Training
Master of Science in Nutrition - Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University
created by Dr. Timothy S. Griffin
Description
The Master of Science in Nutrition program at Tufts University's Friedman School offers a rigorous, interdisciplinary curriculum designed to equip students with the knowledge and skills necessary to address complex nutrition challenges. The program emphasizes real-world impact, allowing students to engage in research, policy development, and community interventions. With access to a diverse faculty and a vibrant academic community in Boston, students are prepared to become leaders in the field of nutrition.
Course Curriculum
The program requires the completion of 48 credits, typically encompassing 16 courses. Students have the flexibility to choose two specializations from a diverse array, including: Agriculture, Food & Environment Biochemical & Molecular Nutrition Climate, Sustainability, and Food Community Interventions and Behavior Change Data Analytics & AI in Nutrition Food Business and Entrepreneurship Food Policy, Programs, and Economics Food Systems Modeling Humanitarian Assistance Nutrition Communication Nutrition, Diet, and Disease across the Lifecycle Nutrition Equity Nutritional Epidemiology and Public Health Nutrition
Trainer Expertise
Nutritionist
