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Nutritional sciences is the study of the biochemical and physiological basis of how diet impacts health and disease. Students explore a variety of biological concepts including biochemistry, genetics, microbiology, kinesiology, community nutrition, and epidemiology to understand how nutrients in food affect the body.
Students can tailor their studies by selecting from more than 20 courses covering a wide variety of topics, including, microbiology, genetics, obesity, metabolism, kinesiology and sports nutrition, as well as ethics of public health, global health, community nutrition, and cultural aspects of food. Many students supplement their studies outside of the classroom by contributing to research in a university lab or volunteering in the community.
Application Completed Higher Secondary Education or equivalent. Official transcripts GPAs between a 3.8 and a 4.0, and a class rank in the 85–97 percentile. TOEFL iBT: 80 OR IELTS 6.5 overall. Two Essays One Letter of Recommendation ACT / SAT (optional for Spring 2027)
Clinical DieteticsFood and Nutrition ManagementPublic Health NutritionEducation and ResearchConsultant/Private PracticeRelated Health Professionals (egMDPAetc)Business and Industry
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University of Wisconsin Madison
