Master's Degree in Food and Nutrition Sciences

The graduate program in Food and Nutrition Sciences is home to a number of opportunities that lead to a Master of Science in Food and Nutrition Sciences:

Online Degree

This 100% online option is perfect for working professionals and great for students who can't be physically present in Athens, prefer online learning, or are currently seeking a self-paced program with the flexibility to finish in one year (or take one course per year until done).

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, including diabetes, veteran's health, healthcare leadership, lean six sigma, global health, clinical informatics or health policy.
The program does not require a thesis (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.
Distance learners have access to a full array of professional development services, including academic advisers and writing assistance.

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On-Campus Degree

The traditional 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