Master in Nutrition Science

Indiana University Bloomington, established in 1820, is the flagship campus of the Indiana University system and a dynamic choice for international students seeking a comprehensive research university experience. The campus combines a broad liberal arts tradition with professional programs across business, arts and sciences, education and health. With a large and active student population and thousands of international peers, IU Bloomington offers both the scale of major research activity and the close-knit campus culture that supports personal growth.

The university delivers a wide portfolio of programs—spanning hundreds of majors and minors—alongside around 575 distinct academic pathways, enabling students to tailor study plans to academic and career goals. Students benefit from research opportunities, practicum placements, industry partnerships and modern facilities that support innovation and experiential learning. Faculty are engaged researchers and mentors who guide classroom learning and hands-on projects that prepare graduates for competitive careers and further study.

Campus life in Bloomington is lively and inclusive, with student organizations, arts and cultural events, volunteer opportunities and strong career services to support internships and job placement. International students have access to advising, orientation, language support and global engagement programs that ease adjustment and build networks. Whether you plan to pursue graduate study, research or professional practice, IU Bloomington combines academic depth, community engagement and practical pathways to help you succeed.

The Master in Nutrition Science at Indiana University Bloomington is for students who want to learn about nutrition processes and their relation to health and disease. This 2-year master's degree helps students build a strong foundation in biochemistry and epidemiology.

The curriculum covers specific subjects like dietary assessment and statistics, and students conduct research to develop skills in these areas. They also learn about food components and how they affect health and disease.

Graduates of this program can pursue careers as Clinical Nutritionists, Public Health Specialists, Research Assistants, or Nutrition Consultants. They can work in hospitals, research institutions, or government agencies, applying their knowledge to help people make informed decisions about their diet and health.