Graduate Programs

Ph.D. in Food Science and Human Nutrition

The programs of study for the Ph.D. in Food Science and Human Nutrition include Food Science, Nutrition Science, or Community Nutrition. Coursework and research can vary considerably based on the background of the individual student, program of study selected, and approval of the dissertation committee.

Reference the Frequently Asked Questions http://www.fshn.chhs.colostate.edu/students/graduate/faqs.aspx for more information.


Please read the following documents prior to applying:


Nutrition Science / Community Nutrition
Course work in this area is intended to provide a solid foundation in nutrition science, biochemistry, and physiology. Through dissertation research and electives, programs focus on either basic nutrition sciences or applied nutrition, including nutrition education. Overall programs of study can vary considerably based on the background of the individual student, research area selected, and approval of the thesis committee. The Ph.D. graduate committee will determine courses appropriate for the program of study.

Food Science
Programs of study in this area are intended to provide a strong background in food science and related basic sciences and/or engineering. These basic sciences will vary depending on the orientation of the dissertation research, and may include advanced courses in biochemistry, microbiology, physiology, organic chemistry, physical chemistry, or chemical engineering. Actual programs of study may vary considerably based on the background of the individual student, research area selected, and approval of the thesis committee. The Ph.D. graduate committee will determine courses appropriate for the program of study.

Functional Foods for Health
This program of study integrates both food science and human nutrition, and provides a strong background in functional food for health and related basic sciences. These basic sciences will vary depending on the orientation of the dissertation research, and may include advanced courses in food science, cancer biology, molecular biology, biochemistry, microbiology, physiology, organic chemistry, and analytical chemistry. Outside of core course requirements, the doctoral dissertation committee determines the courses for program of study. Credits may be transferred from a MS degree.

Interdisciplinary Studies Program in Food Science/Safety
The Interdisciplinary Studies Program in Food Science/Safety is offered at both the undergraduate and graduate level. The program is designed to provide students interested in the safety and quality of food from "farm to fork" with the background necessary for understanding the roles and responsibilities of various members (such as growers, producers, processors, retailers, and consumers) within the food system in ensuring that food is safe and healthful. The program is a cooperative effort of faculty in seven departments and three colleges within the University who share a common interest in food quality, safety and integrated production/processing. Students enrolling in this program will receive their degree from their home department. Completion of the requirements for the interdisciplinary program will be noted on their transcript. Program details are available from the offices of the Dean in the Colleges of Health & Human Sciences, Agricultural Sciences or Veterinary Medicine and Biomedical Sciences, or from one of the collaborating Departments. For more information, click here (www.fshn.chhs.colostate.edu/students)