • Core coursework covers topics in diet and chronic disease, statistics and research.
  • Student-chosen electives allow the student to either drill down on food and nutrition topics or "stack" a graduate certificate in a complementary area.
  • The program does not require a thesis, which is ideal for students who do not plan to pursue careers in research.
  • The curriculum explores topics like gut microbiome, pediatric nutrition, geriatric nutrition, sports nutrition or food biotechnology.
  • Online learners can stack a certificate in diabetes, veteran's health, healthcare leadership, lean six sigma, global health, clinical informatics or health policy.
  • Distance learners have full access to a full array of professional development services, including academic advisers and writing assistance. 

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About the traditional M.S. program

The master's program in Food and Nutrition Sciences features a multidisciplinary approach to the study of food and nutrition. 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 unique program. The program's versatility makes it suitable for a variety of graduate students, including those with limited food or nutrition undergraduate training; those who have an existing registered dietetics credential but wish to obtain an advanced degree; educators who wish to obtain training in food and nutrition; or those who require additional coursework to apply for a dietetics internship.

Graduate students are encouraged to conduct multidisciplinary research in one of our current food and nutrition research areas:

  • Biological functionality of dietary bioactive compounds in age-related pathologies including neurodegeneration and cognitive decline
  • Hormone influence on fat metabolism, body composition and dietary intake, site-specific differences in adipose tissue metabolism
  • Diabetes (conducted in collaboration with the OHIO Diabetes Institute)
  • Effect of dietary and lifestyle behaviors and patterns (including overall diet, physical activity, social network, stress and/or sleep) on cardiovascular and diabetes endpoints
  • Characterization of the quality characteristics of the pawpaw, a local native fruit

Program application requirements
 


Graduate Diabetes Certificate

The Division of Food and Nutrition Sciences graduate program houses the graduate diabetes certificate. For more information about this certificate, please follow this link:

Graduate Diabetes Certificate