|
Thank you for your interest in our graduate program in foods and nutrition. We offer several degrees including PhD, MS, and MFCS (non-thesis masters), and a dietetics internship program.
The objective of our program is to prepare students to function as nutrition professionals, to meet changing needs of society and industry, and to generate scholarly work in the areas of Foods and Nutrition. Graduates are placed in a variety of dietetics positions as well as research positions with universities, medical schools, federal laboratories, and industry. The primary emphasis of the program is the scientific basis for diversity in the human needs for foods and nutrients, the metabolic responses to dietary change, and the interactions among genetics, nutrients and food consumption patterns on human health and well being. Most students are actively involved in research and many have the opportunity to give presentations at local, state, and national meetings. Approximately 30 to 35 graduate students are enrolled each year and most receive financial aid in the form of teaching or research assistantships.
Our areas of expertise in the department include obesity, diabetes, cancer, heart disease, food safety, functional foods, nutraceuticals, vitamins, minerals, sports nutrition, and gene-nutrient interactions, as well as molecular, cellular and animal models of human diseases and metabolic processes. Several faculty work with specific groups of people who are at risk for nutritional problems such as infants, children and the elderly.
|
