Canisius University

What you'll study

This programme combines advanced core science with practical skill development. Typical modules cover advanced human metabolism and physiology; macro‑ and micronutrient metabolism; research methods and biostatistics; clinical nutrition and medical nutrition therapy; community and public health nutrition; food composition and food science; nutrition across the lifecycle; and contemporary topics such as nutrigenomics, obesity management and behavioural change strategies.

Students usually choose between a thesis/research track and a practicum or capstone track. The research track emphasises independent investigation and culminates in a master’s thesis, while the practicum track centres on supervised experiential learning in clinical, community or industry placements and a professional practicum project. Laboratory sessions, case studies and applied assessment are integrated throughout the curriculum to develop skills in nutritional assessment, diet planning, evidence appraisal and programme design.

Entry requirements

• A relevant bachelor’s degree in nutrition, dietetics, biology, biochemistry or a closely related discipline; applicants with other science backgrounds may be considered if they have completed prerequisite coursework (for example human physiology, introductory nutrition and basic chemistry).
• A competitive undergraduate GPA; specific minimums are provided on the university’s admissions pages.
• Supporting documents including academic transcripts, a statement of purpose outlining professional goals, and two to three academic or professional references.
• A CV or résumé detailing relevant experience; some applicants may be invited to an interview.
• Prerequisite coursework or experiential requirements must be met before commencing clinical practicum placements; applicants without certain prerequisites may be admitted conditionally and asked to complete specific undergraduate courses.

Career prospects

Graduates pursue careers across healthcare, public health, research and the food sector. Common paths include clinical dietitian roles in hospitals and long‑term care, community nutritionist positions in public health agencies and non‑profit organisations, nutrition education and wellness coaching, product development and quality assurance in the food industry, and research or doctoral study in nutrition sciences. Enhanced skills in data interpretation and programme design also suit roles in policy, health promotion and corporate health services.

Why study at Canisius University

• Small class sizes and a student‑centred Jesuit liberal arts environment that supports close faculty mentoring and personalised academic advising.
• Emphasis on experiential learning: the curriculum integrates laboratory work, community engagement and supervised practicum placements to build applied competencies.
• Faculty with clinical and research experience who supervise student research and practicum projects, and who draw on regional healthcare and community connections for placement opportunities.
• Access to campus facilities for nutrition and food science teaching, and opportunities to collaborate with local hospitals, public health agencies and community organisations in the Buffalo region for real‑world experience.
• Preparation for a range of professional pathways, including further clinical training, public health practice, industry roles and doctoral research.