Master of Science (Human Nutritional Sciences)

Program Overview

Students complete 12 credit hours of coursework, including a seminar in food and nutrition research, and conduct research in areas such as experimental nutrition, community and clinical nutrition, and nutrition and immunity. The program prepares graduates for careers in research, academia, and industry.

Program Outline

Outline:

• The Master of Science (Human Nutritional Sciences) program consists of coursework and research.
• Areas of study include metabolic and molecular nutrition, applied human nutrition, and food quality and acceptability.
• Some topics of research include:
• Experimental nutrition: Exploring the role of nutrients and food components in basic biological processes, from the whole organism to the molecular level.
• Community and clinical nutrition: Focusing on policy development, food choice behavior, and novel approaches to disease management.
• Nutrition and immunity: Studying the effect of nutrients on body defense and immune systems including those involved in cell damage and repair and detoxification of environmental pollutants.
• Coursework:
• Students must complete a minimum of 12 credit hours of coursework.
• All students are required to take HNSC 7200: Seminar in Food and Nutrition Research, plus 3 credit hours in HNSC or FOOD courses at the 7000 level.
• The remaining 6 credit hours can be from within or outside the department and must include at least 3 credit hours at the 7000 level or above.