Jackson, Robert T., Full Member
Mehta, Mira, Adjunct Member
Sahyoun, Nadine, Full Member
Buchanan, Robert L., Full Member
Castonguay, Thomas W., Full Member
Jackson, Robert T., Full Member
Lei, David K. Y., Full Member
Meng, Jianghong, Full Member
Sahyoun, Nadine, Full Member
Yu, Liangli, Full Member
Wang, Qin, Full Member
Lee, Seong-Ho, Full Member
Pradhan, Abani K., Full Member
Rahaman, Shaik O, Full Member
Song, Hee-Jung, Full Member
Tikekar, Rohan, Full Member
Udahogora, Margaret, Non-Member
Moser-Veillon, Phylis B., Full Member
Ahrens, Richard A., Full Member
Nutrition and Food Science (NFSC)
Program Title and Classification
Nutrition and Food Science
Graduate Degree Program
College: Agriculture and Natural Resources
The Graduate Program in Nutrition and Food Science is an interdisciplinary and interdepartmental program administered by the Department of Nutrition and Food Science (NFSC). The program draws upon faculty and scientists from numerous schools, departments, and organizations. These include the Departments of Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, Nutrition and Food Science, and Plant Science and Landscape Architecture; the School of Public Health; and nearby research institutions. The Director of the Graduate Program in Nutrition and Food Science is selected from amongst faculty to administer the program.
The program offers graduate study leading to the Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees in Nutrition and Food Science with specialization in either Nutrition or Food Science. All programs require completion of a research project (thesis or dissertation). Programs of research are individually planned with the student, an advisor and an appropriate Graduate Advisory Committee. Research interests of faculty members specializing in Nutrition include the genetic and metabolic basis for dietary requirements of animals and humans, nutritional biochemistry, nutritional aspects of chronic disease, international nutrition, community nutrition, epidemiology, neuroscience, health behavior and health promotion. Research interests of faculty members specializing in Food Science include food chemistry, food processing and engineering, food microbiology, food safety, food nanotechnology, food toxicology, public policy, risk assessment and functional and nutraceutical foods.
- Statement of Purpose
- TOEFL/IELTS/PTE (international graduate students)
- Letters of Recommendation (3)
- Graduate Record Examination (GRE)
For more admissions information or to apply to the program, please visit our Graduate School website: www.gradschool.umd.edu/admissions
|Type of Applicant||Fall||Spring|
US Citizens and Permanent Residents
|15 Dec||29 Sep|
F (student) or J (exchange visitor) visas
A,E,G,H,I and L visas and immigrants.
|15 Dec||29 Sep|
Other Deadlines: Please visit the program website at http://www.nfsc.umd.edu
Master of Science (M.S.)
|Total Credits||Core Requirements||Specialization Options|
Thesis only: 30 credits
NFSC 688: Seminar in Nutrition and Food Science (2 credits)
NFSC 799: Master's Thesis Research (6 credits)
One graduate level statistics course (3 credits)
Food Science (FDSC)
Requirements for the M.S. degree in Nutrition and Food Science are a minimum of 30 graduate credits of course work including a minimum of 12 credits of 600 level courses and a minimum of 6 graduate credits of masters thesis research (NFSC 799). A minimum GPA of 3.0 is required to maintain good academic progress for graduation. The student must complete a thesis and successfully defend their research before a graduate faculty advisory committee approved by the Graduate School. An average duration of a Master's project is 2-3 years depending upon prior education and experience.
Doctor of Philosophy (Ph.D.)
1. A minimum of 15 credits of coursework is required beyond the M.S. degree, including at least nine credits of advanced nutrition/food science courses.
2. Doctoral students are required to take three credits of NFSC 688: Seminar in Nutrition and Food Science.
3. At least three credits of 600-level statistics above what is required for the M.S. degree must be taken.
4. Each student is required to present a poster of his or her research progress at the Graduate Program in Nutrition and Food Science Research Day held yearly on the first Friday of May.
5. Students must complete a minimum of 12 research credits by enrolling in NFSC 899: Doctoral Dissertation Research.
Requirements for the Ph.D. degree in Nutrition and Food Science include a mastery of the broad fundamentals of area of specialty, as well as the demonstrated ability to conduct independent research. Course requirements include: a minimum of 27 graduate credits of course work including 9 credits of advanced nutrition/food science courses, beyond the M.S. degree and 12 credits of NFSC 899 Doctoral Dissertation Research. A minimum GPA of 3.0 is required to maintain good academic progress for graduation. Students are admitted to full candidacy for the Ph.D. upon passing a comprehensive exam on basic core knowledge of area of specialty and submittal of a research proposal. In addition the student must prepare and successfully defend a dissertation before their graduate faculty advisory committee. The average duration of a Ph.D. degree program is 4-5 years, depending upon prior education and experience.
Facilities and Special Resources
The Graduate Program office is housed within the Department of Nutrition and Food Science in Room 0112 in the Skinner Building.
Program facilities are located in the Departments of Nutrition and Food Science, Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, and Plant Science and Landscape Architecture. There are also collaborative arrangements with the National Institutes of Health (NIH), Food and Drug Administration (FDA), and U.S. Department of Agriculture (USDA). Additionally, opportunities exist for collaborative research with scientists at the FDA through the Joint Institute for Food Safety and Applied Nutrition.
Library facilities and resources are extensive. In addition to campus libraries, the National Archives, the National Agricultural Library, the Library of Congress, and the National Library of Medicine are all within 10 miles of campus and are available to students.
Financial support for graduate students is available on a competitive basis. The Department of Nutrition and Food Science offers a number of graduate teaching assistantships that support students in the program. A limited number of research assistantships are also available. Applications for teaching assistantships for the fall semester are due around mid-February for continuing students. New students who are interested in a teaching position should contact their advisor for information. International students who wish to be considered for a teaching assistantship and are not native speakers of English are required by the university to take part in the International Teaching Assistant (ITA) evaluation prior to the start of classes. This includes taking the Test of Spoken English (TSE) and submitting official test scores. International teaching assistants who may have been educated entirely in English and those with a bachelor’s and/or master’s degree from universities in English-speaking countries must also be evaluated. Decisions regarding teaching assistantships are usually reached by April 1. Graduate teaching assistants receive a stipend plus health insurance. Tuition fees (up to 10 credits per semester) for teaching assistants are waived by the university. Programs in Biochemistry, Chemistry, and Cellular Biology and Molecular Genetics, administered in the corresponding departments, also offer teaching assistantships to qualified students in the Graduate Program in Nutrition and Food Science. Students are encouraged to submit teaching assistantship applications to those programs. A limited number of research assistantships are available from grant funds, with the student assisting in the research supported under the grant. The research often may be applicable to the thesis or dissertation. The tuition for graduate research assistants is charged at the in-state rate and often is paid directly by the supporting grant. In addition, research assistants receive health insurance. Research assistantships generally are not awarded until after students have attended classes and are known to faculty. Additional types of financial aid are available, including a work-study program, grants, fellowships and loans. For more information regarding financial support, please refer to the Graduate School website at www.gradschool.umd.edu.
Assistant Director, Student Programs/Sara Kao
0112C Skinner Building,
Telephone: (301) 405-8980
Fax: (301) 314-3313
Director of the Graduate Program in Nutrition and Food Science/Nadine Sahyoun
0102C Skinner Building,