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The Food and Nutrition Sciences PhD program, provided by the School of Food and Agriculture, engages in fundamental and practical research focused on wellness and preventing chronic diseases. Studies employ cellular, animal, and human models, while also exploring nutrition education, behavioral modifications, fruit/vegetable products, food engineering, safety standards, seafood preservation techniques, sensory analysis, and innovation in product development.
Completion of the Food and Nutrition Sciences doctoral program typically demands 60 additional credit hours beyond a master's degree, generally taking 3-4 extra years to finish.
Admission requires a thesis-based master's qualification, obtainable through UMaine's terminal MS program, sequential UMaine MS/PhD tracks, or an equivalent graduate degree from another accredited institution prior to PhD enrollment.