Campuses:
This is archival data. This system was retired as of August 21, 2023 and the information on this page has not been updated since then. For current information, visit catalogs.umn.edu.
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
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
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:
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)
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
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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Credits: | 1.0 [max 1.0] |
Course Equivalencies: | FScN 8001/Nutr 8001 |
Grading Basis: | S-N only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 4.0 [max 4.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall & Spring |
Credits: | 4.0 [max 4.0] |
Typically offered: | Every Fall & Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Spring |
Credits: | 2.0 -3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Fall & Spring |
Credits: | 2.0 [max 2.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 2.0 [max 2.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | AnSc 3011/ESPM 3012/NR 5021/St |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | Nurs 8173/SAPh 8173 |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | FScN 4622/Nutr 5627 |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Spring |
Credits: | 1.0 -3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F only |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 1.0 [max 1.0] |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Course Equivalencies: | PubH 6320PubH /6341 |
Grading Basis: | A-F only |
Typically offered: | Every Fall |
Credits: | 2.0 [max 2.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 3.0 [max 3.0] |
Grading Basis: | OPT No Aud |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall & Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Fall |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Summer |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Spring |
Credits: | 2.0 [max 2.0] |
Typically offered: | Every Spring |
Credits: | 2.0 [max 3.0] |
Course Equivalencies: | PubH 7237/VMed 5440 |
Grading Basis: | OPT No Aud |
Typically offered: | Every Spring |
Credits: | 3.0 [max 3.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
Credits: | 1.0 -18.0 [max 50.0] |
Grading Basis: | No Grade |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 1.0 -4.0 [max 6.0] |
Typically offered: | Every Fall, Spring & Summer |
Credits: | 1.0 -4.0 [max 4.0] |
Typically offered: | Every Fall, Spring & Summer |