Food and Nutritional Sciences

Degree Offered: M.S.

The Master of Science in Food and Nutritional Sciences is designed to develop the basic knowledge and skills necessary to undertake research in Food and Nutritional Sciences and other related areas. It also develops competencies to work as food and nutrition specialists in education, or with other community nutrition agencies and food industries. The program also develops theoretical and experimental competencies necessary to pursue additional graduate studies or obtain professional degrees.

Additional Admission Requirements:

  • Unconditional admission requires an earned baccalaureate degree in food and nutrition or related field from an accredited institution and a GPA of 2.80 or higher
  • Applicants without the following background courses or their equivalent will be required to take them as prerequisites:
    • FCS 157: Introduction to Human Nutrition
    • FCS 245: Introduction to Food Science
    • CHEM 251: Elementary Biochemistry and biochemistry Laboratory (CHEM 255)
  • Resume



Contact Information

College of Agriculture and Environmental Sciences
Department of Family and Consumer Sciences

Graduate Coordinator: Roberta Claro da Silva

Department Chair: Valerie Jarvis McMillan
Phone: 336-334-7850

Program Website