Nutrition and Food Science, Doctor of Philosophy (Ph.D.)
Requirements for the Ph.D. degree in Nutrition and Food Science include a mastery of the broad fundamentals of area of specialty, as well as the demonstrated ability to conduct independent research. Course requirements include: a minimum of 27 graduate credits of coursework including 9 credits of advanced nutrition/food science courses, beyond the M.S. degree and 12 credits of NFSC899. A minimum GPA of 3.0 is required to maintain good academic progress for graduation. Students are admitted to full candidacy for the Ph.D. upon passing a comprehensive exam on basic core knowledge of area of specialty and submittal of a research proposal. In addition the student must prepare and successfully defend a dissertation before their graduate faculty advisory committee. The average duration of a Ph.D. degree program is 4-5 years, depending upon prior education and experience.
|NFSC688||Seminar in Nutrition and Food Science||3|
|Statistics course at the 600-level or higher||3|
|Remainder of coursework||9|
|Dissertation Research Requirements|
|NFSC899||Doctoral Dissertation Research||12|