by our College Data Analytics TeamFood & Nutrition is a concentration offered under the food, nutrition and related services major at Framingham State University. Here, you’ll find out more about the major master’s degree program in food and nutrition, including such details as the number of graduates, diversity of students, and more.
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During the 2019-2020 academic year, part-time graduate students at Framingham State paid an average of $720 per credit hour if they came to the school from out-of-state. In-state students paid a discounted rate of $496 per credit hour. The average full-time tuition and fees for graduate students are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $1,680 | $7,050 |
| Fees | $10,230 | $10,230 |
If you’re one of the many students who want the flexibility of distance learning courses, you’ll be happy to hear that Framingham State offers online option in its food and nutrition master’s degree program. To see if the school offers distance learning options in other areas, visit the Framingham State Online Learning page.
Of the students who received their master’s degree in food and nutrition in 2019-2020, 92.3% of them were women. This is higher than the nationwide number of 86.1%.
Around 7.7% of food and nutrition master’s degree recipients at Framingham State in 2019-2020 were awarded to racial-ethnic minorities*. This is lower than the nationwide number of 22%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 0 |
| Hispanic or Latino | 1 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 12 |
| International Students | 0 |
| Other Races/Ethnicities | 0 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
