Graduate Programs

University of Maryland provides outstanding opportunities for advanced degrees in nutrition and food science.

University of Maryland offers comprehensive and outstanding opportunities to graduate students for advanced degrees in Nutrition and Food Science. The program offers graduate study leading to the Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) degrees in Nutrition and Food Science with specialization in either Nutrition (NUTR) or Food Science (FDSC). Starting Fall 2023our ACEND accredited program will start offering a nutrition science track - non-thesis Combined BS/MS degree in Dietetics (reserved for students enrolled in Dietetics only). 

Through innovative and cutting-edge research, outstanding graduate education, and extension and outreach activities, together with critical thinking and strong communication skills, we prepare students for careers in in the dynamic and global food industry, public health and community nutrition sectors, food and nutrition policy, health care, or biomedical research, academia, and government. 

Our Teaching, Learning and Research

The University of Maryland is located in close proximity to key federal agencies including the USDA, FDA, and NIH that provide the faculty and graduate students with unprecedented opportunities for excellent collaboration. After graduation, our students are well placed in a wide variety of sectors including academia, industry, and government agencies.

The Graduate Program in Nutrition and Food Science is an interdisciplinary and interdepartmental program administered by the Department of Nutrition and Food Science (NFSC). The program draws upon faculty and scientists from numerous schools, departments, and organizations. These include the Departments of Animal and Avian Sciences, Anthropology, Cell Biology and Molecular Genetics, Chemistry and Biochemistry, Nutrition and Food Science, and Plant Science and Landscape Architecture; the School of Public Health; and nearby research institutions. Research interests of faculty members specializing in Nutrition include the genetic and metabolic basis for dietary requirements of animals and humans, nutritional biochemistry, nutritional aspects of chronic disease, international nutrition, community nutrition, epidemiology, neuroscience, health behavior and health promotion.

Just nine miles from Washington, DC, UMD College Park is within easy reach of the country’s top research facilities.

Research interests of faculty members specializing in Food Science include food chemistry, food processing and engineering, food microbiology, food safety, food nanotechnology, food toxicology, public policy, risk assessment and functional and nutraceutical foods. All programs require completion of a research project (thesis or dissertation). Programs of research are individually planned with the student, an advisor and an appropriate Graduate Advisory Committee. 

More specific information can be found in the Graduate Handbook.


Dr PradhanAbani K. Pradhan, Ph.D.

Professor, Director of Graduate Program

Sara KaoSara Kao

Assistant Director, Student Programs (Academic Programs)