Nutrition Ph.D. Requirements

Ph.D. students in nutrition must complete:

  • a minimum of 72 credit hours of courses and research, including credits transferred from a master's degree
  • at least 20 credits in specified nutrition and biochemistry courses
  • advanced coursework in related departments

The Ph.D. is a research-intensive degree culminating in a dissertation. Written and oral preliminary examinations in the major and minor fields are scheduled no earlier than the end of the second year of graduate study and not later than one semester before the final oral examination. The student's advisory committee administers exams for admission to candidacy.

Coursework

Course

Credits

BCH 453/553 Biochemistry of Gene Expression
or ANS/BCH 571 Regulation of Metabolism
3
At least one Biochemistry (BCH) course at the 700 level 3
All of the following courses:

NTR 701 Protein & Amino Acid Metabolism

NTR 775 Mineral Metabolism

NTR 706 Vitamin Metabolism

NTR 709 Energy Metabolism

NTR 801 DR Seminar

 

3

3

2

3

1

At least 5 credit hours from the following courses:

NTR 500 Principles of Human Nutrition

NTR 730 Human Nutrition

NTR 550 Applied Ruminant Nutrition

NTR 624/824 Topical Problems in Nutrition

NTR 625/825 Advanced Special Problems in Nutrition

ANS/NTR 785 Digestion and Metabolism in Ruminants

FS/NTR 510/710 Food Lipids

NTR 554 Lactation, Milk and Nutrition

NTR 555 Exercise Nutrition

NTR 824A Feed Formulation and Simulation

 

3

3

3

variable

variable

3

3

3

3

3

Refer to NC State Course Catalog for a complete list of nutrition courses and descriptions.

Note: Every student in nutrition is expected to have a strong background in chemistry and mathematics. Additional graduate courses in biochemistry, chemistry, genetics, microbiology, and physiology are available for students to enhance the primary science support areas. We also encourage students pursuing a minor in another program or department. The student and their faculty advisory committee will agree on the final course selection for a plan of work.

Ph.D. Minor in Nutrition

Course Requirements for a Ph.D. minor in nutrition

Course

Credits

BCH 453/553 Biochemistry of Gene Expression
or ANS/BCH 571 Regulation of Metabolism
3
At least one Biochemistry (BCH) course at the 700 level 3
NTR 801 DR Seminar 1 1
At least 8 credit hours of NTR courses at the 500 level or above 8

Research Advisors

If you qualify for admission, the coordinator and the graduate Admissions committee will secure a member of the nutrition faculty to serve as an advisor prior to your final admission. We encourage applicants for M.S and Ph.D. degrees to contact the following faculty in the departments with similar interests to discuss research advising.

Department of Animal Science

J.H. Eisemann Hormonal regulation of protein and lipid accretion in growing animals; inter-organ (tissue) metabolism
V. Fellner Microbial physiology and rumen function
S.W. Kim Nutrition and digestive physiology, including protein and amino acid nutrition of swine and other monogastric animals; nutrition during pregnancy and lactation; and applied monogastric nutrition
J.M. Luginbuhl Nutritional management and forage-based feeding systems for meat goats
J.A. Moore Applied horse and ruminant (especially beef cattle) nutrition
J. Odle Ontogeny and regulation of lipid digestion and metabolism; neonatal nutritional biochemistry; medium-chain triglyceride metabolism; carnitine metabolism; intestinal growth and metabolism in normal and pathophysiological states – the role of milk-borne growth factors
M.H. Poore Utilization of grazed and harvested forages by beef cattle as influenced by nutrient supplementation. Determining the feeding value of locally available by-products for beef cattle. Nutrient management in forage production systems utilizing animal wastes as fertilizer sources
S.E. Pratt Phillips Equine nutrition and exercise physiology: glucose metabolism, insulin sensitivity and regulation of glycogen resynthesis after strenuous exercise
P.D. Siciliano Micro-nutrient requirements of horses
Eric van Heugten Energy, protein, and mineral nutrition of swine; lean growth modeling; applied swine nutrition

 


Department of Food, Bioprocessing and Nutrition Science

J.C. Allen Milk protein processing; food allergy; mineral nutrition; lactation and milk secretion; effects of physiological and processing factors on mineral availability, causes and prevention of diabetes
S. Goodell Community and public health nutrition; childhood obesity prevention and intervention
A. Fogleman Improving maternal and infant health care with an emphasis on breastfeeding and human milk
K. Harris Functional properties of plant foods, antioxidant and anti-inflammatory effects of flavonoids and related compounds
S. Komarnytsky Role of diet and nutrition in the prevention of chronic metabolic diseases and inflammation, emphasizing pathological mechanisms of insulin resistance and muscle loss

 


Prestage Department of Poultry Science

K.E. Anderson Pullet management; nutritional regimen effect on skeletal development and subsequent performance; quality enhancement in shell eggs
W. J. Croom Intestinal physiology, toxicology
P.R. Ferket Nutrition and development of turkeys; nutritional factors affecting skeletal problems and immune function; supplemental enzymes in poultry diets; feed extrusion processing; rendering animal by-products
J. Grimes Turkey management, turkey breeder management, and turkey waste management
P. Mozdziak Muscle biology, cell and molecular factors influencing muscle growth
E. Oviedo Broiler nutrition and management, nutrient and waste management; mechanisms of nitrogen and amino acid utilization; computerized growth models; feed additives, feedstuffs, feed processing methods; dietary electrolyte balance and mineral requirements