Master of Science in Food and Nutrition Sciences

Food and Nutrition Sciences - MS6476

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

• Certified Lean Six Sigma Certificate   (CTLSSG)
• Clinical Informatics Certificate   (CTCING)
• Diabetes Certificate   (CTDIAG)
• Global Health Certificate   (CTGLHG)
• Healthcare Leadership Certificate   (CTHCLG)
• Health Policy Certificate   (CTHPCG)
• Veterans Health Certificate   (CTVHCG)

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.
• Students will be able to demonstrate proficiency in either food and nutrition research or an applied project.
• Students will be able to appraise food and nutrition issues from diverse perspectives.
• Students will be able to demonstrate effective and professional oral presentational skills.
• Students will be able to 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 34 credit hours. (Students wishing to pursue the thesis option must contact the graduate coordinator at brannan@ohio.edu and must complete 31 credit hours.)