North Carolina State University
Interdepartmental Nutrition Graduate Program

Participating Departments
Animal Science Youth, Family & Community Sciences Food, Bioprocessing, and Nutrition Sciences
Crop Science Poultry Science

Degrees Offered:
Master of Nutrition (Non-thesis. Choose between on-campus or Distance Education options, with Professional Science Masters)

Master of Science in Nutrition

Ph.D. in Nutrition

Programs of study fall into the following general areas: Nutritional Biochemistry, Experimental Animal Nutrition, Community and Public Health Policy

The Nutrition Program is founded not only on advanced study in nutrition but also in related biological, physical, and social sciences. Particular emphasis is given to the developing creativity in nutrition research. An individual program of courses, which includes certain core requirements, is developed for each student by an advisory committee, (or advisor for the Master of Nutrition).

Research is associated with faculty research program plans and the objectives of sponsored agreements. Students majoring in Nutrition are affiliated with and housed in one of the departments mentioned above. The choice of department, as well as faculty adviser, depends on the research interests of the student and the availability of openings or research support in those areas. Occasionally some faculty are able to direct research projects proposed by government or independent fellowship sponsors for specific students. Prospective students are encouraged to contact faculty in their research interest area prior to or during the application process.

A graduate program in human clinical nutrition or dietetics is not available.


Department of Animal Science

J.H. Eisemann-Hormonal regulation of protein and lipid accretion in growing animals; inter-organ (tissue) metabolism.

V. Fellner- Microbial physiology and rumen function.

S.W. Kim - Nutrition and digestive physiology including (1) protein and amino acid nutrition of swine and other monogastric animals, (2) Nutrition during pregnancy and lactation and (3) Applied monogastric nutrition.

J.M. Luginbuhl- Nutritional management and forage-based feeding systems for meat goats.

J.A. Moore-Applied horse and ruminant (especially beef cattle) nutrition.

J. Odle-Ontogeny and regulation of lipid digestion and metabolism; neonatal nutritional biochemistry; medium-chain triglyceride metabolism; carnitine metabolism; intestinal growth and metabolism in normal and pathophysiological states - role of milkborne growth factors.

M.H. Poore-Utilization of grazed and harvested forages by beef cattle as influenced by nutrient supplementation. Determining the feeding value of locally available by products for beef cattle. Nutrient management in forage production systems utilizing animal wastes as fertilizer sources.

S.E. Pratt-Philllips - Equine nutrition and exercise physiology: glucose metabolism, insulin sensitivity and regulation of glycogen re-synthesis after strenuous exercise.

P.D. Siciliano - Micro-nutrient requirements of horses.

Eric van Heugten-Energy, protein, and mineral nutrition of swine. Lean growth modeling. Applied swine nutrition.

Department of Crop Science

J-M Luginbuhl-Nutrition and development of meat goats; non-pharmaceutical approaches to treating animals with anthelmintics; development of sustainable forage/browse-based feeding systems; role of goats in biocontrol of brush-infested pastures and woodlots.

Department of Youth, Family and Community Sciences

C. Dunn - Exercise Nutrition

J. McClelland-Community Nutrition

Department of Food, Bioprocesing, and Nutrition Sciences

J.C. Allen-Milk protein processing; food allergy; mineral nutrition; lactation and milk secretion; effects of physiological and processing factors on mineral availability, causes and prevention of diabetes.

S.L. Ash-Evaluation of dietary practices and nutrition knowledge among population groups, particularly the elderly.

S. Goodell - Community and public health nutrition; childhood obesity prevention and intervention.

A. Fogleman - Improving maternal and infant health care; human milk, breastfeeding promotion, best practices in donor milk banking, and the baby friendly hospital initiative.

K. Harris - Functional properties of plant foods, antioxidant and anti-inflammatory effects of flavonoids and related compounds.

S. Komarnytsky - How dietary bioactive components prevent chronic metabolic diseases and inflammation, with a specific emphasis on the pathological mechanisms of insulin resistance and muscle loss.

Department of Poultry Science

K.E. Anderson-Pullet management; nutritional regimen effect on skeletal development and subsequent performance; quality enhancement in shell eggs.

J. Brake-Broiler Breeder reproduction, hatchery management, broiler nutrition and management.

P.R. Ferket-Nutrition and development of turkeys; nutritional factors affecting skeletal problems and immune function; supplemental enzymes in poultry diets; feed extrusion processing; rendering animal by-products.

J. Grimes-Turkey management. Turkey breeder management, and turkey waste management.

M. Koci- Immune mechanisms that allow an animal to recognize, respond, eliminate, and develop resistance to pathogens, including cellular and molecular aspects of the host response.

P. Mozdziak- Muscle biology, cell and molecular factors influencing muscle growth.

Edgar O. Oviedo- Broiler nutrition and management, nutrient and waste management; mechanisms of nitrogen and amino acid utilizatio; computerized growth models; feed additives, feedstuffs, feed processing methods; dietary electrolyte balance and mineral requirements.

C. M. Williams - Biotechnology applications for value-added processing of animal by-products; anaerobic fermentation of animal manure for energy production, odor control and pathogen management; stable isotope geochemistry for determining the fate of land applied animal manure.


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The following graduate courses in nutrition are available:

NTR 500 - Principles of Human Nutrition
  Advanced Nutrition and Metabolism
  Maternal and Infant Nutrition
  Advanced Comparative Nutrition
  Community Nutrition
  Life Cycle Nutrition
  Advanced Feed Science and Nutrition
  Applied Ruminant Nutrition
  Lactation, Milk, and Nutrition
  Exercise Nutrition
  Equine Nutrition
  Nutriceuticals and Functional Foods

Protein and Amino Acid Metabolism

Mineral Metabolism

Vitamin Metabolism

Energy Metabolism

Digestion and Metabolism in Ruminants
  Advanced Feed Formulation

Advanced Special Problems in Nutrition

Every nutrition student is expected to have a strong background in chemistry and mathematics. Oragnaic chemistry and general biology are prerequisites for our introductory nutrition courses. Additional graduate courses in Biochemistry, Chemistry, Genetics, Microbiology, and Physiology are available for students to enhance the basic science support areas. A minor in another program or department is encouraged. Course selection for a plan of work is by agreement between the student and their faculty advisory committee.

Minimum Course Requirements for the Ph.D. Degree in Nutrition:

Course(s) Credits

ANS/BCH 571 Regulation of Metabolism

or another Biochemistry course at the 500 level

2 At least one course at the 700 level in another department supporting the student's nutrition research area 3
3 All of the Following courses:  
  NTR 701 Protein & Amino Acid Metabolism 3
NTR 775 Mineral Metabolism 3
NTR 706 Vitamin Metabolism 2
NTR 708 Energy Metabolism 3
NTR 801 DR Seminar 1
4 At Least 5 credit hours from 500-amd 700-level NTR courses  

Course Requirements for a Minor (Ph.D.) in Nutrition:

Course(s) Credits
1 BCH 453/553 Biochemistry of Gene Expression
or ANS/BCH 571 Regulation of Metabolism
2 At least one Biochemistry (BCH) or closely related course at the 700 level 3
3 NTR 801 DR Seminar 1
4 At least 8 credit hours of NTR courses at the 500 or 700 level 8

Minimum Course Requirements for the M. S. Degree in Nutrition*:

Course(s) Credits
1 BCH 451 Principles of Biochemistry
or NTR 501 Advanced Nutrition and Metabolism, or equivalent
2 ANS/BCH 571 Regulation of Metabolism
or another 500 level course in Biochemistry (BCH)
3 NTR 601 MR Seminar 1
4 At least 8 credit hours of NTR courses at the 500 or 700 level 8
  Elective courses from NTR or other programs 15
  Total credits to include 20 credits at 500 and 700 level, and up to 6 cr of research NTR 693/695 30

Master of Nutrition (Distance Education) and Master of Nutrition - Professional Science Master

*The Master of Nutrition (Non-thesis) requires a minimum of 36 credit hours, at least 20 of which must be 500 or 700 level. Course requirements for items 1-4 of the M.S. in Nutrition listed above must be met. Four to six semester hours of special problems course (NTR 624 or NTR 693) are required. A minor in another department or program is not available, but elective courses can be be used toward Graduate Certificates.

Program: Master of Nutrition – Professional Science Master

  • The Master of Nutrition is a non-thesis, applied degree. Upon completion of the degree, graduates possess a broad knowledge of nutrition science and related fields, and the management of this field, and are capable of effectively communicating scientific information.  The curriculum requires 36 credit hours of coursework, which can include up to 6 credits of a directed practicum or internship. Students will be able to select between a human nutrition emphasis and a feed science emphasis. Nine credits per semester is considered a full-time graduate load at NCSU.   Approval of the Professional Science Master Option has been obtained.
  • A majority of the program course work is in graduate-level science and/or mathematics courses .
    • At minimum, 15-16 credit hours of nutrition science courses are required (excluding the internship).  The requirement for Professional Development (Plus) courses is at least 9 credits and at most 12 credits, leaving 6 credits for science electives.  
    • Total science courses: 21-24 cr

Total PLUS courses: 12 - 15 cr (including internship)

  • The professional skills component (often called the “plus” component of a “science-plus degree”) consists of a variety of relevant courses and activities developed in consultation with prospective employers. The professional component should result in a portfolio of experiences recognized by and involving the client employers.  The professional skills component will contain

1. Activities developed in consultation with current or prospective employers (3-6 credits  required).  Students will participate in internships developed by the nutrition program and employers or propose other internships and problem-based projects sponsored by employers.  Examples of internships under development include work with the NCSU Feed Mill (feed mill operation and management), the local Mothers Milk Bank (processing and lactation consulting), state government (feed inspection and label verification), a non-profit community action organization concerned with food security (community nutrition) and a retail functional food outlet (nutritional product development, marketing, and communications).  Students will receive recognition for these activities through registration in FM 594  Advanced Feed Mill Practicum, or NTR 624 or 625-601 Special Topics.  Representatives from these organizations serve on an industry advisory board.
2. Communications and instructional skills training (FM/NTR 601 Seminar, in which presentation is required and skills are taught)
3. Management skills (at least 9 credits are required for the business, management, and regulatory courses listed in Appendix 1, Group B)

  • Students enrolled will agree to maintain contact with the program to track the career trajectory of every graduate in order to help assess program outcomes and success.
  • Additional information and Professional Science Master programs is available at the website developed by the Council of Graduate Schools/Keck Foundation at

Curriculum: Professional Science Masters: Master of Nutrition
A. Science courses in Nutrition science to meet the Master of Nutrition requirements listed below (16 or more credits (excluding the employer projects/internship courses))
1) BCH 451 Introductory Biochemistry 4 cr
or NTR 501 Advanced Nutrition and Metabolism* 3 cr
or equivalent course taken in undergraduate status
2) BCH 553 Introduction to Molecular Biology & Metabolism 3 cr
or BCH 571 Regulation of Metabolism 3 cr
3) NTR 601 or FM 601 MR Seminar* 1 cr
4) At least 8 additional credit hours of NTR (nutrition science) courses at the 500 or 700 level:                 

NTR 500 - Principles of Human Nutrition
NTR 501 - Advanced Nutrition and Metabolism
NTR 510 - Maternal and Infant Nutrition
NTR 515 - Advanced Comparative Nutrition
NTR 520 - Community Nutrition
NTR 521 - Life Cycle Nutrition
NTR 525 - Advanced Feed Science and Technology
NTR 550 - Applied Ruminant Nutrition
NTR 554 - Lactation, Milk, and Nutrition
NTR 555 - Exercise Nutrition
NTR 557 - Nutraceuticals and Functional Foods
NTR 561 - Equine Nutrition
NTR 594 - Special Topics in Nutrition

NTR 701 - Protein and Amino Acid Metabolism
NTR 706 - Vitamin Metabolism
NTR 708 - Energy Metabolism
NTR 730 - Human Nutrition
NTR 764 - Advances in Gastrointestinal Pathophysiology
NTR 775 - Mineral Metabolism
NTR 785 - Digestion and Metabolism in Ruminants
NTR 790 - Advanced Feed Formulation
NTR 794 - Special Topics in Nutrition

5) 3-6 Credits, to total at least 18 credits in group A, from the following:
FM 594  -  Advanced Feed Mill Practicum*, or
NTR 624, 625 or 693- Nutrition, Food and Feed Science Practicum or Research*

*Indicates courses available by distance education.

B. Business, leadership and professional development courses that may be from NCSU, or through UNC-Online at other campuses. Between 9  and 12 credits required from groupB to qualify for completion of the Professional Science Master. Non-PSM students may choose to complete the Master of Nutrition without meeting this requirement; the remaining courses in the degree would then be free electives. 






BUS 590         601     Fall

Management Foundations


Business Management


MBA 554        601     SPRG

Fundamentals of Managing and Controlling Projects

Business Management


COM 530-601

Interpersonal Communication in Science and Technology Organizations



COM 521-601

Communication and Globalization



COM 527-601

Seminar in Organizational Conflict Management



FS 553

Food Laws and Regulations



PA 508

Government & Public Administration

Regulation and Administration


PA 525

Organizational Design



TED 556

Laboratory Management and Safety in TED

Business Management and Safety


FM 460

Advanced Feed Mill Operations and Leadership

Business Management


BAE 578

Agricultural Waste Management

Business Management

*Indicates course delivered through Distance Education
C.  Elective sciences courses –Choose courses from this group, or additional Nutrition courses listed under A. 4), as needed to complete the 36 credits required for the degree.

BAE 578

Agricultural Waste Management

BAE 590G

Biomass to Renewable Energy

CS 424

Seed Physiology

FS 585

Food Rheology

FS/HS 562

Postharvest Physiology

HS 532

Introduction to Permaculture

PRT 462

Introduction to GIS

SSC 541

Soil Fertility and Fertilizers

TOX  501 & 501P

Principles of Toxicology

FM 580-601

Feed and Ingredient Quality Assurance


Course Requirements for a Minor (M. S.) in Nutrition:

Course(s) Credits
1 At least 8 credit hours from the following group are required, including not more than 3 hours at the 400 level**. 8
  BCH 571 Regulation of Metabolism
NTR 419 Human Nutrition in Health & Disease  
NTR 500 - Principles of Human Nutrition
NTR 501 - Advanced Nutrition and Metabolism  
NTR 510 - Maternal and Infant Nutrition  
NTR 515 - Advanced Comparative Nutrition  
NTR 520 - Community Nutrition  
NTR 521 - Life Cycle Nutrition  
NTR 525 - Advanced Feed Science and Technology  
NTR 554 Lactation, Milk, & Nutrition  
NTR 557 - Nutraceuticals and Functional Foods  
NTR 555 - Exercise Nutrition  
NTR 561 - Equine Nutrition  
NTR 701 Protein & Amino Acid Metabolism  
NTR 775 Mineral Metabolism  
NTR 706 Vitamin Metabolism  
NTR 708 Energy Metabolism  
NTR 785 - Digestion and Metabolism in Ruminants  
ANS/NTR 785 Digestion and Metabolism in Ruminants  
NTR 790 - Advanced Feed Formulation  

**A member of the Nutrition Faculty must serve as minor representative on the student's advisory committee and ascertains that the plan-of work meets the minor requirements for the program..

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Students must use the on-line application procedure on the Graduate School home page. Nutrition should be listed as the desired major on the application. Note that Nutrition-MS is the designation for the Master of Science and Nutrition-MR is the designation for the Master of Nutrition. A departmental preference for advising should be indicated as well (Animal Science; Food, Bioprocessing ad Nutrition Science; or Poultry Science).
    The application must include:
  • A personal statement including the area of research interest or long term goals and a sumary of the student's background and experience
  • Transcripts from all universities attended (unofficial copies my be uploaded)
  • Three letters of recommendation (can be submitted electronically)
  • Graduate Record Examination score (scores above the 30th percentile are preferred, but GRE is used as only one component of the entire application)
  • Foreign applicants must also provide a TOEFL score (80 total with all sections at least 18 on Internet-based test being the lowest acceptable - 213 on computer-based test)
Action on admission will not occur until all documents have been received. If an applicant qualifies for admission, the Coordinator and the Graduate Admissions Committee will circulate the application to the Nutrition faculty to in the applicants research interest area to find any who are willing and able to serve as an advisor. Applicants for M.S and Ph.D. degrees are encouraged to contact faculty with similar interests to discuss research advising prior to application and list those individuals in their personal statement. The advisor's agreement or recommendation is needed prior to final admission. Applicants to the non-thesis Master of Nutrition may be admitted directly based on program capacity.

Assistantships and Fellowships for research degrees are awarded on a competitive basis by the department in which the advisor resides. Usually, we do not have assistantships or fellowships from University sources available to support international graduate students or students in the non-thesis options. Most doctoral students and many M.S. students are supported by Research or Teaching Assistantships or fellowships. The source of funding is usually faculty research grants with the expectation that the student's research furthers the project objectives and contributes to the student's thesis or dissertation. Teaching assistantships may be for limited-term support from the advisors department. The Nutrition Program does not administer appointment actions. Fellowships from the Graduate School may be available for supplemental support. Students are encouraged to apply for Fellowships from international aid agencies (Fulbright, USAID), government programs, and foundations where they meet qualifying and eligibility requirements. The application for admission can automatically place the applicant under consideration for NC State teaching and research assistantships.

For questions regarding the program or applcation process contact, Nutrition Graduate Services Assistant


Dr. Jonathan C. Allen, Coordinator and Director of Graduate Programs
Nutrition Program
North Carolina State University
Box 7624
Raleigh, NC 27695-7624
Phone: (919) 515-2968


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NCSU Graduate Catalog