The overall purpose of the instruction program is to prepare individuals for positions in teaching, research, and leadership in nutrition programs both in the United States and abroad. The Master of Science Program, administered by the Postgraduate Division of the Faculty of Medicine, is a 12-month program that serves as a foundation for students who plan either to continue toward the Doctor of Philosophy degree or to attend a professional school in the health sciences. The MS in Nutrition is comprised of thirty-three (33) credits and can be completed in one year, including summers (full-time). Financial Aid and tuition exemptions are available to eligible candidates. Distance learning options available for some courses.
All courses are designed to enhance your nutrition knowledge and are applicable to clinical practice. *In addition to the core courses, students may choose to focus on and take electives in one of three
tracks: basic nutrition science, public health and nutritional epidemiology, or clinical nutrition.* The M.S. degree program is not designed to prepare students to become dietitians or food technologists, nor is it, in general, an end point degree. To prepare for a specific career, the M.S. should be combined with other training.
Requirements for admission to the M.S. Program: a bachelor's degree from an accredited college with a strong record emphasizing the sciences; at least two years of chemistry, one year of biology, and, preferably, a course in elementary biochemistry. Acceptable performance on the Graduate Record Examination or MCAT is required.
Requirements for the M.S. degree: completion of all required courses and electives, as determined by the student's adviser, with a grade average of B- or better; and participation in at least one research project, with written master's thesis summarizing the project results.
Middle States Association of Colleges and Schools, Middle States Commission on Higher Education