Nutrition and health research integrates information from many disciplines. Biochemistry, physiology, psychology, food science, genetics and cell biology are at the heart of our understanding of nutrition and its application.
The Nutrition Science Graduate Program curriculum incorporates the Interdepartmental Nutrition Program (INP) concentration, providing interdisciplinary training for students interested in nutrition science. Faculty from several departments provide a wide range of expertise and training opportunities. The program is governed by four committees that oversee program operations, admissions and courses.
Interested students should apply to the nutrition science graduate program. Once admitted, students train under a Nutrition Science faculty mentor and learn a variety of approaches to address important nutrition issues. When applying to the graduate program, prospective students should indicate their preferred area of training by selecting one of the following training groups:
- Biochemical and molecular nutrition
- Human and clinical nutrition
- Animal health, growth and development
- Population nutrition and health promotion
- The nutrition science program offers an integrated approach, inviting collaboration with faculty from a variety of departments at Purdue, including Animal Sciences, Basic Medical Sciences, Food Science, Forestry and Natural Resources, Health and Kinesiology, Nutrition Science, Psychological Sciences, Veterinary Clinical Sciences, and Comparative Pathobiology as well as the Indiana University School of Medicine and Purdue University Fort Wayne.
- The mentor-based program allows students to work directly with one of the graduate faculty mentors in biochemical and molecular nutrition, human and clinical nutrition, animal science and growth/development or population nutrition and health promotion.
- Graduate students have the opportunity to learn fundamental scientific knowledge of human nutrition in health, behavior and chronic diseases; use cutting-edge technology and data analyses to address questions relevant to human nutrition and health improvement; improve critical-thinking ability and communication skills to become leaders in the field; and more.
- Food industry
- University faculty
- Food and nutrition policy
- Pharmaceutical companies
- Clinical nutrition researcher
- Nutritional consultant in companies
- Government agencies and non-profit institutes (USDA, NIH etc)
Plan of StudyMS Plan of study PhD plan of study
As a student in the nutrition science graduate program, you’ll have opportunities to enhance your graduate degree through the following programs.
Dual Degree PhD/MS/MA + MPH
This is an ideal track for graduate students who are interested in pursuing a nutrition science graduate degree and a Master of Public Health simultaneously. Your plan of study must accommodate completion of both degrees.Learn More
Dual Title PhD in Nutrition and Gerontology
This dual-title PhD links an established discipline-based program of study with an interdisciplinary perspective on aging. This degree uniquely prepares you to pursue a wide range of careers in higher education and/or research on aging.Learn More
Research Areas/Training Groups
Biochemical and Molecular Nutrition
Students and faculty in this training group are interested in examining the mechanisms controlling nutrient or phytochemical metabolism or defining diet-disease relationships. These researchers depend upon the basic sciences of cell biology, molecular biology, physiology and biochemistry. This work provides the foundation for future, more applied studies that lead to improved dietary practices or the use of nutrition in the treatment of disease.
Nutrition Science Faculty
- Kolapo Ajuwon, Animal Sciences
- Paul Brown, Forestry and Natural Resources
- Chad Carroll, Health and Kinesiology
- Theresa Casey, Animal Sciences
- Robert Considine, Indiana University Medical Center, Integrative Physiology
- Bruce Hamaker, Food Science
- Kee Hong Kim, Food Science
- Kimberly Kinzig, Psychological Sciences
- Shihuan Kuang, Animal Sciences
- Sophie Lelièvre, Basic Medical Sciences
- Stephen Lindemann, Food Science
- James Markworth, Animal Sciences
- Lavanya Reddivari, Food Science
- Torbert Rocheford, Agronomy
Human and Clinical Nutrition
Students and faculty in this training group conduct translational research that extends beyond the more basic research to examine the mechanisms controlling nutrient or phytochemical metabolism, define diet-disease relationships and understand the basis for food selection. They utilize human subjects and animal models and depend upon knowledge of physiology and biochemistry. This work is often directly applicable in clinical practice or in public health.
Nutrition Science Faculty
- Annabel Biruete
- Jay Burgess
- Wayne Campbell
- Tzu-Wen Cross
- Brandon Kistler
- Laura Murray-Kolb
- Richard Mattes
- Anita Panjwani
- Cordelia Running
- Dennis Savaiano
- Dorothy Teegarden
- Patricia Wolf
Animal Health, Growth and Development
Students and faculty in this training group examine the role of nutrition in fostering optimal growth and development of production animals and improving the health of production and companion animals. These researchers utilize animals in their studies and depend upon knowledge of physiology and biochemistry. This work is often directly applicable to the field or in clinical veterinary practice.
Population Nutrition and Health Promotion
Students and faculty in this training group examine nutrition in the context of human populations and communities. These researchers integrate knowledge of nutrition, epidemiology, social science and prevention in their work. This training area includes developing nutrition interventions and educational programs, investigating new approaches to measure and characterize nutrition exposures and engaging community partners to improve food behavior and health.
Nutrition Science Faculty