The PhD program combines course work with experiential learning to prepare students for the interdisciplinary nature of modern nutrition science, equip students to adapt to the constantly developing and changing methods in quantitative and qualitative research in the nutritional sciences, and provide students with the oral and written communication skills required for the competitive job market.

The only program of its kind in the state of Ohio, the PhD program in nutrition has access to four colleges on the Columbus campus; the OARDC Research Center in Wooster, Ohio; more than 15 departments; over 30 faculty members; and prominent centers such as the Comprehensive Cancer Center and the Food Innovation Center.