Graduate Degree Program Summary
Graduate programs offered
Earn a Graduate Degree
- MS in Nutrition (30 cr, Option I only)
- PhD in Nutrition (90 cr)
Areas of Study
These informal areas of focus may help to shape your course of study but they will not appear on transcripts.
- Animal Science
- Biochemical and Molecular Nutrition
- Community Nutrition and Health Promotion
- Food Science
Online and Distance OpportunitiesSome online coursework may be available for your program; contact dept. for details.
Application checklist and deadlines
1. Required by Graduate Studies
Submit these items as part of the standard steps to admission.
2. Required by Interdepartmental Nutrition
After you apply, allow one business day for us to set up your access so you can complete these requirements via MyRED.
- Entrance exam(s): GRE
- Minimum English proficiency: Paper TOEFL 550, Internet TOEFL 79, IELTS 6.5
- Three recommendation letters
- Statement of goals
When sending GRE or TOEFL scores, UNL's institution code is 6877 and a department code is not needed.
Application Deadlines for Interdepartmental Nutrition
- For Financial Consideration: March 15 for Fall. October 15 for Spring.
- Otherwise: Rolling admissions, contact the department for more information.
Application/admission is for entry in a specific term and year. UNL's academic year is divided into 3 terms: Fall (August-December), Spring (January-May), and Summer (multiple sessions May-August). Some UNL programs accept new students only in certain terms and/or years; if your desired entry term isn't mentioned here, you may want to consult the department for clarification.
The department offers research-based degrees in several diverse areas of study: Animal Science, Biochemical and Molecular Nutrition, Community Nutrition and Health Promotion, Food Science, and Nutraceuticals.
Because of the diversity of degree programs offered through the Department of Nutrition and Health Sciences and the Nutrition Interdepartmental program, students are encouraged to refer to the Nutrition and Health Sciences website to learn more about areas of study and degree programs, admission requirements, and step-by-step instructions on how to apply.
Cost of attendanceCost differs from one student to another. For details see Tuition, Fees, and Funding or try our Cost Estimator.
Courses and MoreAdmitted students will choose courses from the Course Catalog, typically in:
- Nutrition and Health Sciences (NUTR)
- Hospitality, Restaurant and Tourism Management (HRTM)
- Human Sciences (HUMS)
- Animal Science (ASCI)
- Food Science and Technology (FDST)
Faculty and research
Where available, faculty names link to bios or homepages and conversation icons () link to directory listings with address, phone, and email.
Mineral Requirements; Immunocompetence of Ruminants Fed Forages
Nonruminant Nutrition; Gastrointestinal Physiology
Cholesterol and Bile Acid Metabolism; Atherosclerosis and Heart Disease; Role of Dietary Fat, Fiber, and Phytochemicals
Nutritional Epidemiology and Dietary Analyses within Large Cohorts; Survey Development and Validation; Assessment of Nutrition Intervention, Obesity, Cancer and Ethnic Differences in Disease Risk
Exercise and Nutrition for Health, Muscle Strength, and Body Composition across the Lifespan
Computational and Systems Biology; Bioinformatics; Cancer Informatics; Data Mining and Machine Learning
Environmental-Nutritional Interactions in Feedlots; Grain Processing and Starch Use; Corn Byproduct Utilization; Protein Requirements of Feedlot Cattle; Nutritional Effects on Pathogen Excretion
Community Nutrition and Socio-Cultural Aspects of Nutrition
Growth and Development in Young Athletes; Muscle Function
Complex Regulation of Energy Balance in Exercising Individuals and its Implications for Health and Performance
Forage Quality; Ruminal Fermentation
Ruminant Nutrition; Beef Cattle Nutrition and Beef Cattle Production Systems
Swine Nutrition; Liver Metabolism; Nutrient Intake; Growth Criteria
Nutritional Genomics; Metabolic Disorders
Monogastric and Poultry Nutrition
Nutraceuticals and Functional Foods
Exercise Testing; Clinical Exercise Physiology; Occupational Physiology; Military and Law Enforcement Sports Medicine
Overeating and Endoplasmic Reticulum Stress
Food Allergens; Immunochemical Methods
Bioinformatics; Statistical Genetics; Non-Parametric Methods
Obesity Prevention in Youth; Local Food Systems and Health; Survey Development and Evaluation; Health Disparities
Chromatin Biology; Genome Stability; (Stem) Cell Differentiation; Adipocytes; Water-Soluble Vitamins; Gene Regulation