Nutrition and Food Science (M.S.)

For details about this program, including program description, admission requirements, and contact information, click here.

Program Requirements

Required Core
NUFD 505Research in Nutrition and Food Science 13
NUFD 506Research and Evaluation in Nutrition and Food Science3
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
Complete any 21-15 credits from the list below. Credit total will depend upon whether Foundations courses are waived. 221-15
Practical Application
NUFD 587Practicum3
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 Credits33-34

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.


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.


Categorical listing is for ease of reference only.
Nutrition Electives
NUFD 511Advanced Managing Programs3
NUFD 526Advanced Fundamentals of Healthy Cuisine3
NUFD 560Advanced Nutrition Counseling for Diverse Population Groups3
NUFD 568Advanced Sports Nutrition3
NUFD 577Advanced Social Marketing in Nutrition3
NUFD 580Current Applications in Nutrition3
NUFD 581Nutrition Education3
NUFD 590Nutrition Policy3
Food Science and Systems Electives
NUFD 536Advanced Sensory Evaluation3
NUFD 546Advanced Food Processing and Preservation3
NUFD 550Advanced Quantity Food Applications3
NUFD 556Advanced Research in Foods3
NUFD 565Advanced Urban Agriculture and Sustainable Food Systems4
NUFD 566Advanced Food Product Development3
NUFD 573Advanced Food Regulations and Compliances3
NUFD 576Advanced Food Ethics, Sustainability and Alternatives3
NUFD 588Organizational Behavior in Food Businesses3
NUFD 592Advanced Food Systems and Agribusiness Issues3
NUFD 594Advanced Concepts of the Sommelier3
Interdisciplinary and Non-Departmental Electives
EXSC 541Aerobic Testing and Programming3
EXSC 543Theoretical Foundations of Strength and Conditioning3

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
NUFD 5013NUFD 5063
NUFD 5053Elective Course3
NUFD 5953Elective Course3
 9 9
Second Year
Elective Course3NUFD 5873
Elective Course3Culminating Experience3-4
Elective Course3 
 9 6-7
Total Credits 33-34