Nutrition and Food Science, Master of Science (M.S.)

The Master of Science (M.S.) degrees in Nutrition and Food Science have specializations in both Nutrition or Food Science. These M.S. graduate options require completion of a minimum of 30 graduate credits as listed below that includes 19 credits to meet the specialization requirements in Nutrition or Food Science. The Nutrition specialization has a track in Dietetics that is only available to students participating in the combined Dietetics bachelor's/master's program.  Students in M.S. must complete 6 graduate credits of master’s thesis research (NFSC799) and a minimum of 24 credit hours of course work exclusive of thesis research, although students in the Dietetics track do not complete a thesis but complete a capstone project and an additional elective.

M.S. with Thesis: Requirements for the M.S. degree in Nutrition and Food Science are a minimum of 30 graduate credits of course work including a minimum of 12 credits of 600 level courses and a minimum of 6 graduate credits of masters thesis research (NFSC799). A minimum GPA of 3.0 is required to maintain good academic progress for graduation. The student must complete a thesis and successfully defend their research before a graduate faculty advisory committee approved by the Graduate School. An average duration of a Master's project is 2-3 years depending upon prior education and experience.

Dietetics Combined Bachelor's/Master's Degree Non-Thesis: The non-thesis Combined B.S./M.S. degree is a track of the MS Nutrition Specialization in NFSC Department and will only be available to currently enrolled UMD Dietetics Program students. An overall GPA of at least 3.0 and a GPA of 3.0 or higher in all the Dietetics courses is required. At the senior level, students will take 9 credit courses at the 600 level, and the curriculum includes M.S. courses offered to graduate students in Nutrition. Students will not complete a thesis, but will substitute six thesis credits with an approved elective course and a capstone project. This option requires the completion of a scholarly paper, under the supervision of a faculty member, in the area of research a student will conduct at the University or as approved by a faculty advisor.  The demonstration of publishable quality will be shown by submitting a manuscript to a journal approved by the faculty advisor, or by submitting the paper to the faculty member(s) in charge of the capstone project. A committee consisting of two faculty members will review the scholarly paper. Having a combined B.S./M.S. degree will allow students to get a verification statement to apply to an internship and later on complete the registration examination for dietitians.

Thesis only: 30 credits    

Requirements for the M.S. degree in Nutrition and Food Science are a minimum of 30 graduate credits of course work including a minimum of 12 credits of 600 level courses and a minimum of 6 graduate credits of masters thesis research (NFSC799)¹. A minimum GPA of 3.0 is required to maintain good academic progress for graduation. The student must complete a thesis and successfully defend their research before a graduate faculty advisory committee approved by the Graduate School. An average duration of a Master's project is 2-3 years depending upon prior education and experience.

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The Master's Thesis Research will not be required for students in the Dietetics Track for the Nutrition Specialization. Dietetic students will substitute the thesis credits with an approved course and Capstone Project.