Twin Cities campus

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Twin Cities Campus

Nutrition M.S.

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
Link to a list of faculty for this program.
Contact Information
Department of Food Science and Nutrition 1334 Eckles Avenue Saint Paul, MN 55108 612-624-6753
Email: fsgrad@umn.edu
Website: https://fscn.cfans.umn.edu/graduate/nutrition
  • Program Type: Master's
  • Requirements for this program are current for Fall 2024
  • Length of program in credits: 30
  • This program does not require summer semesters for timely completion.
  • Degree: Master of Science
Along with the program-specific requirements listed below, please read the General Information section of this website for requirements that apply to all major fields.
Nutrition is the study of how nutrients, both essential and nonessential, affect health and all life processes. Consequently, nutrition is an extremely broad field that encompasses physiology, biochemistry, education, public health, and public policy. The nutrition graduate program is interdisciplinary. Advisors and financial support may come from any University of Minnesota departments or schools that house faculty with full Nutrition Graduate Program membership. Three sub-specialty areas are offered in the program: human nutrition, nutritional biochemistry, and public health nutrition. Thesis work can be conducted locally or internationally in the laboratory, clinic, or field.
Program Delivery
  • via classroom (the majority of instruction is face-to-face)
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program is 3.00.
Applicants to the program need a bachelor's degree in any field or its international equivalent.
Other requirements to be completed before admission:
The following courses or their equivalents must be completed with a final grade of C- or higher prior to submitting an application: • General Chemistry • Organic Chemistry • General Biology • Biochemistry • Physiology • Statistics Prerequisite courses taken in high school, even through programs such as PSEO, will not be accepted under any circumstances. Applicants demonstrating substantial background in the sciences may be permitted to complete prerequisites after admission. The following nutrition courses or their equivalents will ideally be completed prior to program entry. These classes may be taken after admission to the program, but must be completed within the first year of a student's graduate career: • Principles of Nutrition (FSCN 1112) • Life Cycle Nutrition (FSCN 3612) • Human Nutrition (FSCN 4612)
Special Application Requirements:
Applicants advancing to the second round of application review (admissible applicants) will be expected to secure a faculty advisor prior to admission. Only applicants who have secured an advising agreement shall be recommended to the University of Minnesota Graduate School for formal admission to the Nutrition MS Program.
International applicants must submit score(s) from one of the following tests:
  • TOEFL
    • Internet Based - Total Score: 79
    • Internet Based - Writing Score: 21
    • Internet Based - Reading Score: 19
    • Paper Based - Total Score: 550
  • IELTS
    • Total Score: 6.5
    • Reading Score: 6.5
    • Writing Score: 6.5
The preferred English language test is Test of English as Foreign Language.
Key to test abbreviations (TOEFL, IELTS).
For an online application or for more information about graduate education admissions, see the General Information section of this website.
Program Requirements
Plan A: Plan A requires 14 major credits, 6 credits outside the major, and 10 thesis credits. The final exam is oral.
Plan B: Plan B requires 24 major credits and 6 credits outside the major. The final exam is oral. A capstone project is required.
Capstone Project:The Plan B project is a combined total of approximately 120 hours (the equivalent of three full-time weeks) of work. The graduate faculty, including the student's advisor and director of graduate studies, specify the nature and extent of the course and project work necessary to satisfy this requirement.
This program may be completed with a minor.
Use of 4xxx courses toward program requirements is permitted under certain conditions with adviser approval.
A minimum GPA of 2.80 is required for students to remain in good standing.
At least 1 semesters must be completed before filing a Degree Program Form.
Required Coursework (14 credits)
Orientation Course (1 credit)
Take the following course:
NUTR 8001 - Orientation to the Nutrition Graduate Program (1.0 cr)
Core Courses (11 credits)
Take the following courses:
NUTR 5622 - Vitamin and Mineral Biochemistry (3.0 cr)
NUTR 5624 - Nutrition and Genetics (2.0 cr)
NUTR 5625 - Nutritional Biochemistry (3.0 cr)
NUTR 5626 - Nutritional Physiology (3.0 cr)
Advanced Topics Course (2 credits)
Take the following course after completing 2 semesters in the program:
NUTR 8620 - Advances in Nutrition (2.0 cr)
Statistics Coursework (3-4 credits)
Select one of the following courses in consultation with the advisor.
PUBH 6414 - Biostatistical Literacy (3.0 cr)
PUBH 6450 - Biostatistics I (4.0 cr)
PUBH 6451 - Biostatistics II (4.0 cr)
STAT 5021 - Statistical Analysis (4.0 cr)
Elective Coursework
Select coursework from the following in consultation with the advisor to reach the total number of cumulative coursework credits. NUTR courses are highly recommended.
ANSC 5091 - Research Proposals: From Ideas to Strategic Plans (3.0 cr)
APEC 5751 {Inactive} (3.0 cr)
APEC 5831 - Food and Agribusiness Marketplace (2.0-3.0 cr)
BIOC 5361 - Microbial Genomics and Bioinformatics (3.0 cr)
BIOC 8006 - Biochemistry: Metabolism and Control (2.0 cr)
GCD 8008 - Mammalian Gene Transfer and Genome Engineering (2.0 cr)
KIN 5141 - Nutrition and Exercise for Health Promotion and Disease Prevention (3.0 cr)
KIN 5142 - Applied Nutrition for Sport Performance and Optimal Health (3.0 cr)
NR 5021 - Statistics for Agricultural and Natural Resource Professionals (3.0 cr)
NURS 8173 - Principles and Methods of Implementing Research (3.0 cr)
NUTR 5627 - Nutritional and Food Toxicology (3.0 cr)
PHSL 5115 - Clinical Physiology I (3.0 cr)
PHSL 5116 - Clinical Physiology II (3.0 cr)
PHSL 5197 - Stress Physiology (1.0-3.0 cr)
PUBH 6131 - Working in Global Health (2.0 cr)
PUBH 6134 - Sustainable Development and Global Public Health (2.0 cr)
PUBH 6154 - Climate Change and Global Health Modeling (3.0 cr)
PUBH 6320 - Fundamentals of Epidemiology (3.0 cr)
PUBH 6325 - Data Processing with PC-SAS (1.0 cr)
PUBH 6341 - Epidemiologic Methods I (3.0 cr)
PUBH 6348 - Writing Research Grants (2.0 cr)
PUBH 6803 - Conducting a Systematic Literature Review (3.0 cr)
PUBH 6806 - Principles of Public Health Research (2.0 cr)
PUBH 6901 - Foundations of Public Health Nutrition Leadership (2.0 cr)
PUBH 6904 - Nutrition and Aging (2.0 cr)
PUBH 6906 - Global Nutrition (2.0 cr)
PUBH 6933 - Public Health Nutrition for Adults (2.0 cr)
VMED 5440 - Using Risk Analysis Tools: Estimating Food Safety Risks on the Farm to Table Continuum (2.0 cr)
VMED 5915 - Essential Statistics for Life Sciences (3.0 cr)
Plan Options
Plan A
Thesis Credits
Take at least 10 master's thesis credits.
NUTR 8777 - Thesis Credits: Master's (1.0-18.0 cr)
-OR-
Plan B
Plan B Coursework (10 credits)
Select 10 credits from the following in consultation with your advisor. Other coursework may be applied to this requirement with advisor approval.
NUTR 5993 - Directed Research (1.0-4.0 cr)
NUTR 5994 - Directed Research (1.0-4.0 cr)
NUTR 5xxx
NUTR 8xxx
Program Sub-plans
A sub-plan is not required for this program.
Students may not complete the program with more than one sub-plan.
Integrated BS/MS-Nutrition
This sub-plan is limited to students completing the program under Plan B.
The Department of Food Science and Nutrition offers and integrated Bachelor of Science (BS) and Master of Science (MS) in nutrition. The integrated BS/MS program, colloquially referred to as "the 4+1 program," offers students the opportunity to earn both degrees in five years by satisfying some master's degree requirements while completing their undergraduates degree. Graduate-level classes taken during a 4+1 student's undergraduate career are taken above and beyond undergraduate career requirements. Nutrition undergraduate students in the DPD or nutrition studies sub-plans are welcome to apply to the 4+1 program during their junior year of undergraduate study. During their senior year, students take undergraduate and graduate courses concurrently and are advised by an undergraduate and graduate program advisor.
Students in this program will complete the 120 undergraduate credits required for a BS degree in nutrition by the end of the senior year and must be awarded an undergraduate degree at the conclusion of their senior year. 4+1 students will complete 30 graduate credits, a Plan B research project, and a final oral defense as required for the nutrition MS degree. Students who satisfy the Didactic Program in Dietetics (DPD) verification requirements can begin the Emily Program Dietetic Internship in August following the conclusion of their master's career. Students cannot double-count credits to meet credit requirements for both the undergraduate and graduate degrees.
 
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NUTR 8001 - Orientation to the Nutrition Graduate Program
Credits: 1.0 [max 1.0]
Course Equivalencies: FScN 8001/Nutr 8001
Grading Basis: S-N only
Typically offered: Every Fall
Orientation to nutrition graduate program. Presenting scientific seminars, using electronic presentation programs and equipment.
NUTR 5622 - Vitamin and Mineral Biochemistry
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Nutritional, biochemical, and physiological aspects of vitamins and essential minerals in human and experimental-animal models. prereq: BioC 3021, Phsl 3051, FSCN 4612
NUTR 5624 - Nutrition and Genetics
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Overview of gene-diet interactions and relevant technologies used to study such interactions. Nutrigenomics, epigenetics, transcriptomics, proteomics, metabolomics. Examples of gene-diet interactions, implications. Current issues. Prerequisites: Courses in Nutritional Biochemistry (e.g., NUTR 5625), and Vitamin and Mineral Biochemistry (e.g., NUTR 5622), or consent of instructor
NUTR 5625 - Nutritional Biochemistry
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Overview of biochemical molecules and pathways important in nutritional events. prereq: BIOC 3021 or instr consent
NUTR 5626 - Nutritional Physiology
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Whole body macronutrient metabolism as it relates to etiology of metabolic diseases. Signaling between tissues to control homeostasis. How dysregulation of crosstalk can lead to metabolic diseases. How diet, exercise, or starvation impact metabolism. Regulation of food intake and energy expenditure. Designing/analyzing/interpreting research data. prereq: NUTR 5625
NUTR 8620 - Advances in Nutrition
Credits: 2.0 [max 2.0]
Typically offered: Every Fall & Spring
Recent research or special topics (e.g., obesity, vitamin biochemistry, nutrition education).
PUBH 6414 - Biostatistical Literacy
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Develop ability to read/interpret statistical results in primary literature. Minimal calculation. No formal training in any statistical programming software. Biostatistical Literacy will cover the fundamental concepts of study design, descriptive statistics, hypothesis testing, confidence intervals, odds ratios, relative risks, adjusted models in multiple linear, logistic and Poisson regression, and survival analysis. The focus will be when to use a given method and how to interpret the results, not the actual computation or computer programming to obtain results from raw data. prereq: MPH or certificate student or environmental health or instr consent
PUBH 6450 - Biostatistics I
Credits: 4.0 [max 4.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
This course will cover the fundamental concepts of exploratory data analysis and statistical inference for univariate and bivariate data, including: ? study design and sampling methods, ? descriptive and graphical summaries, ? random variables and their distributions, ? interval estimation, ? hypothesis testing, ? relevant nonparametric methods, ? simple regression/correlation, and ? introduction to multiple regression. There will be a focus on analyzing data using statistical programming software and on communicating the results in short reports. Health science examples from the research literature will be used throughout the course. prereq: [College-level algebra, health sciences grad student] or instr consent
PUBH 6451 - Biostatistics II
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
This course will cover more advanced aspects of statistical analysis methods with a focus on statistical modeling, including: ? two-way ANOVA, ? multiple linear regression, ? logistic regression, ? Poisson regression, ? log binomial and ordinal regression, ? survival analysis methods, including Kaplan-Meier analysis and proportional hazards (Cox) regression, ? power and sample size, and ? survey sampling and analysis. There will be a focus on analyzing data using statistical programming software and on communicating the results in short reports. Health science examples from the research literature will be used throughout the course. prereq: [PubH 6450 with grade of at least B, health sciences grad student] or instr consent
STAT 5021 - Statistical Analysis
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Intensive introduction to statistical methods for graduate students needing statistics as a research technique. prereq: college algebra or instr consent; credit will not be granted if credit has been received for STAT 3011
ANSC 5091 - Research Proposals: From Ideas to Strategic Plans
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
You have a great research idea, now what? How do you turn your idea into a proposal? It has been said paraphrasing Edison, that innovation is one percent inspiration, ninety-nice percent perspiration. In this course, we will start with and inspiring idea and sweat our way to develop a research proposal. The students will go through a step-by-step process that starts choosing and defining a research idea, then proceeding to do literature reviews and to the development of hypothesis, aims, objectives and a research strategy. The aim of this course is to provide students with tools to understand the structure of scientific reports and proposals, literature searches and basic data interpretation. The student will learn about different research approaches and how to achieve consistency in their research projects. We will guide students in how to begin and develop a written research proposal that will satisfy the requirements of their advisers, institution and funding organizations. prereq: There are no prerequisites, however, having taken ANSC 3011 Statistics for Animal Science is desirable.
APEC 5831 - Food and Agribusiness Marketplace
Credits: 2.0 -3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
This is a graduate student survey course of the industrial organization and current policy issues in the food and agribusiness marketplace. It represents a collaboration between the College of Food, Agricultural, and Natural Resource Sciences and the Carlson School of Management. The course uses short readings and speakers. A comprehensive look at all of the sectors in the food and agribusiness value chain is described. Topics include food policies (Farm Bills, food stamps, food labeling, and similar topics); environmental policies (water, invasive species, agriculture production and similar topics); and industrial organization issues (marketing and production contracts, overview of firm strategic orientation, distribution and similar topics). Readings, guest speakers, and presentations are used. prereq: graduate student
BIOC 5361 - Microbial Genomics and Bioinformatics
Credits: 3.0 [max 3.0]
Typically offered: Every Fall & Spring
Introduction to genomics. Emphasizes microbial genomics. Sequencing methods, sequence analysis, genomics databases, genome mapping, prokaryotic horizontal gene transfer, genomics in biotechnology, intellectual property issues. Hands-on introduction to UNIX shell scripting, genomic data analysis using R and Excel in a computer lab setting. prereq: College-level courses in [organic chemistry, biochemistry, microbiology]
BIOC 8006 - Biochemistry: Metabolism and Control
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Enzymology of metabolism, metabolic regulation, metabolic control and cell signaling.
GCD 8008 - Mammalian Gene Transfer and Genome Engineering
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Current gene transfer and genome engineering technology. Applications of genetic modifications in animals, particularly transgenic animals and human gene therapy. prereq: instr consent
KIN 5141 - Nutrition and Exercise for Health Promotion and Disease Prevention
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
Requirements/physiologic roles of nutrients/physical activity in promotion of health. Assessment of energy requirements. RDAs, food composition/safety, weight management. Prevention of chronic diseases. Coronary heart disease. prereq: FScN 1112 or equiv
KIN 5142 - Applied Nutrition for Sport Performance and Optimal Health
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course is designed for students interested in nutrition as it relates to health, exercise and athletic training. Evidenced based information is used to apply current nutrition concepts to improve health, physical and athletic performance. Case studies as well as personal data are employed throughout course to support concepts of lecture.
NR 5021 - Statistics for Agricultural and Natural Resource Professionals
Credits: 3.0 [max 3.0]
Course Equivalencies: AnSc 3011/ESPM 3012/NR 5021/St
Typically offered: Every Spring
This course is designed for graduate students in the agricultural, environmental, natural resources, and other related programs that require an understanding of statistics and applied quantitative research. Course content focuses on data analysis approaches using common statistical methods, e.g., probability and distributions, simple linear, multiple, and logistic regression, linear models, and analysis of variance. This course is completely online and asynchronous. prereq: College algebra or instructor consent
NURS 8173 - Principles and Methods of Implementing Research
Credits: 3.0 [max 3.0]
Course Equivalencies: Nurs 8173/SAPh 8173
Typically offered: Every Spring
Integrates scientific, statistical, and practical aspects of research. Inter-relationships among design, sample selections, subject access, human subjects requirements, instrument selection and evaluation, data management, analyses plans, grant writing, and research career issues. Field experiences required. prereq: 8114 or other 8xxx grad research methods course, 2 grad stat courses;
NUTR 5627 - Nutritional and Food Toxicology
Credits: 3.0 [max 3.0]
Course Equivalencies: FScN 4622/Nutr 5627
Grading Basis: A-F only
Typically offered: Every Spring
Toxic agents, organisms, and toxic effects that are important in the toxic events, with a focus on food toxicants and nutrient-toxicant interaction. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology]
PHSL 5115 - Clinical Physiology I
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Cellular mechanisms, disease states and clinical applications of excitable tissues: cellular transport, neurophysiology, skeletal muscle physiology, cardiovascular physiology. prereq: instr consent
PHSL 5116 - Clinical Physiology II
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Cellular mechanisms, disease states and clinical applications of metabolic systems: respiratory physiology, renal physiology, acid base physiology, metabolism, gastrointestinal physiology, endocrine physiology, physiology of pregnancy and labor. prereq: instr consent
PHSL 5197 - Stress Physiology
Credits: 1.0 -3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
Journal club format. Meets weekly to examine foundations of stress, historical progress, development of stress, modern stress physiology. Focus on stress-induced pathology with attention to cardiovascular, metabolic, neuroendocrine disorders. Students participating in the weekly discussion are assessed on discussion participation, completion of weekly writing assignments and quality of the presentation in the class, are eligible for 1 credit. Students completing a midterm (test) and a final project (specific aims page of an NIH RO1 grant) in addition to the criteria described above are eligible for 3 credits. Prerequisite: instructor consent is required. Graduate student standing, master students, and post-doctoral fellows (if they are eligible for credits). Undergraduate students must have taken PHSL 3061 or equivalent, and have previous laboratory research experience.
PUBH 6131 - Working in Global Health
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Introduction to key issues in global health. Global burden of disease. Cultural issues/health. Nutrition. Infectious diseases. Environmental problems. Women/children. Prereq Grad student.
PUBH 6134 - Sustainable Development and Global Public Health
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Effects of globalization on social/sustainable development. Population, war, economics, urbanization, environment, water/sanitation, communicable/non-communicable conditions. New infectious/chronic diseases, food security/environmental health. prereq: Credit will not be granted if received for 6100 or 6365
PUBH 6154 - Climate Change and Global Health Modeling
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Interconnected relationships between global climate change/human health. Develop computer models to predict climate change from natural/anthropogenic forces, predict human health outcomes as result of changing climate. prereq: Students must have elementary computer skills.
PUBH 6320 - Fundamentals of Epidemiology
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
This course provides an understanding of basic methods and tools used by epidemiologists to study the health of populations.
PUBH 6325 - Data Processing with PC-SAS
Credits: 1.0 [max 1.0]
Typically offered: Every Spring
Introduction to methods for transferring/processing existing data sources. Emphasizes hands-on approach to pre-statistical data processing and analysis with PC-SAS statistical software with a Microsoft Windows operating system.
PUBH 6341 - Epidemiologic Methods I
Credits: 3.0 [max 3.0]
Course Equivalencies: PubH 6320PubH /6341
Grading Basis: A-F only
Typically offered: Every Fall
Introduction to epidemiologic concepts and methods: (1) Study design (randomized trials and observational studies); (2) Measures of exposure-disease association; (3) Casual inference and bias; (4) Confounding and effect modification.
PUBH 6348 - Writing Research Grants
Credits: 2.0 [max 2.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
Focuses on NIH research grants. Mechanisms of grant writing: specific aims, hypotheses, innovation, background, approaches, evaluation analyses, principles of informed consent, budget development, and grant-review process.
PUBH 6803 - Conducting a Systematic Literature Review
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring
Project-based class to develop systematic review skills for evidence-based practice. Draws from AHRQ and Cochrane systematic review methodology; supported by examples from the Minnesota Evidence-based Practice Center. Use for master?s thesis, dissertation, or to support research proposals. Prereq: research study design or epidemiology.
PUBH 6806 - Principles of Public Health Research
Credits: 2.0 [max 2.0]
Typically offered: Every Fall & Spring
Evaluation of public health research literature and planning for independent research projects. Formulation of research question, research design, sampling techniques, use of research concepts, and data analysis. Data collection techniques, including questionnaires, interviews, and data analysis. prereq: Pub hlth or grad or professional school student or instr consent
PUBH 6901 - Foundations of Public Health Nutrition Leadership
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Principles of public health nutrition. Roles/function of public health nutritionists. Programs/delivery mechanisms for promoting nutritional status of populations. Students explore their beliefs/competencies in relation to principles/philosophy of public health nutrition. This course has a strong focus on policy, systems and environmental changes to improves access to health foods for individuals and communities.
PUBH 6904 - Nutrition and Aging
Credits: 2.0 [max 2.0]
Typically offered: Every Summer
Current literature on nutrition needs/factors affecting nutritional status of adults and the elderly. Relevant community resources. prereq: Grad student or professional school student or instr consent
PUBH 6906 - Global Nutrition
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Nature/scope of chief nutritional issues and problems in the world. Emphasizes developing countries. Nutrient deficiencies, nutrition-related aspects of infectious/chronic disease. prereq: Grad student
PUBH 6933 - Public Health Nutrition for Adults
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Explores nutrition through a public health lens and emphasize how nutrition research is translated into recommendations for wellness and chronic disease prevention. We will focus on adult nutrition relating to health and chronic diseases, including obesity, diabetes, coronary heart disease, hypertension, cancer, and select additional health outcomes of public health significance. The process of effectively and efficiently identifying, reading, and synthesizing existing sources of reliable information on diet-disease associations will be covered, as will applying this knowledge in a public health context.
VMED 5440 - Using Risk Analysis Tools: Estimating Food Safety Risks on the Farm to Table Continuum
Credits: 2.0 [max 3.0]
Course Equivalencies: PubH 7237/VMed 5440
Grading Basis: OPT No Aud
Typically offered: Every Spring
This applications-based course will provide the necessary risk-based tools to evaluate and mitigate the microbial and chemical risks in a food production chain-from the farm until consumption. Students will follow the risk analysis process as an integral part of science-based decision-making to estimate and manage food safety risks. Students will apply different qualitative and quantitative tools by using a computer.
VMED 5915 - Essential Statistics for Life Sciences
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall
This course is a broad overview of the principles and methods of statistical analysis used in life sciences research, including biological, veterinary, and translational research, and provides the background a new researcher needs to understand and apply commonly used statistical methods and the preparation needed for more advanced coursework. Classes will include general instruction and background information, detailed examples of how to perform the analyses, with actual data sets, and discussion on how the topic has been applied in biological research, including reading and assessing papers in the field. Computing will be performed using the R software environment, though students may use alternate software with permission. Topics will include: • Descriptive statistics and exploratory graphics • Understanding statistical inference and interpreting P-values and confidence intervals. • One and two sample inference, including t-tests, proportion tests, and non-parametric alternatives • Linear regression, including the effects of confounders • ANOVA methods, including pairwise comparisons and multiple comparisons
NUTR 8777 - Thesis Credits: Master's
Credits: 1.0 -18.0 [max 50.0]
Grading Basis: No Grade
Typically offered: Every Fall, Spring & Summer
(No description) prereq: Max 18 cr per semester or summer; 10 cr total required [Plan A only]
NUTR 5993 - Directed Research
Credits: 1.0 -4.0 [max 6.0]
Typically offered: Every Fall, Spring & Summer
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements.
NUTR 5994 - Directed Research
Credits: 1.0 -4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll. Prereq: department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements.