Mark J. Rowe, Department Chairman, Food Science and Nutrition. Collaboration is available with other departments, centers, and institutes on campus, and with community agencies or hospitals. This program offers a M.S. degree.
Students complete a core of classes which includes statistics.
The study program and research are individually planned by the student and advisor. Laboratory or basic nutrition research is available. Applied nutrition programs may cooperate with area hospitals, government agencies, or international centers or institutes. M.S. degree requires a minimum of 30 hours credits of course work and research. A thesis is required.