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The Graduate Program in Nutrition and Food Science is an interdisciplinary and interdepartmental program administered by the Department of Nutrition and Food Science (NFSC). The program draws upon faculty and scientists from numerous schools, departments, and organizations. These include the Departments of Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, Nutrition and Food Science, and Plant Science and Landscape Architecture; the School of Public Health; and nearby research institutions. The Director of the Graduate Program in Nutrition and Food Science is selected from amongst faculty to administer the program.
Application. Official Transcripts / Diplomas / Degrees. Letter of Recommendation (3). Statement of Purpose. CV. TOEFL iBT: 95 (Speaking: 22, Reading: 26, Listening & Writing: 24) OR IELTS 7.0 overall (Speaking: 6.5, Reading, Listening & Writing: 7.0). Description of Research/Work Experience (optional)
Clinical DieteticsFood and Nutrition ManagementPublic Health NutritionEducation and ResearchConsultant/Private PracticeInternational Food OrganizationsFood Service ManagerBusiness and IndustryMediaFood Scientists
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University of Maryland College Park
