Two MS degree options are available: Plan A (thesis) and Plan B (non-thesis). Generally, students are expected to follow Plan A unless the Plan B option is approved by the graduate chairperson and the student's advisor.
Under Plan B, 30 total credits are needed including 6 to 9 credits in Directed Reading and Research and 18 credits in coursework at the 600 level or above. The remaining credits are from electives (see below for list of required courses and an example course of study).
This option requires passing 1) an oral candidacy exam of basic knowledge related to the nutritional sciences, and 2) a final examination based on Directed Reading and Research (Plan B). All students are also required to have one semester of teaching assistant experience either as a paid TA, or by participating in a graduate student instructional experience. FSHN 681 Seminar in Food and Nutritional Sciences must be taken at least four times, including at least twice for a letter grade (A-F). Other times FSHN 681 can be taken credit/no credit. Only two (2) credits of FSHN 681 can be applied to meet the MS degree requirements.
- FSHN 601 (2) The Science of Food Systems
- FSHN 681 (1) Seminar in Food and Nutritional Sciences
- FSHN 689 (3) Nutritional Epidemiology
- FSHN 685 (3) Nutrition and Disease: Cellular and Molecular Aspects, or FSHN 784 (3) Dietary Fiber, Bioactive Food Components and Health
- One course in statistics at the 400 level or above.
- At least one of the following nutrition electives:
- FSHN 682 (1) Topics in Nutritional Sciences
- FSHN 686 (3) Advanced Child and Adolecent Nutrition
- PH 684 (2) Supplemental and Nutritional Approaches in Disease Prevention and Treatment
- PH 688 (3) Indigenous Food Systems, Environment and Health
- FSHN 784 (3) Dietary Fiber, Bioactive Food Components and Health, or FSHN 685 (3) Nutrition and Disease: Cellular and
- FSHN 785 (1) Seminar in Diet and Cancer
- Advisor-approved program electives to reach 18 credits of coursework.