Master of Science Graduate Program in Nutritional Sciences

This degree program has two options: nutritional biochemistry and physiology, and community and applied nutrition. The nutritional biochemistry and physiology option focuses on biochemical, physiological, and molecular aspects of nutrition. It mainly serves students who intend to obtain a Ph.D. in nutritional sciences or related fields, and also those seeking additional basic knowledge for jobs in research or teaching. The applied nutrition option provides advanced training for careers in nutrition education or community nutrition. In addition to gaining basic knowledge of nutritional biochemistry, emphasis is placed on clinical and public health aspects of nutrition.

Combined Masters-Dietetic Internship Program with Rutgers School of Health Related Professions (SHRP) - You must apply for the "match" at Rutgers School of Health Related Progressions (SHRP) and also to our Master's program: this requires submitting an application for the Dietetic Internship at Rutgers School of Health Related Progressions (SHRP) and also an application for Graduate Study at Rutgers. Both applications must be submitted by the February deadline for submission indicated on the Rutgers School of Health Related Progressions (SHRP) website. The program is designed for a small number of students seeking their dietetic internships who seek advanced coursework and research experience to develop careers related to clinical nutrition. The first semester is spent in the dietetic internship. The next two semesters are dedicated to graduate courses and Master's thesis research. The second half of the dietetic internship is completed in the Spring of the second year, followed by completion of the writing and defense of the Masters thesis in the summer. Thus, the M.S./D.I. program can be completed in two years.

Admission Criteria

A bachelor's degree from an accredited college showing potential for achievement in scholarly activities. The following are prerequisites for admission:

  • 1 year general chemistry with lab
  • 1 year organic chemistry or 1 semester organic chemistry plus 1 semester of biochemistry
  • At least 12 additional credits in advanced (300-400 level) sciences (biology, chemistry, physics, calculus, nutrition, or food science)
  • GRE: 304 or above (minimum verbal 153; minimum quantitative 151)
  • TOEFL (if English is a second language): 560 or above (paper-based test); 220 or above (computer-based test); 83 or above (internet-based test; minimum individual test scores: writing 22, speaking 23, reading 21, listening 17)
  • GPA: B average or above
  • Three letters of recommendation

Requirements for M.S. Degree

All students must complete the following three core courses: Nutrition: A Biochemical and Physiological Basis (16:709:552, 4 credits; 16:708:553, 4 credits), Nutrition Seminar (16:709:602, 2 credits) and Statistics (3 credits). For the nutritional biochemistry and physiology option, a course in biochemistry (6 credits) and additional courses (for a total of at least 24 course credits) in cell biology, molecular biology, physiology, immunology, etc., are required. For the applied nutrition option, additional courses in clinical nutrition, nutrition education, community nutrition, epidemiology, etc., are taken (up to a total of at least 24 course credits). All students carry out original research under the direction of a member of the graduate program and defend a master's thesis (6 credits). A total of 30 credits is required for the degree. Typical time for completion of all M.S. requirements is two years.