family and consumer sciences masthead for human nutrition and food emphasis
    Contact Us

    Family and Consumer Sciences

    University of Wyoming

    Department #3354

    1000 E. University Ave.

    Laramie, WY 82071

    Phone: (307) 766-4145

    Email: fam-consci@uwyo.edu

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    M.S. in Family & Consumer Sciences

    Human Nutrition and Food Emphasis


    The Human Nutrition and Food graduate program emphasis allows students to pursue studies in areas such as human nutrition and metabolism, food product development, community nutrition, food microbiology, sports nutrition, and disease prevention. Students can choose to pursue emphasis in Human Nutrition and Food option under the Family and Consumer Sciences umbrella, or the interdisciplinary Food Science and Human Nutrition option with cooperating curricula from this department and the Department of Animal Science. Career possibilities upon completion of this field of study include careers in human nutrition research, sports nutrition, public health and community nutrition, health and wellness, extension work, food product development, food and nutrition marketing, management, sales and public relations, food microbiology, and college teaching (community college) as well as further graduate study or study in professional education programs in human medicine and health care.

       Graduate Student and Faculty Member Collecting Data

     

    Application Information

    Application packets for Fall 2024 entry are due no later than March 1. Applications may be considered throughout the year if space in a program area is available.

    Applicants may also be considered for a graduate assistantship if selected by our program--selection for department-funded assistantships is highly competitive. Faculty in each program area review the applications for their program area, and while it is NOT REQUIRED to identify a particular faculty member upon the application process, priority consideration is given to applicants who meet or exceed admission requirements and possess research interests that parallel those of the faculty. 

    Applicants will also be evaluated based on their fit with the identified faculty member and whether the identified faculty member is currently accepting graduate students.

     

    a circle representing the three emphases of the family and consumer sciences masters degree program @ UW

     

     

    Admission Requirements

     

    All Students 

    • A bachelor’s degree based on a four-year curriculum from an institution accredited by one of the regional associations of the Commission on Institution of Higher Education or equivalent.
    • A grade point average of 3.0 or higher on a 4.0 scale in the previous degree.

     

    To apply please complete the Online Application and submit the following:

    • Unofficial transcripts from all institutions attended are required; official transcripts will be required by the Office of Admissions if you are recommended to admissions with a Departmental Approval into the program.
    • Names and contact information for at least 3 people who will provide letters of recommendation about your preparedness and/or qualifications for the desired graduate degree program
    • A statement of intent that includes:
      • Why you are seeking this degree
      • Your specific research interests
      • How your educational, research, work, and/or other experiences have shaped your educational and research interests
      • The faculty member(s) you are interested in working with and how your research interests and experiences fit with that mentor
    • A brief resume or curriculum vitae
    • International applicants must provide:

    Please note that we cannot grant Application Fee waivers.

     

    Support Courses Component

    One of the goals of this graduate program is the integration of knowledge from food and nutritional sciences along with the biological sciences, natural sciences, and social sciences, and the application of this knowledge to disease prevention and enhancement of human potential. Graduate students may also earn a certificate in college teaching, available through the university’s Center for Teaching and Learning.


    Students must complete at least 18 credit hours of supporting course work.

    Suggested courses for the support component include but are not limited to:

    • Nutritional Aspects of Proteins and Amino Acids (FCSC 5140)
    • Carbohydrate and Ethanol Metabolism (FCSC 5141)
    • Lipids II (FCSC 5144)
    • Advanced Nutrition (FCSC 5145)
    • Therapeutic Nutrition (FCSC 5146)
    • Nutrition and Weight Control (FCSC 5147)
    • Experimental Foods (FCSC 5150)
    • Sensory Analysis of Food (FCSC 5151)
    • Principles of Mammalian Reproduction (ANSC 4120)
    • Reproductive Biology Seminar (ANSC 5870)
    • Lipid Metabolism (ANSC/FDSC 5770)
    • Cell Signaling (ANSC 5061)
    • Food Microbiology (FDSC 5090)
    • Food Analysis (FDSC 5170)
    • Food Chemistry (FDSC 5720)
    • Immunology (PATB 5400)
    • Medical Virology (PATB 5710)
    • Methods of Training and Conditioning (KIN 5029)
    • Advanced Exercise Testing and Prescription (KIN 5056)
    • Application Conditions of Human Aging (KIN 5062)
    • Sport Psychology (KIN 5536)


    Research/Thesis Component

    Faculty in the human nutrition and food discipline are conducting research in the areas of food product development and sensory evaluation of food; health and physical performance of active individuals at all stages of the lifecycle; diet, health, and disease focusing on omega-3 fatty acids; food oxalate content and factors that affect the bioavailability of dietary oxalate.

    Students must complete 8-10 credit hours of research (which includes a maximum of 4 hours of thesis).

    Suggested courses for the research/thesis component include but are not limited to:

    • Nutritional Research Techniques (FCSC 5142)
    • Statistical Methods in Biology (STAT 5050)
    • Statistical Methods in Biology II (STAT 5055)
    • Regression Analysis (STAT 5115)
    • Data Analysis (STAT 5470)
    • Statistical Methods in Ag (ENTO 5080)
    • Thesis Research (FCSC 5960)
    • Seminar in Food Science and Nutrition (FDSC 5890)

     

    Total Credits

    Students must complete a minimum of 30 credit hours.

    No more than 9 credit hours of 4000 level courses will be allowed in a master’s program. Students may be required to take more than the minimum of 30 hours, either because they have to satisfy prerequisites for some courses, or because the student’s committee determines that more than 30 hours will be needed for the student to reach his/her professional objective. Each student’s appointed committee will formulate a plan of study within these program requirements.

     

    Contact Us

    Family and Consumer Sciences

    University of Wyoming

    Department #3354

    1000 E. University Ave.

    Laramie, WY 82071

    Phone: (307) 766-4145

    Email: fam-consci@uwyo.edu

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