Course Overview

The Doctor of Philosophy (PhD) in Nutrition and Health Sciences at Emory University is a rigorous, research-intensive program designed to train students in advanced scientific inquiry related to nutrition, public health, and chronic disease prevention. The program emphasizes interdisciplinary approaches, integrating nutritional sciences with epidemiology, biostatistics, and behavioral sciences to address global health challenges.

Unique features include a strong focus on translational research, allowing students to apply findings to real-world health issues. Students work closely with faculty mentors to develop expertise in areas such as dietary interventions, metabolic health, and population-based nutrition studies.

Career Prospects

Graduates of this program are well-prepared for leadership roles in academia, research institutions, government agencies, and private industry. The program equips students with skills to design and conduct impactful research, contributing to advancements in public health and nutrition policy.

Key Faculty and Staff

While specific faculty names may vary, the program is supported by distinguished researchers in the Rollins School of Public Health, many of whom are recognized leaders in nutrition science and chronic disease epidemiology. Faculty expertise spans maternal and child nutrition, obesity prevention, and global health nutrition strategies.

Unique Facilities and Partnerships

Students benefit from access to state-of-the-art research facilities at the Rollins School of Public Health, including laboratories for nutritional biomarker analysis and data centers for large-scale epidemiological studies. The program also maintains strong partnerships with local and international health organizations, providing opportunities for collaborative research and fieldwork.