M.S. in Food Science & Human Nutrition

M.S. in Food Science & Human Nutrition

Our M.S. program supports students who have diverse professional interests. Some students want to work in food companies or food science labs at universities or government agencies. Other students wish to increase their nutrition knowledge to enhance their product development, regulatory, public health, or education careers. Students who have graduated from a didactic program in dietetics (DPD) accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND)*, are eligible to apply to the Dietetic Internship concentration; applications through the Dietetic Internship Centralized Application System (DICAS) are also required. Admission to the Dietetic Internship M.S. concentration does not guarantee that an applicant will be matched to the Dietetic Internship.

*Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (800) 877-1600, ext. 5400. https://www.eatrightpro.org/acend

Dietetic interns and other on-campus M.S. students may select non-thesis or thesis options, depending upon the availability of graduate advisors and funding. Online students are not eligible for thesis research, graduate assistantships, and/or fellowships. Students interested in pursuing a Ph.D. should consider completing the M.S. on campus, which will provide  thesis experience.  On-campus students engaging in thesis research may be funded through the School of Food & Agriculture, but funding is competitive. Other sources of funding may be available for thesis and non-thesis students on the UMaine campus, but it is essential that applications are completed by January 15 if you wish to be considered for financial support. 

The requirements and admission prerequisites vary for each of the M.S. concentrations/options. Links to each of the M.S. options are listed here:

  • M.S. on campus (thesis or non-thesis)
  • M.S. on campus with Dietetic Internship (thesis or non-thesis)
  • Online M.S. (non-thesis)

We also offer M.S. options on campus and online. Are you unsure which option is best for your professional goals? Please refer to this schematic:

M.S. in Food Science & Human Nutrition- On Campus

Students who choose the on-campus M.S. have a broad variety of class and practical experience opportunities. Faculty research programs include nutrition behavior change, obesity prevention, bioactive food components and their role in disease prevention and amelioration, food processing and preservation, food safety and quality, seafood quality, sensory evaluation, and product development. If you are interested in pursuing thesis research or would like to volunteer to gain some research experience, please contact a graduate faculty member whose research interests you. Our graduates can be found around the world in healthcare organizations, food companies, government agencies, and non-profit organizations. Student organizations include the Graduate Student Government,  Food Science Club (a chapter of the Institute of Food Technologists Student Association), and Kappa Omicron Nu honor society.

The M.S. provides students with access to research facilities for studying either food science or nutrition.

  1. Specialized classes with award-winning faculty members
  2. Opportunities to gain hands-on research and outreach experience
  3. Thesis and non-thesis options are available
  4. Accelerated degree (combined B.S. + M.S.) opportunity for undergraduates in the University of Maine food science concentration
  5. Applications are accepted for Fall, Spring, and Summer semesters for self-funded students
  • Students will be able to demonstrate effective technical writing skills. Met by FSN 510, FSN 543, FSN 555. FSN 560, FSN 584, and FSN 699.
  • Students will be able to effectively deliver oral presentations to professional and/or lay audiences. Met by FSN 543, FSN 571, and FSN 671.
  • Students will be able to critically assess current Human Nutrition and Food Technology research. Met by FSN 501, FSN 502, FSN 510, FSN 524, FSN 543, FSN 555, FSN 584, FSN 585, FSN 586, and FSN 699.
  • Students will be able to describe ethical and professional practices in dietetics and the food industry. Met by FSN 524, FSN 530, FSN 543, FSN 545, and FSN 585.
  • A B.S. in a science or engineering major with classes in organic chemistry and general biochemistry. A course in anatomy and physiology is also required for nutrition-focused students. A GPA of 3.0 on a 4.0 scale is also required.
  • GRE scores are not needed.
  • Prospective students who attended a university outside of the United States must demonstrate their proficiency in English by providing TOEFL, IELTS, or Duolingo test scores, or another means selected by the potential advisor. 
  • Required documents by UMaine graduate school (https://umaine.edu/graduate/apply/application-checklist/).
  • An application fee of $65.00. This fee is not waived except for IRT and McNair Scholars, current and former U.S. Armed Forces members and their dependents, and any University of Maine System program alumni.
  • Unofficial transcripts are acceptable for the application process, but official versions are needed before a student can begin classes.
  • A professor willing to serve as the student’s academic advisor.
  • Letters of recommendation from three unrelated persons. At least two letters from former professors in your major field of study are recommended and one from a current or former work supervisor.

What is a full-time class load?

Students take fewer credits in graduate school than they did as undergraduates. A full load is six credits per semester. More than nine credits per semester are not recommended. Students on an assistantship may be required to register for one credit in the Summer.

How long does it take to complete an M.S.?

Most students complete their degree in 2-2.5 years. A typical Fall or Spring semester involves 9 credits or classes and/or research. Thesis,  an industry practicum, and at least two online classes are offered every Summer. Students who hold an assistantship must be registered for at least one credit in the Summer. The University allows students to take up to 6 years before terminating their degree.

Do I have to take all of my classes on campus?

Students may enroll in online classes but should expect to be on campus at least one day per week, even if they are not pursuing a thesis project. If you are unable or unwilling to come to Orono, please consider the online M.S. concentration.

Are transfer credits accepted?

Up to six credits of graduate-level coursework with grades of B or higher may be applied to the M.S. with the permission of the student’s graduate advisory committee. Courses taken to satisfy undergraduate degree requirements, including the total number of credits required for graduation, may not be used towards the M.S., except for students admitted to the combined degree option in food science. Undergraduates at the University of Maine may take graduate classes during their senior year with permission. Up to 12 credits of 500-level classes taken as an undergraduate student may be applied to the M.S. with permission if the classes were not used to meet the minimum graduation requirement of 120 credit hours. Each class must have a  grade of B or higher. Classes with B- or lower grades may not be transferred to the M.S.

How do I find an advisor?

Some professors are not accepting thesis students but may be willing to advise a non-thesis student. The ability of faculty members to accept thesis students depends on available funding and the size of the professors’ existing research groups. Please visit the websites of the faculty displayed on this page.

How do I select a thesis research topic?

M.S. students often do not design their research and usually work on a project for which their advisor has funding. The Graduate Student Government (GSG) sponsors competitive funding to help students pay part of their research costs if other funding sources are unavailable. GSG also provides partial awards for students to attend conferences.

How can I receive funding to support my graduate studies?

Unfortunately, the University cannot provide 100% of the funds that a student needs to take classes and live in the area. Three teaching assistantships in the program provide a stipend for 9 months, 9 credits of tuition for the fall and Spring semesters, and half the student health insurance premium. The Graduate School offers some competitive tuition scholarships. Potential students should have completed applications submitted by January 15 each year to be considered for these funding options. Research assistantships funded by grants may become available throughout the year but are highly competitive and often restricted to students with specialized skills. U.S. citizens and legal residents with the FAFSA financial aid document may be eligible for graduate assistantships in campus programs; students should begin applying for this funding in early Spring. To see open assistantships on campus, please visit: https://umaine.edu/graduate/funding/prospective/#openpositions

Completion of a thesis project and writing and defending the thesis are time-consuming activities. The program is not currently able to offer thesis projects to all accepted students. Among the advantages of pursuing the thesis option are the practical experience that is directly applicable to future employment, eligibility for teaching and research assistantships to help offset the cost of graduate studies, and demonstration of your ability to carry out a complex project. Many Ph.D. programs expect applicants to have completed a M.S. thesis. However, if there are problems with the research project, graduation may be delayed by a semester or more. Research often takes more than twenty hours per week. The non-thesis option is ideal for students who have limited time to be on campus or who prefer to have set schedules.

Comparison of requirements for thesis and non-thesis programs (Excluding the Dietetic Internship and Online concentrations)

  • A minimum of 30 credit hours, including 6 credits for the thesis (FSN 699), is required.
  • The student must take a responsible conduct of research class. (see Graduate School guidelines: https://umaine.edu/graduate/students/progress/rcr/). FSN students generally take either the one-credit INT 601 or the 3-credit FSN 524, which also fulfills the statistics requirement.
  • At least 3 credits of statistics at the 400- or 500- level.
  • A minimum of 12 credits of FSN lecture classes. Students who do not have a prior degree in food science or nutrition may be asked to take additional classes. No more than four credits of 400- level FSN classes may be applied to the FSN class requirement. Classes taken as part of the requirements for the B.S. may not be applied to the M.S. unless the student has been previously accepted to the combined B.S. & M.S. program.  The schedule of FSN graduate classes can be found here: FSN Graduate Class Schedule Fall 2024- Summer 2026
  • Two credits of seminar: FSN 571 Technical Presentations and FSN 671 Advanced Graduate Seminar. These classes are one credit each and are only offered on campus.
  • No more than 6 credits of FSN 581 Problems in Food Science and Human Nutrition may be applied to the M.S.
  • GPA of 3.0 or higher.
  • A plan of study describing the thesis topic and the schedule of classes to be taken must be submitted to the Graduate School no later than the second semester of matriculation. An advisory committee consisting of the student’s advisor and two other professors with graduate faculty standing who have expertise related to the thesis. At least one committee member in addition to the advisor should be a faculty in Food Science and Human Nutrition.
  • Each student should make a proposal to the advisory committee describing the research to be done for the thesis.
  • Students should work closely with their advisors to ensure timely completion of their research. Regularly-scheduled meetings are recommended. The advisor should approve the thesis before it is shared with the advisory committee members no later than two weeks before the thesis defense.
  • A thesis defense should be promoted through the Graduate School and School of Food & Agriculture. The student makes a 45-60 minute presentation of the thesis to the public, followed by a closed question-and-answer session with the advisory committee.
  • Students are encouraged, but not required, to present their research findings at campus and scientific society meetings with the approval of their advisors.
  • Preparing a manuscript for publication in a peer-reviewed journal is highly recommended, but not required for graduation.
  • A minimum of 30 credit hours is required.
  • At least 3 credits of statistics at the 400- or 500- level.
  • A minimum of 15 credits of FSN lecture classes. Students who do not have a prior degree in food science or nutrition may be asked to take additional classes in the major field of study. No more than four credits of 400- level FSN classes may be applied to the FSN class requirement. The schedule of FSN graduate classes can be found here:
  • Two credits of seminar: FSN 571 and 671. These classes are one credit each and are only offered on campus.
  • No more than 6 credits of FSN 581 Problems in Food Science and Human Nutrition may be applied to the M.S.
  • GPA of 3.0 or higher.
  • A plan of study outlining the schedule of classes to be taken must be submitted to the Graduate School no later than the second semester of matriculation. An advisory committee consisting of the student’s advisor and two other professors with graduate faculty standing who have expertise related to the thesis. At least one committee member, in addition to the advisor, should be a faculty in Food Science and Human Nutrition.
  • Each student should seek opinions from the advisory committee while preparing the plan of study. Course selection is individualized to meet each student’s professional goals.
  • Students should work closely with their advisor to ensure timely completion of their degree and meet at least twice per semester.

M.S. in Food Science and Human Nutrition – Dietetic Internship Concentration

The M.S. combined with a Dietetic Internship is only available to students who have obtained a verification statement from an undergraduate program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Applicants must also have matched to the University of Maine Dietetic Internship Program. Graduates are prepared to become Registered Dietitian Nutritionists and are eligible to sit for the National Registration Examination.  Our graduates have a high passage rate for the National Registration Exam and are employed readily within the field of dietetics. See dietetic interns discuss their work in the community.  For more information on admission requirements, please visit our website.
Applicants who wish to be considered for the dietetic internship match must first be admitted into the M.S. in Food Science and Human Nutrition – Dietetic Internship concentration. Prospective interns are highly encouraged to submit their application and all accompanying materials by January 15 to be considered for assistantships. Students most competitive for acceptance and assistantship funding have an undergraduate GPA of at least 3.0. Prior to applying or for more information, please contact the Director of the Dietetic Internship Program: Mona Therrien-Genest, DCN, RD, LD  (mona.therrien@maine.edu; 207.581.3130).

Master of Science in Food Science and Human Nutrition – Dietetic Internship Concentration, thesis or non-thesis, has the following requirements:

• 34 credit hours minimum, typically taking two years to complete

• FSN 650 Dietetic Internship Orientation and Application I, FSN 651 Dietetic Internship Orientation and Application II, FSN 652 Dietetic Internship Evaluation, and FSN 681 Dietetic Supervised Practice

• 12 credit hours of FSN formal coursework for thesis students or 15 credit hours of FSN formal coursework for non-thesis students, exclusive of seminars and special problems courses

•  FSN 506 Nutritional Assessment and FSN 540 Advanced Clinical Topics

•  No more than 4 credits at the 400 level

• 3-4 credits of statistics at the 400 or higher level

• 21- month continuous enrollment to complete FSN 650, 651, 652, and 681. FSN 681 is completed as 1 credit in the summer and 5 credits in the fall or spring, depending upon an individual student’s program

M.S. in Food Science & Human Nutrition- Online

The online curriculum is designed to meet the needs of food industry and nutrition and health personnel seeking to develop more proficiency in food science and human nutrition. Students may focus their classes on food technology or nutrition topics or combine both disciplines. Lectures are asynchronous so that students can view them at convenient times. Live Zoom discussions are held in most classes, and those meetings are scheduled around the students’ preferred meeting times. Exams and other assessments have specific deadlines within each course.

This M.S. is ideal for people with previous degrees in either food science or nutrition and individuals with bachelor’s degrees in a different field.

  1. Specialized classes with award-winning faculty members.
  2. Asynchronous lectures allow students to learn on their own schedule.
  3. Non-thesis.
  4. Opportunities to network with fellow professionals across the U.S. and other nations.
  5. Applications are accepted for Fall, Spring, and Summer semesters.
  • Students will be able to demonstrate effective technical writing skills. Met by FSN 543 and FSN 555.
  • Students will be able to effectively deliver oral presentations to professional and/or lay audiences. Met by FSN 543.
  • Students will be able to critically assess current Human Nutrition and Food Technology research. Met by FSN 501, FSN 502, FSN 524, FSN 543, FSN 555, FSN 585, and FSN 586.
  • Students will be able to describe ethical and professional practices in dietetics and the food industry. Met by FSN 524, FSN 530, FSN 543, FSN 545, and FSN 585.
  • A B.S. with two semesters (6 credits) of biology and two semesters (6 credits) of chemistry and/or biochemistry. A class in anatomy and physiology is also required as one of the biology classes for nutrition-focused students. A course in human nutrition is also recommended. A minimum GPA of 3.0 on a 4.0 scale is required.
  • GRE scores are not needed.
  • Prospective students who attended a university not taught in English must provide TOEFL, IELTS, or Duolingo test scores to demonstrate their proficiency in English.
  • Required documents by UMaine graduate school (https://umaine.edu/graduate/apply/application-checklist/).
  • An application fee of $65.00. This fee is not waived except for IRT and McNair Scholars, current and former U.S. Armed Forces members and their dependents, and any University of Maine System program alums.
  • Unofficial transcripts are acceptable for the application process, but official versions are needed before a student can begin classes.
  • A professor willing to serve as the student’s academic advisor.
  • Letters of recommendation from three unrelated persons, such as former professors in your major field of study or current or former work supervisors.
  • Application deadlines are February 15 for Summer, March 15 for Fall, and October 15 for Spring. Late applications will be considered if there is space available in the program.
  • A minimum of 30 credit hours is required, including four required courses:
    • FSN 501 Advanced Human Nutrition
    • FSN 502 Food Preservation
    • FSN 524 Responsible Design, Conduct, & Analysis of Research
    • FSN 543 Communication in Nutrition and Food Technology
  • A minimum of 15 credits of additional FSN online classes. The schedule of FSN graduate classes can be found here: FSN Graduate Online Class Schedule 2025- 2027
  • No more than three credits of FSN 695 Food Science & Human Nutrition Practicum may be applied to the M.S. The practicum must be completed at an organization different from the student’s primary employer. FSN 695 is only available in Summer.
  • Up to six graduate credits in food science or nutrition from another university may be transferred as electives. Classes taken as part of a B.S. requirement are usually not applicable to the M.S. Transferred grades must be a B or higher.
  • A three-credit class from another UMaine online program, such as the Gerontology Certificate or MBA, can be substituted for an FSN elective if no transferred course credits exist.
  • GPA of 3.0 or higher for graduation.
  • A plan of study outlining the schedule of classes to be taken must be submitted to the Graduate School no later than the third semester of enrollment. The student’s advisor will assist with selecting classes while preparing the plan of study. Course selection is individualized to meet each student’s professional goals.
  • Students should work closely with their advisor to ensure timely completion of their degree and meet at least once per semester via Zoom or phone.

When will I learn the decision on my application?

Applicants will be notified within 4-6 weeks. The program makes its decision within 2 weeks for most applications, then the application must be reviewed by the Graduate School.

How long does it take to complete an M.S.?

Most students complete their degree in 2-3 years. A typical Fall or Spring semester involves 6 credits of classes, but students are welcome to enroll in one class per semester. Taking more than six credits per semester is strongly discouraged, especially if a student is working full-time. At least two classes will be offered each summer. The University allows students to take up to 6 years before terminating their degree.

Do I have to take all of my classes online?

Yes. Online students are given a substantial discount on their tuition and may not take classes offered on campus.

Are there deadlines in online classes?

Yes. Most assessments, such as quizzes, papers, and presentations, have specific due dates.

What does the online M.S. concentration cost?

Tuition for online programs is $608 per credit hour. Thus, an M.S. will cost $18,240 plus expenses for textbooks and related class expenses. The University of Maine system provides the Microsoft Office suite and statistical software packages at no additional cost to students.

When are classes offered?

Classes are typically offered once every two years. Please consult the class rotation schedule for the current planned sequence of classes.

How do I find an advisor?

Your application will be shared with the FSN online faculty, and a professor will volunteer to mentor and advise you.

How can I receive funding to support my graduate studies?

The School of Food and Agriculture does not provide scholarships or assistantships to online students. Your employer may be willing to reimburse all or part of your expenses. You may be eligible to receive student loans. Please complete a Free Application for Federal Student Aid (FAFSA) (https://studentaid.gov/h/apply-for-aid/fafsa).

Can I use this degree to become a dietitian?

This M.S. concentration does not directly lead to credentialing as a Registered Dietitian Nutritionist (R.D.N) unless the student has completed an ACEND-accredited undergraduate degree in dietetics and plans to complete a dietetic internship after the M.S.

Can I switch to the on-campus M.S. after starting the online program?

No. The programs are separate and have different entrance requirements.

Can I continue to the Ph.D. in Food and Nutrition Sciences?

Only students who have completed an M.S. with a thesis are eligible to apply to the doctoral program at the University of Maine. Other universities may have different policies.

For More Information Contact:

um.fsn.grad@maine.edu
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