Food Science is the multidisciplinary study of food, utilizing biology, chemistry, nutrition, engineering, and other sciences. Nutritional Science examines the effects of food consumption on the metabolism, health, and disease resistance in humans. Dietetics is the application of food and nutrition principles in healthcare and food service settings. Programs in both disciplines offer rigorous classroom instruction combined with challenging, original research. Small faculty-to-student ratios permit intense, meaningful mentoring by faculty advisors.
The Department of Nutrition, Dietetics, and Food Science offers two graduate degrees: an MS in Food Science and an MS in Nutritional Science and Dietetics (two tracks: Nutrition Science and Dietetics). Usual completion time is two years.