Nutrition Science

Nutrition science examines how food choices and metabolism of nutrients affect our long-term health. Throughout your career, you will advance public understanding of the role of nutrition in health and disease prevention. Nationally recognized for discovery, learning and engagement, Purdue’s Department of Nutrition Science has a rich history of preparing students to turn knowledge into action. Our curriculum provides interdisciplinary training that incorporates hands-on experiences and gives students a competitive advantage as they persistently pursue excellence in nutritional science.

Undergraduate Programs

From studying the impact of diet on health to achieving medical breakthroughs that help cure life-threatening diseases, Nutrition Science majors improve the lives of people in multiple ways. Our majors have a strong science component and offer clinical and research-based experiential learning opportunities. You may also apply to our honors program to conduct an independent research project under the supervision of a Nutrition Science faculty member.

Majors:

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Graduate Programs

The Nutrition Science graduate program allows students to earn an MS or PhD. As part of the curriculum, all students also complete the Interdepartmental Nutrition Program (INP) concentration. Because research on nutrition and health integrates information from many disciplines — biochemistry, physiology, psychology, food science, genetics and cell biology — faculty from several areas across Purdue provide a wide range of expertise and training opportunities.

Admitted students train under a Nutrition Science faculty mentor in one or more of the following areas: biomedical and molecular nutrition; human and clinical nutrition; animal health, growth and development; or population nutrition and health promotion.

Department Research

Our research strengths are focused within four research areas: metabolism and obesity; minerals, vitamin D and bone health; food, ingestive behavior and population nutrition; and carcinogenesis and cancer prevention.

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Diversity, Equity and Inclusion

Diversity, equity and inclusion guides the Department of Nutrition Science’s research, learning and engagement as we aim to improve health through better nutrition. From research to course offerings, we explore world food problems, food insecurity, diet selection, and the impact of dietary intake on health to create a more equitable and inclusive nutrition field.

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Community Resources

We help to improve the health of Indiana residents through our work with HHS Extension and the Community Health Engagement Program. Our Teaching Kitchen offers nutrition-focused cooking and health demonstrations to Purdue and surrounding communities while the Purdue Clinical Research Center (CRC) offers space, equipment and staff to support government, academic and industry-sponsored human clinical research studies. The CRC also provides assessments (e.g., body composition measures via DXA) on a pay-for-service basis to community members.


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— Dr. Laura Murray-Kolb

Nutrition Science Directory

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Contact Us

Laura Murray-Kolb

Department Head

Debbie Phillips

Assistant to the Head

Elizabeth Shoaf

Graduate Program Coordinator

Connect with Us!

Prospective undergraduate students may register for a session online, email questions to HHSRecruitment@purdue.edu or call the Office of Student Services at (765) 494-8533. Prospective graduate students may email inp@purdue.edu or call 765-496-7492.

General Inquiries

Purdue University
Department of Nutrition Science
Stone Hall, Room 213
700 W. State Street
West Lafayette, IN 47907-2059

(765) 494-8228

(765) 494-0674