About the Doctoral Program in Nutritional Sciences
The Doctor of Philosophy in Nutritional Sciences prepares students for academic, research, and leadership careers in higher education as well as postdoctoral training, healthcare, government, and industry positions. The program emphasizes advanced scholarship, independent research, and interdisciplinary approaches to addressing complex nutrition- and health-related challenges.
Students engage in original research under faculty mentorship, with areas of emphasis that may include clinical nutrition, community nutrition, or nutritional biochemistry and physiology. The degree requires a minimum of 72 semester credit hours beyond the bachelor’s degree. Up to 30 credit hours of approved master’s-level coursework may be transferred toward the doctoral degree with a recency timeline of 6 years.
Faculty research interests span a wide range of areas, including obesity, diabetes, cardiometabolic disease, metabolic dysfunction, inflammation, cancer, Alzheimer’s disease, gut microbiota, food insecurity, malnutrition, performance nutrition, and culinary medicine. Competitive financial support, including scholarships, fellowships, and research or teaching assistantships, may be available.
For additional information on faculty research, visit the faculty research and labs webpage.
For more information, see the program website.
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