Due to COVID-19, BGSU is temporarily waiving the GRE and GMAT requirements for all applicants to any of the University’s graduate certificate and master’s degree programs through fall 2021.

Graduate application fees for new domestic applicants are also being waived through fall 2021.

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BGSU Covid Update 

Masters of Food & Nutrition

For additional information, please contact:
Dr. Kerri Lynn Knippen 
Food and Nutrition Graduate Coordinator
Phone:  419-372-8316
Email: kknippe@bgsu.edu 

Admission Criteria

The Master’s of Food and Nutrition degree program at Bowling Green State University is for students who have a baccalaureate degree in a food, nutrition, or a related field (e.g. public health; human movement, sport, and leisure studies; biological sciences; allied health professionals) and have an interest in the advanced study of food and nutrition.

For More Details About Why You Should Consider Our Master's of Food & Nutrition - Check out this Fact Sheet

The Master’s of Food and Nutrition degree program requires the completion of 39-40 total graduate credit hours. This includes:

  • 15 credit hours of Food and Nutrition core graduate courses (e.g. micronutrients, macronutrients, clinical nutrition, community nutrition, weight management, and/or phytochemicals)
  • 9 credit hours of cognate (minor) tailored to the student’s professional goals (e.g. graduate courses in public health, microbiology, psychology, exercise physiology, education, scientific writing)
  • 9 credit hours of research methods, statistics, and seminar
  • 6-7 credit hours of a culminating experience, with options to complete a thesis or Master’s project or comprehensive exam

Requirements for the MFN may be completed on the BGSU campus or through distance education with online courses.  Most distance students will choose the comprehensive exam option, and many of our on-campus students choose the Master’s project as their culminating experience. 

  • The Master’s project is an applied project tailored to the needs and professional goals of the student.  Upon completion of the Master’s project, the student is required to give an on-campus presentation.  Except for this 1-day visit to the BGSU campus, all coursework towards the distance Master’s degree is completed on-line.
  • Students who choose the comprehensive exam will take 2-additional courses in Food & Nutrition (3-credit hours each), and they will enroll in the comprehensive exam (1-credit hour). The exam is completed online and is only offered in the Fall or Spring semester.

To apply for admission, the applicant must have a baccalaureate degree from an accredited college or university and coursework in biochemistry, anatomy and physiology, and nutrition.  Students are selected based on academic performance, relevant work experience, letters of recommendation, and civic and/or college activities.

Application Procedures

  • Apply online to the Graduate College and pay the application fee at https://gradapply.bgsu.edu/apply/
  • Graduate application fees for new domestic applicants are being waived through fall 2021.

Submission of:

  • Scanned copies of official or unofficial transcripts from each degree granting institution. Upon admission, final official transcripts from each degree granting institution must be submitted.  (minimum 3.0 GPA)
  • Graduate Record Exam (GRE) General Test scores (desirable applicants have GRE scores: Verbal—150, Quantitative—147, writing 3.5 and GPA 3.53)

GRE requirement may be waived if applicants meet any of the following criteria:

            1. Already have earned a masters or doctoral degree
            2. Successful completion of the Dietetic Technician Registered (DTR) exam
            3. Successful completion of the Certified Dietary Manager (CDM) exam
            4. Successful completion of the Certified Lactation Counselor (CLC) exam

  • Due to COVID-19, BGSU is temporarily waiving the GRE and GMAT requirements for all applicants to any of the University’s graduate certificate and master’s degree programs through fall 2021.
  • Contact information for three references
  • Resume and personal statement describing your background and professional goals will be required during the online application process
  • Non-native speakers of English must have a minimum 80 TOEFL IBT, 53 PTEA, or 7.0 IELTS score
Application Deadlines

For spring admission to the MFN degree program (on-campus without a graduate assistantship or eCampus), the deadline is December 15, and for summer admission, the deadline is May 1.

Master’s degree students may wish to combine their graduate studies with a dietetic internship.  BGSU’s dietetic internship program is currently granted initial accreditation by the Accreditation Council for Education of Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND). In addition to completing the Master’s degree admission requirements, applicants must participate through the D&D dietetic internship-matching program. For more information about the dietetics internships at BGSU, see www.bgsu.edu/IPND

If you wish to pursue becoming a Registered Dietitian, but do not have a F&N/dietetic undergraduate degree, please contact Carrie Hamady, EdD, MS, RD, LD, FAND, Undergraduate Dietetics Director at carrieh@bgsu.edu. She will review your transcripts and help you plan your course of study to meet the didactic requirements of the Academy of Nutrition and Dietetics. This may require one or more years of undergraduate coursework. 

All other inquiries should be directed to Dr. Kerri Lynn Knippen, Graduate Studies Coordinator at kknippe@bgsu.edu

Learning Outcomes

Upon completion of the graduate degree, students in Food and Nutrition are expected to be able to:

  • Integrate requirements, bioavailability, and metabolism of macronutrients and micronutrients and their relationships in health and disease. 
  • Assess the pathophysiology and role of nutrition and food constituents in the prevention and treatment of major disease states. 
  • Use theories of nutrition education and behavior change to design, implement, and evaluate a community nutrition program.   
  • Influence state and national nutrition policy by promoting evidence-based practice of nutrition in health and disease prevention/treatment.  
  • Demonstrate knowledge of research design, methods, and statistical analysis. 
  • Develop effective oral and written communications pertinent to food, nutrition, and clinical dietetics.

Accreditation and/or Program/Cluster Review

Bowling Green State University [BGSU] is accredited by the Higher Learning Commission.  BGSU has been accredited by the Higher Learning Commission since 01/01/1916. The most recent reaffirmation of accreditation was received in 2012 - 2013. Questions should be directed to the Office of Institutional Effectiveness.

Eligible students may choose to complete the master's program in conjunction with a post-baccalaureate dietetic internship program. The dietetic internship program is granted Accreditation by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics.


Professional Licensure (If applicable)

Bowling Green State University programs leading to licensure, certification and/or endorsement, whether delivered online, face-to-face or in a blended format, satisfy the academic requirements for those credentials set forth by the State of Ohio.

Requirements for licensure, certification and/or endorsement eligibility vary greatly from one profession to another and from state to state. The Master's of Food and Nutrition program does not lead to professional licensure.

Gainful Employment (If applicable)     

Under the Higher Education Act Title IV disclosure requirements, an institution must provide current and prospective students with information about each of its programs that prepares students for gainful employment in a recognized occupation.

The Graduate Certificate in Food and Nutrition is a recognized occupation that requires a Gainful Employment disclosure.