Program Overview

Graduate Program in Nutrition and Food Science

The Graduate Program in Nutrition and Food Science is an interdisciplinary and interdepartmental program administered by the Department of Nutrition and Food Science (NFSC). The program draws upon faculty and scientists from numerous schools, departments, and organizations. These include the Departments of Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, Nutrition and Food Science, and Plant Science and Landscape Architecture; the School of Public Health; and nearby research institutions.

Abstract

The program offers graduate study leading to the Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees in Nutrition and Food Science with specialization in either Nutrition or Food Science. All programs require completion of a research project (thesis or dissertation). Programs of research are individually planned with the student, an advisor, and an appropriate Graduate Advisory Committee.

Research Interests

Research interests of faculty members specializing in Nutrition include:

• The genetic and metabolic basis for dietary requirements of animals and humans
• Nutritional biochemistry
• Nutritional aspects of chronic disease
• International nutrition
• Community nutrition
• Epidemiology
• Neuroscience
• Health behavior and health promotion

Research interests of faculty members specializing in Food Science include:

• Food chemistry
• Food processing and engineering
• Food microbiology
• Food safety
• Food nanotechnology
• Food toxicology
• Public policy
• Risk assessment
• Functional and nutraceutical foods

Financial Assistance

Financial support for graduate students is available on a competitive basis. The Department of Nutrition and Food Science offers a number of graduate teaching assistantships that support students in the program. A limited number of research assistantships are also available.

Application Requirements

• Statement of Purpose
• Transcript(s)
• TOEFL/IELTS/PTE (international graduate students)
• Letters of Recommendation (3)
• CV/Resume
• Description of Research/Work Experience (optional)

Application Deadlines

• Domestic Applicants:
  • US Citizens and Permanent Residents: December 16, 2025 (Fall), September 30, 2025 (Spring)
• International Applicants:
  • F (student) or J (exchange visitor) visas; A, E, G, H, I, and L visas and immigrants: December 16, 2025 (Fall), September 30, 2025 (Spring)

Program Facilities and Resources

Program facilities are located in the Departments of Nutrition and Food Science, Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, and Plant Science and Landscape Architecture. There are also collaborative arrangements with the National Institutes of Health (NIH), Food and Drug Administration (FDA), and U.S. Department of Agriculture (USDA).

Faculty

The faculty members include:

• Blaustein, Ryan Andrew
• Buchanan, Robert L.
• Lee, Seong-Ho
• Lei, David K. Y.
• Li, Yuanyuan
• Meng, Jianghong
• Pradhan, Abani K.
• Rahaman, Shaik O
• Sahyoun, Nadine
• Slavin, Margaret
• Song, Hee-Jung
• Tikekar, Rohan
• Udahogora, Margaret
• Wang, Qin
• Wei, Cheng-i
• Yu, Liangli

General Information

The Graduate Program office is housed within the Department of Nutrition and Food Science. Library facilities and resources are extensive, including campus libraries and nearby national libraries. Opportunities exist for collaborative research with scientists at the FDA through the Joint Institute for Food Safety and Applied Nutrition.