Apr 23, 2024  
Ohio University Graduate Catalog 2015-2017 
Ohio University Graduate Catalog 2015-2017 [Archived Catalog]

Food and Nutrition Sciences - MS

Return to {$returnto_text} Return to: Programs

Degree Title: Master of Science in Food and Nutrition Sciences

Program Name and Number: Food and Nutrition Sciences - MS6471

Department/Unit: School of Applied Health Sciences and Wellness

Delivery Mode: Athens Campus

Program Mission:  To build a distinctive program that integrates theory, research, and practice fostering the development of successful graduates.

Program Learning Objectives: upon completion of the program, students will

  •  demonstrate effective and professional oral presentational skills.
  •  demonstrate effective and professional written presentational skills.
  •  apply knowledge of technologies to research interpretation.
  •  demonstrate proficiency in either food and nutrition research or an applied project.
  •  appraise food and nutrition issues from diverse perspectives.

Program Overview:  The master’s program in Food and Nutrition Sciences offers a multidisciplinary approach to the study of food and nutrition. Students take required core courses in food and nutrition (NUTR) and courses in an area of specialization approved by their faculty advisor.  Most students design a unique, specialized set of courses that best complements their career goals by choosing from existing graduate courses available at Ohio University.  Others choose from one of eight pre-approved areas of specialization:  Community Nutrition and Wellness, Culinary Nutrition, Environmental Nutrition, Food Insecurity, Food Technology, Nutrition and Metabolism, School Nutrition, and Sports Nutrition.  The versatility of the program makes it suitable to meet the needs of students including those limited food or nutrition undergraduate training, those already with an existing registered dietetics credential but who wish to obtain an advanced degree, educators who wish to obtain training in food and nutrition, or those who require additional course work in order to apply for a dietetics internship. Graduate students will be encouraged to do multidisciplinary research.  Food and Nutrition Science faculty have diverse research interests and offer numerous unique opportunities for research or project implementation.

Opportunities for Graduates: Graduates are prepared further study or for careers in healthcare, public health, schools, the food industry, government, and academia. Being situated in rural Appalachia, opportunities to serve underserved groups and those living in rural areas are especially keen.

Link to Program: https://www.ohio.edu/chsp/ahsw/food-nutrition/graduate/index.cfm

Link to Program Handbook: Contact Robert G. Brannan, Ph.D.

Graduation Requirements: Conferral of the degree requires at least a 3.0 grade point average. No grade below a C can be used to satisfy any degree requirement. All graduate students are required to maintain a 3.0 grade point average on a continuing basis. If you are enrolled in our thesis program, you are required to complete 30 hours and complete your oral thesis defense in order to earn your degree. If you are enrolled in our non-thesis program and select to complete a graduate project, you are required to complete 34 hours and complete your oral project defense. A student may not have more than 9 credits with a CR grade exclusive of research and thesis hours. All students must have an approved Program of Study in their file prior to the end of the second semester of their enrollment.  Your major advisor will assist you with outlining a Program of Study.  Your major advisor and the Division of Food and Nutrition Sciences Graduate Coordinator must approve the Program of Study.  Modifications to the Program of Study, after it has been approved, can be made only if the student, the major advisor, and the graduate coordinator agree to the change. 

Admission Requirements:

  • Graduate Record Examination (GRE)
  • Bachelor’s in nutrition or closely related field are preferred, however students from other disciplines are encouraged to apply.
  • Overall 2.7 GPA; 3.0 on final 90 hours (4.0 scale) recommended. 
  • Undergraduate preparation in nutrition or closely related courses (minimum 12 semester hours). Graduate Coordinator can recommend specific coursework.
  • Resume
  • Three letters of recommendation
  • Personal statement
  • Incoming International Students are required to take the SPEAK test upon arrival at the University, administered by the English Language Improvement Program.  Recommendations made based on the SPEAK test will be enforced by the Food and Nutrition Science program. Students may be required to enroll in either full or part-time English study through International English Language Testing System (IELTS), until the desired proficiency is reached.  Part-time English study allows you to take English and a limited number of academic classes at the same time. If you are required to enroll in full-time English study, you will be financially responsible for all associated tuition and fees. University financial aid in the form of a graduate appointment cannot be used to cover full-time English study expenses.

Return to {$returnto_text} Return to: Programs