For details about this program, including program description, admission requirements, and contact information, click here.
Program Requirements Overview
| Code | Title | Credits |
|---|---|---|
| Nutrition and Food Science (M.S.) requirements | 21-22 | |
| Dual Degree Shared Courses | 12 | |
| Business Administration (M.B.A.) requirements | 21 | |
| Total Credits | 54-55 | |
Program Requirements
Nutrition and Food Science Program Requirements
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| NUFD 501 | Principles of Nutrition | 3 |
| NUFD 595 | Principles of Food Science | 3 |
| Electives | ||
| Complete nine credits of elective coursework from the list below. | 9 | |
| Practical Application | ||
| NUFD 587 | Practicum | 3 |
| Culminating Experience | ||
| Select one of the following options: | 3-4 | |
| Master's Thesis (Submit the completed Thesis original and one copy to the Graduate Office. See Thesis Guidelines for details.) | ||
| Research Seminar and Comprehensive Examination (In the term that you will sit for the exam, register for the section which matches your major and advisor. Successfully pass exam.) | ||
| Total Credits | 21-22 | |
Nutrition and Food Science Electives
| Code | Title | Credits |
|---|---|---|
| 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 Electives | ||
| EXSC 541 | Aerobic Testing and Programming | 3 |
| EXSC 543 | Theoretical Foundations of Strength and Conditioning | 3 |
Dual Degree Shared Courses
| Code | Title | Credits |
|---|---|---|
| ECON 565 | The Global Economy | 1.5 |
| MGMT 567 | Advanced Business Strategy | 1.5 |
| MKTG 561 | Strategic Marketing Management | 1.5 |
| MKTG 563 | Global Business Impact | 1.5 |
| NUFD 505 | Research in Nutrition and Food Science | 3 |
| NUFD 506 | Research and Evaluation in Nutrition and Food Science | 3 |
| Total Credits | 12 | |
Business Administration Program Requirements
| Code | Title | Credits |
|---|---|---|
| Please note that MBA students who have not earned a B- grade or higher in prior academic coursework in Accounting, Statistics and/or Finance may need to successfully complete online foundation modules in one or more of these key subject areas before they will be allowed to register for MBA courses. Students will be contacted by the MBA office with specific information upon admission. | ||
| MBA Fixed Core Courses | ||
| ACCT 561 | Financial Accounting for Managers | 1.5 |
| ACCT 562 | Accounting for Business Managers | 1.5 |
| BCOM 560 | Storytelling with Data | 1.5 |
| FINC 560 | Accelerated Corporate Finance | 1.5 |
| FINC 561 | Investments: Principles and Practice | 1.5 |
| INFO 561 | Business Statistics | 1.5 |
| INFO 562 | Operations Management Analysis | 1.5 |
| INFO 564 | Supply Chain Management | 1.5 |
| INFO 565 | Strategic Information Systems | 1.5 |
| INFO 566 | Data Mining and Analytics | 1.5 |
| MGMT 562 | Foundations of Teamwork and Leadership | 1.5 |
| MKTG 562 | Data Driven Marketing | 1.5 |
| MBA Flexible Core Courses | ||
| Complete two courses from the following: | 3 | |
| Business Consulting Experience | ||
| Business Innovation and Entrepreneurial Thinking | ||
| Business Essentials | ||
| Project Management | ||
| Negotiation in the Workplace | ||
| Business Communications | ||
| Total Credits | 21 | |