Jan 20, 2022  
OHIO University Graduate Catalog 2021-22 
    
OHIO University Graduate Catalog 2021-22

Food and Nutrition Sciences - MS (Online)


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Master of Science in Food and Nutrition Sciences

Food and Nutrition Sciences - MS6476
Grover Center E160
1 Ohio University
Athens, Ohio 45701-2979
740.597.1275

Delivery Mode: Online (Asynchronous)

Terms of Entry: Fall, Spring, Summer

Program Overview

The online program is tailored to early- and mid-career professionals in the fields of Dietetics, Food and Nutrition. Ideal for practicing Registered Dietitians who do not possess a Master’s degree and industry professionals seeking career advancement.

The program is also suitable for traditional students who cannot be physically present on-campus and students seeking a self-paced program with the flexibility to finish in as little as 1 year or take as much time as needed until done.

The versatility of the program makes it accessible for recent graduates from disciplines other than food and nutrition.  Core coursework required of all students covers certain food and nutrition topics while also allowing the student to explore and develop their particular area of interest that leads to the execution of a professional (non-thesis) project.

Student-chosen electives allow the student two options.

1)  Students can choose to enhance their specific food and nutrition knowledge in areas such as

  • Gut microbiome
  • Pediatric nutrition
  • Diabetes
  • Functional Foods
  • Geriatric nutrition
  • Sports nutrition
  • Food biotechnology
  • Global Health

2) Students can choose to “stack” a graduate certificate in a complementary area such as

The program requires students to produce a professional (non-thesis) project in an area of their choosing. 

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

Working professionals will benefit directly from experiences that can boost their career outcomes post-graduation. Specifically, graduates will have updated professional knowledge and credentials, enhanced communication skills, analytical thinking skills, problem-solving skills, and overall confidence.

Further Information

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

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
  • English Language Testing required for non-native speakers of English
    Minimum scores:
    • 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

This program does not permit full-time enrollment in residence at Ohio University, and an I-20 cannot be issued based on admission to this program.

Graduation Requirements

Students pursuing the professional project (non-thesis) option must complete a minimum of 34 credit hours. (Students wishing to pursue the thesis option must contact the graduate coordinator at brannan@ohio.edu and must complete at least 31 credit hours.)

Elective Courses


Students pursuing the professional project (non-thesis) option must complete an additional 15 hours of graduate elective courses.

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


Students will produce and defend a professional project (a significant undertaking appropriate to food and nutrition sciences). The professional project will show evidence of independent thinking, an explanation of the rationale of the project, a thorough review the relevant research literature in the project topic area, and a written description of the outcome(s) of the project. Once the professional project topic is selected, it will executed in one of six domains: develop a case study, design a curriculum, evaluate a program, propose research, develop a research project, or engage a community.

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