Master’s Program in Human Nutrition

• Nutritional Science Mastery: Deep understanding of nutrient structures, functions, and metabolic pathways (biochemistry).
• Assessment & Diagnosis: Proficiency in using various methods for nutritional status assessment and identifying nutrition-related diseases.
• Research Competence: Ability to design experimental research plans, use computer software for data analysis, and interpret complex nutritional data.
• Public Health Application: Identifying community health needs and implementing prevention measures for chronic diseases through dietary approaches.
• Food Safety Knowledge: Understanding of food microbiology, contaminants, and systems used to ensure safety in food processing and hospital services.

Academic Background: Applicants must hold a bachelor’s degree in Food and Human Nutrition Sciences (or a strictly relevant discipline) from KSU or an accredited institution.

GPA Standards:
A minimum overall undergraduate GPA of 3.25/5.0 (Average Good).
A minimum GPA of 3.75/5.0 (Very Good) in specialty courses related to nutrition.
Applicants from other relevant disciplines may be considered if they have an “Excellent” GPA (4.5/5.0).

Language Proficiency: A minimum score of 45 in TOEFL-iBT (or equivalent) is required. If a score between 32 and 44 is obtained, the student may be accepted conditionally upon passing a designated English course (NAJ M056).

Assessment: Candidates must typically pass a departmental written exam and/or a personal interview.

First Year – First Semester

FSN 506 – Metabolism – 3 Credit Hours
FSN 503 – Nutrients Biological Evaluation – 3 Credit Hours
FSN 511 – Lipids and Carbohydrates in Nutrition – 3 Credit Hours

First Year – Second Semester

FSN 512 – Proteins in Nutrition – 3 Credit Hours
FSN 513 – Vitamins & Minerals in Nutrition – 3 Credit Hours
Elective / Specialized Topic – 2 Credit Hours

Second Year – First Semester

Advanced Topics in Nutrition – 3 Credit Hours
Elective / Specialized Topic (e.g., Biochemistry of Human Nutrition BCH 580) – 2 Credit Hours
Preparation of Master Research Proposal (BCH 596) – 1 Credit Hour

Second Year – Second Semester

Master’s Thesis (Research Thesis Option) – 6 Credit Hours
or
Capstone Project (Capstone Project Option) – 6–15 Credit Hours depending on the option

Credit Summary

Research Thesis Option: 33 Credit Hours
Capstone Project Option: 42 Credit Hours

Focus Areas: Advanced nutrition sciences, metabolism, research methodology, elective specialization, and thesis/project completion.