MS in Food and Nutrition

  • The Master of Science degree program is designed to provide advanced training in food and nutrition through both course work and research. The program prepares students for food- and nutrition-related careers or to complement their existing occupations 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. Students choose either the thesis or non-thesis option and also between two tracks: (1) Administration, or (2) Education.

    Graduates of the program are employed by hospitals, non-profit organizations, foodservice and hospitality industries, educational institutions, public health agencies, fitness facilities, and state and federal government. Students may continue their education to pursue doctoral degrees.

    Admission Criteria

    Students who enter the program usually have a baccalaureate degree in nutrition/dietetics or a health-related field. Those with degrees in areas such as education, other sciences, and culinary arts may also qualify and value a graduate degree in food and nutrition. In addition to the admissions application, all official transcripts, a goal statement, a resume, and letters of recommendation must be on file with the school of graduate studies and research prior to any department decision.

    The department offers an accredited dietetic internship for those students interested in becoming a registered dietitian. Admission to this program requires a separate application and an accreditation council for education in nutrition and dietetics verification statement. Information can be obtained by contacting the food and nutrition dietetic internship program director.

    Program Requirements

    Thesis Degree Requirements (36 cr.)

    Thesis and Non-Thesis Degree Options are distinguished based on III. Research Requirement.

    I. Core Courses (12 cr.)

    FDNT 564
    Nutrition Research Methods
    3 cr.
    FDNT 645
    Proteins, Carbohydrates, Fats
    3 cr.
    FDNT 646
    Vitamins 3 cr.
    FDNT 647
    Minerals and Water
    3 cr.

    II. Tracks - Select One (9 cr.)

    A. Administration Track

    FDNT 515
    Sustainable Nutrition
    3 cr.
    FDNT 612
    Administration of Food Service Systems
    3 cr.
    FDNT 625
    Community Nutrition and Policy
    3 cr.

    B. Education Track

    FDNT 630
    Linking Nutrition Theory and Research to Practice
    3 cr.
    FDNT 631
    Eating Behaviors and Food Habits
    3 cr.
    FDNT 635
    Intervention and Education Strategies
    3 cr.

    III. Research Requirement (6 cr.)

    All students must engage in research. Thesis option students will complete 6 credits of FDNT 795 Thesis. Non-thesis option students will enroll in FDNT 661 and FDNT 662.

    FDNT 795
    6 cr.
     FDNT 661
    Designing Effective Food and Nutrition Research Projects
    3 cr.
     FDNT 662
    Applying Food and Nutrition Research Methods
    3 cr.

    IV. Electives (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. The Graduate Coordinator or Department Chair will approve elective choices.

    FDNT 558
    Advanced Human Nutrition
    3 cr.
    FDNT 642 Contemporary Issues in Food and Nutrition 3 cr.
    FDNT 651 Professional Dietetic Practice 3 cr.
    FDNT 696
    Dietetic Internship
    1-6 cr.
    FDNT 698
    1-6 cr.
    FDNT 771
    Lifecycle Nutrition
    3 cr.
    FDNT 773
    Advanced Clinical Nutrition Therapy
    3 cr.