Master of Science Degree in Agriculture (Nutrition & Food Science option)

Delve deeper into the world of nutrition and foods. Apply for the master’s degree in agriculture, nutrition and food science subplan option.

This program will increase your knowledge of nutrition and food science and your research skills. It will prepare you to pursue careers in industry, clinical settings as registered dietitians or doctors, teaching, research, or advanced graduate students.  

In this program, you can choose an emphasis either in nutrition or food science. Nutrition students will learn about research surveying, nutrition education, and human intervention trials. Food science students will learn about food product development, food processing, delivery systems, sensory evaluation, and food safety.  

This program will engage you in an interdisciplinary, in-depth study of the theories, principles, and applications within the field. Along with the customary lectures, discussions,  lab, field or clinical work, you will evaluate scientific literature and conduct independent research.

Courses

In this program, you learn more about research – how to design experiments and analyze the data you collect. You can take electives on advanced topics in food science and technology, advances in nutrient metabolism, or advanced life cycle nutrition. It all culminates with your master’s degree thesis.

For more information on courses, visit the University Catalog at the link below.

Admission to the Program

To gain admission to this program, you must have a bachelor’s degree and minimum course requirements in the biological and physical sciences, as well as completed other courses specific to the nutrition and food science emphases of the program. Below are the course requirements for the program:

Required preparatory undergraduate courses:

• General biology with laboratory, at least one quarter or semester
• General microbiology with laboratory, at least one quarter or semester
• General chemistry with laboratory, at least two quarters or two semesters
• Organic chemistry, at least one quarter or semester* (NTR graduate students are exempt from this requirement; please consult with your faculty.)
• Statistics, at least one quarter or semester
• Biochemistry, at least one quarter or semester (*)

Additional preparatory courses required for the nutrition emphasis:

• Physiology, at least one quarter or semester
• Nutrition, at least one quarter or semester

Additional preparatory courses required for the food science and technology emphasis:

• Physics, at least one quarter or semester
• Calculus, at least one quarter or semester
• Nutrition, at least one quarter or semester (*)
• Introduction to Food Science and Technology, one quarter or semester (*)

Courses marked with a (*) can be taken after admission but do not count toward graduate degree unit requirements.

Additional requirements:

• An undergraduate grade point average of 3.0 is required for unconditional admission
• A personal statement of at least 300 words and no more than 500 words about:
  • Why you are interested in this program and what emphasis you plan to pursue
  • How your professional and academic experiences, and achievements make you a suitable candidate for the program
  • Your aspirations after completing the master’s program and how it will help you reach your goals.
• International students seeking admission into the program must achieve a minimum score of 550 (paper-based), 80 (internet-based), or 213 (computer-based) on the Test of English as a Foreign Language (TOEFL); or 6.5 on the International English Language Testing Systems (IELTS) Overall Band Score. You must have earned a passing score within two years of your application date. Submit scores to the Office of Admissions & Outreach.

Student Learning Outcomes

Nutrition Emphasis

1.1 Students are able to integrate the role of nutrients, non-nutrients, lifestyle, and environment in health promotion and disease prevention or across the lifespan.

1.2 Students are able to analyze and evaluate genetic, physiologic, and biochemical mechanisms by which food and nutrients promote optimal health.

Food Science Emphasis

1.3 Students are able to integrate advancements of fundamental studies in food chemistry, food microbiology, food engineering, and sensory evaluation in the food industrial practice.

1.4 Students are able to analyze and evaluate chemistry, engineering, microbiological, and statistical principles by which food is studied, processed, and analyzed.

Both Emphases

2.1 Students are able to create research protocols and methodologies.

2.2 Students are able to apply and analyze statistical tests in agricultural sciences, including nutrition or food science and technology research.

3.1 Students create and deliver effective professional oral communications.

3.2 Students create a research thesis.