Nutrition Graduate Program

instructor discussing a meal spread with a group of students

The Department of Food Science and Nutrition at the University of Minnesota-Twin Cities offers a comprehensive graduate program in Nutrition with both Master's (MS) and Doctoral (PhD) degree options.

Committed to understanding the crucial relationship between nutrition and health, our Nutrition Graduate Programs promote scholarly exploration and innovation in nutritional science. Graduate students in nutrition engage in rigorous research, unraveling the complexities of dietary patterns, nutritional biochemistry, and the profound impact of food on human health.

Pursue advanced education in nutrition within this program means immersing oneself in a dynamic community committed to ethical, collaborative, and compassionate research. The values of integrity, innovation, diversity, excellence, and societal service guide our scholars toward meaningful contributions to the discipline and the betterment of health through nutrition.

General Program Information:

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Program Leadership

Graduate Program Coordinator

Andrew Howe

Contact: [email protected]

Director of Graduate Studies

Dr. Kathleen Hill Gallant

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Career Opportunities

Graduates who hold a Master of Science in Food Science are ideally positioned to begin various food-related careers. Some of the most common are described below.

dietitian giving nutrition counseling session

Registered Dietitian Nutritionist (RDN)

Registered Dietitian Nutritionists help people manage health conditions through personalized dietary plans. RDNs might work in clinical or corporate settings, for public health or community organizations, with sports teams, or even offer private practice services.

Median US salary: $66,540/year

Job growth outlook: 7% (faster than average)

Nutrition Researcher

Nutrition researchers design and conduct studies to explore the effects of different diets on health, work in research institutions, or collaborate with public health agencies to inform evidence-based nutrition policies.

Median US salary: $65,000/year

Job growth outlook: 6% (faster than average)

Community Health Advocate

Community health advocates promote community health and nutrition by working with organizations that aim to address health disparities, improve food access, and increase awareness of nutrition-related issues.

Median US salary: $46,190/year

Job growth outlook: 14% (much faster than average)

Corporate Wellness Specialist

Corporate wellness specialists guide organizations to develop and implement wellness initiatives to increase employee health, engagement, and productivity.

Median US salary: $60,640/year

Job growth outlook: 19% (much faster than average)

Nutrition student Tressa King sitting on the lawn with a laptop

Nutrition Educator

Nutrition Educators work in schools, public health departments, and community organizations to empower individuals and communities to make informed dietary choices. They teach people about proper nutrition, conduct workshops, and create educational materials to promote healthier lifestyles.

Median US salary: $59,990/year

Job growth outlook: 7% (faster than average)

Medical Technologist

Medical technologists perform laboratory tests and procedures related to the diagnosis, treatment, and prevention of diseases. Medical technologists with a nutritional science background might specialize in physiological or digestive tests.

Median US salary: $57,380/year

Job growth outlook: 5% (faster than average)

Thesis-Based MS (Plan A): Curriculum

The thesis-based Nutrition MS Program requires students to take a minimum of 20 coursework credits, 10 research/thesis credits, and file a digital copy of their final thesis with the University of Minnesota Digital Conservancy in accordance with University standards.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research and scholarship in nutrition, to work independently, and to present the results of their investigation effectively.

Coursework Credits

Thesis-based MS students will complete a minimum of 20 coursework credits meant to advance their foundational knowledge of the discipline. All thesis-based MS students are subject to the following coursework credit requirements:

students discussing at poster session

Orientation Coursework (1 credit total)

NUTR 8001: Orientation to the Nutrition Graduate Program (1 credit)

Core Coursework (11 credits total)

NUTR 5622: Vitamin and Mineral Biochemistry (3 credits)

NUTR 5624: Nutrition and Genetics (2 credits)

NUTR 5625: Nutritional Biochemistry (3 credits)

NUTR 5626: Nutritional Physiology (3 credits)

Advanced Topics Coursework (2 credits total)

NUTR 8620: Advances in Nutrition (2 credits)

SOND nutrition students volunteer at Cargill community kitchen

Statistics Coursework (3 credits minimum)

PUBH 6414: Biostatistical Literacy (3 credits)

or

PUBH 6450: Biostatistics I (4 credits)

or

PUBH 6451: Biostatistics II (4 credits)

or

STAT 5021: Statistical Analysis (4 credits)

Elective Coursework (3 credits minimum)

Students work with their advisor to determine what elective courses will be taken to reach a minimum of 20 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science MS Plan A program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

Nutrition MS students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Thesis Credits

Thesis-based MS students will complete a minimum of 10 thesis credits meant to represent effort expended in service of their research objectives.

students taste testing food products

Thesis Credits (10 credits minimum)

NUTR 8777: Master’s Thesis Credits (1–18 credits per semester | 10 credits total)

Thesis-based MS students work with their advisor to determine how many thesis credits should be taken in any given semester.

Graduate Seminar

Thesis-based MS students will present a seminar to the academic community at some point during their academic career. The graduate seminar is a formal presentation of a student’s research.

Final Examination

Thesis-based MS students are required to pass a final examination, colloquially referred to as their final defense.” The final examination is a closed session that is administered by the student’s final examination committee.

Project-Based MS (Plan B): Curriculum

The thesis-based Nutrition MS Program requires students to take a minimum of 30 coursework credits and submit a special project, colloquially referred to as a “Plan B project,” to be completed and subsequently deposited with the University of Minnesota Digital Conservancy.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research or scholarship in Food Science, to work independently, and to present the results of their investigation effectively.

Coursework Credits

Thesis-based MS students will complete a minimum of 20 coursework credits meant to advance their foundational knowledge of the discipline. All thesis-based MS students are subject to the following coursework credit requirements:

Orientation Coursework (1 credit total)

NUTR 8001: Orientation to the Nutrition Graduate Program (1 credit)

Core Coursework (11 credits total)

NUTR 5622: Vitamin and Mineral Biochemistry (3 credits)

NUTR 5624: Nutrition and Genetics (2 credits)

NUTR 5625: Nutritional Biochemistry (3 credits)

NUTR 5626: Nutritional Physiology (3 credits)

Advanced Topics Coursework (2 credits total)

NUTR 8620: Advances in Nutrition (2 credits)

SOND nutrition student volunteer food shelf

Statistics Coursework (3 credits minimum)

PUBH 6414: Biostatistical Literacy (3 credits)

or

PUBH 6450: Biostatistics I (4 credits)

or

PUBH 6451: Biostatistics II (4 credits)

or

STAT 5021: Statistical Analysis (4 credits)

Elective Coursework (3 credits minimum)

Students work with their advisor to determine what elective courses will be taken to reach a minimum of 30 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science MS Plan A program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

Nutrition MS students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

students displaying bowls of food in class

Final Project Submission

Project-based MS students are required to submit a special project, colloquially referred to as a “Plan B project,” at the end of their MS career. The Plan B Project serves as a capstone to a student’s academic journey, demanding focused application of knowledge gained through rigorous advanced level coursework.

Students work with their advisor and final examination committee to determine the topic, scope, and expectations of their final project.

Final Examination

Thesis-based MS students are required to pass a final examination, colloquially referred to as their final defense.” The final examination is a closed session that is administered by the student’s final examination committee.

What is a thesis?

The master’s thesis is a comprehensive written work presenting the results of original research conducted by a Nutrition MS student. It is a significant scholarly endeavor demonstrating a student’s mastery of a specific subject within the nutrition discipline.

A well-executed master’s thesis will demonstrate in-depth exploration of a highly specific nutrition topic, advanced research skill, highly developed critical thinking, and preparation for further study. Above all else, a master’s thesis is expected to contribute to the body of knowledge in nutrition by offering entirely new insights, findings, and/or methodologies.

All University of Minnesota master’s theses are stored in the University of Minnesota Digital Conservancy.

What is a Plan B Project?

The Plan B Project is a substantial undertaking for students pursuing a project-based Nutrition MS degree, colloquially referred to as a “Plan B program.” The Plan B Project serves as a capstone to a student’s academic journey, demanding focused application of knowledge gained through rigorous advanced level coursework.

An exemplary Plan B Project showcases the student's ability to delve into a specific aspect of nutrition, apply advanced research skills, and demonstrate well-honed critical thinking skills. While distinct from a thesis, the Plan B Project is designed to contribute meaningfully to the collective understanding of nutrition, providing valuable insights or methodologies.

Completed Plan B Projects become part of the University of Minnesota Digital Conservancy, ensuring their accessibility for future reference and research.

Nutrition MS – Key Stats

SOND nutrition students relaxing on lawn

Number of current students: 9

Average student GPA: 3.50

Average time to completion: 2.3 years

To estimate total cost of attendance, tuition information can be found by following this link

Average spring applicants: 19.8

Average spring admits: 1.4

 

Average fall applicants: 22.7

Average fall admits: 10.6

 

Average applicant GPA: 3.47

Average admit GPA: 3.64

 

capstone students in matching pink outfits

Students identifying as male: 13.1%

Students identifying as female: 86.9%

Students identifying as no particular gender: 0.0%

Average program demographics since Fall 2012

 

Students identifying as Indigenous, American Indian, or Native American: 2.2%

Students identifying as Asian: 14.1%

Students identifying as Black or African American: 3.3%

Students identifying as Hawaiian or Pacific Islander: 0.7%

Students identifying as Hispanic or Latinx: 2.2%

Students identifying as White: 72.8%

Students not identifying with any particular racial or ethnic group: 4.7%

Average program demographics since Fall 2012

 

Domestic students, Minnesota residents: 50.0%

Domestic students, Out-of-State residents: 33.7%

International students: 16.3%

Average program demographics since Fall 2012

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Nutrition PhD – Curriculum

The Nutrition PhD requires students to take a minimum of 26 coursework credits, 24 thesis credits, and submit an original research project to be completed and subsequently reported as a doctoral dissertation with the University of Minnesota Digital Conservancy.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research or scholarship in Nutrition, to work independently, and to present the results of their investigation effectively.

Coursework Credits

PhD students will complete a minimum of 26 coursework credits meant to advance their foundational knowledge of the discipline. All PhD students are subject to the following coursework credit requirements:

Orientation Coursework (1 credit total)

NUTR 8001: Orientation to the Nutrition Graduate Program (1 credit)

Core Coursework (11 credits total)

NUTR 5622: Vitamin and Mineral Biochemistry (3 credits)

NUTR 5624: Nutrition and Genetics (2 credits – SEE APPENDIX C)

NUTR 5625: Nutritional Biochemistry (3 credits)

NUTR 5626: Nutritional Physiology (3 credits)

Advanced Topics Coursework (2 credits total)

NUTR 8620: Advances in Nutrition (2 credits)

Statistics Coursework (3 credits minimum)

PUBH 6414: Biostatistical Literacy (3 credits)

or

PUBH 6450: Biostatistics I (4 credits)

or

PUBH 6451: Biostatistics II (4 credits)

or

STAT 5021: Statistical Analysis (4 credits)

Research Methods Coursework (2 credits minimum)

ANSC 5091: Research Proposals – From Ideas to Strategic Plans (3 credits)

or

NURS 8173: Principles and Methods of Implementing Research (3 credits)

or

PUBH 6341: Epidemiologic Methods I (3 credits)

or

PUBH 6803: Conducting a Systematic Literature Review (3 credits)

or

PUBH 6806: Principles of Public Health Research (2 credits)

Elective Coursework (6 credits minimum)

Students work with their advisor to determine what elective courses will be taken to reach a minimum of 26 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science PhD program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

PhD students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Thesis Credits

Nutrition PhD students will complete a minimum of 24 thesis credits meant to represent effort expended in service of their research objectives.

Thesis Credits (24 credits minimum)

NUTR 8888: Doctoral Thesis Credits (1–18 credits per semester | 24 credits total)

Nutrition PhD students should work with their advisor to determine how many thesis credits should be taken in any given semester.

Written Preliminary Examination

Nutrition PhD students will complete a written preliminary examination after the majority of their coursework requirements have been completed. The purpose of the written preliminary examination is to test the student’s ability to write a research proposal and to evaluate and enhance their written communication skills.

The written preliminary examination is a take-home style exam administered once yearly during summer semester.

Oral Preliminary Examination

Nutrition PhD students will complete an oral preliminary examination after passing their written preliminary examination. The oral preliminary examination must be administered at least one full academic semester before the student’s anticipated graduation date.

Graduate Seminar

PhD students will present a seminar to the academic community at some point during their academic career. The graduate seminar is a formal presentation of a student’s research. This presentation is distinct from the public portion of the student’s final examination.

Doctoral Dissertation

PhD students will write and submit for posterity a doctoral dissertation. A doctoral dissertation is a substantial piece of writing demonstrating the depth of a student’s knowledge of an academic discipline through review of pre-existing literature, original research, and critical analysis.

Final Examination

PhD students will be required to pass a final examination, colloquially referred to as a their final defense.” The final examination consists of two parts:

  • A public presentation of the candidate’s dissertation to the doctoral final oral examination committee and the invited scholarly community. This presentation is distinct from the student’s graduate seminar presentation.
  • A closed session that is open only to the doctoral final oral examination committee and the candidate immediately following the public presentation

What is a Dissertation?

The doctoral dissertation is an extensive research document presenting a Nutrition PhD student’s comprehensive examination of existing literature, a mastery of research methodologies, and articulation of scientific findings, new discoveries, and novel insights.

It is expected that a doctoral dissertation will make a significant and original contribution to the existing body of knowledge in nutrition while laying groundwork for future scholarly pursuits. A dissertation establishes the PhD student as the global expert in their highly specialized area of study.

All University of Minnesota doctoral dissertations are stored in the University of Minnesota Digital Conservancy.

Nutrition PhD – Key Stats

Number of current students: 24

Average student GPA: 3.63

Average time to completion: 4.0 years

To estimate total cost of attendance, tuition information can be found by following this link

Average spring applicants: 3.0

Average spring admits: 1.0

 

Average fall applicants: 14.8

Average fall admits: 9.8

 

Average applicant GPA: 3.62

Average admit GPA: 3.69

 

Students identifying as male: 30.7%

Students identifying as female: 69.3%

Students identifying as no particular gender: 0.0%

Average program demographics since Fall 2012

 

Students identifying as Indigenous, American Indian, or Native American: 1.9%

Students identifying as Asian: 28.8%

Students identifying as Black or African American: 3.8%

Students identifying as Hawaiian or Pacific Islander: 1.9%

Students identifying as Hispanic or Latinx: 5.8%

Students identifying as White: 40.4%

Students not identifying with any particular racial or ethnic group: 17.4%

Average program demographics since Fall 2012

 

Domestic students, Minnesota residents: 34.6%

Domestic students, Out-of-State residents: 28.8%

International students: 36.6%

Average program demographics since Fall 2012