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Online M.S. in Food Science & Human Nutrition

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100% Online

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30 Credits

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$608/cr.

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Fall Deadline: March 15 | Spring Deadline: October 15 | SummerDeadline: February 15

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No GRE/GMAT Required

  • Chemistry and biology are mandatory for admission into the program.

About the Program

The online M.S. in Food Science and Human Nutrition emphasizes professional development, research, and communication. Students will gain the knowledge and skills necessary for success as food industry and nutrition professionals. You’ll also work with full-time faculty to select courses and plan your career.

For more information, visit the School of Food and Agriculture website.

Contact Us

Have questions about earning your M.S. in Food Science and Human Nutrition online with UMaine? Contact a UMaineOnline advisor.

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Julie Roach

UMaineOnline Advisor

207.573.0417
julie.a.roach@maine.edu

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Curriculum

Below is the tentative class schedule. Admitted students will be informed of any schedule changes. Courses include pre-recorded lectures, links to reading materials, and live discussion sessions. Students taking 1-2 classes per semester typically graduate within 24 months. 

The online M.S. in Food Science and Human Nutrition does not require a thesis.

The following courses are required (12 credits):

  • FSN 501: Advanced Human Nutrition (3 credits) Fall (odd years) and Summer  (even years)
  • FSN 502: Food Preservation (3 credits) Fall (even years) and Summer (odd years)
  • FSN 524: Responsible Design, Conduct, & Analysis of Research (3 credits) Fall (even years)
  • FSN 543: Communication in Nutrition & Food Technology (3 credits) Fall (even years) and Summer (odd years)

Choose six courses from the following (18 credits):

  • FSN 506: Nutritional Assessment (3 credits) Spring
  • FSN 508: Nutrition & Aging (3 credits) Summer (odd years)
  • FSN 530: Integrative & Functional Nutrition (3 credits) Spring (even years)
  • FSN 536: Food Laws & Regulations (3 credits) Spring
  • FSN 538: Food Fermentation (3 credits) Summer (even years) and Spring (odd years)
  • FSN 539: Probiotics in Food: Formulation & Function (3 credits) Fall (even years)
  • FSN 540: Advanced Clinical Topics (3 credits) Fall
  • FSN 542: Sustainability, Nutrition, and Health (3 credits) Spring (odd years)
  • FSN 545: Utilization of Aquatic Food Resources (3 credits) Spring (odd years)
  • FSN 555: Organic & Natural Foods (3 credits) Spring (even years) and Summer (odd years)
  • FSN 585: Principles of Sensory Evaluation (3 credits) Spring (odd years)
  • FSN 586: Sensory & Consumer Science Applications (3 credits) Fall (odd years)
  • FSN 603: Nutrients in the Food System (3 credits) Summer (even years)

Admissions

  • NOTE: This program alone does not prepare students to become registered dietitian nutritionists (RDN). Students who have graduated from an undergraduate dietetics program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), completed the M.S. and then finished an accredited dietetic internship are eligible to take the national examination to become an RDN.
  • NOTE: Online students are not eligible for graduate assistantships.

Application Deadlines

  • Fall Semester: March 15
  • Spring Semester: October 15
  • Summer Semester: February 15

Applications submitted after the deadlines will be considered only if space is available.

  • A bachelor’s degree from an accredited college/university with a minimum GPA of 3.0 on a 4.0 scale
  • 6-8 credits in chemistry
  • 6-8 credits in biology
    A class in anatomy & physiology is recommended for students focusing on nutrition.
  • One college-level introductory nutrition course is highly recommended but optional.
  • A minimum TOEFL score of 82 (IbT), IELTS score of 6.5, or Duolingo score of 115 for international students
  • NOTE: Chemistry and biology are mandatory for admission into the program.

The admission evaluation process begins once we’ve received all of your application materials. Before you apply, please review the application instructions. When you’re ready to apply, please submit the following:

  • An online application
  • Current résumé or CV
  • Official academic transcripts from all institutions attended
  • A 300-500 word essay based on the following prompts
  • Three letters of recommendation from former professors or employers
  • TOEFL, IELTS, or Duolingo scores (international students)
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Careers

Current and former students work in beverage, food ingredient, and consumer packaged food companies and government research facilities in product development, quality assurance, regulatory oversight, and sensory science roles. Students focusing on nutrition are employed in long-term care facilities, Women, Infants and Children (WIC) centers, exercise studios, employee wellness programs, and food companies. 

According to the U.S. Bureau of Labor Statistics (BLS), employment of agricultural and food scientists is projected to grow 6% from 2022 to 2032, with about 3,000 openings per year. The median annual wage for agricultural and food scientists was $76,400 in May 2023, higher than the median yearly wage for all occupations of $48,060.