Food Science and Human Nutrition

The M.S. degree in Food Science and Human Nutrition is a 30 credit hour program designed to prepare students to work in areas of human nutrition and food science. Students may opt to focus their coursework on food science, human nutrition, or a combination of both. The program offers a thesis and non-thesis option, with the non-thesis option having the additional flexibility of being completed on-campus or online.

Faculty

Our human nutrition faculty conduct research in the areas of nutrition education and behavioral interventions, community nutrition, human nutrient requirements over the lifespan, the effects of micronutrients, trace minerals and lipids on human health and other nutritional issues. The food science faculty conduct research in areas of food safety and quality, food chemistry, food microbiology and food processing, and the development of healthy foods and novel value-added food products. Faculty members maintain valuable partnerships with the food industry, health care, and community settings throughout Maine and conduct collaborative research with colleagues within the state, the nation, and around the globe.

Admissions

Applications are reviewed on a rolling basis, however, for those who wish to be considered for a teaching assistantship, it is encouraged that you submit your application and all accompanying materials by January 31. Students most competitive for acceptance and assistantship funding have an undergraduate GPA of at least 3.0; combined (verbal and quantitative) GRE score of at least 300; analytical writing score of at least 4; and TOEFL score of at least 88. Online students are not eligible for assistantships or fellowships. Non-thesis students are not required to submit GRE scores.

• Applicants with a Food Science focus must have successfully completed undergraduate training with either a major or minor in one of the biological or physical sciences with courses in organic chemistry and biochemistry or an undergraduate degree in food science, food technology, food engineering or processing.
• Applicants with a Human Nutrition focus should have an undergraduate degree in nutrition (or approved by the Academy of Nutrition and Dietetics), human ecology, chemistry, biochemistry, or in an appropriate combination of biological sciences with courses in nutrition, organic chemistry, biochemistry, and human physiology.
• Applicants to the online MS program should have had one year of college-level chemistry, one year of college-level biology (with one semester being Anatomy & Physiology), and an entry-level nutrition course.

Prior to applying, please directly contact Food Science and Human Nutrition faculty whose interests are similar to yours to discuss possible research and coursework.

Thesis Based MS in Food Science and Human Nutrition

Thesis students typically complete the on-campus 30 credit program in two years taking 24 credits of coursework and 6 thesis credits. The Dietetic Internship may be pursued for those who have obtained a verification statement from an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited undergraduate program who have matched into the UMaine Dietetic Internship Program. For more information about the program and how to submit the additional application for the Dietetic Internship, visit this website.

Non-Thesis Based MS in Food Science and Human Nutrition

Non-Thesis students typically complete the on-campus or online 30 credit program in two years.

• On-campus students also have the option to participate in the Dietetic Internship if they have obtained a verification statement from an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited undergraduate program that has matched into the UMaine Dietetic Internship Program. For more information about the program and how to submit the additional application for the Dietetic Internship, visit this website. The Dietetic Internship is not open to online students.
• Online students have the option to complete the Master of Science in Food Science and Human Nutrition concentration in Human Nutrition and Food Technology to prepare them for work as food industry and nutrition professionals.
  • 30 credit hour minimum, typically taking two years to complete.
  • 27 credit hours of FSN formal coursework minimum including:
    • FSN 501 Advanced Human Nutrition
    • FSN 502 Food Preservation
    • FSN 524 Responsible Design
    • Conduct and Analysis of Research
    • FSN 543 Communication in Nutrition and Food Technology
  • All other course selections must be approved UMaineOnline FSN graduate courses carrying an 0990 section code and include:
    • FSN 506 Nutritional Assessment
    • FSN 508 Nutrition and Aging
    • FSN 530 Integrative and Functional Nutrition
    • FSN 538 Fermented Foods and Probiotics
    • FSN 545 Utilization of Aquatic Food Resources
    • FSN 555 Organic and Natural Foods
    • FSN 585 Principles of Sensory Evaluation
    • FSN 603 Nutrients in the Food System
  • Other courses offered are not eligible for the online tuition discount and may not be applied towards the degree or a graduate certificate.

This program will prepare students to be eligible for licensure within the State of Maine. Visit the UMS State Authorization & Licensure page to learn more about the licensure requirements in other states and territories, in addition to the contact information needed to inquire further into the licensure requirements associated with this program.