Jan 24, 2022  
OHIO University Graduate Catalog 2021-22 
    
OHIO University Graduate Catalog 2021-22

Food and Nutrition Sciences - MS (Athens)


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Master of Science in Food and Nutrition Sciences

Food and Nutrition Sciences - MS6471
Grover Center E160
1 Ohio University
Athens, Ohio 45701-2979
740.597.1275

Delivery Mode: Athens Campus

Terms of Entry: Fall, Spring, Summer

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.

Program Learning Outcomes

Upon completion of the program, students will be able to:

  • 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.

Opportunities for Graduates

Graduates are prepared for 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.

Further Information

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

Program Contact:  Contact Robert G. Brannan, Ph.D. brannan@ohio.edu

Additional Options

  • For students seeking a combined MS and dietetic internship, contact Kim Orben (orben@ohio.edu)
  • For students seeking a fully online MS experience, contact Dr. Vatsala Maitin (maitin@ohio.edu)

Admission Requirements

  • 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 letters of recommendation 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 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 Admission without Funding Eligibility
      • iBT – 70 Composite, Writing 17, all other Section Scores of 15
      • IELTS – 6.0 Composite, all Bands 6.0
      • PBT Paper TOEFL – 525 Total, Composition 4, all other Section Scores 50

International Students

An I-20 can be issued based on admission to this program.

Graduation Requirements

Students pursuing the thesis option must complete 31 credit hours. Students pursuing the non-thesis option must complete 34 credit hours.

Additional Course Requirements


Thesis Option


Complete the following courses:

Professional Project Option


Complete 15 hours of electives.

Other Requirements


Conferral of the degree requires at least a 3.0 grade point average. Grades of C or below cannot be used to satisfy any degree requirement. All graduate students are required to maintain a 3.0 grade point average on a continuing basis.

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. A major advisor will assist students with outlining a Program of Study. The assigned 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.

Culminating Experience


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. Professional project 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.

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