Texas State University Graduate Program in Human Nutrition

Program Director: BJ Friedman, PhD

Contact: BJ Friedman, Graduate Coordinator, Family and Consumer Sciences Department, Texas State University, 601 University Drive, San Marcos, TX 78666-4616, Phone: (512) 245-8342, Fax: (512) 245-3829, Email: bf04@txstate.edu

Degrees Offered: M.S. with options in Functional Foods or Nutritional Sciences, with or without thesis

Program Description

Texas State University-San Marcos offers an MS degree in Human Nutrition to meet the needs of industry, the public sector, and academia. The program emphasizes aspects of food science, biotechnology, and human nutrition relevant to the promotion of health and the prevention and treatment of disease. The coursework is based on lectures, research experience and practical laboratory training using state of the art equipment and techniques.

Entrance Requirements: Applicants must have a 4-year undergraduate degree with a cumulative GPA of 3.0 or higher from an accredited institution. A major in nutrition, food science or a related discipline is preferred.
Applicants with limited academic preparation in nutrition and foods will be required to take leveling courses that do not apply toward completion of the master's degree. These courses include, but may not be limited to:

  • Perspectives in Nutrition Science
  • Perspectives in Food Science
  • Biochemical Nutrition
  • introductory biochemistry at the graduate level

Students with limited biology or chemistry background will not be considered for admission without evidence of completion of the following courses:

  • introductory biology
  • anatomy and physiology
  • microbiology
  • biochemical nutrition
  • two semesters of introductory chemistry
  • at least one course in organic chemistry
  • biochemistry

International applicants whose first language is not English must have TOEFL scores of 550 or higher (paper), Internet-Based Test minimums of 78 total score with the 4 minimum section scores of 19/reading, 19/listening, 19/speaking, and 18/writing or and IELTS score of 6.5 or higher with minimum individual module scores of 6.0.

Applicants must also provide (1) a curriculum vita; (2) a statement of goals describing professional aspirations and rationale for pursuing graduate study; and (3) three reference letters.

The GRE score is required. Applicants are admitted to the program twice each year. Applications deadlines are October 15 for Spring admission and March 1 for Fall Admission. Applicants whose credentials are otherwise acceptable but who lack any of the specified courses may be admitted on a conditional basis.

Program of Study: Students choose either the Functional Foods or Nutritional Sciences track. Core courses include Food Biotechnology, Nutrient Metabolism I & II, Advanced Functional Foods and Nutraceuticals, Seminar in Nutrition and Disease, Seminar in Nutrition in the Life Cycle, and Research Design and Methods. Electives are chosen based on the student’s interests.

Graduate Requirements: Students may choose a thesis (33 total hours required) or non-thesis option (39 total hours required) from one of two tracks - Functional Foods or Nutritional Science.

Costs: Graduate tuition and fees for a 9 hour load (considered fulltime) is currently $2900 (in state) and $5700 (out-of- state) plus fees which are variable according to the number of hours taken.

Availability of Financial Aid: Assistantships are available, with priority given to students working on the thesis option. Students who have a 50% time assistantship are eligible for in-state tuition.

Facilities: The Human Nutrition program is housed in a new $9 million addition to the Family and Consumer Sciences building, which houses teaching and research laboratories equipped with the most current equipment to conduct plant, microbial and cellular research, taste-testing, and biochemical and clinical assessment.

Faculty and Research Interests
S Crixell, PhD, Prof. Feeding patterns of infants and toddlers, prevention of obesity in early childhood, adult weight management program, nutritional impact of home delivered meals to home-bound elders.

BJ Friedman, PhD, Prof. Adult weight management, infant/child feeding patterns, prevention of childhood obesity, implementation of Dietary Guidelines into child nutrition programs, nutritional impact of home delivered meals to home-bound elders.

M Lane, PhD, Assoc. Prof. Molecular mechanisms of retinol to prevent colorectal cancer metastasis through interactions of retinol with phosphatidylinostitol 3-kinase and signaling molecules, ability of vitamin A to cause clinical depression by elucidating the neuronal networks and neurotransmitters affected.

V Maitin, PhD, Asst. Prof. Role of probiotic bacteria and dietary lipids in modulating the molecular and cellular events underlying the progression of cardiovascular disease and diet-induced obesity.

D Vattem, PhD, Assoc. Prof. Molecular effects of bioactive compounds on in vivo stress response pathways mediated by redox, nitric oxide and sirtuin signaling, mechanistic evaluation of bioactive compounds on inflammation, and development and aging using genetic and physiological in vivo models.

R Wildman, PhD, Asst. Prof. Impact of specific level and timing of specific nutrients in athletic performance and fitness, role of nutrients/nutrition in modifying metabolism, body weight, composition and emotional wellbeing, nutraceuticals and functional foods in markers of health and wellness, role of specific nutrients, exercise and body status on cardiac performance, nutrition education and achievement of desired physical outcome through internet based vehicles