Tuskegee University Nutrition Degree Programs

Tuskegee, AL | Department of Food & Nutritional Sciences

Tuskegee University offers 6 undergraduate Food and Nutritional Sciences tracks and 2 graduate tracks:

Undergraduate Programs:

  • Bachelor of Science in Food Science
  • Bachelor of Science in Nutritional Science
  • Bachelor of Science in Didactic Program in Dietetics
  • Bachelor of Science in Public Health Nutrition
  • Bachelor of Science in Food Science/Biology (Dual Degree)
  • Bachelor of Science in Nutritional Science/Biology (Dual Degree)

Graduate Programs:

  • Master of Science in Food Science/Nutritional Science (Thesis Option)
  • Master of Science in Food Science/Nutritional Science (Non-Thesis Option)

The undergraduate Food Science program is approved by the Institute of Food Technologists (IFT), and the Didactic Program in Dietetics is accredited by ACEND.

Program Tracks Overview

ProgramEst. TuitionEst. Duration
BS – Food Science$117,926 (in-state est.)4 years (full time)
BS – Nutritional Science$117,926 (in-state est.)4 years (full time)
BS – Didactic Program in Dietetics$117,926 (in-state est.)4 years (full time)
MS – Food Science/Nutritional Science (Thesis)$45,630 (est.)2 years (full time)
MS – Food Science/Nutritional Science (Non-Thesis)$48,210 (est.)2 years (full time)

Programs emphasize hands-on experience through the Food Safety and Processing Center for new product development, food processing, and food safety, plus the Center for Research on Nutrition, Lifestyle and Chronic Disease in Alabamians for cardiovascular disease and cancer research.

Bachelor of Science – Food Science Option

The estimated cost for the BS Food Science program is approximately $117,926 for in-state full-time students and would take 4 years to complete on a full-time basis (123 credits).

Food Science Curriculum

The 123-credit BS Food Science program integrates food science, chemistry, physics, biology/microbiology, and mathematics in an applied manner, providing firm foundation in science and technology for food product development, food processing, and their relationship to human health.

Freshman Year (33 credits):

  • OREN 100, 101: Freshman Seminar (2cr)
  • ENGL 101, 102: English Composition (6cr)
  • FOSC 100: World Food Fiber & People (2cr)
  • HIST 103, 104/210, 211: History courses (9cr)
  • MATH 107, 108: Algebra & Trigonometry (8cr)
  • CHEM 231/233, 232/234: Chemistry with Labs (10cr)
  • PHED: Physical Education or ROTC (2cr)

Sophomore Year (29 credits):

  • CSCI 100: Computer Science (3cr)
  • FPAR 101: Art Appreciation (2cr)
  • BIOL 120: Organism Biology (3cr)
  • BIOL 301: Microbiology (3cr)
  • ECON 201/202: Principles of Economics (3cr)
  • PSYC 270: Psychology (3cr)
  • MATH 207: Analytical Geometry & Calculus I (4cr)
  • PHYS 301: General Physics (3cr)
  • NUSC 111: Nutrition, Wellness & Health (3cr)
  • English Proficiency Exam (0cr)

Junior Year (31 credits):

  • ECON 300: Introduction to Statistical Analysis (3cr)
  • FOSC 301: Introduction to Food Science (3cr)
  • FOSC 302: Food Sensory Evaluation with Lab (3cr)
  • CHEM 320: Organic Chemistry (3cr)
  • CHEM 307: Quantitative Analysis (3cr)
  • CHEM 360: Biochemistry (3cr)
  • ENGL 327: Public Speaking (3cr)
  • HOMT 314/112: Basic Food Production (3cr)
  • NUSC 302: Nutritional Biochemistry (4cr)
  • General Elective (3cr)

Senior Year (29 credits):

  • PHIL 348: Business Ethics (3cr)
  • FOSC 405/406: Methods of Food & Nutrition Analysis with Lab (4cr)
  • FOSC 440: Food Microbiology (4cr)
  • FOSC 450: Food Processing Engineering Technology (4cr)
  • FOSC 460: Food Processing (4cr)
  • FOSC 470: Food Chemistry (Lecture & Lab) (4cr)
  • FOSC 473: Product Research Innovation & Sensory Evaluation of Foods (4cr)
  • NUSC 400: Seminar in Food & Nutritional Sciences (1cr)
  • NUSC 501: Professional Seminar (1cr)

Note: Minimum grade of “C” required in all major courses. General and humanities electives approved by advisor.

Food Science Clinical/Practical Requirements

The Food Science program emphasizes hands-on laboratory experience through specialized food labs and the Food Safety and Processing Center. Students gain practical skills in food product development, food processing operations, sensory evaluation, and food safety applications without formal clinical hour requirements.

  • Laboratory-based coursework throughout curriculum
  • Food Safety and Processing Center access for hands-on experiences
  • Senior capstone: FOSC 473 Product Research Innovation & Sensory Evaluation
  • Internship and co-op experiences available through Food and Nutritional Science Advisory Board

Food Science Admissions Requirements

  • High school transcript
  • Cumulative GPA 3.00
  • ACT Composite Score 21 OR SAT (CR + Math) 1000
  • Standard Tuskegee University admission process
  • Minimum “C” in all major courses within option
  • Maintain overall 2.8 GPA

Bachelor of Science – Nutritional Science Option

The estimated cost for the BS Nutritional Science program is approximately $117,926 for in-state full-time students and would take 4 years to complete on a full-time basis (123 credits).

Nutritional Science Curriculum

The 123-credit BS Nutritional Science program integrates nutritional science, biology, chemistry, physics, and human anatomy/physiology, preparing students for MS or PhD degrees in applied community nutrition or nutritional biochemistry, or careers as nutritionists in government, public health, or food industry.

Freshman Year (33 credits):

  • OREN 100, 101: Freshman Seminar (2cr)
  • ENGL 101, 102: English Composition (6cr)
  • FOSC 100: World Food, Fiber & People (2cr)
  • HIST 103, 104: History (6cr)
  • MATH 107, 108: Algebra & Trigonometry (8cr)
  • CHEM 231/233, 232/234: Chemistry with Labs (10cr)
  • PHED: Physical Education or ROTC (2cr)

Sophomore Year (32 credits):

  • CSCI 100: Computer Science (3cr)
  • HIST 104: History (3cr)
  • FPAR 101: Art Appreciation (2cr)
  • ENGL 208: American Literature (3cr)
  • PSYC 270: Introduction to Psychology (3cr)
  • CHEM 320, 322: Organic Chemistry with Lab (5cr)
  • NUSC 111: Nutrition, Wellness and Health (3cr)
  • BIOL 230, 231: Biology with Lab (4cr)
  • BUSN 211: Accounting (3cr)
  • PHIL 237: Introduction to Logic (3cr)
  • English Proficiency Exam (0cr)

Junior Year (33 credits):

  • ANPH 201, 202: Anatomy and Physiology I & II (8cr)
  • ECON 201: Economics (3cr)
  • PHYS 301, 303: Physics with Lab (4cr)
  • FOSC 301: Introduction to Food Science (3cr)
  • BIOL 301, 303: Microbiology with Lab (4cr)
  • NUSC 302: Nutritional Biochemistry (4cr)
  • NUSC 307: Life Cycle Nutrition (3cr)
  • ENGL 327: Public Speaking (1cr)
  • HOMT 314/112: Basic Food Production (3cr)

Senior Year (25 credits):

  • NUSC 305: Community Nutrition (3cr)
  • NUSC 343: Medical Nutritional Therapy I (3cr)
  • FOSC 405, 406: Methods of Food and Nutritional Analysis with Lab (4cr)
  • EVSC 500: Biostatistics I (3cr)
  • CHEM 360, 361: Biochemistry of Cell Regulation with Lab (4cr)
  • NUSC 307: Life Cycle Nutrition (3cr)
  • NUSC 400: Seminar in Food & Nutritional Sciences (1cr)
  • NUSC 443: Medical Nutritional Therapy II (3cr)
  • NUSC 501: Professional Seminar (1cr)

Note: Minimum grade of “C” required in all major courses. General and humanities electives approved by advisor.

Nutritional Science Clinical/Practical Requirements

The Nutritional Science program provides research-based experiences through the Center for Research on Nutrition, Lifestyle and Chronic Disease in Alabamians. Students engage in cardiovascular disease, cancer, and quality food product development research using animal models, human models, and laboratory techniques.

  • Laboratory-based coursework in nutritional biochemistry and medical nutrition therapy
  • Research opportunities in Center for Nutrition, Lifestyle and Chronic Disease
  • Experimentation with animal models and human subjects
  • Quality food product development for solving nutritional problems

Nutritional Science Admissions Requirements

  • High school transcript
  • Cumulative GPA 3.00
  • ACT Composite Score 21 OR SAT (CR + Math) 1000
  • Standard Tuskegee University admission process
  • Minimum “C” in all major courses within option
  • Maintain overall 2.8 GPA

Bachelor of Science – Didactic Program in Dietetics

The estimated cost for the BS Didactic Program in Dietetics is approximately $117,926 for in-state full-time students and would take 4 years to complete on a full-time basis (125 credits).

DPD Curriculum

The 125-credit ACEND-accredited Didactic Program in Dietetics provides technical and academic knowledge for successful competition for dietetic internship placement, the first step to becoming a Registered Dietitian Nutritionist (RDN).

Freshman Year (32 credits):

  • OREN 100, 101: Freshman Seminar (2cr)
  • NUSC 100: World, Food & Fiber (2cr)
  • ENGL 101, 102: English Composition (6cr)
  • HIST 103, 104: Global History (6cr)
  • MATH 107: Algebra & Trigonometry (4cr)
  • CSCI 100: Intro to Computers (3cr)
  • CHEM 231/233, 232/234: Chemistry with Labs (10cr)
  • PHED: Elective (2cr)

Sophomore Year (35 credits):

  • NUSC 111: Nutrition, Wellness & Health (3cr)
  • ANPH 201, 202: Anatomy and Physiology I & II (8cr)
  • BIOL 230, 231: Cell & General Biology with Lab (4cr)
  • BIOL 301, 303: Microbiology with Lab (4cr)
  • BIOL 309: Genetics (4cr)
  • BUSN 211: Elementary Accounting Principles (3cr)
  • ENGL 201: Advanced Composition (3cr)
  • SOCI 240: Sociology (3cr)
  • Community Service & Experiential Learning (0cr)
  • English Proficiency Exam (0cr)

Junior Year (31 credits):

  • FOSC 301: Introduction to Food Science (3cr)
  • NUSC 303: Counseling Education Theory (3cr)
  • NUSC 304: Nutrition Assessment (3cr)
  • NUSC 305: Community Nutrition (3cr)
  • NUSC 307: Lifecycle Nutrition (3cr)
  • CHEM 320: Organic Chemistry (3cr)
  • CHEM 360: Biochemistry of Cellular Regulation (3cr)
  • BUSN 331: Principles of Management (3cr)
  • PHIL 347: Medical Ethics (3cr)
  • HOMT 112/314: Management of Basic Food Production (3cr)
  • NUSC 400: Food & Nutritional Science Seminar I (1cr)

Senior Year (27 credits):

  • HOMT 301/401: Restaurant Operations Management (3cr)
  • HOMT 362/462: Facilities Management & Design (3cr)
  • FOSC 405, 406: Analysis of Food Quality with Lab (4cr)
  • NUSC 343: Medical Nutrition Therapy I (3cr)
  • NUSC 302: Nutritional Biochemistry (4cr)
  • NUSC 400: Food & Nutritional Science Seminar I (1cr)
  • NUSC 443: Medical Nutrition Therapy II (3cr)
  • NUSC 444: Nutritional Practicum (2cr)
  • NUSC 501: Professional Seminar (1cr)
  • EVSC 500: Biostatistics (3cr)

Note: Minimum grade of “C” required in all major courses.

DPD Clinical/Practical Requirements

Students complete at least 35 documented hours of field experience in nutrition or dietetics settings through work, shadowing, internships, or practicum. The senior-year NUSC 444: Nutritional Practicum (2 credits) provides hands-on supervised experience. Upon successful DPD completion with Verification Statement, graduates apply to ACEND-accredited dietetic internships (required for RDN eligibility), with master’s degree now required for RDN credentialing effective 2024.

  • Minimum 35 hours documented field experience throughout program
  • NUSC 444: Nutritional Practicum (2 credits) senior year
  • Community Service & Experiential Learning (sophomore year)
  • Post-graduation: ACEND-accredited dietetic internship required
  • Master’s degree required for RDN credentialing (effective 2024)

DPD Admissions Requirements

Initial Admission (Phase One – Years 1-2):

  • High school transcript
  • Cumulative GPA 3.00
  • ACT Composite Score 21 OR SAT (CR + Math) 1000
  • Standard Tuskegee University admission process
  • Complete general education requirements and DPD prerequisites

Phase Two Admission (Years 3-4 checkpoint requirements):

  • Overall GPA 3.0
  • Minimum “C” or higher in chemistry and biology courses

Retention Requirements:

  • Maintain 3.0 or higher in professional courses
  • Overall GPA 2.8 (on 4.0 scale)
  • Academic challenges addressed through REACH center tutoring
  • Maximum 7 years from enrollment to complete DPD requirements

Scholarship: $2,500 annual tuition scholarship available for high school students with good GPA and SAT/ACT scores

Master of Science in Food Science/Nutritional Science

The estimated cost for the MS Food and Nutritional Sciences program is approximately $45,630 (thesis option) or $48,210 (non-thesis option) and would take 2 years to complete on a full-time basis (30 credits thesis; 33 credits non-thesis).

MS Curriculum

The 30-33 credit MS program offers Food Science or Nutritional Science emphases with opportunities for creative research in food safety, food product development, nutritional biochemistry, and community nutrition, preparing students for global economy careers.

Core Courses – Required for All Students (18 credits):

  • EVSC 0500: Biostatistics I (3cr)
  • NUSC 0501: Professional Seminar (1cr)
  • FOSC 0505: Methods of Food and Nutritional Analysis (Lecture) (2cr)
  • FOSC 0506: Methods of Food and Nutritional Analysis Laboratory (2cr)
  • FOSC 0510: Food Chemistry (4cr)
  • NUSC 0554: Seminar in Food Science and Nutritional Science (1cr, taken 2 semesters)
  • CHEM 0561: Biochemistry I (3cr)
  • CHEM 0562: Biochemistry Laboratory I (1cr)
  • FOSC/NUSC 0700: Research in Nutritional Science or Food Science (6cr, 1-2 credits at a time)

Food Science Emphasis (9+ credits):

  • FOSC/NUSC 500A: Scientific Research Methods (3cr)
  • NUSC 0650: Vitamins and Minerals in Human Nutrition OR NUSC 0651: Human Nutrition and Health (3cr)
  • FOSC 0661: Food Ingredient Chemistry (3cr)

Nutritional Science Emphasis (9 credits):

  • NUSC 0650: Vitamins and Minerals in Human Nutrition (3cr)
  • NUSC 0651: Human Nutrition and Health (3cr)
  • NUSC 0652: Nutrition and Disease (3cr)

Departmental Elective Courses Available:

  • FOSC 0507: Applied Food Microbiology (4cr)
  • FOSC 0571: Food Process Engineering Technology (4cr)
  • FOSC 0573: Product Research Innovation and Sensory Evaluation of Foods (4cr)
  • NUSC 0521: Maternal and Child Nutrition (3cr)
  • NUSC 0575: Advanced Community Nutrition (3cr)
  • NUSC 604: International Nutrition Problems and Policies (3cr)
  • NUSC 0608: Recent National and International Developments in Food Science and Nutritional Science (3cr)
  • EDU 0506: Introduction to Research (3cr)
  • CHEM 0541: Instrumental Analysis (3cr)

Non-Thesis Option: 30 course credits plus successful comprehensive examination passage

More curriculum details are available here.

MS Research/Thesis Requirements

All thesis-option students complete 6 credits of research (FOSC/NUSC 0700) culminating in thesis defense. Students present two seminars: first on research area of interest, second on thesis research. Thesis committee (4 members) formed during first semester guides proposal development, academic defense, and final thesis defense.

Thesis Option Requirements:

  • Select major professor during first semester
  • Form 4-member thesis committee (student, major professor, department head approval)
  • Thesis proposal development and defense
  • Course academic defense covering major area content
  • Two required seminars (NUSC 0554)
  • Minimum 6 credits research (FOSC/NUSC 0700)
  • Admission to Candidacy after completing 18 hours (~1 year)
  • Final oral examination and thesis defense

Non-Thesis Option Requirements:

  • 30 course credits (no research hours)
  • Comprehensive examination
  • All other degree requirements

MS Admissions Requirements

Academic Requirements:

  • BS degree from accredited university in food science, nutrition, dietetics, or related STEM area (biology, chemistry, engineering, etc.)
  • Related major students: one course in food science and one in nutrition science required
  • Cumulative GPA 3.0 or higher
  • GRE scores required
  • Prerequisite academic work demonstrating ability to pursue graduate study effectively

Application Materials:

  • Official transcripts from all colleges/universities attended
  • Application fee
  • Three (3) letters of recommendation
  • Statement of purpose

International Students Additional Requirements:

  • Transcripts translated through World Education Services (WES)
  • Financial support/affidavit
  • Test of English as Foreign Language (TOEFL) scores

Application Contact: Graduate School at https://www.tuskegee.edu/graduate-school

Additional Requirements:

  • Transfer credits: up to 9 hours may transfer with Advisory Committee recommendation
  • Admission to Candidacy: completed application after one year (~18 hours)

Ph.D. in Integrative Biosciences

Tuskegee’s Department of Food and Nutritional Sciences participates in the Integrative Biosciences (IBS) PhD Program, providing advanced research opportunities in nutritional biochemistry and food science for students seeking doctoral-level training.

Tuition

Undergraduate Full-Time (12-18 hours per semester):

  • Estimated cost per credit: $982 per credit hour
  • Annual tuition: $21,802 (full-time)
  • Mandatory fees: $2,796 (technology, activity, ID activation, e-books)
  • Health insurance (mandatory): $1,600
  • Room and board: $5,970-$6,813 depending on housing
  • Total annual undergraduate cost: $37,786+ (including room/board)

Graduate Full-Time (8-15 hours per semester):

  • Estimated cost per credit: $1,521 per credit hour
  • Annual tuition: $22,672 (full-time)
  • Mandatory fees: $2,796 (technology, activity, ID activation, e-books)
  • Health insurance (mandatory): $1,600
  • Total annual graduate cost: $27,118 (without housing)

Part-Time Rates:

  • Undergraduate: $982 per credit hour (up to 11 hours)
  • Graduate: $1,521 per credit hour (up to 7 hours)

Online Learning (8-week terms):

  • Undergraduate: $462 per credit hour
  • Graduate: $723 per credit hour
  • Additional mandatory fees: technology ($238), administrative/online support ($268), e-books ($325 per semester)

Multi-Student Discount: Two or more siblings attending same semester: $300 tuition discount and $650-$975 room discount per student per semester

See the official tuition page for more details.

Accreditation

Tuskegee University’s Didactic Program in Dietetics is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics.

The DPD program goals include 80%+ completion within 6 years, 50%+ supervised practice program application/admission rates, 80%+ one-year CDR exam pass rate, and 70%+ satisfaction from supervised practice directors.

The undergraduate Food Science program is approved by the Higher Education Review Board (HERB) of the Institute of Food Technologists (IFT), Chicago, IL, the national approving body of undergraduate food science programs.

Tuskegee University is accredited by the Southern Association of Colleges and Schools Commission on Colleges.

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