For details about this program, including program description, admission requirements, and contact information, click here.
Program Requirements
| Code | Title | Credits |
|---|---|---|
| Required Core | ||
| NUFD 505 | Research in Nutrition and Food Science 1 | 3 |
| NUFD 506 | Research and Evaluation in Nutrition and Food Science | 3 |
| Foundations of Nutrition and Food Science | ||
| Courses may be waived with equivalent educational experience and advisor approval. | 0-6 | |
| Principles of Nutrition | ||
| Principles of Food Science | ||
| Electives | ||
| Complete any 21-15 credits from the list below. Credit total will depend upon whether Foundations courses are waived. 2 | 21-15 | |
| Practical Application | ||
| NUFD 587 | Practicum | 3 |
| Culminating Experience | ||
| Select one of the following options: | 3-4 | |
| Thesis Option | ||
| Master's Thesis | ||
Submit the completed Thesis original and one copy to the Graduate Office. See Thesis Guidelines for details. | ||
| Non-Thesis Option | ||
| Research Seminar | ||
Comprehensive Examination | ||
In the term that you will sit for exam, register for the section which matches your major & advisor. Successfully pass exam. | ||
| Comprehensive Examination | ||
| Total Credits | 33-34 | |
- 1
Students in the combined B.S. in Nutrition and Food Science/M.S. in Nutrition in Food Science program will complete this course as part of the undergraduate portion of the program.
- 2
Students in the combined B.S. in Nutrition and Food Science/M.S. in Nutrition in Food Science program will complete one graduate elective course with advisor approval, as part of the undergraduate portion of the program.
Electives
| Code | Title | Credits |
|---|---|---|
| Categorical listing is for ease of reference only. | ||
| Nutrition Electives | ||
| NUFD 511 | Advanced Managing Programs | 3 |
| NUFD 526 | Advanced Fundamentals of Healthy Cuisine | 3 |
| NUFD 560 | Advanced Nutrition Counseling for Diverse Population Groups | 3 |
| NUFD 568 | Advanced Sports Nutrition | 3 |
| NUFD 577 | Advanced Social Marketing in Nutrition | 3 |
| NUFD 580 | Current Applications in Nutrition | 3 |
| NUFD 581 | Nutrition Education | 3 |
| NUFD 590 | Nutrition Policy | 3 |
| Food Science and Systems Electives | ||
| NUFD 536 | Advanced Sensory Evaluation | 3 |
| NUFD 546 | Advanced Food Processing and Preservation | 3 |
| NUFD 550 | Advanced Quantity Food Applications | 3 |
| NUFD 556 | Advanced Research in Foods | 3 |
| NUFD 565 | Advanced Urban Agriculture and Sustainable Food Systems | 4 |
| NUFD 566 | Advanced Food Product Development | 3 |
| NUFD 573 | Advanced Food Regulations and Compliances | 3 |
| NUFD 576 | Advanced Food Ethics, Sustainability and Alternatives | 3 |
| NUFD 588 | Organizational Behavior in Food Businesses | 3 |
| NUFD 592 | Advanced Food Systems and Agribusiness Issues | 3 |
| NUFD 594 | Advanced Concepts of the Sommelier | 3 |
| Interdisciplinary and Non-Departmental Electives | ||
| EXSC 541 | Aerobic Testing and Programming | 3 |
| EXSC 543 | Theoretical Foundations of Strength and Conditioning | 3 |
Recommended Roadmap to Degree Completion
This plan is provided as an outline for students to complete their degree requirements within two years. This plan is a recommendation only and students should meet with their Graduate Advisor to develop a more individualized plan to complete their degree.
| First Year | |||
|---|---|---|---|
| Fall | Credits | Spring | Credits |
| NUFD 501 | 3 | NUFD 506 | 3 |
| NUFD 505 | 3 | Elective Course | 3 |
| NUFD 595 | 3 | Elective Course | 3 |
| 9 | 9 | ||
| Second Year | |||
| Fall | Credits | Spring | Credits |
| Elective Course | 3 | NUFD 587 | 3 |
| Elective Course | 3 | Culminating Experience | 3-4 |
| Elective Course | 3 | ||
| 9 | 6-7 | ||
| Total Credits 33-34 | |||