Tufts Launches Joint Master’s Degree in Applied AI for Food and Nutrition

Artificial intelligence has become integrated into nearly every aspect of daily life. As a result, AI skills are increasingly valuable in a growing range of sectors, from medicine to education and beyond. The new online joint master’s program in Applied AI for Food and Nutrition at Tufts University blends foundational AI training with applied nutrition science to prepare graduates for careers at the intersection of technology and human health. No advanced technical background is required to apply. Students will learn tools such as Python as part of the program, with resources available to support those who are new to coding.

Offered jointly by the Department of Computer Science in the School of Engineering and the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, the program teaches a wide range of professionals in the food and nutrition industry how to responsibly apply AI tools to real-world challenges, while also thinking critically about ethics, data integrity, and responsible innovation. Students learn how AI systems work, how those systems are built, and what AI can and cannot do within the context of food and nutrition. Applications are now open for the inaugural Spring 2027 cohort.

Offered 100% online, with part-time schedules available, the program is designed to accommodate the busy lives of working professionals. The curriculum is geared toward professionals in nutrition who are hoping to gain a strong foundation in AI as it applies to their field. Through graduate courses such as Understanding AI, Principles of Nutrition Science, and Data Visualization, students expand their expertise to effectively communicate insights across technical and non-technical sectors.

"We created this program because the future of food and nutrition will require a new kind of expertise: professionals who understand both AI and nutrition and can apply those fields together to solve real-world challenges," said Elena N. Naumova, Barry J. Rosenbaum Professor of Data Science. "As AI becomes increasingly integrated into research, healthcare, and industry, those who can bridge technology and nutrition will be uniquely positioned to promote responsible and ethical use of AI and create meaningful impact for people and organizations."

The 30-credit curriculum balances an AI core and a nutrition core with electives that deepen skills in areas such as nutritional epidemiology, precision nutrition, and more. Experiential learning is also a key component of the program, and students will engage with internships, project-based work, or professional opportunities with industry or research organizations to gain hands-on experience applying AI to real-world scenarios in nutrition and food systems.

Students benefit from dynamic faculty and supportive career resources at both the Friedman School and the School of Engineering. As companies increasingly seek employees who are proficient with modern AI tools and can adapt as AI evolves, the program positions graduates for success in fields such as healthcare, food systems, public health, biotechnology, agriculture, and more.

Learn more about the M.S. in Applied AI for Food and Nutrition.