Degrees Offered:
Master of Nutrition (Non-thesis)

Master of Science in Nutrition

Ph.D. in Nutrition

Programs of study fall mainly in two general areas:
Nutritional Biochemistry & Experimental Animal Nutrition

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.

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The following graduate courses in nutrition are available:

	Principles of Human Nutrition
	Advanced Nutrition and Metabolism
	Food Lipids: Issues and Controversies
	Advanced Comparative Nutrition
	Community Nutrition
	Life Cycle Nutrition
	Advanced Feed Science and Nutrition
	Applied Ruminant Nutrition
	Lactation, Milk, and Nutrition
	Exercise Nutrition
	Nutrition and Biotechnology
	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. 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

• 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.  This program is an outgrowth or recommendations from a comprehensive Graduate Program Review of the Interdepartmental Nutrition Program conducted in October 2007.  Approval of the Professional Science Master Option has been obtained from the Council of Graduate Schools.

• 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 665-601 Nutrition, Food and Feed Science Practicum.  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 avaiable at the website developed by the Council of Graduate Scools at www.sciencemasters.com.

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 level or above.                 

NTR 500 - Principles of Human Nutrition*
NTR 501 Advanced Nutrition and Metabolism*
                  NTR 510 - Food Lipids: Issues and Controversies*
NTR 515 - Comparative Nutrition*
                  NTR 520 - Community Nutrition
NTR 521 - Nutrition through the Life Cycle
                  NTR 525 – Advanced Feed Science and Technology*
                  NTR 550 - Applied Ruminant Nutrition*
                  NTR 554 - Lactation, Milk, and Nutrition*
                  NTR 555 - Exercise Nutrition*
                  NTR 560 - Nutrition and Biotechnology
                  NTR 701 - Protein and Amino Acid Metabolism
                  NTR 706 - Vitamin Metabolism
                  NTR 708 - Energy Metabolism
                  NTR 775 - Mineral Metabolism
NTR 785 - Digestion and Metabolism in Ruminants
NTR 790-601  Advanced Feed Formulation*

5) 3-6 Credits, to total at least 18 credits in group A, from the following:
FM 594  -  Advanced Feed Mill Practicum*, or
NTR 665 - Nutrition, Food and Feed Science Practicum*

*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
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.

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..

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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
  
• 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)

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 judy_cooper@ncsu.edu

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NCSU Graduate Catalog