The Master of Science degree program is designed to increase the student's depth of knowledge in food and nutrition, capacity for independent action in scholarly and professional pursuits through leadership and research development, and performance skills through specialization in the area of applied human nutrition.
The Food and Nutrition Department faculty's diverse expertise offers broad possibilities for student thesis and/or project involvement. Students may choose the thesis or non-thesis curriculum (page 60-61 of the graduate catalog), depending upon individual preference and needs.
The program includes professional core courses in Biometry, Elements of Research, and Seminar; a department core of 18-21 credits of academic coursework (page 60-61 of the graduate catalog); and program electives with the approval of the program advisor. Undergraduate courses in advanced nutrition and biochemistry are required for entrance into the program.
IUP and the Department of Food and Nutrition are supportive of student research efforts:
- The School of Graduate Studies and Research provides faculty support in grant writing and research, including funding for graduate student research on a competitive basis.
- The Applied Research Lab is a component of the Institute for Research and Community Service that provides students, staff, and faculty with research and statistical assistance. This assistance may include helping with research design methods, survey construction, use of the computer for data analysis, and interpretation of statistical results.
- The Instructional Design Center provides hands-on workshops, demonstrations, and consultation on computer and technology-related capabilities for faculty members, with invitations extended to graduate students.
- The Center for Teaching Excellence (CTE) provides services for the enhancement of teaching, such as workshops, mentorship opportunities, and teaching and learning resources. The center is a particularly critical resource for those involved in educational research. The CTE's Reflective Practice Group component, which is codirected by Department of Food and Nutrition faculty member Dr. Stephanie Taylor-Davis, provides programming that may be of particular benefit to dietetic interns and graduate students in nutrition.
- The Department of Food and Nutrition provides computer facilities (software includes but is not limited to Microsoft Office, SPSS, Food Processor, and other diet analysis and recipe analysis software; Internet connections) and shared office space for its graduate students and dietetic interns. In addition to standard media equipment (e.g., TV/VCR, slide projectors, overhead projectors), the department has laptop computers and LCD portable projection systems available for student presentations.
- Faculty research interests are diverse and evolve in response to scientific advancements, in addition to consumer and other environmental forces. See the following:
