Master of Science
Food and Nutrition Sciences (Online) - MS6482
Grover Center E160
1 Ohio University
Athens, Ohio 45701-2979
Delivery Mode: Online (Asynchronous)
Terms of Entry: Fall, Spring, Summer
Terms of Entry Requiring Program Permission: None
Program Overview
The online program is tailored to early- and mid-career professionals in the fields of Dietetics and 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
- 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 thesis or a professional (non-thesis) project in an area of their choosing.
Program Learning Outcomes
Upon completion of the program, students will be able to:
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Utilize technology to analyze and interpret research findings.
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Demonstrate proficiency in conducting food and nutrition-related research or completing an applied project.
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Evaluate and assess food and nutrition related issues from a variety of perspectives.
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Demonstrate effective and professional oral presentation and written 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, enhanced communication skills, analytical and critical thinking skills, problem-solving skills, and overall confidence.
Further Information
Link to Program: https://www.ohio.edu/chsp/food-nutrition/graduate/online-masters
Program contact: Vatsala Maitin (maitin@ohio.edu)
For students seeking a combined MS and dietetic internship, contact Kim Orben, MS, RD, LD (orben@ohio.edu)
- Note: The combined MS and dietetic internship is the only MS in Food and Nutrition Sciences that leads to the Registered Dietitian credential.
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)
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- 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 is described in the Applications and Admission section of this catalog.
International Students
This program does not permit full-time enrollment in residence at Ohio University so an I-20 cannot be issued. However, students may enroll in the program if based in their home country for the duration of study without seeking entry to the US based on admission to this program.
Graduation Requirements
Students in the Professional Project track must complete 34 credit hours. Students in the Thesis track must complete 35 credit hours.
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