Campuses:
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Twin Cities Campus
Nutrition Ph.D.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, along with demonstrated research ability such as a MS degree or publications.
Other requirements to be completed before admission:
Applicants are expected to have a strong foundation in the biological and physical sciences.
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 the student's graduate career:
• Principles of Nutrition (FSCN 1112)
• Life Cycle Nutrition (FSCN 3612)
• Human Nutrition (FSCN 4612)
Special Application Requirements:
Applicants who advance 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 PhD 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
14
credits are required in the major.
12 credits are required outside the major. 24 thesis credits are required.
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 3.00
is required for students to remain in good standing.
At least 2 semesters must be completed
before filing a Degree Program Form.
PhD students are expected to obtain teaching experience through assisting with course instruction. Teaching experience is subject to the policies of the advisor's department or division.
Thesis work may be conducted in the laboratory, clinic, or field, either locally or internationally.
Required Coursework
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:
NUTR 8620 - Advances in Nutrition
(2.0 cr)
Outside Coursework (12 credits)
Statistics Course (3 credits)
Select at least 3 credits from the following list, in consultation with the advisor. Other statistics coursework can be applied to this requirement with advisor approval.
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)
Research Methods Course (2 credits)
Select at least 2 credits from the following list, in consultation with the advisor. Other research methods coursework can be applied to this requirement with advisor approval.
ANSC 5091 - Research Proposals: From Ideas to Strategic Plans
(3.0 cr)
NURS 8173 - Principles and Methods of Implementing Research
(3.0 cr)
PUBH 6341 - Epidemiologic Methods I
(3.0 cr)
PUBH 6803 - Conducting a Systematic Literature Review
(3.0 cr)
PUBH 6806 - Principles of Public Health Research
(2.0 cr)
Elective Coursework (0-7 credits)
Select additional coursework as needed in consultation with the advisor. NUTR courses are highly recommended.
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)
BIOC 8008 - Molecular Biology of the Transcriptome
(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)
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 6348 - Writing Research Grants
(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)
Doctoral Thesis Credits
Take 24 doctoral thesis credits.
NUTR 8888 - Thesis Credit: Doctoral
(1.0-24.0 cr)
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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: | 3.0 [max 3.0] |
Course Equivalencies: | Nurs 8173/SAPh 8173 |
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: | 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 -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 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: | 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: | 2.0 [max 2.0] |
Grading Basis: | A-F or Aud |
Typically offered: | Every Fall |
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 -24.0 [max 100.0] |
Grading Basis: | No Grade |
Typically offered: | Every Fall, Spring & Summer |