In-Residence Master’s Program

The master’s degree program is designed to prepare individuals for teaching in community colleges; administration in public health programs; and technical positions at food, pharmaceutical and chemical laboratories.

The graduate program has biochemical, molecular-biological and clinical components and includes study in the following areas: molecular and cellular aspects of nutrient function; molecular and cellular approaches to the study of nutrition and disease; nutritional biochemistry; behavioral and child nutrition; nutrient requirements and intakes and health assessment; nutrition and cancer, obesity, aging and immunity; and nutrition education.

Program Description 

The Graduate Studies Committee must approve the Program of Work before the student is admitted to candidacy for the master’s degree. Thirty semester hours are required, distributed as follows: 

1. 18 hours in specified nutrition courses*; 

2. Six hours in a minor or supporting field such as biology, anthropology, biochemistry, immunology, educational psychology, curriculum and instruction, health education, public health, pharmacology or kinesiology; and 

3. Six hours in the thesis course, involving an original research project. 

* The 18 hours in nutrition must include at least three hours in research methods, at least three in research problems, at least three in seminars, and at least six in recent advances; the remaining three hours may be in either research methods or recent advances.

Learn more about degree requirements and course descriptions.