Lynn Brann, Director of Graduate Programs in Nutrition
559 White Hall
Kay Stearns Bruening, Lynn S. Brann, Tanya M. Horacek, Sudha Raj, Dayeon Shin, Jane Burrell Uzcategui, Margaret A. Voss, Jennifer L. Wilkins
Donna Sparkes, Administrative Assistant
The program emphasizes critical evaluation of scientific information and evidence-based practice and research. Due to the varying backgrounds and professional interests of students, the master’s degree program is flexible. For many practitioners in nutrition and dietetics the master’s degree represents the professional qualification and hence has become the terminal degree.. However, the master’s degree may also serve as a preparatory step toward more advanced study.
Students selecting nutrition as a major field of study must have minimum proficiency in chemistry and physiology. A recent course in nutrition must be presented upon entrance.
If you have a bachelor’s degree outside nutrition and would like to become a registered dietitian, make an appointment with the director of the Didactic Program in Dietetics (DPD), Nancy Rindfuss, M.A., R.D., to obtain an evaluation of your DPD status. The evaluation might dictate classes you have to complete prior to starting the program.
Students are able to pursue the degree part-time.
Limited department financial aid is available in the form of graduate assistantships and scholarship credits for students enrolled in masters and doctoral programs. Financial aid is determined based on merit.
Additional information regarding graduate financial aid can be found at https://graduateadmissions.syr.edu/funding/
A maximum of 30 percent of credits counted toward a master’s degree at Syracuse University may be transferred from another institution provided that the credits are an integral part of the degree program.
The M.A. degree requires the completion of a minimum of 36 credits.