Mission Statement
To provide graduate education from a whole foods perspective in nutrition, food science and biotechnology, incorporating practical training and research.  Graduates will be equipped with technical skills and scientific knowledge for integration of food and nutraceuticals to imporve human health in the 21st Century.

Goals
Graduates will develop critical thinking and research skills to:

• Develop innovative approaches to problem solving
• Acquire knowledge and skills to support pursuit of doctoral degrees
• Prepare for employment in nutrition research and food industries

Overview
Recent trends indicate exponential growth in the biotechnology, food and health care industries.  The overlapping technologies of these fields support numerous applications regarding human health, both experimental and practical.  This rapid growth has created a need for a skilled work force with appropriate training.  Texas State University-San Marcos will offer an MS degree in Human Nutrition to meet the needs of industry, the public sector, and academia.  The program will emphasize aspects of food science, biotechnology, and human nutrition relevant to the promotion of health and the prevention and treatment of disease.  The coursework will be based on lectures, research experience and practical laboratory training using state of the art equipment and techniques.

Selection
Students with an excellent academic record and recommendations will be selected based on a competitive and merit-based process.  Eligible applicants include those with degrees in nutrition and food science.  Those with degrees in biological or chemical sciences, health professions, or related fields must have completed courses in introductory biology, chemistry, and biochemistry and will be required to take leveling courses in nutrition and food science.  Some students will be supported by competitive scholarships or by teaching/research assistantships.  Once selected, students will undergo comprehensive theoretical and practical training, taking courses in:  Food Science (emphasis on functional foods and nutraceuticals); Human Nutrition; Biotechnology; Molecular Biology; Genetics; and Nutritional Biochemistry.  In addition, the program allows students to complete a master's thesis based on current research problems in these fields or a non-thesis option.  Top students will participate in an externship, providing additional practical training in specified industries, agencies, and health facilities.

Curriculum and Training
Students choose a thesis (33 total hours required) or non-thesis option (39 total hours required) and one of two tracks - Functional Foods or Nutritional Science.
Functional Foods Track:  This option prepares students to work in the food industry, in positions related to food biotechnology, food product development, nutraceuticals and preparation for doctoral programs.  A 21-hour core and prescribed electives include (6 hours), plus additional electives or thesis.

• Research emphasis:  Use of bioactive food components to prevent and/or manage chronic and infectious diseases using the latest biochemical and molecular tools.

Nutritional Science Track:  This option prepares students to work in public and private nutrition and health care related facilities, agencies, and advocacy organizations and for doctoral programs.  A 21-hour core and prescribed electives include (6 hours) plus additional electives or thesis.

• Research emphasis:  Dietary and life style intervention studies to manage obesity, type 2 diabetes, cardiovascular and other chronic diseases.

Students with excellent academic record will be invited to participate in an externship at food, nutrition and biotechnology related industries, agencies, and healthcare facilities.  Students who successfully complete research will be encouraged to present their work at national and international conferences and to submit manuscripts for publication.

Admission Requirements

• A bachelor's degree from an accredited institution with a major in nutrition, food science or a related discipline
• GPA of 3.0 on a scale of 4.0 on the last 60 hours of undergraduate work leading to the bachelor's degree
• GRE score of verbal/quantitative sections
• Completion of introductory biology, chemistry and biochemistry

Submit to Graduate College

• An official Texas State Graduate College application
• One official transcript from each college or university attended, including community colleges
• GRE score on verbal/quantitative sections

Submit to Graduate Coordinator

• A curriculum vita
• A statement of goals that describes professional aspirations and rationale for pursuing graduate study
• 3 letters of reference
• Students with grade-point averages below 3.0 may petition the graduate nutrition faculty for conditional admission

Dietetic Internship Option

• Students enrolled in the MS program are eligible to apply to be preselected to the Texas State Dietetic Internship if they have met knowledge requirements and have obtained a Verification Statement from a CADE-accredited Didactic Program in Dietetics.  Application must be made separately for the Dietetic Internship along with a $40 application fee.
• MS students will complete 1 or more semesters of coursework for the graduate degree before they are eligible to apply for the DI.
• Application deadline for the DI is January 15 for enrollment in the following September class.
• Applicants do not have to go through the computer matching process and will be informed of acceptance on or before February 1 to permit application to this or any other Dietetic Internships through the computer matching process if not preselected.
• Applicants must submit
  • Dietetic Internship Application (avalable at http://www.fcs.txstate.edu/degrees-programs/nutr/nutr_intern_aply.html)
  • Verification Statement from a Didactic Program in Dietetics
  • $40 application fee
  • 1 professional or academic recommendation using Dietetic Internship Recommendation Form (available at http://www.fcs.txstate.edu/degrees-programs/nutr/nutr_intern_aply.html)
• Courses taken as part of the DI (9 hours) can be applied to the requirements for completion of the MS degree.  NOTE:  Completion of the MS and DI requirements may require more coursework than required to meet MS degree requirements alone.

IMPORTANT DEADLINES:
March 1 - to be considered for scholarship, financial aid, graduate assistantships, preferred admission for Fall semester

October 15 - to be considered for Spring semester admission

What can I do with a MS in Human Nutrition?
                Functional Foods Track

• Food Technologist
• Functional Foods/Nutraceutical Formulation Scientist
• Research and Development Manager
• Consultant to Functional Food/Nutraceutical company
• Doctoral studies in Nutrition/Food Science

                Nutritional Science Track

• System Clinical Nutrition Manager
• Community Nutrition and Fitness Director
• Health Education Coordinator
• Clinical Education Coordinator
• On-Line Nutrition Instructor
• Doctoral studies in Nutrition/Food Science

Contact:
Graduate Coordinator - MS in Human Nutrition
Department of Family and Consumer Sciences
Texas State University-San Marcos
601 University Drive
San Marcos, TX  78666
512/245-2155
bf04@txstate.edu