The Master of Science in food and nutrition services degree prepares students for doctoral studies in nutrition, food service management, or hospitality management for postsecondary teaching positions, or for careers in established or emerging clinical or industrial settings. The program is designed to provide students with a broad background in nutrition, food service management, or hospitality management; development of necessary analytical skills; and exposure to current nutrition, food service management, and hospitality management research.

MINIMUM TOTAL CREDIT HOURS: 36

GOALS/MISSION STATEMENT

The mission of the M.S. in food and nutrition services is to prepare students for entry into nutrition-related or hospitality management- related fields of study and/or their industries with excellence and integrity.

Learning Outcomes: 1. Students will be able to demonstrate how to interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions. 2. Students will be able to demonstrate effective and professional oral and written communication and documentation when communicating with individuals, professional groups, and the public. 3. Students will be able to incorporate professional knowledge with effective management and education techniques to facilitate food, nutrition, and hospitality related behavior change. 4. Students will be able to use a decision making process to identify nutrition- or hospitality-related problems, and to determine and evaluate appropriate interventions. 5. Students will be able to apply knowledge of nutrition or hospitality management to enhance the well being of individuals and groups. 6. Students will be able to apply management and business theories and principles to the development, marketing, and delivery of nutrition or hospitality programs or services.