MSc in Nutrition and Food Science in College Park United States | University of Maryland, College Park

The Graduate Program in Nutrition and Food Science operates as a collaborative, cross-disciplinary initiative overseen by the Department of Nutrition and Food Science (NFSC). It brings together faculty and researchers from various academic units such as Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, Nutrition and Food Science, and Plant Science and Landscape Architecture, along with the School of Public Health and neighboring research centers. A faculty-appointed Director manages the program, which provides opportunities for both Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees with concentrations in either Nutrition or Food Science. Each degree path mandates a research component (thesis or dissertation), with study plans tailored by the student, their advisor, and a Graduate Advisory Committee. Nutrition-focused faculty research spans genetic and metabolic dietary needs, nutritional biochemistry, chronic disease connections, global nutrition initiatives, community health, epidemiology, neuroscience, and health behavior studies. Food Science faculty specialize in areas including food chemistry, processing technologies, microbiology, safety protocols, nanotechnology applications, toxicology, policy development, risk analysis, and functional food innovations.