Graduate Studies in NDFS
Considering graduate study in Nutrition, Dietetics or Food Sciences? Candidates for graduate study in the Department of Nutrition, Dietetics and Food Sciences need a background in chemistry, biochemistry, physics, mathematics, statistics, bacteriology and physiology. Prior coursework in food science or nutrition is desirable.
NDFS Graduate Degrees
The Dietetic Internship (DI) is a graduate certificate program that provides the required supervised practice experience for students that have completed the necessary didactic dietetics coursework and have a desire to be become a Registered Dietitian. Dietetic interns complete 31 weeks of supervised practice and concurrent graduate online courses in clinical, community, and foodservice management with a program emphasis in Child Nutrition Programs and School Food Service Systems Management. After completion of this certificate, students are eligible to sit for the national registered dietitian examination.
Masters in Dietetics Administration
The master of dietetics administration degree is a professional degree with online coursework designed to provide registered dietitians with in-depth training in management and leadership in food and nutrition program administration. The skills emphasized in the MDA program enhance management career options for graduates in clinical, community, foodservice, and entrepreneurial practice. Nationwide, there is a great need for professionally educated managers and leaders at local, district, state, and federal levels in food and nutrition programs, including school, university, hospital food services, public health/community programs, and clinical practice. This program provides skills in leadership, problem solving, financial management, human resource management, entrepreneurship, and more.
Masters in Food Safety & Quality
The master of food microbiology and safety degree is a professional degree designed to provide students with in-depth training in food safety assurance. It also trains students in the use of management systems that address food safety through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, and manufacturing, distribution, and consumption of the finished product.
The degree is primarily intended for individuals who plan to have careers in food quality assurance or other food safety-related positions in the food industry.
Because this program is designated as a Western Regional Graduate Program, students from participating western states qualify for in-state tuition. For more information, visit http://wiche.edu/wrgp.
Masters and/or Doctorate in Nutrition & Food Science
The Nutrition & Food Sciences graduate program focuses on the chemical and biological components of food from production and processing to consumption and the way in which food ingredients affect human metabolism, physical performance, the risk of disease or propensity for health. Depending on the student's interests, studies may focus on varied aspect of food and food systems such as the chemical, biological, microbiological, nutritional, and engineering aspects of the food. Students can also study the impact of economic, social, and cultural factors on people's dietary choices. For example, students with interest in food science can work with faculty whose expertise areas include dairy chemistry, meat science, sensory science, food engineering, micorbial safety of foods, and general food chemistry. Students with interest in nutrition can work with faculty whose expertise areas include gut health, human nutrition, childhood obesity, epidemiology, and communty nutrition.
Due to an increased awareness of how food directly affects the population's health there is a greater demand for professionals trained in the nutrition and food science's field. This means that the opportunities for careers are at an all-time high. A graduate degree in Nutrition & Food Sciences prepares students to find employment in food and health related research centers, food companies, academics, government and non-government organizations that focus on health and nutrition, and within the booming biotech, fitness and nutraceutical industries.
Public Health Nutrition, MPH
The Master of Public Health (MPH) degree provides students with a strong foundation in the core disciplines of public health including biostatistics, epidemiology, environmental health, sociobehavioral public health, and public health policy and administration. The curriculum follows guidelines of the Council on Education for Public Health and the Association of Schools and Programs of Public Health.
The MPH program in Public Health Nutrition includes interdisciplinary training in nutrition-related sciences and the core public health disciplines. The major areas of emphasis include study of methods for quantifying dietary intake and nutritional status, the role of diet in disease risk and health promotion, and the design and implementation of nutrition policy and programs to improve health in local, national, and global populations. The land grant setting of Utah State University provides unique opportunities for the study of the relationship between human nutritional status and health with strong academic and research programs in nutritional epidemiology, federal and community nutrition programs, nutritional biochemistry and molecular biology, USU Extension nutrition outreach programs, food science, food safety, agricultural practices, animal health, climate change, and environmental sciences.