Offered by: Don B. Huntley College of Agriculture, Nutrition and Food Science Department
Introduction: The Master’s Program in the College of Agriculture serves a diverse student population pursuing both applied learning and thesis-based degrees in agriculturally related fields. Upon degree completion, students are equipped to address challenges and critical issues that impact and influence their field of specialization. Mentoring, training and resources essential to skill development that promote life-long learning and critical thinking are provided, positioning graduates as leaders in their chosen discipline.
The Mission of the Master of Science in Agriculture with the sub-plan/option in Nutrition and Food Science is to prepare students to acquire the skills to pursue careers in teaching, research, industry, or advanced graduate studies by offering a flexible, interdisciplinary curriculum including principles and applications in Nutrition and Food Science.
Program Goal #1: The program prepares Master students for Nutrition or Food Science careers, teaching positions or admittance for additional graduate education programs.
Program Goal #2: The program will develop research skills and foster an evidence-based approach to practice.
Program Goal #3: The program will produce graduates with the knowledge and skill base to be successful professionals in the Nutrition and Food Science field(s).