The M.S. in Nutrition at the School of Public Health is designed to provide students with advanced training in nutrition through both course work and research. Research opportunities are diverse and may cover areas of biochemical, physiological, behavioral or community nutrition. The program offers a variety of courses with emphasis on the role of vegetarian dietary practices in human health and the environment.
1.3 to 2 years (5 to 8 quarters)
The M.S. in Nutrition prepares students to pursue advanced degrees, or to seek leadership roles in their careers as health practitioners. Successful completion of the M.S. will enable students to obtain employment in academia, the government or the food industry.
Bachelor’s degree from a regionally accredited institution, transcripts from all universities attended, three letters of reference, and official GRE scores (note: if your cumulative undergraduate GPA is a 3.2 or higher, the GRE requirement can be waived).
Basic nutrition, General chemistry through organic chemistry, Microbiology, and Physiology