Updated MPH in Nutrition offers training for clinical, public health practice
Harvard T.H. Chan School of Public Health has relaunched its Master of Public Health (MPH) in Nutrition, designed for experienced professionals pursuing training in nutrition and public health. The new 45-credit program replaces a longer 65-credit version and will welcome its first cohort in Fall 2026.
“Through student feedback and departmental introspection, we realized that a one-year program would better meet the needs of the busy professionals, clinicians, and international students who found it challenging to commit to a longer stay in Boston” said Christopher Golden, associate professor of nutrition and director of the program.
“The MPH in Nutrition is for aspiring and established health professionals passionate about transforming health outcomes through nutrition,” said Golden. “Our program will equip students with a robust understanding of the current evidence in nutrition research, along with critical skills in biostatistics, epidemiology, and health communication.”
Students will learn how diet shapes health and disease, how to assess the upstream drivers of malnutrition, and how to evaluate nutrition programs and policies. Electives allow specialization in areas such as health disparities, global health, precision nutrition, culinary nutrition, and planetary health.
The program can be completed full-time in one year or part-time over two. A unique MD/MPH track also enables medical students to integrate nutrition expertise into their clinical training.
Anne Occhipinti, assistant dean for professional education, highlighted the program’s reach across health professions. “What excites me most is the ability to offer a robust nutrition curriculum to medical students, nurses, and doctors so that they can weave that knowledge into their practices,” she said.
The updated program reflects extensive student and faculty input, said Stefanie Dean, assistant director of academic programs in the Department of Nutrition. “We utilized data from various student surveys—both program-wide and departmental—that we combined with information from student focus groups and discussions with both faculty and students to inform changes,” she said.
Dean added that the relaunch arrives at a critical moment. “With recent changes in federal programs and policies, including those focused on food and nutrition, the need for public health practitioners is as strong as ever,” she said. “The newly launched program will lead to more health care and public health practitioners equipped to address nutrition-related public health issues.”
