13
On-campus students can choose from 13 different specializations
3
Online-only students can choose from three different specializations
2,450
Become part of an elite group of 2,450 Friedman School alumni
Thank you for your interest in the Master of Science in Nutrition.
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READY TO TAKE THE NEXT STEP?
Summer 2025 (Online only), Fall 2025
Online MS in Nutrition
July 15 for Fall 2025
On-Campus MS in Nutrition
Still accepting applications for Fall 2025
Generous scholarships available
No GRE required
Jumpstart your career in nutrition with a master’s of science from Tufts! Choose to study online or on campus. Learn from world-class faculty at a top-rated research university.
Two program options:
Classes are fully online
Start in the spring, summer, or fall
Degree completion in one to two years
30 credit hours
10 courses required
Three specializations available, students pick one
Ideal for a passionate and motivated working professional who wants the convenience of taking classes 100% online
At the Friedman School, the only graduate nutrition school in the country, you can choose to pursue your Master of Science in Nutrition 100% online or through a hybrid of on-campus and online courses. Either way, you’ll get a world-class education and build meaningful relationships and networks with your fellow students and expert faculty. Our programs give you the opportunity to maintain your career, live where you choose, and level up in the world of food and nutrition.
On-campus students can attend full or part time to finish their degree in two to three years, while online-only students can finish in one to two years. The programs offer an interdisciplinary curriculum of advanced study in nutrition science, global and U.S. food policy, global nutrition programs, and applied research skills. Students can also choose from a variety of elective courses, tailoring their study to their interests or career objectives.
150+
The number of master’s and doctoral students currently enrolled at the Friedman School of Nutrition Science and Policy
The Friedman School pursues cutting-edge, policy-relevant, deeply engaged research and education, focused on nutrition from cell to society, including in molecular nutrition, human metabolism, population studies, clinical trials, data science, agriculture, nutrition interventions, behavior change, communication, food systems and sustainability, global food insecurity, humanitarian crises, and food economics and policy.
All inquiring students are eligible for a financial aid discount. Most awards cover 10–30% of tuition. We strongly encourage applicants who want to be considered for Friedman School scholarships to apply by the priority deadline.
© Tufts University 2024
Jaharis Family Center for
Biomedical and Nutrition Sciences
Tufts University
150 Harrison Avenue
Boston, MA 02111
Our Master of Science in Nutrition equips you for a future filled with a wide range of career opportunities. Those in the area of clinical dietetics often select our program because the curriculum allows them to engage with urgent nutrition policy issues and pick up new skills such as statistics, epidemiology, and proposal writing. Others look for a way to effect change in nutrition and use our program as a jumping-off point. If you’re looking to work in food and nutrition, Tufts is the place for you.
Career Support and Resources
Our career services center is exclusive to students at the Friedman School and offers training, networking opportunities, internship assistance, and career guidance to both students and alumni. The career services team has built an ecosystem of opportunities that will help you get the most out of your master’s degree.
Below are examples of where some students and graduates have worked:
Friedman School professors are experts in their fields, world-renowned researchers, and highly engaged teachers. They include biochemists, registered dietitians, economists, nutrition scientists, statisticians, behavioral scientists, international nutrition program scholars, and policy experts.
The program offers a core interdisciplinary curriculum of advanced study in nutrition science, global and U.S. food policy, global nutrition programs, and applied research skills. Students can also choose from a variety of elective courses, tailoring their study to their interests or career objectives.
Students who choose to complete their master’s online have three specializations available and may pick one to pursue. Students who complete their master’s both online and on-campus have 13 specializations available and may pick two to pursue. All students can create their own specialization, regardless of program.
Specialization Options for Online-Only Students:
Specialization Options for On-campus Students:
Classes are both online and in person
Start in the spring or fall
Degree completion in two to three years
48 credit hours
16 courses required
13 specializations available, students pick two
Ideal for a passionate individual, hungry for an immersive and transformative in-person experience in Boston
Our programs are designed for health professionals, career-changers, and recent graduates who are passionate about nutrition and who seek a world-class program without having to disrupt their life or career.
Classes are fully online | Classes are both online and in person |
Start in the spring, summer, or fall | Start in the spring or fall |
Degree completion in one to two years | Degree completion in two to three years |
30 credit hours | 48 credit hours |
10 courses required | 16 courses required |
Three specializations available, students pick one | 13 specializations available, students pick two |
Ideal for a passionate and motivated working professional who wants the convenience of taking classes 100% online | Ideal for a passionate individual, hungry for an immersive and transformative in-person experience in Boston |
Students entering the Friedman School of Nutrition Science and Policy come from remarkably diverse backgrounds and go on to pursue careers in education, public relations, government, health care, community-based food and nutrition programs, U.S. and international nongovernmental agencies, and the food industry. The common thread to their divergent paths is a desire—and the ability—to make meaningful differences in the health of individuals, communities, and nations.