Â鶹ԭ´´

An interdisciplinary program where students gain expertise in theory as well as combined research in the areas of human nutrition and metabolism, food product development, community nutrition, food microbiology, meat science and food chemistry.

You can earn your master’s degree in food science and human nutrition through the Department of Animal Science or Family and Consumer Sciences.

Applicants indicate the research experience they prefer and faculty member they are interested in working with. In this highly competitive graduate degree program, students gain direct experience with data collection, analysis, writing and publication through laboratory and classroom learning experiences. Program faculty are actively conducting research in the areas of eating behaviors, indigenous/traditional diets, micronutrient needs and deficiencies, food product development, sensory characteristics of food products, health and physical performance of active individuals, nutrition and disease, brain-reward pathway, microbial diagnostics, rumen microbiome, nitrogen/protein metabolism, lipid analysis and alternative feed/forages.