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 570 | Special Topics in Nutrition and Food Science | 1-3 |
| 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 |
| EAES 509 | Current Issues in Sustainability Science | 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 | Advanced Exercise Assessment and Programming | 3 |
| EXSC 543 | Theoretical Foundations in Strength and Conditioning | 3 |
Recommended Roadmap to Program of Study Completion
This plan is provided as an outline for students to complete the requirements for this program of study within two years. This plan is a recommendation only and students should meet with their 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 | |||