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Nutritional Sciences explores the relationship between food and human well-being, examining topics like diet-related illnesses, metabolic processes, eating habits, and nutritional deficiencies. Researchers in this field apply principles from chemistry, biology, nutrition, and social sciences to analyze and improve dietary effects on personal and community health.
The PhD program in Nutritional Sciences takes a multidisciplinary approach. Students benefit from a vibrant educational and research setting. Beyond the nutrition-focused graduate curriculum offered by the Food Science and Human Nutrition Department, candidates are encouraged to expand their studies through advanced coursework in diverse fields including biochemistry, medical sciences, epidemiology, physiology, veterinary medicine, data analysis, microbiology, and cultural anthropology.