Master of Science in Human Nutrition
The master's program in human nutrition provides a solid foundation in nutritional research. Working closely with internationally recognized professors, you will ready yourself for doctoral studies or to work in a professional or clinical setting helping others to improve their health and wellness.
The Master of Science in Human Nutrition is a research-focused program investigating current nutritional health problems and the roles of nutrients in the body.
As you study the science of nutrition, you will obtain a firm understanding of how nutrients are absorbed, metabolized and used. Working alongside Ohio State's nutritional researchers, you also will learn the scientific relationships that exist between diet, health and disease and how nutritional research can set public policy.
In addition to gaining a thorough background in nutritional sciences, you will learn about important questions that still need addressed.
Research topics in the nutrition program currently include:
- understanding the relationships between dietary intake and disease
- assessing nutritional status in humans and planning intervention programs for optimal health
- determining how micronutrient levels are sensed and regulated
- the significance of bioactive dietary compounds
- family nutrition
- food security
- behavioral nutrition
These areas are just a few of the many ways current graduate students are making an impact on the health and wellness of the nation. Our professors prioritize your interests making the nutrition program right for you. Our goal is to help you become scholars in the field of nutrition and to provide you with the skillset for continued graduate studies or professional employment.
Students who graduate with a master's degree in human nutrition go on to professional careers as clinical researchers, laboratory technicians, health and fitness specialists or clinical nutritionists. Others use the master's degree as a stepping stone to a doctorate degree or medical school.
Coursework: Nutrition, metabolism, introduction to research, research methods
Course requirements: 5 core courses (11 hours), 3 research methods (9 hours), supporting courses (minimum 10 hours), thesis (6 hours)
Academic opportunities: Russell Klein Nutritional Research Symposium, Graduate Students Nutritional Sciences, Food Innovation Center
Martha Belury, PhD, Carol S. Kennedy Professor of Nutrition
Amanda Bird, PhD, Assistant Professor
Joshua Bomser, PhD, Associate Professor
Richard Bruno, PhD, Associate Professor
Steven Clinton, PhD, Professor
Robert DiSilvestro, PhD, Professor
Ruth Dohner, PhD, Associate Professor
Carolyn Gunther, PhD, Assistant Professor
Earl Harrison, PhD, Dean's Distinguished Professor
Irene Hatsu, PhD, Assistant Professor
Sanja Ilic, PhD, Assistant Professor
Julie Kennel, PhD, Clinical Associate Professor
Carla Miller, PhD, Professor
Tonya Orchard, PhD, Associate Professor
Chris Zhu, PhD, Assistant Professor
Ouliana Ziousenkova, PhD, Associate Professor