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.
COURSES & REQUIREMENTS
The following graduate courses in nutrition are available:
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 Requirements for a Minor (Ph.D.) in Nutrition:
Minimum Course Requirements for the M. S. Degree in Nutrition*:
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
Total PLUS courses: 12 - 15 cr (including internship)
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.
Curriculum: Professional Science Masters: Master of Nutrition
NTR 500 - Principles of Human Nutrition
*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.
*Indicates course delivered through Distance Education
Course Requirements for a Minor (M. S.) in Nutrition:
**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..
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).
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
firstname.lastname@example.org, Nutrition Graduate Services Assistant