Master of Science in Nutrition
Ph.D. in Nutrition
of study fall mainly in two general areas:
The Nutrition Program is founded not only on advanced study in nutrition but also in related biological and physical sciences. Particular emphasis is given to the development of creativity in nutrition research. An individual program of courses, which includes certain core requirements, is developed for each student by an advisory committee.
Research activities are as diverse as the Nutrition faculty and range in level from the molecular to the whole animal. 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.
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.
B.A. Hopkins-Applied dairy nutrition; amino acid and protein nutrition; nutritional effects on milk yield and milk composition; calf and heifer nutrition.
G.B. Huntington- Beef nutrition, nitrogen metabolism, nutritional biochemistry.
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.
J.W. Spears-Mineral metabolism of ruminants; nutritional immunology.
Eric van Heugten-Energy, protein, and mineral nutrition of swine. Lean growth modeling. Applied swine nutrition.
L.W. Whitlow-Applied dairy nutrition; mycotoxins; forage quality; forage systems; nutritional management related with performance and health.
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 Family and Consumer Sciences
C. Dunn - Exercise Nutrition
J. McClelland-Community Nutrition
Department of Food Science
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.
K. Harris - Functional properties of plant foods, antioxidant and anti-inflammatory effects of flavonoids and related compounds.
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.
W. J. Croom- Intestinal physiology, toxicology.
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.
W.M. Hagler, Jr.-Mycotoxicology; mycotoxin analysis; fungal physiology; mycotoxin-nutrition interactions; natural occurrence of mycotoxins in feedstuffs.
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. R. Stark - Feed Science program and feed manufacturing.
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. 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
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 665-601 Nutrition, Food and Feed Science Practicum. 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 minr requiremetns 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. Normally, we do not have assistantships or fellowships available to support international graduate students or students in the non-thesis options.
Complete applications for admission to the Graduate School should be sent to:
For more information or an application contact email@example.com