University of Michigan

What you'll study

The Master’s in Nutrition Sciences combines rigorous coursework with a research or practicum component to develop skills in nutritional biochemistry, population-based nutrition, and applied methods. Core topics typically include human metabolism and nutrient physiology, nutritional assessment, epidemiology of diet-related disease, research methods and biostatistics, and advanced topics in macronutrient and micronutrient metabolism.

Students may select elective modules to tailor the degree to specific interests; common electives cover clinical nutrition and medical nutrition therapy, community and public health nutrition, molecular nutrition and nutrigenomics, food systems and policy, behavioural nutrition and intervention design, and food product development. The programme often includes a methods seminar, journal club and opportunities to gain hands-on experience through a supervised practicum, lab rotations or a faculty-supervised research thesis.

Teaching is delivered through lectures, small-group seminars and laboratory and field-based practicals. Assessment typically combines written assignments, data analysis projects, oral presentations and a final project or practicum report.

Entry requirements

Applicants are normally expected to hold a bachelor’s degree in nutrition, biology, biochemistry, public health or a related science discipline. Typical preparation includes undergraduate coursework in biochemistry, human physiology or anatomy, introductory nutrition, and statistics; applicants missing prerequisites may be admitted on the condition they complete specified undergraduate courses.

Selection is based on academic record, statement of purpose that outlines research or career aims, curriculum vitae, and letters of recommendation. Some applicants with significant professional experience in nutrition, dietetics, food science or public health may be considered even if their undergraduate degree is in a different field.

International applicants must demonstrate English language proficiency according to the university’s requirements. Applicants should consult the programme for details on whether standardised tests (such as the GRE) are required or optional for their application cycle.

Career prospects

Graduates of the Master’s in Nutrition Sciences pursue a range of careers across research, clinical practice and industry. Common pathways include roles as research associates in academic or government labs, public health nutritionists designing or evaluating community programmes, clinical nutrition support specialists working alongside medical teams, and product development or regulatory positions within the food and nutrition industry.

The programme also provides suitable preparation for students who wish to apply for dietetic supervised practice programmes or pursue doctoral study and research careers. Alumni work in hospitals and health systems, public health agencies, non-governmental organisations, food companies, and university research groups.

Why study at University of Michigan

Studying at the University of Michigan gives access to interdisciplinary expertise across the School of Public Health, medical school and departments in life sciences and engineering, enabling collaboration on nutrition research that spans molecular to population levels. Students benefit from established research centres, clinical partnerships, laboratory facilities and opportunities to work on translational projects with faculty who have active programmes in metabolism, obesity, maternal and child nutrition, and food policy.

Located in Ann Arbor, the university provides a vibrant academic community with seminars, guest lectures and cross-departmental collaboration, plus connections to regional health systems and industry partners that support practicum placements and career development.