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
Terms of Entry: [Fall | Spring | Summer]
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
- 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.
- demonstrate effective and professional oral presentational skills.
- demonstrate effective and professional written presentational skills.
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. Students design a unique, specialized set of courses that best complements their career goals by choosing from existing graduate courses available at Ohio University. The versatility of the program makes it suitable to meet the needs of a variety of students, including those with 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, 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.
- Thesis students will produce and orally defend a written thesis that is used to identify the problem, state major assumptions, explain the significance, review the relevant research in the topic area, describe the methods of data collection and analysis, summarizes the data and its relevant findings, and offers a conclusion and recommendations.
- Non-thesis students will produce and orally defend a written document that is used to identify the project (a significant undertaking appropriate to food and nutrition sciences), shows evidence of independent thinking, explain the rationale, review the relevant research in the project topic area, and describe the outcome of the project.
- Bachelor’s degree— required
- Nutrition or closely related field preferred. Students from other disciplines encouraged to apply.
- Minimum GPA : 2.75 (3.0 recommended)
- Recommend a minimum of 20 quarter hours or 12 semester hours of undergraduate preparation in nutrition or closely related program. Graduate coordinator can recommend specific coursework.
- Curriculum Vitae — required
- Three of letters of recommendations — required
- Personal statement —required
- Graduate Record Examination (GRE)— required
- There are no minimum scores for the GRE. It is only one of several criteria used for admission
- English Language Testing required for non-native speakers of English
- For Unconditional Admission with Eligibility for Funding
- iBT – 80 Composite, all Section Scores of 17
- IELTS – 6.5 Composite, all Bands 6.5
- Paper TOEFL – 550 Total, Composition 5, all other Section Scores 52
- For Unconditional Admission without Funding Eligibility
- iBT – 70 Composite, Writing 17, all other Section Scores of 15
- IELTS – 6.0 Composite, all Bands 6.0
- Paper TOEFL – 525 Total, Composition 4, all other Section Scores 50