The Department of Food Science and Human Nutrition provides students with the
opportunity to obtain a M.S. degree in Food Science and Human Nutrition and a
Ph.D. in Food and Nutrition Sciences, an interdisciplinary program. The department
conducts both basic and applied research, using human and animal nutrition models,
as well as studies in the areas of fruit and vegetable products, food safety,
seafood quality and product development. Competence in a foreign language is not
required for a M.S. degree, but may be required of Ph.D. candidates.
- The M.S. program includes three tracts: 1) Food Science; 2) Human Nutrition;
3) Dietetic Internship. Applicants selecting the Food Science area must have
successfully completed undergraduate training with either a major or minor in
one of the biological or physical sciences. Those selecting the Human Nutrition
area should have an undergraduate degree in nutrition (or approved by the American
Dietetic Association), human ecology, chemistry, biochemistry, or in an appropriate
combination of biological sciences with courses in nutrition, biochemistry and
human physiology. Applicants with inadequate preparation are expected to make
up these deficiencies in addition to degree course-work.
The Food Science and Human Nutrition thesis tracts for a Master of Science degree
require:
- 30 credit hour minimum, typically taking two years to complete
- 12 credit hours of FSN formal coursework minimum, with no more than 4 credits
at the 400 level, exclusive of seminars and special problems
- 2 credit hours graduate seminar, FSN 571 and FSN 671
- no more than 6 credits as FSN 581
- minimum GPA of 3.0 for graduation
The non-thesis option Master of Science degree requirements are the same as those
listed above except for:
- 36 credit hour minimum, typically taking two years to complete
- 15 credit hours of FSN formal coursework minimum, with no more than 4 credits
at the 400 level, exclusive of seminars and special problems
- no thesis
The Dietetic Internship and Master of Science degree, thesis or non-thesis,
requirements are the same as those listed above except for:
- 34 credit hour minimum, typically taking two years to complete
- FSN 650, 651, 652 and 681 in addition to the 12 or 15 FSN credit hour requirement
- 21- month continuous enrollment to complete FSN 650, 651, 652 and 681. FSN 681
is completed as 1 credit in the summer and 5 credits in the fall
- An American Dietetic Association Verification Statement from a Director of an
ADA accredited undergraduate program, indicating completion of undergraduate requirements
An M.S. program in Food Science and Human Nutrition includes supporting courses
from the Departments of Biological Engineering; Biochemistry, Microbiology, and
Molecular Biology; Biological Sciences; Resource Economics and Policy; Mathematics
and Statistics; Plant, Soil, and Environmental Sciences; and the Colleges of Business,
Public Policy and Health and Education and Human Development.
The interdisciplinary Ph.D. program in Food and Nutrition Sciences has variable
credit hour requirements. It usually requires an additional 60 hours and an additional
3-4 years beyond the Master’s to complete. Students may pursue a terminal M.S.
degree or sequential M.S. and Ph.D. degrees; students with a Master’s degree from
another institution may enter the Ph.D. program directly. Courses in statistics
are required as part of the program of study.
The student’s program is planned in accordance with needs for competence according
to the departmental faculty areas of expertise. Graduate thesis research is under
the supervision of the student’s major professor in the area of the student’s
interest. Current departmental research includes projects directed toward community
nutrition, trace mineral and lipid nutrition, diet assessment, health benefits
of phytochemicals, development of improved procedures for the prediction and control
of food quality and safety, extrusion technology, product development, and sensory
evaluation.
The Department of Food Science and Human Nutrition is located in a newly constructed
addition to Hitchner Hall. A new chemical food safety laboratory contains state-of-the-art
equipment. Research facilities are equipped for food safety and microbiology,
food composition and food quality evaluation. A Consumer Testing Center offers
computerized sensory evaluation services. A pilot plant for processing fruits
and vegetables, seafood and dairy products is available on site. There is a fully-equipped
laboratory for food product preparation, and several research laboratories for
applied human studies or animal research. Special facilities and equipment are
available in the College and University, including atomic absorption spectrophotometers,
electron microscopes, and an animal care facility.
Rodney J. Bushway, Ph.D. (Texas A&M, 1977), Professor and Chair. Food safety; fate of vitamins,
natural toxicants, stress metabolites, pesticides, and food additives as they
apply to fruits and vegetables; analytical methods development.
Alfred A. Bushway, Ph.D. (Purdue, 1978), Professor. Fruit and vegetable post-harvest quality and
product development.
Mary Ellen Camire, Ph.D. (Texas Woman’s University, 1989), Professor. Extrusion technology; nutrition
policy, dietary fiber; sensory evaluation; phytochemicals.
Richard A. Cook, Ph.D. (University of Maine, 1973), Associate Professor and Graduate Coordinator.
Community nutrition including nutritional status assessment, monitoring and surveillance.
Particular interest in nutrition risk assessment of older adults.
Russell A. Hazen, Ph.D. (University of Maine, 2001), Assistant Professor and Cooperative Extension
Food Science Specialist. Food safety, food processing, and product and process
development.
Dorothy Klimis-Zacas, Ph.D. (Pennsylvania State University, 1982), Professor. Cholesterol, lipoprotein,
trace mineral nutrition and metabolism as related to cardiovascular disease. Transcultural
studies on the role of Mediterranean diet(s) in certain degenerative diseases.
Denise I. Skonberg, Ph.D. (University of Washington, 1997), Associate Professor. Aquatic food product
technology; utilization of crustacean processing by-products; fish nutrition;
effects of aquaculture feeds on food fish quality.
Susan S. Sullivan, D.Sc., R.D. (Boston University, 1995), Assistant Professor and Director of
the Didactic Program in Dietetics. Clinical nutrition topics; calcium, vitamin
D, and bone mineralization.
Vivian C.H. Wu, Ph.D. (Kansas State University, 2002), Assistant Professor. Food safety and
security, food microbiology, food fermentation, and rapid methods and automation
in microbiology. Particular interest in the development of new systems for rapid
determination of pathogenic injured and non-injured microorganisms in foods, and
the development of strategies to control, eliminate, or prevent foodborne pathogens
in foods.
Adrienne A. White, Ph.D., R.D. (University of Tennessee, 1988), Associate Professor and Dietetic
Internship Director. Nutrition education, interventions, and theory-driven behavior
change strategies. Food behavior across the life cycle.
James M. Blum, Ph.D. (Univ. of Maine, 2000), CEO and Manager, Marshall-Blum, LLC.
Mahmoud El-Begearmi, Ph.D. (Univ. of Wisconsin-Madison, 1978), Human Development Specialist, Nutrition
and food safety: Associate Extension Educator and Cooperating Professor, FSN.
Food safety.
Titan S. Fan, Ph.D. (Univ. of Wisconsin, 1986), Manager, Applications Development, IMMUNO-SYSTEMS,
Scarborough, Maine.
Linda J. Kling, Ph.D., (Univ. of Maryland, 1980), Associate Professor. Fish nutrition.
Katherine O. Musgrave, M.S., C.A.S., R.D. (Oklahoma State, 1968), Professor Emerita of Foods and Nutrition.
Penelope Perkins-Veazie, Ph.D. (Univ. of Florida, 1988), Research Plant Physiologist, USDA-ARS, South
Carolina Agricultural Research Laboratory.
Clifford J. Rosen, M.D., (New York at Syracuse, 1975), Research Professor. Clinical and biological
implications of osteoporosis.
Graduate School
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