Nutrition and Food Science (M.S.)

Coordinator: Dr. Shahla Wunderlich
Phone: (973) 655-4373

Department Administrator: Ann Schurmann
Phone: (973) 655-7681
Email: schurmanna@mail.montclair.edu

The graduate program in Nutrition and Food Science provides students with in-depth study of nutrition science, nutrition education, food and nutrition issues, food regulations and compliance and nutrition counseling. It prepares professionals for careers in nutrition and wellness, healthcare, education and research, food and nutrition administration, nutrition policy, food production, food safety and regulations, and food and nutrition management.

For more information, visit the Nutrition and Food Science website.

Special note: This program does not prepare students to become Registered Dietitians. Students who are interested in obtaining the status of Registered Dietitian should click this link http://www.montclair.edu/cehs/academics/departments/hns/academic-programs/and-certificate-program/ to learn more about the Didactic Program in Dietetics. Students can complete the M.S. in Nutrition and Food Science and the Didactic Program in Dietetics simultaneously, with some courses from the Master's program substituting for courses in the Didactic Program.  In order to be in the combined program, prospective students must apply to each program separately.

Program Requirements

Required Courses
NUFD 501Principles of Nutrition4
NUFD 580Current Applications in Nutrition3
NUFD 587Practicum3
NUFD 595Principles of Food Science3
HLTH 503Research Methods in Health3
or NUFD 507 Research in Nutrition and Food Science
Emphasis
Select one of the following:9
Nutrition Education
Advanced Nutrition Counseling for Diverse Population Groups
Social Marketing in Nutrition
Nutrition Education
Nutrition and Food Science Management
Food Safety
Food and Nutrition Regulations and Compliances
Organizational Behavior in Food Businesses
Electives
Select a minimum of 3 credits (if choosing Thesis option) -4 credits (if choosing Research Seminar option) of the following:3-4
Curriculum Development in Health Education
Behavioral Aspects of Diet, Activity and Health
Foundations of Epidemiology
Health Policy and Politics
Organization and Administration of Health Care Facilities
Research and Evaluation in Nutrition and Food Science
Independent Study in Nutrition and Food Science
Food Safety
Advanced Nutrition Counseling for Diverse Population Groups
Selected Topics in Nutrition and Food Science
Food and Nutrition Regulations and Compliances
Social Marketing in Nutrition
Nutrition Education
Nutritional Aspects of Food Processing and Handling
Food and Nutrition Issues
Organizational Behavior in Food Businesses
Nutrition Policy
Nutrition Assessment
Advanced Exercise Physiology
Aerobic Testing and Programming
Theoretical Foundations for Strength and Conditioning
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 Credits32