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Earning a Ph.D. in nutritional sciences empowers you to elevate your professional path in nutrition while deepening your comprehension of nutrition's impact on human wellbeing. As an agriculture, nutrition, and food systems graduate student, you'll join an interdisciplinary department that examines the complete journey from agricultural production to consumption and its effects on health. This program fosters both independent and collaborative research skills, equipping graduates for diverse career opportunities. The Nutritional Sciences doctoral program cultivates advanced expertise in research areas including nutritional epidemiology, gut microbiome relationships, dietary evaluation, behavioral nutrition, and community nutrition - particularly concerning chronic disease prevention (such as heart disease, obesity, and cognitive health) along with food availability, eating habits, and nutrition policy.
Students applying for the program will be expected to present recent scores (within five years) from the general test of the Graduate Record Examination (GRE) and possess a background in basic sciences appropriate for advanced study in the proposed area of specialization (for example, courses in biology, chemistry, organic chemistry, biochemistry, and physics).
English Language Score:
Minimum score requirements are as follows: TOEFL (Computer-based): 213; TOEFL (Internet-based): 80; IELTS (International English Language Testing System): 6.5; TOEFL ITP (Institution Administered): On case-by-case basis; TOEIC (Test of English for International Communication): On case-by-case basis; Pearson Test of English (PTE) Academic: 59.
Applications must be completed by the following deadlines in order to be reviewed for admission: Fall: Jan. 15 (priority), Aug. 1 (final); Spring: Oct. 15 (final).