Nutrition and Food Sciences (Master of Science)
The department mission is to study the relationship between nutrition, food science, health and fitness (preventive nutrition) and between diet and disease (therapeutic nutrition). Faculty research encompasses both basic and applied or community aspects of human nutrition and food science and technology. Research is being conducted on: the impact of attitudes and behaviors toward eating and exercise on body weight and composition, web-based interactive multimedia tools for use in teaching and research, behavior modification programs to improve individual eating behaviors and testing the effectiveness of Internet support on the long term management of obesity, factors affecting the nutritional status of children, milk chemistry and cheese technology (i.e., structure, function, and properties of mozzarella and goat's milk cheese), chemistry and processing of infant formula, and food microbiology.
For more information, contact Ann Martin, Department of Nutrition and Food Sciences, 250 Carrigan Wing, (802) 656-3374 or e-mail: firstname.lastname@example.org
Requirements for Admission to Graduate Studies for the Degree of Master of Science
An undergraduate major in nutrition, dietetics, food science, or a science-related field. An undergraduate course in biochemistry. Satisfactory scores on the Graduate Record Examination, general (aptitude) portion.
Minimum Degree Requirements for the Degree of Master of Science
Thirty credits, including six to fifteen credits of thesis research. A minimum of fifteen credits of graduate-level course work. Courses in statistics, Research Methods in Nutrition and Food Sciences, and Nutrition and Food Sciences Seminar are required.