The goal of the Master of Science in Nutrition program is to prepare graduates to make significant contributions to the field in professional research, practice, teaching, and leadership.
To fulfill this goal, the program provides students with: 1) a comprehensive knowledge in the biochemical and physiological aspects of human nutrition; 2) knowledge of methodologies used in basic nutrition research and nutrition intervention; 3) and skills in research, design, implementation, evaluation, and interpretation.
The Master of Science in Nutrition is designed for the dietitian, nurse, physician, or other health professional seeking to enhance knowledge and credentials. The program is also open to academically qualified students with undergraduate degrees in fields other than nutrition or the related sciences (so long as they can meet the science prerequisites), since such students often bring valuable insights to the graduate study of nutrition.
Graduates can work in a variety of settings including community nutrition agencies, worksite wellness programs, school nutrition programs, emergency food organizations, food industry, international nutrition organizations, media/marketing nutrition, and research institutions. Students may use the degree toward further graduate work at the doctoral level.