Graduate work in nutrition is supervised by faculty members from
the departments of nutritional sciences, animal sciences, food science,
human ecology, the Ernest Mario School of Pharmacy, and the Robert Wood Johnson Medical School. Areas of
specialization include nutritional biochemistry; nutrient regulation of
gene expression; nutrition and disease; sociological and behavioral
aspects of nutrition; mineral, protein, amino acid, and lipid
metabolism; community nutrition; and developmental nutrition.
Applicants
are expected to have an undergraduate major in a biological science,
chemistry, or other field relevant to advanced training in nutritional
sciences. The Graduate Record Examination must be taken. Prerequisites
for admission include one year of general chemistry, one year of
organic chemistry (or one semester of organic chemistry and one semester of
biochemistry), and 12 additional credits of coursework in advanced
biology, chemistry, biochemistry, nutrition, food science, physics, or
calculus.
The graduate program in nutritional sciences offers both a master of science (M.S.) and a doctor of philosophy (Ph.D.) degree in nutrition. Both degrees have two options: nutritional biochemistry and physiology, or applied and community nutrition. All students complete coursework that includes biochemical,
physiological, molecular, and clinical aspects of nutrition. They also
take seminars and electives in the advanced life sciences. Students in
the applied-emphasis option also pursue advanced courses in community
nutrition, public health, epidemiology, and psychology.
A
joint program leading to an M.S./D.I. (dietetic internship with the Rutgers School of Health Related Professions (SHRP) is offered. This program provides students with
the scientific knowledge and critical thinking skills to become leaders
in the field of dietetics. The program is open only to students who
have completed a didactic program in dietetics approved by the
Commission on Accreditation/Approval for Dietetics Education. Students
must be accepted jointly and enrolled simultaneously in the dietetic
internship at SHRP and the master of science (M.S.) program at Rutgers.
The M.S. degree requires 24 credits of coursework and 6 credits of research, including a thesis. The Ph.D. program requires 72 credits, including 33 credits of coursework in nutrition, statistics, and elective courses; 24 credits of research; and an additional 15 credits distributed between coursework and research. Completion of a doctoral dissertation is also required. Candidates for the Ph.D. degree must spend a
minimum of 12 consecutive months (two semesters and a Summer Session) in
residence and register for at least 24 credits of coursework and 6
credits of research. Requests for exceptions to this policy are
reviewed by the curriculum committee of the program. There is no
language requirement. The master of philosophy degree is available to
doctoral candidates.
For up-to-date information about the Department of Nutritional Sciences, please visit our website.
