The Department of Pharmacology and Nutritional Sciences provides graduate training in Nutritional Sciences. The interdisciplinary Division of Nutritional Sciences enables students in its Ph.D. and Master’s of Science programs to explore the interrelationship between environmental factors and nutrients and their effect on biochemistry, physiology and disease development.
More than 60 faculty members provide teaching and individualized research guidance across 28 departments and divisions at the University’s Colleges of Medicine, Health Sciences, Pharmacy, Nursing and Agriculture, as well as the Colleges of Arts and Sciences and Education.
The impact of nutrition on health and disease is becoming increasingly complex and important. Questions related to the impact of nutrients on everything from genetics to whole body metabolism continue to multiply, especially as obesity and associated chronic diseases become increasingly
pervasive in industrialized societies. The Division of Nutritional Sciences at the University of Kentucky is an ideal setting to study these multifaceted issues. The Division offers an interdisciplinary program led by nationally renowned faculty that provides a high-quality educational experience across a wide spectrum of nutrition-related subjects. Primary research and training areas target obesity, cardiovascular disease, diabetes and cancer. Other areas of specialty include nutrition and oxidative stress, nutrition and aging, clinical nutrition, animal nutrition and food science.
The Ph.D. Program in the Division of Nutritional Sciences offers advanced multidisciplinary studies that serve as a springboard for nutrition-related careers in academia, industry and government. The program emphasizes interdisciplinary research opportunities in laboratories run by nationally known faculty, with nutrition-related studies ranging from molecular mechanisms to complex metabolic interactions, disease-health interactions and behavioral processes. One of the Division’s primary areas of research and training targets nutrition and chronic diseases, with a focus on obesity and associated disorders of cardiovascular disease, diabetes and cancer.
Other specialty areas include nutrition and oxidative stress, nutrition and aging, clinical nutrition, animal nutrition and food science. In addition to their research activities, Ph.D. students must fulfill curriculum requirements, complete a dissertation, fulfill residency requirements and pass a thesis defense, as outlined in the PhD Handbook. The program takes four to five years to complete, and there are two ways to be admitted into the PhD program: direct admission or through the IBS Program.
The Master’s of Science Program in the Division of Nutritional Sciences provides students with multidisciplinary training while enabling them to focus on areas in which they are particularly interested. The M.S. program prepares students for a number of careers in health care, academia, education, wellness and other nutrition-related fields. Students can choose either a thesis option (Plan A) or non-thesis option (Plan B) option. Students interested in the thesis option may pursue research projects with nationally known faculty active in a number of basic and clinical research areas. Both Plan A and B require satisfactory completion of all required course work and passing an oral comprehensive exam, as outlined in detail in the MS Handbook. Course work and research require two to three years to complete.
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