Master of Science in Nutrition and Food Science
Wayne State's traditional in-person or online Master of Science in Nutrition and Food Science educates students about food in every stage of its existence. Our curriculum is designed to deepen your understanding of the relationship between food, science and health. The program equips students with advanced knowledge in areas that include: biochemistry, genomics, neurobiology, eating behavior, food safety, food science and technology, athletic performance, epidemiology and science communication. Graduates are prepared to work in various aspects of food production and development.
What is nutrition and food science?
While both nutrition and food science focus on food and its impact, they differ in scope and application. Nutrition, as both a field of study and profession, is centered on human health. It examines how food positively and negatively affects well-being and may also explore how food availability influences different communities. Food science, in contrast, analyzes the composition, production, distribution and safety of food. This discipline includes specialized areas such as food safety, packaging and beverage science, focusing on the technical and industrial aspects of the food supply chain.
Traditional in-person program
The traditional in-person Master of Science in Nutrition and Food Science program provides hands-on training, laboratory experience and face-to-face collaboration with faculty and peers. Students gain practical skills in nutrition research, food safety and product development, preparing for careers in health care, industry and government. With direct access to research facilities, networking opportunities and experiential learning, this immersive environment equips graduates with the technical expertise and real-world experience needed to excel in the field.
At a glance:
- In-person, hybrid and online course offerings.
- No GRE required.
- Development of hands-on laboratory skills in nutrition and food science.
- Accelerated completion for WSU graduates participating in the AGRADE program (up to six graduate credits).
- Opportunities to work in funded research laboratories with faculty.
Online program
The online Master of Science in Nutrition and Food Science offers greater flexibility for working professionals while providing graduates with the same practical skills in nutrition research, food safety and product development as our in-person program. Our program is ideal for those with a bachelor’s degree in nutrition or other allied health fields, dietetic interns in an ACEND-accredited program, registered dietitians looking to advance their education or professionals looking to enhance their careers in health care, wellness or food-related industries.
At a glance:
- Fully online.
- No GRE required.
- Students enrolled in the online M.S. program from outside Michigan qualify for in-state tuition rates.
- Completion: Four semesters (less than two years).
- Up to six credits of coursework waived for ACEND-accredited dietetic interns.
- Up to six credits of coursework waived for current undergraduate-trained registered dietitians.
Nutrition and Food Science program requirements and curriculum
The nutrition and food science master's degree requires all coursework to be completed in accordance with the regulations of the Graduate School and the College of Liberal Arts and Sciences. These are the program requirements as of Feb. 2025 (university Bulletin updates to follow).
- Prerequisites
All incoming students are expected to have the following undergraduate courses or their equivalent:
Course # Title Credits NFS 2130/2140 Intro Food Science and Lab 4 NFS 2220 Nutrition Laboratory 1 NFS 3230 Human Nutrition 3 BIO 2200 Intro Microbiology 4 BIO 2870 Anatomy and Physiology 5 One semester of Organic Chemistry Courses in biochemistry and statistics are recommended
In-person requirements
The in-person Master of Science in Nutrition and Food Science is a thesis-based master's program requiring 32 credits, including an eight-credit thesis based on the completion of research study and eight credits of laboratory coursework.
- Requirements
Core
Course # Title Credits NFS 6000 Nutritional Biochemistry 3 At least three of the following (all are three credit courses):
Course # Title Credits NFS 6020 Nutrient and Gene Interaction # NFS 6030 Microbiological Safety of Foods # NFS 6230 Nutrition and Physical Performance # NFS 7000 Nutritional Metabolomics and Bioinformatics # NFS 7240 Nutritional Epidemiology # Total from three courses 9 Laboratory requirements
Course # Title Credits NFS 7060 Research Problems in Nutrition and Food Science 3 NFS 7140 Advanced Laboratory Techniques in Nutrition and Food Science 3 Total 6 Elective courses
Minimum necessary to meet degree requirements.
Course # Title Credits NFS 8999 Master's Thesis Research and Direction 8 Total 6 Total credits for degree: 32
Online requirements
The online Master of Science in Nutrition and Food Science is a capstone course-based master's program requiring 32 credits which can be completed in four semesters.
- Requirements
Semester one: Fall
Course # Title Credits Semester offered NFS 6000 Advanced Nutritional Biochemistry 4 Fall NFS 6270 Eating Behaviors and Body Weight Regulation 3 Fall NFS 7240 Nutritional Epidemiology 3 Fall Total 10 Semester two: Winter
Course # Title Credits Semester offered NFS 5150 Food Safety Assurance 3 Winter NFS 6150 Functional Foods 3 Winter NFS 7170 Nutrition, Physical Activity & The Brain 3 Winter Total 9 Semester three: Spring/summer
Course # Title Credits Semester offered NFS 6020 Nutrient and Gene Interaction 4 Spring/summer NFS 7230 Nutrition & Physical Performance 3 Spring/summer Total 7 Semester four: Fall
Course # Title Credits Semester offered NFS 6030 Microbiological Safety: Foods 3 Fall NFS 7820 Master’s Capstone Seminar 3 Fall Total 6 Students with a verification statement from an ACEND-accredited dietetic internship with a minimum of 1,000 hours can have up to six credits of coursework waived. The remaining credits for the degree must be completed at WSU. Current students with the RD or RDN credential who attended an ACEND-accredited dietetic program with a minimum of 900 hours of supervised practice or internship can have up to six credits of coursework waived. The remaining credits for the degree must be completed at WSU.
Courses
As a graduate student in nutrition and food science, the course offerings will provide a varied and in-depth exploration of how food and nutrition can impact the individual, the broader community and the safety of our food supply. Our courses provide a broad range of relevant topics in nutrition that provide our students with a comprehensive understanding of the important role of food and nutrition in the world today, including health, food safety, food technology, eating behavior, neurobiology, epidemiology, science communication, physical performance, biochemistry and nutrigenomics.
Explore nutrition and food science courses
Career outlook
Our graduates find work in careers such as clinical dietetics, research, science communication, public health nutrition, food policy advocacy, food safety, food technology, food manufacturing, community health work, health education, health and wellness coaching, food access and distribution, extension education, social media/content creator. Our graduates are also prepared for a variety of health-related graduate schools, including medical, dental, physician assistants, pharmacy and physical therapy.
Career insights
A degree in nutrition and food science can lead to a variety of career paths. Here are just a few of the many opportunities available in this field.
| Career | Median salary |
|---|---|
| Agricultural inspectors | $64,000 |
| Agricultural technicians | $44,000 |
| Dietitians and nutritionists | $71,000 |
| Dietetic technicians | $39,000 |
| Food science technician | $54,000 |
| Food scientists and technologists | $84,000 |
This data provides a broad overview of how major selection can lead to careers and is provided without any implied promise of employment. Some careers will require further education, skills or competencies. Actual salaries may vary significantly between similar employers and could change by graduation, as could employment opportunities and job titles.
Contact 💬
Paul Burghardt, graduate program director
nutrition.grad@wayne.edu