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Department of Food & Nutritional Sciences

Graduate Program

The Department's (FNS) Graduate Program offers M.S. degrees in Food and Nutritional Sciences (thesis and non-thesis) and is also part of the Integrative Biosciences PhD program.

M.S. Program

Contact Information:
Dr. Norma L. Dawkins, Chair;; ph: (334) 727-8028
Dr. Adelia Bovell-Benjamin; Program Coordinator;; ph: (334) 727-8717
Mrs. Angela Elliott, Administrative Assistant,; ph: (334) 727-8162

About the M.S. Program
The Department of Food and Nutritional Sciences (FNS) offers a two-year degree program leading to the Master's of Science in Food and Nutritional Sciences with two major options: Food Science or Nutritional Science.  This graduate study provides the opportunity for greater breadth and depth in a selected area of specialization to prepare students for work in a global economy.

The Master’s programs offer opportunities for creative endeavors through basic and applied research.  This is best accompanied by a curriculum which is broad in scope and includes work in the areas of food safety, food product development, nutritional  biochemistry and community nutrition.  

It is imperative that a prospective student has a B.S. degree in food science, nutrition, general dietetics, public health nutrition or related areas before applying for this program.  

The department also offers a Master’s of Science in Food and Nutrition, non-thesis option; the program requires 30 course credits and successful passage of a comprehensive examination. 

PhD Program

 The Department of Food and Nutritional Sciences is part of the Doctor of Philosophy (Ph.D.) program in Integrative Biosciences (IBS).

More Information
For detailed information about Graduate education, please refer to the Tuskegee University Graduate Handbook and The Graduate School.