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Ph.D. in Nutrition

explore graduate studies in nutritional sciences

Earning a ph.d. in nutrition.

As Ph.D. candidate, you will be required to fulfill a minimum of six semesters of full-time study with courses in the field of nutrition and two additional graduate fields. You must pass the Admission to Candidacy examination within six semesters of matriculation and successfully defend your dissertation based on original research.

Your studies will be guided by a Special Committee that will include your research Chair and representatives of two additional graduate fields, plus an appointed representative of the field of nutrition. The committee will provide guidance in your course selections, determine your admission to doctoral candidacy and evaluate your dissertation.

Financial support is available on a competitive basis.

Learn more about admissions, special committee selection, financial support and more on the Graduate Studies homepage .

Contact us at [email protected]

As a candidate for the Ph.D. degree, you will concentrate in one of the following areas:

In this concentration, you will have the opportunity to study nutritional issues in communities, including their causes,implications, and solutions.

These issues range from obesity to food insecurity, with the unit of analysis ranging widely from families to neighborhoods to governments. Causes for inadequate nutrition are multiple and complex, resulting from biological, economic, social, cultural,and policy issues. Implications of community nutrition issues include poor health and disease.

The program seeks to influence community issues and behaviors by conducting rigorous community-based research; leading community outreach and engagement initiatives; and teaching and mentoring students.

Our faculty members are interested generally in the following areas:

• designing, implementing and evaluating nutrition interventions and policies, in particular for limited resource and under-served populations
• understanding people’s food choices and the contributions of social, cultural, policy, and food systems to those behaviors
• understanding the distribution and causes of nutritional disparities in populations using tools from epidemiology, social sciences, systems science,and policy analysis

Their research interests  cover a wide range of topics.

Graduate Study: Although the program is based within the Division of Nutritional Science, you may take courses across the university to meet your educational focus. To pursue this concentration, you will need a solid understanding of the biological as well as the social basis of human nutrition and health, along with the ability to apply social science theory and methods to work with groups and populations to address nutrition issues. You will also need substantive experience related to community research and/or engagement.

You will be expected to take courses that recognize the social, psychological, cultural, agricultural, economic, clinical, and public health policy determinants of nutrition and health as well as courses that provide you with expertise in the analytic and conceptual methods to address these issues.

Opportunities After Graduation: Doctoral graduates typically work for universities, government agencies such as the National Institutes of Health and the Centers for Disease Control and Prevention, and applied research institutions. Students who earn a master’s degree often work for public health, Cooperative Extension, community agencies,and educational institutions.

In this concentration, you will study how variations in individuals’ nutritional status affect their health and functioning. Faculty members are focused primarily on developing safe and effective methods for improving the human condition. In general, they are interested in the following:

• maternal, infant and child nutrition
• control of food intake and regulation of body weight,as well as animal models of obesity
• factors that affect the absorption, metabolism and storage of Vitamin A, as well as the association between Vitamin A deficiency and disease
• effects of nutritional alterations —for example, iron deficiency folate alterations and PUFAs—on mortality, work capacity,and behavior and cognitive functioning
• lasting cognitive effects of early exposure to environmental toxins, such as lead and methylmercury, including exposure via breastmilk
• metabolism, bioavailability and biological effects of Vitamin E, including mechanisms of regulation of Vitamin E status

Our faculty’s research interests  cover a wide range of topics.

Graduate Study : Although the program is based within the Division of Nutritional Science, you may take courses across the university to meet your educational focus. To pursue this concentration, you will need a solid understanding of the biological basis of human biology, nutrition, health and disease,and statistics.

Opportunities After Graduation : Graduates of this program typically work in universities, such government agencies as the National Institutes of Health and the Centers for Disease Control and Prevention, and the food and health industries.

In this concentration, you will explore malnutrition and hunger, which are widespread in many developing countries, as well as chronic disease resulting from poor nutrition.

The causes of inadequate nutrition can be complex, encompassing biological, economic, social and political issues. Program faculty members address nutritional problems through research, nutritional education and training; applied nutrition programs in the community, government, and international organizations; and institutional development.

Graduate Study : This concentration is dedicated to training committed professionals whose previous training and international experience provide a solid foundation for benefiting from Cornell's rigorous intellectual environment. Our faculty members have had experiences in many parts of the world, and their expertise covers the spectrum from basic biology to population-based interventions. You may take courses in political, economic, sociological, clinical and public health dimensions of nutrition. You will need a solid foundation in the biological aspects of nutrition and your academic background should include biochemistry, physiology and laboratory methods.

Opportunities: Students graduating from this program work for government ministries and other action agencies such as UNICEF and nongovernmental organizations; agencies that deliver technical assistance such as the U.S. Agency for International Development and the World Health Organization; and applied research institutions and universities. 

In this concentration, you will investigate the basic biological processes in nutrition and nutrition’s roles in health and disease. The concentration integrates a range of disciplines including chemistry, biochemistry, biophysics, cell biology, genetics, neurobiology, and developmental and reproductive biology. A flexible curriculum will enable you to tailor your academic programs to your academic background, research interests, and career plans.

The research opportunities, using such methodologies as classical biochemistry, transgenics and mass spectrometry, are extensive and diverse:

• Nutritional biochemistry studies the biochemical, metabolic, physiological and epigenetic functions and properties of nutrients and other dietary constituents. The discipline is used to examine the synergistic relationships among diet, health and disease susceptibility. Students take an integrative curriculum in nutritional biochemistry and may take foundation courses in the basic biological, chemical and physical sciences. Most students complete a minor in biochemistry or molecular biology.
• Nutrition genomics examines the role of nutrients and dietary components in regulating genome structure, expression and stability, as well as the role of genetic variation on individual nutrient requirements. Research in nutritional genomics relies on genetic technology and models. It includes developing and using transgenic mice, microarray technologies for expression profiling, and human population genetics. Most students complete a minor in genetics.
• Nutritional metabolomics studies the regulation of metabolic pathways and networks by nutrients and other food components, as well as the establishment of analytical methods that profile human serum and urinary metabolites to assess nutritional imbalances and disease risk. Most students complete a minor in biochemistry or molecular biology.
• Maternal nutrition/fetal development/epigenetics  looks at the molecular-level relationships between maternal nutrition and fetal development. Research topics include how maternal nutritional status regulates fetal gene expression (metabolic imprinting) and how to identify the consequences of such imprinting throughout the life of the offspring.

Opportunities after Graduation: Graduates of this program typically follow careers in research and academics. They may work in universities, private research institutions, government and private industry. 

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Doctor of Philosophy Nutrition and Dietetics

In the Nutrition and Dietetics doctoral degree, you will choose a specialized area of study and build upon foundational courses in dietetics and research methods before proposing, writing, and defending a unique dissertation.

Degree Details

Official degree title.

PhD in Nutrition and Dietetics

Research Topics

Careers and outcomes, doctoral expectations.

A core component of completing the doctoral degree in Nutrition and Dietetics is writing and defending a dissertation on a relevant research topic of your choosing. You will work closely with faculty mentor(s) throughout the dissertation process to structure and advance the project.

Previous graduates have selected a range of topics to explore in their dissertations, including individuals’ cooking beliefs, students’ eating behaviors, and the relationship between nutrition and various food environments.

Learn more about the process for completing this degree  and view the full curriculum .

The doctoral degree in Nutrition and Dietetics offers an interdisciplinary course of study that prepares you for advanced teaching, research, administrative, and leadership positions in academic, public health, government, or other industry institutions.

Departmental participation including Fall and Spring doctoral seminar

Engagement in research project development

Teaching experience and curriculum development

Candidacy examination and research proposal in the second year

Work with a primary mentor

Research Spotlight

Recent PhD in Nutrition and Dietetics graduate Dr. Miriam Mahmood investigated the feasibility and outcomes of an internet-based, culinary behavioral weight loss program for NYU undergrads.

Explore the Research

Funding for Full-Time PhD Students

We offer our full-time doctoral students a  competitive funding program  that includes tuition and living expenses and includes teaching opportunities, and faculty mentoring. All doctoral applicants regardless of citizenship will be considered for scholarships, assistantships, and fellowships. US students should complete the  Free Application for Federal Student Aid (FAFSA)  by March 1 to also be considered for student loans. For more information about financial aid see the  Steinhardt Financial Aid website  and the  NYU Financial Aid website .

If you have any additional questions about our degree, please feel free to contact Dr. Kristie Lancaster at [email protected] .

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Nutritional Sciences Ph.D. Program

By earning a Ph.D. in Nutritional Sciences from Penn State, you will distinguish yourself as one of the true leaders in the field of nutrition.

Focusing on leadership, nutrition research, multidisciplinary training, and marked by the integration of resources and expertise across departments and colleges, the Penn State Graduate Program in Nutritional Sciences (GPN) strives to address extremely complex and far-reaching issues that include:

Enhancing knowledge of requirements for nutrients necessary for optimal growth and well-being, including the interactions among nutrients, the environment, and disease

Advancing methods for assessing nutrient intake and nutritional status

Determining the impact of food, phytochemical, and nutrient intake, as well as dietary patterns on health promotion and disease prevention

Promoting knowledge of factors affecting food preferences, dietary intake patterns, and health habits, as well as developing various intervention strategies and evaluating their nutritional impact at the individual and population level

Developing techniques and behavioral strategies to guide consumers in selecting health-promoting foods and nutritionally adequate diets

Expanding knowledge of the mechanisms of metabolic regulation in humans and other animals, including cellular, molecular, and physiological aspects

Training the next generation of scientists and clinicians in childhood obesity prevention

The general requirements of this rigorous doctoral program include a candidacy examination, core requirements, courses in your chosen program of studies, a comprehensive examination, the proposal and production of your dissertation, and a final oral examination.  

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Department of Nutritional Sciences

College of human sciences.

• MS PROGRAM WITH DIETETIC INTERNSHIP
• ONLINE MS PROGRAM
• ACCELERATED MS/BS PROGRAM
• PHD PROGRAM

Required Core Courses *

• NTRI 7500 Minerals (3) NTRI 7510 Vitamins (3)
• NTRI 7520 Macronutrients: Integration and Metabolism ( 4)
• NTRI 7280 Lab Methods in Nutrition (3)
• NTRI 7050 Methods of Research (2)
• NTRI 8950 Doctoral Seminar* * (1)
• NTRI 7530 Human Nutrient Metabolism (3)
• STAT 7000 Experimental Statistics I (3)
• STAT 7010 Experimental Statistics II (3)
• NTRI 8970 Advanced Topics in Nutrition (1-6)
• NTRI 8990 Research and Dissertation (10)

* Core courses may be substituted if equivalent courses have been taken as part of a Master's degree program **Student is required to enroll in this class at least twice for the doctoral degree.

The information presented on this web page is presumed to be accurate. However, should a discrepancy be found with current graduate school policies, the graduate school is recognized as the official source of information. Refer to the Auburn University Bulletin under the Graduate School or the Graduate School Web Page for additional information about the PhD degree or graduate school policies. Need additional information? For further questions about the Nutrition PhD program, contact: Ramesh Jeganathan, Ph.D. Graduate Program Director Department of Nutrition, Dietetics and Wellness 101F Poultry Science Building, 260 Lem Morrison Dr., Auburn University, AL 36849-5606 E: [email protected] O: (334) 844-3840

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Last Updated: July 27, 2023

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PhD in Nutritional Sciences

Description.

The doctoral program in Nutritional Sciences offers interdisciplinary training to prepare students to meet the needs for expanding the base of new knowledge in nutritional sciences and to apply this knowledge in public health and clinical health care settings. The PhD program is designed to assist students in gaining an advanced understanding of nutrition and metabolism, and of related biological, biochemical, molecular, and behavioral sciences, in acquiring skills in research methods, and in developing timely and original hypotheses in nutritional sciences. Students first undertake coursework covering the fundamental areas of study and the core knowledge areas. Students then develop their dissertation project, an original research endeavor focused on one primary and another secondary core knowledge area. A general and a final examination are required to complete the degree.

Applicants to the PhD program in Nutritional Sciences may also apply for the  Graduate Coordinated Program in Dietetics (GCPD)  to incorporate the coursework and supervised practice necessary to sit for the Registered Dietitian Exam while completing the PhD degree.

Likely Careers

The PhD program prepares students for careers in teaching and research in academia, industry, and government.

Evidence of experience related to the broad areas of nutrition, dietetics, public health, or research.

Application Deadline:   Dec. 1 for Autumn Quarter entry

Competencies

Upon satisfactory completion of a PhD in Nutritional Sciences, graduates will be able to:

• Meet the  competencies  established by the School of Public Health for all MS and PhD students;
• Apply knowledge of human nutrient requirements and their relationship to metabolic pathways and physiological function to the design of research, teaching, and policy proposals;
• Select appropriate methods to perform an in depth assessment of the nutritional status of individuals and groups as part of a planning process that takes into consideration the planned outcomes, uses of the assessment and resource limitations;
• Justify the importance of nutritional sciences in terms of how nutritional factors across the lifespan affect etiology, incidence, and prevalence of major diseases, quality of life, and productivity at work and school in the population;
• Critically examine the process, rationale and issues related to establishing nutrient requirements and dietary guidance for the population;
• Apply conceptual models of evidence-based approaches to promoting nutritional health;
• Construct testable hypotheses, develop appropriate study designs, and conduct research, which will significantly expand knowledge of nutritional sciences;
• Disseminate research findings through oral presentations and peer reviewed journals;
• Develop and prepare proposals for procuring research funding; and
• Develop and provide instruction in a higher education academic setting, demonstrating use of evidence-based pedagogical principals.

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Nutrition Science PhD

School of public health and health professions, program description.

Designed for students with previous master's level education in nutrition, the PhD in Nutrition Science provides a combination of didactic learning and research experience. This program emphasizes foundational courses in biochemistry, physiology, and nutrition as well as a variety of opportunities for conducting high-quality research in both laboratory and clinical settings. Program faculty study a wide range of topics, using a combination of animal and human models to answer both applied and mechanistic questions. This program will prepare students to excel in research and to become leaders in academia, industry and government.

Kristen Braunscheidel 206 Kimball Tower Buffalo, NY 14214 Email:  [email protected] Phone: 716-829-5713

Instruction Method

• In Person   (100 percent of courses offered in person)

Full/Part Time Options

Credits required, time-to-degree, application fee, special requirements.

Applicants to the PhD program are expected to have an MS degree in nutrition or a related field from an accredited college or university.

This program is officially registered with the New York State Education Department (SED).

Online programs/courses may require students to come to campus on occasion. Time-to-degree and number of credit hours may vary based on full/part time status, degree, track and/or certification option chosen. Time-to-degree is based on calendar year(s). Contact the department for details.

Nutrition Degrees » Nutrition Programs » PhD in Nutrition Doctorate Degree Programs

PhD in Nutrition Doctorate Degree Programs

A PhD in Nutrition is a highly flexible doctorate degree focused on research and implementation. Students will be expected to complete 1 to 2 years of core coursework and electives, followed by 1 to 3 additional years completing a research dissertation in their chosen topic area. Core coursework typically includes human nutrition, research practices, data analysis techniques, and emerging methods in the nutritional field.

Depending on their topic area, students can then cater elective choices to build the skills they need to successfully complete their chosen project. Programs vary in requirements for degree completion, but most doctorate programs have at least one preliminary examination, an oral defense of the dissertation topic, and a final dissertation defense. Some PhD programs may require additional examinations or prerequisites to advance through the program.

Consider a sponsored online Nutrition program currently accepting applicants.

Are there online PhD in Nutrition programs?

Yes, there are online PhD in Nutrition programs. However, most PhD in Nutrition programs require students to be in person to complete core coursework, work in laboratories with their faculty advisors, and fulfill in-person teaching and research requirements during their studies. In some cases, in-person programs may be able to be continued virtually after the first 2-3 years of coursework, as long as the student and their advisor have an agreement that the research is able to be conducted virtually.

A PhD is an academic doctorate degree, requiring students to complete an extended research project of their own choosing. PhD in Nutrition programs differ in prerequisites courses, coursework design, and interaction with faculty, but most programs will follow a similar progression. PhD in Nutrition programs typically take 4 to 5 years to complete, depending on your chosen dissertation topic and pace of study. When choosing a degree program, students should assess their research interests, career trajectory, and the design of each program.

Who should consider a Doctor of Nutrition degree?

This type of degree is best suited for students who would like to enter leadership positions in research or industry. Because a PhD is a highly research-focused degree, students are expected to have a strong interest in research methods and progressing the nutritional field forward through their own research studies. Many students go on to take high-level roles in academia, government agencies, private sector industries, and non-profit organizations. When choosing a program, students should look closely at required milestones, available faculty to collaborate with, in-person or distance requirements, and program duration.

Top PhD in Nutrition degrees

There are many available PhD in Nutrition programs in the US, each of which differs slightly in program design. The following programs were chosen to showcase different program styles and concentration areas that may help you identify the right type of program for you.

University of Illinois (UI) at Chicago - PhD in Human Nutrition (HN) or Nutritional Sciences (NS)

The University of Illinois at Chicago offers two PhD in Nutrition offerings: Human Nutrition (HN) and Nutritional Sciences (NS). Human Nutrition is offered in the Department of Food Science and Human Nutrition, while Nutritional Sciences is in the Division of Nutritional Sciences. Students decide between these concentrations based on their interests, faculty availability, and funding availability.

In general, the human nutrition concentration will include research in areas such as pediatric nutrition, geriatric nutrition, energy metabolism, epigenetics, the influence of diet on cancer, ingestive behavior, molecular mechanics of food, and related topics. Students interested in nutrition education, dietetics, and general wellness are also encouraged to choose this concentration. Students take interdisciplinary core coursework including classes in biochemistry, principles of food technology, seminars in foods and nutrition, and regulation of metabolism.

For students interested in academic careers of careers in medicine, the Nutritional Sciences PhD program is recommended. Many alumni from this program go on to hold faculty positions or complete their Medical Degree (MD) to work directly with patients. Students are required to complete core coursework such as a Nutritional Sciences Seminar, Topics in Nutrition Research, Regulation of Metabolism, and elective courses in their area of interest. Students usually work with their advisor to identify a topic area and choose electives based on their intended projects.

In both programs, students are required to complete qualifying examinations, preliminary examinations, and a dissertation defense to complete their doctorate. For those interested in becoming an RDN, UI offers an ACEND-accredited Distance Dietetic Internship and DPD Program coursework that can be completed alongside the Nutrition PhD.

Saybrook University - PhD in Integrative and Functional Nutrition

While not many fully online PhD in Nutrition programs exist, Saybrook University offers a fully online PhD in Integrative and Functional Nutrition degree. Students may either apply directly to the PhD program if they hold a Master's degree, or they may apply to the Master's to PhD pathway program. Students must have courses in nutrition, biochemistry, anatomy, and physiology to apply for the program. This program is 62-76 credits, depending on whether you are on a direct PhD or Master's to PhD tract, and is designed for students who are interested in learning how to apply functional biochemistry to help patients heal through integrative care plans. This program is best suited for existing nutrition professionals that would like to deepen their knowledge and develop their skill set to utilize the latest nutritional science to take their professional practice to the next level.

This program is flexible and students can choose between full-time or part-time course loads. Many students in this program work outside of their studies, and courses are offered asynchronously to maximize convenience. Students typically take 6 credit hours per 15 week semester and spend around 16 hours of time per week on their studies. While this program is designed for nutrition professionals that are outside of dietetics, there are options to modify the program to complete ACEND requirements to revise the Didactic Program in Dietetics (DPD) verification statement after the completion of the program.

Oregon State University - PhD in Nutrition

This PhD in Nutrition program is designed for students interested in research careers in the nutrition field. Students are expended to have taken biochemistry, human nutrition, and physiology before entering the program, but coursework after admission can be tailored to student interests. Students who would like to focus on human nutrition generally take elective courses in areas such as exercise science and epidemiology, while students with a molecular nutrition focus take courses such as cell biology, advanced biochemistry, advanced biophysics, and molecular biology.

To complete the PhD program, students must take 108 credits following their Bachelor's degree, including a core curriculum. This curriculum includes nutritional seminars, advanced coursework in macronutrient and micronutrient metabolism, responsible research conduct, and dissertation credits. Students must also complete a professional oral presentation, pass their oral preliminary examination, and defend their PhD Dissertation.

Cornell University - PhD in Nutrition

The PhD in Nutrition at Cornell University is highly customizable, with four concentrations available for students. To advance to candidacy, students are expected to take six semesters of full-time coursework in nutrition and two additional graduation programs. Following advancement, students must defend their dissertation based on their own research. Students can choose a concentration in Community Nutrition, Human Nutrition, International Nutrition, or Molecular Nutrition.

When choosing Community Nutrition, students will focus on the causes of population-based nutritional issues and work to develop solutions. This can include areas such as understanding food choices, designing nutritional interventions, and understanding disparities between communities. The Human Nutrition Concentration is designed for students who are interested in how individual nutrition choices affect health and life quality. This includes maternal and child nutrition, metabolism, supplementation, the bioavailability of nutrients, and food intake studies. The International Nutrition Concentration explores widespread nutritional issues such as malnutrition, food availability, and chronic disease across communities, including food-borne illnesses. For students interested in the biological processes of nutrition and nutritional biochemistry, the Molecular Nutrition Concentration is a great option. This is a great option for students interested in being on the cutting edge of modern nutritional science, including exciting areas like nutrition genomics, transgenics, nutritional metabolomics, and epigenetics.

Johns Hopkins University - PhD in Human Nutrition

The PhD in Human Nutrition from Johns Hopkins University is designed for students who want to hold leadership roles in research and policy-type positions such as those in academia, private-sector, and government industries. Recent alumni spotlights include past students who now hold positions such as a Senior Epidemiologist at the CDC, a Nutrition Specialist at The World Bank, a Scientist at the Melinda Gates Foundation, and an Associate Professor at UC Davis. The program consists of four parts, including a non-thesis research project, a comprehensive exam, 2 oral exams, and 1 dissertation project. Students generally complete the program is four years of full-time study and leave the program with strong skills in four core competencies: Critically evaluating determinants of public health problems, qualitative and quantitative evaluation, ethical research practices, and professional skills needed to succeed in diverse environments.

Applications are due each December 1st for an August start date the following fall. When students matriculate into the program, they must take core academic course requirements to build their subject-matter expertise and research skills before embarking on their own research projects. Core courses include classes such as Principles of Human Nutrition in Public Heath, Food and Nutrition Policy, Nutrition and Life Stages, and Cellular Biochemistry of Nutrients. Students must also take research method classes such as Statistical Methods in Public Health 1-4.

University of Alabama - PhD in Human Nutrition

For those looking to complete their degree in a shorter time span than the traditional 4-5 years, this might be a great option for you. This program is designed to be completed over three years and is made up of 74 credit hours. This program meets objectives set by the National Institutes of Health's National Center for Advancing Translational Sciences (NCATS). Students are trained to perform community research that can be implemented effectively Ito the community, using bench-to-bedside-to-community approaches. Students who complete this program are expected to be competent in translational research, communication methods, nutrition research practice, independent research, and skills needed to effectively educate diverse audiences.

Applications for this program are due February 1st each year and decisions for the Fall term are released mid-February. To apply for this program, students must have a Master's degree with a GPA above 3.5 or a GPA above 3.3 with a GRE score over 300. In some cases, students will a Bachelor's degree are admitted with a GRE score above 300. If a student's Master's degree is in a discipline outside of the nutritional field, certain prerequisite courses in nutrition must be taken in the first year of study in the program.

To complete their PhD, students in this program will need to take core coursework in Human Nutrition and maintain a GPA of over 3.0. Students then have to take a written comprehensive exam that covers the material of 5 core courses: (1) Contemporary Research Nutrition Sci, (2) Methods of Integrative Nutrition Access, (3) Nutritional Intervention, (4) Nutritional Epidemiology, (5) Secondary Analysis of Survey Data. Students must pass this exam to advance to candidacy. After passing this exam with at least an 80%, having their dissertation topic approved, designing a dissertation committee, defending the dissertation proposal through an oral exam, and completing core coursework, students can officially advance to candidacy. At this point, students complete their dissertation research under the guidance of their committee and committee chair. Once their research is complete, they defend their dissertation topic and receive their degree.

University of Wisconsin - PhD in Nutritional Sciences

The University of Wisconsin offers an Interdepartmental Graduate Program in Nutritional Sciences (ICPNS) program that focuses on how students can apply nutritional knowledge across broad research fields. There are opportunities for students to connect with faculty across 19 different departments and take part in nationally-recognized research projects. The diversity of this program makes it ideal for students who are interested in taking a multidisciplinary approach to their research and would like to combine nutritional skills with skills in other fields. To encourage students to explore their interests, each PhD student will rotate through three labs during their first semester to explore different research and mentoring fits.

Students in this program are required to take 51 credits, 26 of which must be graduate-level. To complete this program, students must achieve a 3.0 GPA in the core coursework, pass a preliminary examination, and successfully defend their dissertation. While doctoral minors and Graduate/Professional certificates are not required, it is a great way for students to further customize their studies and boost their resumes for potential employers after graduation. Doctoral minors can be completed in two ways, either as an external doctoral minor or a distributed doctoral minor. Each requires 9 credits in an approved topic area with a GPA of at least 3.0. If you are intending to go into a specific field after graduation, a doctoral minor can help set you apart from other doctoral students. For example, if you plan on going into animal nutrition, completing a doctoral minor in veterinary sciences could be beneficial.

To enter this program, students are required to have completed prerequisite courses in general chemistry, organic chemistry, biology, mathematics, and physiology. If these requirements are not met, certain students may be admitted on the requirements they complete the courses during their first year. Master's degrees in Nutrition are recommended but not required for this program, and applications are due each year on January 1st.

Top courses for an Online PhD or Doctorate in Nutrition program

PhD programs are research oriented, meaning the majority of your time will be spent working with your research mentor to design and implement a research project in your chosen area.

However, the first two years of most PhD programs have a core curriculum that is designed to help students build the skills needed to successfully complete their own projects and work in leadership positions within the field.

While each PhD in Nutrition program will have different core requirements, core courses you are likely to see will cover principles of nutritional sciences, food science, biochemistry, statistics, and research methods. Students also typically take at least one Doctoral Seminar, where they can discuss their ideas and learn from professors and students in the program. Though course names and numbers will vary, the topic focus will stay similar. Common core courses include:

Principles of Human Nutrition in Public Health

This course is often taken in the first semester of PhD in Nutrition programs and prepares students to integrate nutritional knowledge into their research and public health practice. For many students, this course is a great way to explore available topic areas and connect with faculty who can help them find a mentor in their focus area. This course also may cover historical practices o human nutrition, current assessment techniques, ethical practices, and emerging topics in the field.

Food and Nutrition Policy

Food and Nutrition Policy courses are designed to teach students how to interpret current nutrition regulations and advocate for effective change. This course introduces students to potential career areas in policy advocacy and government positions. This course also goes over systematic influences on food choices, how certain communities may be impacted differently, and the steps needed to implement new programs.

Cellular Biochemistry of Nutrients

Whether or not your focus area is in biochemistry, many PhD in Nutrition programs expect students to take at least one introductory course. Understanding the underlying biochemical principles of nutrients can deepen your understanding on human nutrition. Biochemistry of nutrients uses biological, chemical, and physical principles to explore metabolism, energy, genomics, and clinical nutrition.

Statistical Methods in Public Health

After deciding on a research question and collecting data, nutrition professionals need to be able to appropriately analyze the information and draw inferences. If you do not know how to correctly analyze subject matter information, your results may be biased or draw incorrect conclusions. Most PhD programs have a statistical methods course to introduce students to proper analytical procedures.

Qualitative Research Theory

Qualitative research theory courses help students learn how to design qualitative studies. Many nutritional research areas use qualitative research, which involves non-numerical data such as concepts, opinions, and experiences. Learning how to work with this type of data can set students up to enter diverse careers in the nutrition field. These courses draw on concepts from humanities and social sciences and often utilize interdisciplinary approaches.

Doctoral Seminar

Doctoral seminars vary widely in their focus, but most programs will have at least one seminar for students to ask questions, discuss ideas, and learn from others in the program. These seminars are designed for students to prepare themselves for upcoming milestones in the program. For example, one week the seminar might go over how to pick dissertation topics, while the next will cover how to apply for funding.

What can you do with this degree?

There are many applications for a PhD in Nutrition degree. PhD professionals often work in academic institutions, research settings, public agencies, or private industries. During their PhD program, most PhD students will angle their research and studies toward their career area. For example, a student who would like to become a Professor may seek out teaching opportunities during their program and focus their research in the area they hope to teach. A PhD student who plans to go into nutritional pharmaceutical industries might seek out internships with potential employers and develop a dissertation in a pharmaceutical area.

PhD in Nutrition degrees typically prepare students to enter leadership positions in their field. Leading public health research, managing teams of professionals, overseeing the implementation of a new program, and advising industry leaders are common areas students go into after graduation.

Nutritionist educator and career and salary info

Salaries for PhD in Nutrition graduates vary widely depending on the industry, location, and focus area of the position. Those who go into postsecondary education can expect a median annual wage of $79,640, while Nutritionists bring in a median annual wage of $61,650. For those going into scientific research professions, Agriculture and Food Scientists average around $74,160 per year, Epidemiologists make around $78,830 per year, and Microbiologists bring in around $79,260 per year. While these are median salaries reported by the US Bureau of Labor Statistics, having an advanced degree such as a PhD often raises these salaries above the median wage.

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Dr. Parul Christian, Director

As part of the Department of International Health, the Human Nutrition Program is committed to improving the health, nutrition, and well-being of the world’s most disadvantaged people. Our mission is to advance population health from the global to local level through teaching, research, and practice that promotes better nutrition, health equity, and thriving communities.  

The multidisciplinary nature of public health nutrition is reflected in the Human Nutrition Program’s diverse faculty who are committed to generating new knowledge through research and to training future leaders, scholars, and practitioners.  

Our goals are to

Equip students with the technical knowledge, problem solving, and communication skills to address nutrition-related problems over the life course that face societies today and over the next 20 years;  

Advance research and knowledge on the role of nutrition in the growth, development, health, and disease of populations; novel tools and methods for assessment of dietary intakes, nutritional status, food environments, function, and health outcomes; the efficacy and effectiveness of promising interventions including through implementation research; and the uptake of research findings into programs and policies;  

Develop equitable and innovative solutions that address complex interrelated challenges between nutrition, food security, and socioeconomic and environmental systems leading to healthier dietary patterns and reduced disease burden;  

Build and sustain partnerships with other research institutions, governments, NGOs, U.N. agencies, private sector, and civil society to enable the conduct and translation of research into lasting benefits for communities and populations. 

Degrees Offered

Master of science in public health (msph) in human nutrition.

The Human Nutrition MSPH program trains students to understand and solve international and domestic public health problems in food and nutrition in diverse societal landscapes.

Master of Science in Public Health (MSPH) in Human Nutrition – Dietitian

The Human Nutrition – Dietitian MSPH program provides the highest quality training in nutrition and dietetics and prepares students to obtain the Registered Dietitian credential.

Doctor of Philosophy (PhD) in Human Nutrition

The Human Nutrition PhD program prepares students to address global and domestic challenges in public health nutrition through epidemiological, socio-cultural, biological, and policy perspectives.

Centers for Human Nutrition

Center for Human Nutrition :  Developing stronger collaborative networks in nutrition research, training, education and advocacy across the University

Ph.D. in Nutrition and Food Science

Wayne State's Ph.D. in Nutrition and Food Science program empowers scholars with the skills and knowledge needed to address complex challenges at the intersection of food, health and sustainability. Students will dive into groundbreaking research opportunities spanning nutritional biochemistry, food microbiology and the exploration of innovative dietary interventions. As a Ph.D. candidate, you'll have the chance to contribute to the scientific discourse, shape policy and drive advancements in nutritional science and global health.

Whether your interests lie in clinical nutrition, food technology or public health, our doctoral program cultivates a diverse range of expertise, preparing you to be a thought leader in the ever-evolving landscape of nutrition and food science. Join Wayne State's community of scholars dedicated to unraveling the complexities of food and health, and make a lasting impact on the well-being of individuals and communities worldwide.

Research areas

Our distinguished faculty, renowned in their respective fields, guide students in pushing the boundaries of knowledge, fostering a collaborative and intellectually stimulating environment.

Learn more about our  faculty research interests in nutrition and food science .

Ph.D. in Nutrition and Food Science requirements and curriculum

Successful completion of the Ph.D. program requires 90 credits, distributed as follows. Students select a minor field from relevant areas in the university. Original laboratory-based research is conducted by students in this program under the guidance of a faculty member .

The Ph.D. program requires a minimum of 90 graduate credits distributed in the following manner:

• A total of 60 credits in coursework
• At least 30 credits in nutrition and food science ; 22 of these credits are required of all students and eight credits are selected to fill student needs and interests
• Additional courses from other departments including at least one 7000-level course in biochemistry and one graduate-level course in statistics must be completed. If a minor area is designated, at least eight credits must be taken in the minor department
• At least 30 credits of coursework must be at the graduate only level , e.g., courses numbered 7000 and above

Electives will be selected in consultation with the advisor. Transcripts of the applicant's master's degree will be evaluated to determine which courses meet the Ph.D. course requirement (a maximum of 22 credits allowed).

*Plus active participation as long as a student is in the graduate program.

For a list of graduate courses, please visit the Graduate Bulletin .

For general information on Ph.D. requirements as stipulated by Graduate School as well as necessary forms, see Wayne Ph.D. students .

Dissertation research

Students completing the degree requirements will receive a Ph.D. with a major in nutrition and food science and a specialization in nutrition or food science. There is a seven-year time limit to complete all the requirements for the Ph.D. degree.

For general information on Ph.D. requirements as stipulated by the Graduate School as well as necessary forms, see Wayne Ph.D. students .

Students entering the doctoral program in NFS are advised to meet regularly with the departmental graduate officer who acts as a temporary advisor to discuss plan of work, course selection, laboratory experience, and interaction with potential research advisors. To be allowed to continue in the program, students must identify a permanent graduate advisor, develop a plan of work and identify a suitable research project within one year after admission.

A plan of work should be submitted to the Graduate School before the student has completed 40 graduate credits . Within a semester of approval of the plan of work, students, in consultation with the advisor, will establish a permanent advisory committee composed of the graduate advisor and at least three faculty; at least two of these will be members of the NFS faculty representing the areas of nutrition and food science. Up to two outside faculty may sit on the committee.

Additional requirements

Performance will be evaluated at the end of each year. Students will make a presentation of their research activities (NFS 7996, Research) in the graduate seminar (NFS 7850) after completing the preliminary research. Meetings with the advisory committee and the student will be held as needed, but at least once a year.

At such times, the progress of the student will be assessed and a progress report form submitted to the NFS graduate officer. The graduate faculty will evaluate proficiency in laboratory skills as one component of a student's progress. Should inadequate proficiency in the lab be determined, the department is under no obligation to retain the student in the doctoral program.

All new Ph.D. students who wish to obtain a Ph.D. degree must pass a screening exam. If unsuccessful, the student will have two weeks to be re-examined. If still unsuccessful, the student will not be eligible to pursue the Ph.D. program within the department.

The exam will be a written paper (maximum four hours of time allowed) consisting of questions designed to test the student's broad and all-around understanding of nutrition and food science as well as their problem-solving skills. The format will be multiple-choice and/or short answers and/or essays.

The exam will be based solely on material from the following two textbooks:

• "Advanced Nutrition and Metabolism 6 th edition" (2012). Authors: Sareen S. Gropper, Jack L. Smith and James L. Groff, Thomson Wadsworth
• "Food Chemistry, 4 th edition" (2007). Author: Owen R. Fennema, Marcel Dekker Inc.

Please check with the graduate officer for the current texts to be used.

For successful completion of the exam, the student's performance must satisfy the graduate faculty members of the department. If you have any questions please consult with the departmental graduate officer.

For all students who have not yet achieved candidacy status.

• Student must discuss with their advisor and inform the Graduate Committee at least two months in advance
• Student must have a Ph.D. committee in place, including an external committee member
• Exams may be scheduled in December or April

Day 1: Exam 1 (40% of final weighting), six hours max

This written exam is based on the core, required NFS courses and will be evaluated by NFS faculty.

Day 2: Exam 2 (40% of final weighting), six hours max

Questions will be provided by and evaluated by the student's Ph.D. committee. The questions will be designed to reflect the research in which the student will pursue their Ph.D. As such, this part of the exam will consist of questions that will:

• Relate to specialization/interests of the Advisor's work (each committee member will provide at least one question)
• Review a specific topic based on current literature
• Relate to experimental design (not related to the dissertation topic) that should include information on data and statistical analysis, potential problems and alternative methods

Day 3: Oral exam (20% of final weighting), 90 minutes max

Satisfactory performance on the qualifying examination:.

If a student has performed satisfactorily on both exams one and two (passed with > 70% score), the oral exam will be scheduled within 46 weeks following successful completion of the written exams. This part of the exam will be the student's proposal defense and will be presented to the committee.

Unsatisfactory performance on the qualifying examination:

If performance is unsatisfactory for one exam (less than 70% on either exam one or exam two) re-examination of the failed exam must be scheduled within 2 weeks of the student being notified. If satisfactory, the student can then proceed to the oral exam. In this situation, this will be an oral examination of the student's knowledge by the committee. The student can then schedule a proposal defense with their committee, within 46 weeks of passing the oral exam.

If performance is unsatisfactory for both exams (less than 70% on both exam one and exam two), no re-examination or oral exam is scheduled. In this situation, the student may retake the qualifying exam four to 12 months after notification of failing.

If performance is still unsatisfactory after two attempts, the student is required to leave the program.

Please see the graduate director for the latest and current information.

The dissertation research (30 credits including NFS 9991, 9992, 9993 and 9994) provides the student with an opportunity to integrate and apply the theory and methodologies of NFS and related areas to a problem focusing on either nutrition or food science. The research will be conducted in the department laboratories after approval by the student's doctoral committee. Under special circumstances, research will be conducted in another Wayne State laboratory after approval of the NFS Graduate Committee.

Students will have to repeat a required NFS course with a grade below C. No more than two courses may be repeated during the student's doctoral program. Students will not receive financial aid for repeated courses. If a student's average falls below B (Honor Point of 3.0), a "hold" will be placed on future registration.

To be removed from this status, the student must give evidence that scholarship has been brought to a satisfactory level. No more than one grade of "C" is allowed. All academic holds will be reviewed by the Graduate Committee prior to being removed. Decisions of whether or not to remove the hold will be based on the likelihood of improved academic performance and will be granted one time only. Withdrawals from courses are discouraged and no more than once per calendar year will be allowed.

Academic work submitted by a graduate student for graduate credit is assumed to be of his/her own creation, and if found not to be so, will constitute cause for the student's dismissal from the program.

Graduate teaching assistantships

Application for graduate teaching assistantships (GTAs) in the department should be addressed to the departmental graduate officer. Requests for fall term appointments should be received no later than March 1 . Applications for winter term appointments should be received no later than Oct. 30 .

Assistantships are awarded to applicants having high scholarship and communication skills and show great potential for professional achievement. Each assistantship carries a stipend for nine months plus benefits, and tuition (up to 10 credits/fall and winter semesters) is waived. Graduate teaching assistants give an average of 20 hours per week of service to the instructional program of the department.

Research assistantships

A limited number of graduate research assistantships (GRAs) are available on a competitive basis. Information on application procedures can be obtained in the NFS office.

Fellowships and tuition stipends

The Wayne State Graduate School offers a limited number of fellowships (Rumble) and tuition stipends. Selection is made on a competitive basis, and interested students should check with the Graduate School regarding application procedures and deadlines.

External support

Students are strongly encouraged to investigate outside sources of fellowships for support of their graduate studies. The Wayne State Graduate School (313-577-8053) assists in identifying and applying for these funds.

Career insights

This tool 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.

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Nutrition Doctoral Degree Program

Phd in nutrition.

Nutrition graduate program

Pursue nutrition research focused on improving human health.

    Request Info about OSU Grad School

In the Oregon State University’s nutrition doctoral program, you’ll focus on human nutrition for the promotion of optimal health and disease prevention.

You’ll work alongside knowledgeable, welcoming and nationally recognized faculty who are contributing exciting discoveries to the field, while improving the quality of life for individuals, families and communities in Oregon and beyond.

The PhD in Nutrition is designed to prepare you for a professional career in nutrition through a combination of coursework and research.

Nutrition research

As a nutrition doctoral student, you will apply the specific skills and knowledge you gain in coursework to projects conducted under the direction of faculty members with whom you share research interests.

Faculty study a broad range of areas, including:

• the biology of human and animal milks
• neuroendocrine regulation of body weight and bone metabolism
• antioxidants and gene expression in cancer prevention
• food security
• school and community nutrition education programs
• nutrition education
• the role of diet in metabolic diseases
• nutrition epidemiology
• sustainable protein sources to combat child malnutrition

Faculty contact information and a detailed description of the nutrition research being conducted at Oregon State may be found on each laboratory’s webpage

Graduate student handbook

Detailed information about degree requirements and coursework

• Nutrition graduate student handbook

Funmi Amoda

Funmi was initially drawn to nutrition because her dad died of liver cancer 11 years ago.

“I really want to know the etiological roles of diet and lifestyle in the development of cancer."

With her nutrition epidemiology research, she’ll be doing just that.

Learn more about Funmi Amoda’s journey to Oregon State’s nutrition doctoral program.

Tuition and funding

Graduate assistantships are available in teaching and research to highly qualified candidates.

Annual support ranges from $9,595-$22,176 based on assignment (and also includes a waiver of graduate tuition).

More information about how to apply for funding and deadlines:

• Fellowships

Careers in nutrition

After completing the Doctor of Philosophy in nutrition, you will be able to synthesize and communicate knowledge in your field of study; identify central issues, problems and research priorities in your field of study; and design, conduct, interpret and communicate original research.

Graduates find employment as researchers and teachers at universities, researchers and leaders in federal and state agencies (NIH, USDA, FDA) or companies in the nutrition and food space.

Alumni highlight

Robert Beverly, PhD

Now working at FDA as a postdoctoral fellow

We’re here to help

We’re happy to connect with you by email, phone or virtual meetings.

For questions about the application process and requirements, contact COH graduate admissions .

To talk about curriculum and life as a doctoral student, contact our Graduate Program Manager Rafael Arroyo

For academic or professional information specific to the nutrition doctoral program, please contact the Program Director David Dallas, PhD

Faculty advisors

Not sure how to find a PhD advisor or how to start a conversation with a potential advisor?

Here are some tips

PhD in Nutrition

Advance your career in this fast-growing field with a nutrition doctorate program..

Go deep in one area of nutrition, such as how economic and other factors affect food access. Develop your research, teaching, and management skills. And make a meaningful impact on solving nutrition-related health problems with UMass Amherst’s PhD in nutrition.

You’ll apply our pioneering use of multimodality methods in your research, from digital storytelling to participatory action research.

PhD in nutrition course requirements (46 credits):

• Seven advanced core courses (21 credits)
• One public health course (3 credits)
• One nutrition elective or independent study course (3 credits)
• Three graduate seminars (3 credits)
• PhD dissertation (18-credits) 

Students may elect to pursue a minor in other areas (e.g., biostatistics or epidemiology), and 12 credits are required for claiming a minor.

Note: Introductory Biostatistics (BIOSTATS 540) may be part of the 24 credits in the major concentration or the 12 credits in minor concentration for BIOS. Principles of Epidemiology (EPI 630) may serve the same purpose for the major concentration and the minor concentration for EPI.

Benefits list

Support for Your Education

Doctoral students have priority in teaching positions and tend to support themselves with these offerings during the first three years. Faculty assist students in applying for federal or foundation funding to support independent research projects. Currently, all UMass doctoral students are funded.

CEPH Accreditation

Every program in the nutrition department, like every other department within the School of Public Health and Health Sciences, is fully accredited by the  Council of Education for Public Health , a key benefit of attending UMass.

Research Centers and Institutes

You’ll find a wealth of opportunities in our two primary research centers. The Institute for Global Health promotes healthy living in developing nations. The Center for Research and Education in Women's Health seeks to better understand health factors that affect women from birth through old age.

Featured class

This course provides the molecular basis on how dietary factors regulate the pathogenic progression of chronic diseases, including type 2 diabetes, atherosclerosis, and other nutrition-associated metabolic disorders.

Featured faculty

Soonkyu chung.

Focus on obesity, brown adipocytes, adipose inflammation, dietary polyphenols, epigenetics.

Megan Patton-Lopez

Focus on community nutrition, implementation science, child and adolescent health, healthy eating and active living, health equity.

Focus on nutritional epidemiology; cancer epidemiology; genetic and tissue-based biomarkers; multi-omics data; neurodegeneration

Application information & deadlines

Prospective students apply through the UMass Graduate School .

Spring Application Deadline

October 1, 2023.

Applications for spring admission are due by Oct. 1.

Fall Application Deadline

February 1, 2024.

Applications for fall admission are due by Feb. 1.

Offering an interdisciplinary approach to the study and application of the relationship between diet, foods, and health. 

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• DI: Application and Admissions Requirements
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Research opportunities

Food science and nutrition.

Expertise of research area 3D Multiphase Structures; Cancer; digestion; food; food colloids; food design; food processing; food safety; food science; food security; functional biopolymers; global health; lifestyle interventions; metabolic disease; nutrition; nutrtional epidemiology; obesity; soft matter

We are recognised as world leaders in food colloids and diet and health. We apply fundamental scientific principles to address issues of food quality, safety and sustainability, diet quality and consumer behaviour, from food production to the consumer’s plate.

<p>Our research is supported by dedicated and experienced technical staff and&nbsp;<a href="http://environment.leeds.ac.uk/food-nutrition-research-innovation/doc/research-facilities">first-class facilities</a>.&nbsp;This allows us to scientifically develop new processes and products, and analyse the quality and composition of foods from the macro- to the nanoscale.</p> <p>100% of our research has either &lsquo;outstanding&rsquo; or &lsquo;very considerable&rsquo; impact, according to the latest Research Excellence Framework.</p> <h3>Our research</h3> <ul> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/digestion-delivery-1">Digestion and delivery</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/food-colloids-soft-matter-interfaces-1">Food colloids and soft matter interfaces</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/food-safety-food-security-global-health">Food safety, food security and global health</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/functional-biopolymers-food-health-1">Functional biopolymers for food and health</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/human-nutrition-lifestyle-interventions">Human nutrition and lifestyle interventions</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/novel-food-design-processing-1">Novel food design and processing</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/nutritional-epidemiology-1">Nutritional epidemiology</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-our-research/doc/obesity-cancer-metabolic-disease-1">Obesity, cancer and metabolic disease</a></li> </ul> <p>We have project&nbsp;opportunities for postgraduate researchers, and we welcome&nbsp;new proposals that match our areas of expertise. You&rsquo;ll join a friendly, supportive and diverse community of postgraduate researchers who come from all over the world.</p> <h5>Why do your PhD at Leeds?</h5> <p><strong>Study in an active research environment&nbsp;</strong><br /> Studying your PhD with us means you&rsquo;ll be working in a professional research environment, using UK-leading facilities to bring your project to life &ndash; alongside active researchers who are at the forefront of their area.&nbsp;<br /> <strong>A strong network of support &nbsp;</strong><br /> The Leeds Doctoral College connects our community of researchers and can offer you the guidance, services and opportunities you&rsquo;ll need to get the most out of your PhD.&nbsp;<br /> <strong>Close industry links&nbsp;</strong><br /> Our partnerships and links to companies and academic institutions give you the opportunity to network at industry talks, seminars and conferences, building connections that&#39;ll benefit your next steps after you complete your PhD.&nbsp;<br /> <strong>Professional skills development &nbsp;</strong><br /> We think of the whole picture at Leeds. That&rsquo;s why we offer a range of workshops and courses that&#39;ll enhance your skillset further and transfer into your professional career.&nbsp;<br /> <strong>Personal and wellbeing services&nbsp;</strong><br /> Mental health and wellbeing support are integral to who we are at Leeds and you&rsquo;ll have access to the full range of services we offer to ensure you&rsquo;re feeling your best &ndash; and reaching your potential in your studies.&nbsp;<br /> <strong>Join our global community&nbsp;</strong><br /> We welcome students, researchers, academics, partners and alumni from more than 140 countries, all over the world. This means, as a university, we&rsquo;re bringing together different cultures and perspectives which helps strengthen our research &ndash; and societal impact.</p> <h3>Useful links and further reading:</h3> <ul> <li><a href="https://environment.leeds.ac.uk/food-nutrition-research-degrees">Research degrees in the School of Food Science and Nutrition</a></li> <li><a href="https://environment.leeds.ac.uk/food-nutrition-research-innovation">School of Food Science and Nutrition, Research&nbsp;and Innovation</a></li> </ul> <h3>Leeds Doctoral College</h3> <p>Our <a aria-label="Link Doctoral College" href="https://www.leeds.ac.uk/research-leeds-doctoral-college" rel="noreferrer noopener" target="_blank" title="https://www.leeds.ac.uk/research-leeds-doctoral-college">Doctoral College</a> supports you throughout your postgraduate research journey. It brings together all the support services and opportunities to enhance your research, development and overall experience.</p>

<p>Formal applications for research degree study should be made online through the <a href="https://www.leeds.ac.uk/research-applying/doc/applying-research-degrees">University&#39;s website</a>.</p>

<p>For general enquiries and details regarding the application process, please contact the Graduate School Office:</p> <p>e:&nbsp;<span style="font-size:11.0pt"><span style="font-family:&quot;Calibri&quot;,sans-serif"><a href="mailto:[email protected]" style="color:#0563c1; text-decoration:underline">[email protected]</a></span></span>, t: +44 (0)113 34 36333</p>

Course Catalog

Nutritional sciences, phd.

for the Doctor of Philosophy in Nutritional Sciences

The Division of Nutritional Sciences is the interdisciplinary program for graduate education in nutrition at the University of Illinois at Urbana-Champaign. More than 60 faculty, representing 15 different departments in seven colleges on the Urbana and Chicago campuses, are members of the Division. The Division is a comprehensive program of study leading to the M.S. and Ph.D. degrees, alone or in combination with either the M.D. or M.P.H. degrees or the registration in dietetics (R.D.). Flexible graduate programs of study enable students to individualize their coursework and professional training. In addition, extensive research opportunities are available that address the spectrum from research at the level of the genome and proteome to clinical and population-based intervention studies. Specialties are classified into six broad theme areas in which our faculty and students are most active (see Research Interests ). These themes best reflect the areas of nutrition research for which the Division is recognized both nationally and internationally.

Admission Applicants are expected to have an admission grade point average of 3.0 (A = 4.0) for the last two years of coursework and basic courses in chemistry, biology and mathematics. Deficiencies in these subjects must be removed during the first year of graduate study. The Graduate Record Examination (GRE) is required. Applicants whose native language is not English must achieve a minimum paper-based Test of English as a Foreign Language (TOEFL) score of 550, 213 on the computer-based test or 79 on the iBT TOEFL. Admission in the fall, spring or summer will be considered.

Internship in Dietetics Students in the Division of Nutritional Sciences can participate in an Academy of Nutrition and Dietetics (AND) accredited graduate dietetic internship program administered through the Department of Food Science and Human Nutrition. The program includes defined graduate course requirements and a six-month dietetic clinical internship. In order to be eligible for the graduate internship program, students must complete all undergraduate course competencies required by the AND for the Registration in Dietetics (R.D.). Students are accepted into the internship by computer matching through the standard dietetic internship application process. More information on the graduate dietetic internship program can be obtained from the Department of Food Science and Human Nutrition (260 Bevier Hall; (217)-244-4498 ) or online .

Graduate Teaching Experience Although teaching is not a general Graduate College requirement, experience in teaching is considered an important part of the graduate experience in this program.

Faculty Research Interests The Division is composed of faculty whose research interests cover many disciplines within nutrition. Descriptions of faculty research interests and a listing of recent publications are available at the Division website. Six broad theme areas are:

• Animal Nutrition
• Biochemical and Molecular Nutrition
• Community Nutrition, Nutrition Education and Consumer Acceptance
• Dietary Bioactive Components
• Food Safety and Toxicology
• Human and Clinical Nutrition

Facilities and Resources The Division office is located in room 240 Edward R. Madigan Laboratory. Office and research laboratory facilities utilized by graduate students in Nutritional Sciences are administered by the home department of the student's adviser.

Financial Aid Financial assistance is available in the form of assistantships, scholarships and fellowships. Applicants seeking fall admission and expecting to be considered for financial assistance should file their applications before the preceding December 15th. Later applications may be considered, depending on the space and support available.

In addition to maintaining a 3.0 average in formal coursework, Ph.D. students are required to take a qualifying examination, an oral preliminary examination and a final thesis examination. There is no foreign language requirement, but students whose native language is not English are required to demonstrate competence in English.

For additional details and requirements refer to the department's  Graduate Programs information  and the  Graduate College Handbook .  

Other Requirements

• Doctoral students in the Division of Nutritional Sciences will integrate scientific reasoning and advanced knowledge of the principles of nutritional sciences to effectively explain key concepts of nutrition and metabolism and discuss a broad range of nutritional sciences issues.
• Doctoral students in the Division of Nutritional Sciences will develop expert level knowledge and training in a signature interdisciplinary research area that will equip them to identify and solve the complex issues facing the highly interdisciplinary field of nutritional sciences.
• Doctoral students in the Division of Nutritional Sciences will be able to analyze and interpret data from research and scientific literature and apply experimental results to improve health and well-being at the local, national and international levels.
• Doctoral students in the Division of Nutritional Sciences will develop an understanding of professional and scientific ethics and the impact of nutritional sciences research methods and outcomes in a societal and global context.
• Doctoral students in the Division of Nutritional Sciences will develop outstanding oral and written communication skills to facilitate effective dissemination of scientific knowledge or interdisciplinary research findings to technical and non-technical audiences. 
• Doctoral students in the Division of Nutritional Sciences will combine interdisciplinary research with robust professional development and leadership training, distinguishing themselves from other students with a nutritional sciences degree and facilitating a highly successful transition to a career as a leader in academia, industry or policy.

Graduate Degree Programs in Nutritional Sciences

• Nutritional Science, MS
• Nutritional Science, PhD
• Nutritional Science, PhD and Master of Public Health, MPH

Nutritional Science Director of the Division and Graduate Studies: Elvira de Mejia Correspondance & Admissions Information: Ashley Negangard Nutritional Science website 240 Edward R Madigan Laboratory, 1201 W. Gregory Drive, Urbana, IL 61801 (217) 333-4177 Nutritional Science email

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PhD, Biological Sciences of Public Health: Nutritional Biochemistry

Gain rigorous training in biochemistry and cell biology that may be applied toward solving nutritional problems in the laboratory.

Applicants wishing to do research in areas of metabolic dysregulation in complex diseases (obesity, diabetes, cancer), gene-environment interactions (inflammation, stress responses, epigenetics), or nutritional biochemistry (nutrient sensing, physiology, cardiovascular disease) usually apply to the Biological Sciences in Public Health (BPH) program . The program typically includes the following components: formal coursework; laboratory rotations; seminars; and a dissertation.

As a doctoral student in this program, you may:

• Acquire detailed knowledge regarding the biological basis of nutrition and the mechanisms by which diet can influence health.  This includes a basic understanding of metabolism, physiology, molecular genetics, epidemiology and biostatistics.
• Develop laboratory skills required for modern biochemical and molecular studies of nutrition and its role in health and disease.  This includes the quantitative analysis and interpretation of results.
• Attain skills in developing research proposals for the study of human nutrition.  This requires the integration of knowledge about cellular and molecular biology, modern molecular genetics, and human physiology with concepts in nutritional sciences related to diet and disease.
• Develop skills in the oral and written communication of scientific information.

For full program administration information, please refer to the BPH program website .

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Course type

Qualification, university name, phd degrees in nutrition and dietetics.

18 degrees at 15 universities in the UK.

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About Postgraduate Nutrition and Dietetics

Nutrition and Dietetics is an evolving field which focuses on the exploration of nutritional sciences and dietetics. A PhD programme in England delves into rigorous academic and research training, studying topics such as clinical nutrition, public health nutrition and policy making.

There are more than ten PhD programmes in nutrition and dietetics offered in England and to qualify for a PhD course, candidates typically need a relevant master's degree or an equivalent qualification in nutrition or related health science, along with a strong research proposal. Prior professional experience in clinical or community nutrition is an advantage. This programme aims to prepare students for leadership roles in academia, research institutions or public health organisations, providing them with the skills to address complex nutritional challenges and contribute to nutritional science and dietary practices.

What to Expect

A PhD in Nutrition and Dietetics in England offers an opportunity to engage in a rigorous academic and research-intensive programme. Students explore advanced topics in nutritional sciences, such as metabolic pathways, the role of nutrients in disease prevention and management and the development of therapeutic dietary strategies. The curriculum often includes advanced statistical methods, research design and the ethical considerations of nutrition research.

Throughout their studies, candidates are expected to contribute to the knowledge of the field through dissertations, peer-reviewed publications and conference presentations. Assessment methods include the submission of a doctoral thesis and oral examinations, where candidates defend their research findings.

Graduates are equipped with the skills to drive forward research and practice in nutrition and dietetics, prepared for roles as researchers, educators, or policy advisors in academia, healthcare or government agencies, playing a vital role in advancing the field of nutrition and promoting healthier societies.

Related subjects:

• PhD Nutrition and Dietetics
• PhD Dietetics
• PhD Food Science
• PhD Food Science and Technology, Nutrition and Dietetics
• PhD Food Technology
• PhD Nutrition

• Course title (A-Z)
• Course title (Z-A)
• Price: high - low
• Price: low - high

MPhil/PhD Clinical Sciences and Nutrition

University of chester.

The Department has a very strong presence in postgraduate education offering well established MSc degrees in the following areas of Read more...

• 3 years Full time degree: £4,786 per year (UK)
• 5 years Part time degree: £2,393 per year (UK)

Nutrition PhD

University of glasgow.

Research on nutrition at Glasgow covers a wide range of areas including gut, food and metabolism as well as diet and chronic disease at Read more...

• 3 years Full time degree: £4,712 per year (UK)
• 5 years Full time degree: £4,712 per year (UK)
• 5 years Part time degree: £2,356 per year (UK)

Biomedical, Nutritional and Sport Sciences PhD

Newcastle university.

Explore cutting-edge health science research across biomedical, nutritional, and sport science disciplines with our MPhil and Read more...

• 36 months Full time degree
• 72 months Part time degree: £2,356 per year (UK)

Clinical Nutrition PhD

University of nottingham.

Internationally renowned for research on nutrition and metabolism, healthy aging, public health dietetics and the prevention of chronic Read more...

• 4 years Full time degree: £5,100 per year (UK)
• 8 years Part time degree

PhD Nutrition and Health

University of plymouth.

Study for a PhD degree with the School of Health Professions and join a supportive community of researchers who are working to further Read more...

• 3 years Full time degree: £4,500 per year (UK)
• 4 years Part time degree: £3,030 per year (UK)

Food Business and Nutrition Science PhD

University of west london.

Research in the London Geller College of Hospitality and Tourism (LGCHT) focuses on exploring innovation within the food sector. We Read more...

• 4 years Full time degree: £3,995 per year (UK)
• 6 years Part time degree: £2,000 per year (UK)

Food and Human Nutrition MPhil, PhD

Our Food and Human Nutrition PhD and MPhil seek to understand how food affects human health and wellbeing. Within your research, you'll Read more...

• 36 months Full time degree: £4,712 per year (UK)

Nutritional Sciences PhD

The overarching theme of the school's nutritional sciences research group is the scientific understanding and improvement of nutrition Read more...

• 3 years Full time degree: £5,100 per year (UK)
• 6 years Part time degree

PhD Food Policy, Nutrition and Diet

University of hertfordshire.

A University of Hertfordshire research degree is an internationally recognised degree signifying high levels of achievement in research. Read more...

• 3 years Full time degree: £5,925 per year (UK)

Obesity and Endocrinology PhD

University of liverpool.

The Institute of Ageing and Chronic Disease researches clinical aspects of obesity and diabetes in humans, with particular reference to Read more...

• 2 years Full time degree: £4,712 per year (UK)
• 4 years Part time degree: £2,356 per year (UK)

University of Manchester

Programme description Our PhD/MPhil Nutrition programme enables you to undertake a research project that will improve understanding of Read more...

• 6 years Part time degree: £2,393 per year (UK)

Exercise, Nutrition and Health PhD

University of bristol.

A PhD in Exercise, Nutrition and Health equips students with the skills and experience to apply research methods and the tools to Read more...

• 4 years Full time degree: £4,758 per year (UK)
• 8 years Part time degree: £2,379 per year (UK)

Life Course Sciences MPhil/PhD/MD(Res)

King's college london, university of london.

The School of Life Course Sciences encompasses four research and teaching units in the Faculty of Life Sciences & Medicine which span and Read more...

• 3 years Full time degree: £6,936 per year (UK)
• 6 years Part time degree: £3,468 per year (UK)

PhD Food, Nutrition and Health

University of reading.

The outstanding quality of our research is internationally recognised, making Reading one of the most highly regarded food and nutrition Read more...

Nutrition and Health Phd

University of aberdeen.

Basic, policy and industry informed research on the impact of human nutrition on cells, tissues, whole body and population health. The Read more...

• 3 years Full time degree

Human Nutrition, Dietary Patterns and Physical Activity PhD

Abertay university.

The food and drink industry is extremely important to the UK/Scottish economy and Abertay research within the Division of Engineering and Read more...

• 3 years Full time degree: £4,829 per year (UK)
• 6 years Part time degree: £2,415 per year (UK)

PhD Nutrition Innovation Centre for food and HEalth (NICHE)

Ulster university.

Our mission in NICHE is the achievement of global excellence in nutrition research and education. Our nutrition research activities are Read more...

• 6 years Part time degree: £2,390 per year (UK)

PhD/MPhil Food and Nutritional Sciences

Course type:.

• Full time PhD
• Part time PhD

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• Frontiers in Endocrinology
• Research Topics

Exploring the Impact of Nutrition and Physical Activity on Sarcopenic Obesity

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About this Research Topic

Throughout recent decades, the enhancement of wellness in advanced economies has played a crucial role in significantly increasing life expectancy and ensuring and securing a larger food provision. Conversely, we are now encountering the repercussions of an aging population and rapidly rising rates of obesity, encompassing the concerning health issue of sarcopenic obesity. Sarcopenic obesity is characterized by the simultaneous presence of two distinct features: sarcopenia and obesity. Sarcopenia refers to the age-related loss of skeletal muscle mass, strength, and function. Although it can be a physiological consequence of aging, external factors such as physical inactivity and inadequate nutrition can further impact its development. Sarcopenia can result in reduced physical performance, increased frailty, and a higher risk of falls and fractures. Moreover, there is a close association between declining health-related physical fitness and obesity development. On the other hand, obesity is characterized by excessive body fat, in terms of dysfunctional visceral fat , which in turn is is associated with increased cardiometabolic risk, including metabolic alterations and cardiovascular diseases as well as a higher risk of cancer. The lack of universally accepted definitions and diagnostic criteria for sarcopenic obesity together with the complex interactions between muscle loss, adiposity, and other contributing factors, such as inflammation, hormonal changes, and physical inactivity make it challenging to develop evidence-based strategies to manage and prevent this condition. This Research Topic seeks to investigate the dynamic interplay between nutrition and physical activity in the prevention and management of sarcopenic obesity. Specifically, our focus lies in exploring the pivotal role of dietary patterns, macronutrients, and micronutrients alongside examining the influence of different exercise regimens in combating sarcopenic obesity. Addressing these gaps in research will contribute to a more comprehensive understanding of sarcopenic obesity, ultimately facilitating the development of targeted preventive strategies and interventions to improve health outcomes in affected individuals. Manuscripts that adopt a multidisciplinary perspective, combining both nutritional and physical activity interventions, are encouraged. Only epidemiological studies that report longitudinal data will be considered. Mendelian Randomisation studies and meta-analyses will only be considered if they contain a STROBE diagram and offer novel insights into the pathophysiology and/or treatment of obesity. Submissions can encompass a wide range of topics, including but not limited to the following: • Exploring the role of dietary patterns, macronutrients, and micronutrients in the development and management of sarcopenic obesity; • Investigating the efficacy of specific dietary interventions in improving muscle mass and reducing adiposity; • Examining the influence of different exercise regimens, including resistance training, aerobic exercise, and combinations thereof, in combating sarcopenic obesity; • Assessing the impact of physical activity on muscle health, metabolic health, and overall well-being; • Exploring the synergistic effects of comprehensive lifestyle changes in addressing sarcopenic obesity.

Keywords : Sarcopenia, VLCKD, physical activity, Sarcopenic obesity

Important Note : All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Microsoft Start Health

Like Eating Cucumber? Get Serving Size Guidelines, Negative Effects, And More

Posted: May 22, 2024 | Last updated: May 22, 2024

Possible Side effects Faith Seke

Phd, agronomy and crop science (ongoing), master's degree, food science and technology · 1 years of experience · south africa.

• Cucumbers are rich in vitamin K and might affect blood clotting, hence individuals taking blood thinners should consult with healthcare practitioners before increasing intake of cucumbers in their diet.

→ See benefits of Cucumber from this expert

→ Love Cucumber? Get nutritional facts, tips from health experts, and more

This is for information purpose only, and should not be considered as a substitute for medical expertise. These are opinions from an external panel of individual doctors, and not to be considered as opinion of Microsoft. Please seek professional help regarding any health conditions or concerns.

Quantity recommendation by Faith Seke

• Cucumbers are a healthy snack that contain a significant amount of water and it is recommended that if they are available they be consumed everyday.

Possible Side effects Carolina Castro

Phd candidate (health services), post graduate functional clinical nutrition, bachelor's degree nutrition and dietetics · 7 years of experience · australia.

• Excessive consumption of cucumber can cause bad digestive issues as belch.
• Excessive consumption of cucumber can cause itchy skin .

Quantity recommendation by Carolina Castro

• I would recommend around 2 to 3 cucumbers a day to prevent dehydration and increase daily intake of vitamin C and vitamin A for example, decreasing also cells free radicals.

Possible Side effects Maria Arienti

Postgraduate in nutritional support/bachelor in nutrition · 13 years of experience · argentina.

• People with gallbladder disorders should not take cucumber as it may increase the size of the stones and produce colic pain.
• People with liver diseases such as cirrosis, jaundice or fatty liver should be careful takin cucumber as sometimes it may increase typical symptoms of this pathologies.

Quantity recommendation by Maria Arienti

• The recommendation of cucumber in a day is ne teaspoon a day as tea of with foods. To increase it absorption it must be taken together with black pepper.

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• Health Topics A-Z

State Physical Activity and Nutrition

• CDC funds 17 states to carry out the current 5-year State Physical Activity and Nutrition (SPAN) program.
• Recipients use proven strategies to reduce health disparities related to nutrition, physical activity, and obesity.
• The SPAN program (CDC-RFA-DP-23-0012) runs from 2023 to 2028.

Seventeen states receive funding to carry out CDC’s State Physical Activity and Nutrition (SPAN) program. SPAN's goal is to make healthy eating and active living more accessible. SPAN recipients work on evidence-based strategies for:

• Promotion of food service and nutrition guidelines.
• Expansion of fruit and vegetable voucher incentives and produce prescription programs .
• Safe and accessible physical activity .
• Continuity of care in breastfeeding support .
• Early care and education settings .

These strategies address health disparities related to poor nutrition, physical inactivity, and/or obesity. Recipients will leverage state investments, partnerships, and resources to support health for all Americans. Particular focus is on people most affected by chronic diseases as well as those who need support for optimal early life growth and development.

Recipients partner with multiple sectors, such as agriculture, transportation, education, health care, parks and recreation, business, housing, and defense/military.

SPAN recipients fiscal year 2023

For more information:

• Fiscal year 2023 Recipient SPAN map.
• Past SPAN programs .

Get involved

Follow us on Facebook and X .

Use the following hashtags in your social media:

• #SPAN4Health – highlight the need for healthy communities
• #SPAN4HealthEquity – show how SPAN addresses health equity

SPAN is CDC's State Physical Activity and Nutrition program. In the five-year program, recipients work to improve nutrition and increase physical activity.