Nutrition and Food Science (Ph.D.)
Admission to this program is contingent upon admission to the Graduate School. A completed Master's degree in a health/science related filed is recommended. A minimum grade point average of 3.0 and the Graduate Record Examination is option, but recommended. Three letters of reference must be submitted, along with a statement of the applicant’s goals and career objectives, and an interview will be conducted with applicants, whenever feasible. Students with a master’s degree in nutrition, food science, or related disciplines will have their transcripts evaluated to determine which courses meet the Ph.D. course requirements.
A minimum of sixty graduate credits beyond the baccalaureate is required for completion of the Ph.D. program, distributed as follows:
- All students must complete the core departmental courses that total seven credits.
- At least twenty-two credits in Nutrition and Food Science (not including the core courses).
- Additional courses from other basic science departments including at least one 7000-level course in biochemistry and one graduate course in statistics.
- Six credits must be completed outside the department that support the student's course of learning as determined with their advisor.
- Eighteen credits in dissertation research, involving independent research under the direction of a faculty member in the Department. The eighteen credit dissertation registration requirement is fulfilled by registering for the courses NFS 9991, NFS 9992 (Doctoral Dissertation Research and Direction I and II, respectively), in consecutive academic year semesters.
- Submission of a satisfactory research dissertation.
Academic Scholarship: All course work must be completed in accordance with the regulations of the Graduate School and the College of Liberal Arts and Sciences.