营养与食品科学哲学博士

Doctor of Philosophy in Nutrition and Food Sciences

犹他州立大学

Utah State University

美国

学历文凭
Ph.D.
专业院系
Department of Nutrition, Dietetics and Food Sciences
开学时间
课程时长
课程学费
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国际学生入学条件

Graduate Record Examination (GRE) scores at the 40th percentile minimum on the Verbal, Quantitative, and Analytical Writing tests are optional. Graduate faculty may require applicant to take GRE before accepting them as a student.
A student may enroll into a PhD70 program with a BS degree or into a PhD48 program with an MS or equivalent degree pending meeting the other requirements of the department and graduate school. In either case, the student must pass a comprehensive examination to become a candidate for the PhD degree as described later in these degree requirements.
A 3.0 or higher grade point average for terms that include the student's last 60 semester or 90 quarter credits.
IELTS score of 6.0 overall band score with a minimum of 5.0 on each subscale
TOEFL internet-based (iBT) exam score of 79 or paper-based exam score of 550.

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IDP—雅思考试联合主办方
雅思考试总分
6.0
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雅思考试指南

雅思总分：6
托福网考总分：79
托福笔试总分：550
其他语言考试：USU Intensive English Language Institute (IELI) placement exam score of 145 or above on the IELI General Placement Exam and a passing score of 31 or above on the IELI Writing Exam

CRICOS代码：
申请截止日期：请与IDP顾问联系以获取详细信息。

课程简介

营养和食品科学计划的重点是食品的化学和生物成分以及这些成分影响健康的方式。学生将学习食物的化学，生物，微生物，营养，工程和经济方面，以及人们食用的食物对社会的影响，包括它们如何影响经济，心理和文化等各种问题。近年来，关于食品如何直接影响人们的健康，对营养和食品科学方面的专业人员的需求越来越大。公众已经开始意识到均衡饮食是多么重要。这意味着营养职业的机会是空前的。
The nutrition and food science program focuses on the chemical and biological components of food and the ways in which these ingredients affect health. Due to an increased awareness in recent years of how food directly affects the population's health, there is a greater demand for professionals trained in nutrition and food science. The general public has begun to realize just how important it is to eat well-balanced meals. This means that the opportunities for careers in nutrition are at an all-time high. Students learn the chemical, biological, microbiological, nutritional, engineering and economic aspects of food, as well as the social impacts of the foods people eat, including how they affect various issues, including economy, psychology, and culture.

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