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 improve human health in the 21st Century.
Graduates will develop critical thinking and research skills to:
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 offers an MS degree in Human Nutrition to meet the needs of industry, the public sector, and academia. The program emphasizes aspects of food science, biotechnology, and human nutrition relevant to the promotion of health and the prevention and treatment of disease. The coursework includes lectures, seminar-style discussion, experience conducting research, and practical laboratory work using state of the art equipment and techniques.
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. All students must take core courses.
Core Courses (21 hours)
NUTR 5304 – Advanced Functional Foods and Nutraceuticals
NUTR 5305 – Seminar in Nutrition and Disease (topic may vary)
NUTR 5306 – Seminar in Nutrition in the Lifespan (topic may vary)
NUTR 5350 – Research Design and Methodology
NUTR 5366 – Nutrient Metabolism I
NUTR 5367 – Nutrient Metabolism II
NUTR 5368 – Food Biotechnology
Thesis Option Students take 12 hours in addition to the core, including 6 hours of electives and 6 hours of thesis (NUTR 5399A and NUTR 5399B). Electives are chosen in consultation with the thesis advisor.
Non-thesis Option Students take 18 hours of electives chosen in consultation with graduate advisor. Any Texas State Graduate Minor may be chosen to fulfill elective hours.
Functional Foods Track option prepares students to work in food biotechnology, functional foods, food product development, and nutraceuticals. Graduates will be qualified to work as food technologists, functional food/nutraceutical formulation scientists, research and development managers, and consultants. This track also prepares students for doctoral programs in nutrition and food science.
Nutritional Science Track option prepares students to work in public and private nutrition and health care-related facilities, agencies and advocacy organizations. Graduates will be qualified to work as system clinical nutrition managers, community nutrition and fitness directors, health education coordinators, and clinical education coordinators. This track also prepares students for doctoral programs in nutrition.
Applicants must hold a bachelor's degree from an accredited institution. A GPA of 3.0 in the last 60 hours of undergraduate coursework (plus any previously completed graduate or professional work) is required. A major in nutrition, food science or a related discipline is preferred.
Applicants with limited academic preparation in nutrition and foods will be required to take leveling courses, including:
NUTR 5300 - Nutrition Science
NUTR 5300 - Food Science
NUTR 5300 - Biochemical Nutrition
Students with limited science background must also complete the following courses before their application will be considered:
Anatomy & Physiology
Two semesters of introductory chemistry
At least one course in organic chemistry
One course in biochemistry
Apply online at https://www.applytexas.org/adappc/gen/c_start.WBX ($40 application fee required). In addition, the following documents must be submitted directly to The Graduate College by mail or electronically (http://www.gradcollege.txstate.edu/rqmt.html):
Dean’s Tuition Scholarship ($1000) is awarded to qualified students newly admitted in the fall semester. Requirements are unconditional admission to the MS in Human Nutrition and registration for a minimum of 6 graduate credits.
Graduate Assistantships are awarded competitively to students interested in assisting faculty with research and teaching/grading responsibilities. Assistantships can be either full-time (20 hours/week) or half time (10 hours/week). Each semester, the Graduate Coordinator will solicit applications. Selection is based on interest and capabilities to perform specific duties with the Graduate Faculty. Requirements are unconditional admission to the MS in Human Nutrition and registration for 9 graduate credits. International and out-of-state GAs who are appointed to a full-time position pay in-state tuition.
Faculty who have funded research projects may also hire GAs to assist with specific research projects. These faculty recruit and hire their research assistants independently.
Graduate Research Fellowship Each fall, the Dean of the College of Applied Arts and the Director of the School of Family and Consumer Sciences fund one Graduate Research Fellow. Application instructions can be found at http://www.appliedarts.txstate.edu/Graduate-Studies/Financial-Opportunities.html. Minimum requirements are unconditional admission to the MS in Human Nutrition and a 3.25 GPA in undergraduate or graduate coursework.
The Nutrition and Foods Program at Texas State is housed in a new building (2010). Teaching and research laboratories are equipped with state-of-the art equipment/capabilities, including anthropometric instruments, phlebotomy facilities, a clinical serum analyzer, and a BOD POD for conducting physical assessments, and cell culture, imaging of live cells, and a plethora of molecular biological techniques for work in molecular biology and microbiology. Additional equipment includes spectrophotometers (including a mass spectrophotometer), a fluorometer, an ultracentrifuge, autoclaves, an anaerobic cabinet, PCR and real-time PCR machines, a fluorescent microscope, a lyophilizer, quantitative imaging equipment, biosafety cabinets, CO2 incubators, a high pressure liquid chromatography machine (HPLC), a dark room, a radioactive lab, and three controlled temperature walk-ins.
Dietetic Internship Option
Applicants to the MS program who are interested in obtaining the Registered Dietitian (RD) credential are encouraged to apply for admission to the Texas State Dietetic Internship (DI). However, it is important to note that admission to the MS program does not guarantee acceptance into the Texas State DI.
Each spring, the Texas State DI offers a pre-select option, which allows the DI to enroll 6 interns from Texas State before the nationwide computer-matching process is conducted. Both undergraduates and graduate students at Texas State can apply for the pre-select option.
Students enrolled in the MS program are eligible to apply for the pre-select if they (1) have completed at least one semester of graduate coursework in the MS program and (2) have met knowledge requirements and will have obtained a Verification Statement from a CADE-accredited Didactic Program in Dietetics. Application to the DI is separate from application to the MS program (and requires a $40 application fee).
The preselect application deadline for enrollment in the following September DI class is January 15. Applicants will be informed of acceptance on or before February 1. (This allows those who are not preselected to participate in the computer matching process to apply to other dietetic internships.)
For the preselect option, applicants do not use the computer matching process. To apply, applicants must submit the following to the Dietetic Internship Director:
NOTE: Courses taken as part of the DI (9 hours) can be applied to the requirements for completion of the MS degree. Completion of the MS and DI requirements may require more coursework than required to meet MS degree requirements alone.
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
Dr. Kirstie Canene-Adams
Assistant Professor PhD – University of Illinois, Urbana-Champaign
Dr. BJ Friedman, RD, LD http://www.fcs.txstate.edu/people/faculty/friedman.html
Director, Texas State Dietetic Internship
PhD – The University of Texas at Austin
Dr. Michelle Lane
PhD – Rutgers – The State University of New Jersey
Dr. Vatsala Maitin http://www.fcs.txstate.edu/people/faculty/maitin.html
PhD – University of Reading
Dr. Dhiraj Vattem http://www.fcs.txstate.edu/people/faculty/d_vattem.html
PhD – University of Massachusetts
Dr. Michelle Lane
Graduate Coordinator - MS in Human Nutrition
School of Family and Consumer Sciences
Texas State University-San Marcos
601 University Drive
San Marcos, TX 78666