Food and Nutritional Sciences, MS

Graduate Coordinator: Heather Colleran Email: hcolleran@ncat.edu Phone: 336-285-3644
Department Chair: Valerie L. Giddings Email: vlgiddin@ncat.edu Phone: 336-334-7850

The Master of Science in Food and Nutritional Sciences is designed to develop the basic knowledge and skills necessary to undertake research in Food and Nutritional Sciences and other related areas. It also develops competencies to work as food and nutrition specialists in education, or with other community nutrition agencies and food industries. The program also develops theoretical and experimental competencies necessary to pursue additional graduate studies or obtain professional degrees.

Additional Admission Requirements

1. Unconditional admission requires an earned baccalaureate degree in food and nutrition or related field from an accredited institution and a GPA of 2.80 or higher
2. Applicants without the following background courses or their equivalent will be required to take them as prerequisites:
   • FCS 157: Introduction to Human Nutrition
   • FCS 245: Introduction to Food Science
   • CHEM 251: Elementary Biochemistry and biochemistry Laboratory (CHEM 255)
3. Resume

Program Outcomes:

1. Upon completion of their coursework, students will accurately communicate in writing their knowledge of advanced concepts and principles related to food and nutritional sciences.
2. Upon completion of their coursework, students will effectively express in an oral presentation their knowledge of food and nutritional sciences concepts, principles and trends.
3. Upon completion of core courses, students will read and analyze scholarly literature in food and nutritional sciences for accuracy of research techniques and contributions to the discipline.
4. Upon completion of the thesis option, students will develop research questions, hypotheses and research methodology to address a problem in the field of food and nutritional sciences.
5. Upon completion of the program, students will identify and apply appropriate theories to address food and nutrition related issues impacting society.