? Comprehensive Analysis of American Nutrition Branches What are the nutrition branches of new york University in the United States?
Master of Food and Nutrition: The program can be applied in spring and autumn, with the deadline of 10 in spring and February 1 in autumn. Students are required to have the relevant qualification certificate of dietitian. If they hold a non-American dietitian license, they must be certified and evaluated by a third party.
Master of Clinical Nutrition: The program can be applied in spring and autumn, ending in spring 10 and ending in autumn 1 0. Students need to have a degree or qualification related to medicine and health. If you hold a non-American medical and health license, you need a third-party certification assessment.
Ph.D. in Nutrition: The program only accepts applications for admission in summer, and the deadline is 65438+February 1. No dietitian license is required, and domestic undergraduate graduates can apply directly. The total score of GRE is required to be no less than 1000 (reading 500, math 500, new GRE 297 or so).
Application requirements for nutrition major in new york University, USA
TOEFL:100; GPA:3.0；
Tuition: $ 1.596/ credit;
Admission in autumn/spring/summer; Deadline: February 1 (MS), February 65438+February 1 (PhD).
research direction
Food science:
1) general food science food science
2) food chemistry food chemistry
3) Food Microbiology
4) Food Processing and Engineering Food Processing and Engineering
5) Sensory evaluation Sensory evaluation
Nutrition:
1) clinical nutrition
2) Community nutrition
3) Food nutrition
4) biochemistry and pharmacy; Molecular nutrition biochemistry and molecular nutrition
5) Nutritional genomics
6) Nutritional toxicology
Employment Prospects of Nutrition Major in new york University, USA
(1) can be engaged in clinical work in the medical field (in infectious diseases department). Engaged in clinical scientific research (into the Institute of Epidemiology and Endemic Diseases), or engaged in health and epidemic prevention, health promotion and popularization, health management, social medical research and other related work.
(2) Non-medical fields can be engaged in environmental protection and monitoring, customs inspection of epidemic situation, etc.
(3) Responsible for the management of catering service industry. Public nutritionists have joined the catering service management industry, making it possible to prepare and distribute three meals or snacks a day safely, hygienically and economically.
(4) Public nutritionists working in the field of education offer courses in nutrition, nursing, food production and children's health care, such as nutrition, food chemistry and catering service management. These courses will be promoted in primary schools, middle schools, institutions of higher learning, vocational schools and hospitals.