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M.S. in Food and Nutrition

The Master of Science degree program is designed to prepare individuals with baccalaureate education in food and nutrition, education, or health-related disciplines by increasing the depth of their knowledge with respect to food and nutrition, developing research skills, and enhancing their application skills by specializing in the area of applied human nutrition.

Course work in introductory nutrition (FDNT 212 Nutrition) is required for entrance into the program. FDNT 544 Food Composition and Biochemistry and FDNT 558 Advanced Human Nutrition are required as part of the department core for students who have not completed equivalent courses prior to admission.

Admission Criteria

Prospective students apply for admission through the School of Graduate Studies and Research. Applicants are then referred to the Food and Nutrition Department Graduate Studies Committee for review. All relevant official transcripts, Graduate Record Examination scores, and letters of recommendation must be on file with the School of Graduate Studies and Research prior to any department decision. After acceptance, a faculty advisor will be assigned to each student.

With the successful completion of 15 hours of graduate course work, students will qualify for degree candidacy.

An accredited American Dietetic Association dietetic internship is available in conjunction with the master’s program. Admission to this program requires a separate application. Information can be obtained by contacting the Food and Nutrition Dietetic Internship Program Director.

Students may choose to complete a 4- to 6-credit thesis (FDNT 795) as part of the department core requirement.

Program Requirements

Thesis Degree Requirements (36 cr.)

I. Professional Core Courses (9 cr.)

BIOL 602 Biometry 3 cr.
or    
GSR 516 Statistical Methods I 3 cr.
GSR 615 Elements of Research 3 cr.
FDNT 650 Seminar in Food and Nutrition I 1.5 cr.
FDNT 660 Seminar in Food and Nutrition II 1.5 cr.

II. Department Core Courses (18-21 cr.)

FDNT 544 and FDNT 558 are required for students who have not completed equivalent courses prior to admission; where these courses are required, core requirement is 21 credits.

FDNT 544 Food Composition and Biochemistry 3 cr.
FDNT 547 Nutritional Aspects of Food Technology 3 cr.
FDNT 558 Advanced Human Nutrition 3 cr.
FDNT 564 Food and Nutrition Research Methods 3 cr.
FDNT 601 Foodservice Management Theory and Practicum 3 cr.
FDNT 602 Information Technology 1 cr.
FDNT 603 Food and Nutrition Education 1 cr.
FDNT 604 Medical Nutrition Therapy 2 cr.
FDNT 605 Nutrition Intervention Strategies 1 cr.
FDNT 612 Administration of Food Service Systems 3 cr.
FDNT 641 Eating Behaviors and Food Habits 3 cr.
FDNT 642 Contemporary Issues in Food and Nutrition 3 cr.
FDNT 645 Proteins, Carbohydrates, and Fats 3 cr.
FDNT 646 Vitamins and Minerals 3 cr.
FDNT 651 Professional Dietetic Practice 3 cr.
FDNT 652 Seminar in Institutional Foodservice Management 1 cr.
FDNT 711 Nutrition in the Life Cycle 3 cr.
FDNT 743 Clinical Dietetics 3 cr.
FDNT 795 Thesis 4-6 cr.

III. Electives (6-9 cr.)

Students will elect additional courses from the IUP Graduate Catalog (including FDNT courses) that are appropriate for their needs and interests as they work toward meeting the program objectives. Advisors will approve elective choices. Students may apply up to six credits of FDNT 696 or 698 Internship toward program electives.

Non-Thesis Degree Requirements (36 cr.)

I. Professional Core Courses (9 cr.)

BIOL 602 Biometry 3 cr.
or    
GSR 516 Statistical Methods I 3 cr.
GSR 615 Elements of Research 3 cr.
FDNT 650 Seminar in Food and Nutrition I 1.5 cr.
FDNT 660 Seminar in Food and Nutrition II 1.5 cr.

II. Department Core Courses (18-21 cr.)

FDNT 544 and FDNT 558 are required for students who
have not completed equivalent courses prior to admission;
where these courses are required, core requirement is
21 credits.

FDNT 544 Food Composition and Biochemistry 3 cr.
FDNT 547 Nutritional Aspects of Food Technology 3 cr.
FDNT 558 Advanced Human Nutrition 3 cr.
FDNT 564 Food and Nutrition Research Methods 3 cr.
FDNT 601 Foodservice Management Theory and Practicum 3 cr.
FDNT 602 Information Technology 1 cr.
FDNT 603 Food and Nutrition Education 1 cr.
FDNT 604 Medical Nutrition Therapy 2 cr.
FDNT 605 Nutrition Intervention Strategies 1 cr.
FDNT 612 Administration of Food Service Systems 3 cr.
FDNT 641 Eating Behaviors and Food Habits 3 cr.
FDNT 642 Contemporary Issues in Food and Nutrition 3 cr.
FDNT 645 Proteins, Carbohydrates, and Fats 3 cr.
FDNT 646 Vitamins and Minerals 3 cr.
FDNT 651 Professional Dietetic Practice 3 cr.
FDNT 652 Seminar in Institutional Foodservice Management 3 cr.
FDNT 711 Nutrition in the Life Cycle 3 cr.
FDNT 743 Clinical Dietetics 3 cr.

III. Electives (6-9 cr.)

Students will elect additional courses from the IUP Graduate Catalog (including FDNT courses) that are appropriate for their needs and interests as they work toward meeting the program objectives. Advisors will approve elective choices. Students may apply up to six credits of FDNT 696 or 698 Internship toward program electives.

  • School of Graduate Studies and Research
  • Stright Hall, Room 101
    210 South Tenth Street
    Indiana, PA 15705-1048
  • Phone: 724-357-2222
  • Fax: 724-357-4862
  • Office Hours
  • Monday through Friday
  • 8:00 a.m. – 4:30 p.m.
  • Summer: 8:00 a.m. - 4:00 p.m.