The School of Food and Agriculture provides students with the opportunity to obtain an M.S. degree in Food Science and Human Nutrition, and a Ph.D. in Food and Nutrition Sciences. Faculty research programs include nutrition behavior change, obesity prevention, berry bioactives and their role in disease prevention and amelioration, food processing and preservation, food safety and quality, seafood quality, sensory evaluation, and product development.

The M.S. program includes three tracks: 1) Food Science and Human Nutrition; 2) Dietetic Internship; 3) UMaine Online Combined Human Nutrition and Food Technology. Tracks 1 and 2 have a thesis and non-thesis option, track 3 has only a non-thesis option. Track 3 is completely delivered through UMaine Online. Students in track 3 are not eligible for assistantships or fellowships and cannot apply to the doctoral program upon completion of the online M.S. Applicants in track 1 with a Food Science focus must have successfully completed undergraduate training with either a major or minor in one of the biological or physical sciences with courses in organic chemistry and biochemistry or an undergraduate degree in food science, food technology, food engineering or processing.  Applicants in track 1 with a Human Nutrition focus should have an undergraduate degree in nutrition (or approved by the Academy of Nutrition and Dietetics), human ecology, chemistry, biochemistry, or in an appropriate combination of biological sciences with courses in nutrition, organic chemistry, biochemistry, and human physiology. Track 2 is only available to students who have obtained a verification statement from an Accreditation Council for Education in Nutrition and Dietetics (ACEND) accredited undergraduate program and who have matched into the University of Maine Dietetic Internship Program. Applicants selecting the combined Human Nutrition and Food Technology UMaineOnline program (track 3) should have had one year of college-level chemistry, one year of college-level biology (with one semester being Anatomy & Physiology), and an entry-level nutrition course. 

The School of Food and Agriculture also offers a Double-Up program in which students can earn their B.S. and M.S. with a focus in food science in 5-6 years. Double-Up students begin taking graduate-level courses in their Junior or Senior year. Three courses- FSN 502 Food Preservation, FSN 585 Sensory Evaluation I, and FSN 587 Food Analysis - may be applied towards the M.S. requirements, resulting in significant tuition savings. Additional information about the Double-Up program (also referred to as a 4+ program) can be found below.

The Master of Science in Food Science and Human Nutrition (thesis) requires: 30 credit hour minimum, typically taking two years to complete

• 12 credit hours of FSN formal coursework minimum (see list of applicable courses below), with no more than 4 credits at the 400 level, exclusive of seminars and special problems courses.

FSN 501 Advanced Human Nutrition; FSN 502 Food Preservation; FSN 506 Nutritional Assessment; FSN 508 Nutrition & Aging; FSN 510 Trace Mineral Nutrition, Metabolism, and Clinical Applications; FSN 512 Current Food Safety Systems; FSN 517 Food Safety and Quality Control; FSN 520 Food Product Development; FSN 524 Responsible Design, Conduct and Analysis of Research; FSN 528 Food Microbiology; FSN 529 Food Microbiology Laboratory; FSN 530 Integrative and Functional Nutrition; FSN 538 Fermented Foods and Probiotics; FSN 540 Advanced Clinical Topics; FSN 545 Utilization of Aquatic Food Resources; FSN 555 Organic and Natural Foods; FSN 565 Type 2 Diabetes, Obesity and Food; FSN 580 Food Chemistry;  FSN 584 Lipids, Diet and Cardiovascular Disease; FSN 585 Sensory Evaluation I; FSN 586 Sensory Evaluation II; FSN  587 Food Analysis; FSN 603 Nutrients in the Food System; or SFA 551 Infectious Diseases and Food Safety- From Plants to Humans.

• 2 credit hours graduate seminar, FSN 571 and FSN 671
• 3-4 credits of statistics at the 400 or higher level
• one approved Responsible Conduct of Research course (see list below)
  •     FSN 524 - Responsible Design, Conduct and Analysis of Research (3 credits) (may also  be used to fulfill the statistics requirement)
  •     INT 601 - Responsible Conduct of Research (1 credit)
  •     BIO 505 - Professionalism in Biology (2 credits)
  •     CMJ 600 - Introduction to Graduate Study in Communication (2 credits)
  •     PSY 603 - Ethics and Professional Problems (3 credits)
  •     SFR 521 - Research Methods (3 credits)
  •     SMS 691 - Marine Science Seminar (1 credit)
• no more than 6 credits as FSN 581, Problems in Food Science & Human Nutrition
• minimum GPA of 3.0 for graduation

The Master of Science in Food Science and Human Nutrition (non-thesis) requires:

• 30 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
• 2 credit hours graduate seminar, FSN 571 and FSN 671
• 3-4 credits of statistics at the 400 or higher level
• 3 credits of FSN 695 Food Science and Human Nutrition Practicum
• Minimum GPA of 3.0 for graduation

 

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 Dietetic Internship Orientation and Application I, FSN 651 Dietetic Internship Orientation and Application II, FSN 652 Dietetic Internship Evaluation, and FSN 681 Dietetic Supervised Practice
• 12 -15 credit hours of FSN formal coursework minimum including FSN 506 Nutritional Assessment and FSN 540 Advanced Clinical Topics, with no more than 4 credits at the 400 level, exclusive of seminars and special problems courses
• 3-4 credits of statistics at the 400 or higher level
• 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 or spring, depending upon an individual student’s program

 

The Master of Science in Food Science and Human Nutrition: Combined Human Nutrition and Food Technology online track requires:

• 30 credit hour minimum, typically taking two years to complete
• 27 credit hours of FSN formal coursework minimum including FSN 501 Advanced Human Nutrition, FSN 502 Food Preservation,and FSN 524 Responsible Design, Conduct and Analysis of Research. All course selections must be approved UMaine Online FSN graduate courses
• A minimum of 3.0 GPA to graduate

 

Double-Up Accelerated Degree Program: 4 + 1 (nonthesis) and 4 + 2 (thesis):

Students in the food science concentration of the B.S. program in Food Science and Human Nutrition may apply for “early admission” to the combined degree program in their third year of the food science curriculum. Interested students should have completed their organic chemistry/biochemistry sequence and BMB 300/305 by the end of the semester in which they apply for the 4+ program. Students are encouraged to discuss the program with faculty members and identify a potential advisor who may be different from the undergraduate advisor. A minimum GPA of 3.0, with no grades below C in FSN courses is required. Applications for the 4 + 1 program will not be accepted after the senior year has commenced or if 100 credits hours have already been earned towards the B.S. in Food Science and Human Nutrition.  An application form and two letters of reference from faculty members including the future graduate advisor and a third letter written by a work supervisor or a faculty member should be submitted to the Graduate Coordinator for Food Science and Human Nutrition by February 15 of the student’s third year of matriculation in the food science concentration. The faculty advisor will work with each student to create a plan of study that leads to graduation in 15 months (nonthesis) or 21 months (thesis) after matriculation in the master’s program. The program of study and the provisional admission must be communicated to the Graduate School by the Graduate Coordinator.

The formal application for admission to the graduate program through the Graduate School can occur anytime during the fourth (senior) year of the undergraduate program. Graduate Record Examination (GRE) scores must be submitted with the Graduate School application. Students should apply for graduation when B.S. requirements are completed. The nine credits of 500-level coursework will be automatically transferred to the M.S. program.

Once admitted to the combined degree program, students may not enroll for more than 15 credits per semester. Grades of B- or lower may not be used towards the M.S. A total of nine credits of 500-level FSN classes required for the B.S. degree can be applied towards the combined degree. These classes are FSN 502 Food Preservation, FSN 520 Food Product Development, and FSN 585 Sensory Evaluation I.

Students who take a dual-numbered course such as FSN 438/528 Food Microbiology are prohibited from taking both the 400- and 500-versions of those classes for credit.  In addition to the nine credits shared by the B.S. and M.S. degrees, students must complete the following classes for the M.S.:

    FSN 571 Technical Presentations (1 credit)

    FSN 671 Advanced Graduate Seminar (1 credit)

    FSN 695 - Food Science and Human Nutrition Practicum (3-6 credits) or FSN 699 Graduate Thesis (6 credits)

    A minimum of 3 credits of statistics at the 400- or 500-level such as PSE 509 Experimental Design, FSN 524 Responsible Design, Conduct & Analysis of Research, STS 434 Introduction to Statistics, or STS 437 Statistical Methods in Research.

    Additional graduate (500-600 level) FSN classes (2 (6-7 credits) for thesis students, and 3 (9-10 credits) for nonthesis students) such as FSN 501 Advanced Human Nutrition; FSN 506 Nutritional Assessment; FSN 508 Nutrition & Aging; FSN 510 Trace Mineral Nutrition, Metabolism, and Clinical Applications; FSN 512 Current Food Safety Systems; FSN 517 Food Safety and Quality Control; FSN 524 Responsible Design, Conduct and Analysis of Research; FSN 530 Integrative and Functional Nutrition; FSN 538 Fermented Foods and Probiotics; FSN 540 Advanced Clinical Topics; FSN 545 Utilization of Aquatic Food Resources; FSN 555 Organic and Natural Foods; FSN 565 Type 2 Diabetes, Obesity and Food;  FSN 584 Lipids, Diet and Cardiovascular Disease; FSN 586 Sensory Evaluation II; FSN  587 Food Analysis; FSN 603 Nutrients in the Food System; or SFA 551 Infectious Diseases and Food Safety- From Plants to Humans.

Thesis students and non-thesis students who want to work on federally-funded research projects must also complete a Responsible Conduct of Research (RCR) course before or during the first semester of graduate research.

Professional electives (not more than 4 credits at the 400-level, and no more than 3 credits as FSN 581 Special Topics in Food Science and Human Nutrition) selected by the student’s graduate advisory committee to total 141 credits for the combined degrees.

 

 Graduate Faculty

Alfred A. Bushway, Ph.D. (Purdue, 1978), Professor Emeritus. Fruit and vegetable post-harvest quality and safety and product development. Dr. Bushway is no longer accepting graduate advisees.

Jason Bolton, Ph.D. (University of Maine, 2012), Associate Extension Professor, and Food Safety Specialist. Food safety; food processing; product development

Beth L. Calder, Ph.D. (University of Maine, 2003), Associate Professor and Extension Food Science Specialist.  Assisting the food industry with research, food testing, and educational programs in the areas of food safety and technology. Director of the Process and Product Review Testing Services.

Mary Ellen Camire, Ph.D. (Texas Woman’s University, 1989), Professor.  Development, evaluation, and consumer acceptance of healthful foods; sensory science and consumer research, healthy aging, nutrition education, and behavior; dietary fiber; whole grains

Dorothy Klimis-Zacas, Ph.D. (Pennsylvania State University, 1982), Professor. Cholesterol, lipoprotein, trace mineral nutrition, and metabolism as related to chronic diseases. Berry bioactives and their role in inflammation and vascular function, metabolism, and gene expression related to chronic diseases (cardiovascular disease, diabetes, metabolic syndrome). Trans-cultural studies on the role of the Mediterranean diet(s) on chronic diseases.

Robson Machado, Ph.D. (Pennsylvania State University, 2016), Assistant Extension Professor, and Food Safety Specialist. Helping Maine farmers and food entrepreneurs develop safe foods while assisting processors in addressing changing regulations when commercializing local food and beverage products.

Jade McNamara, Ph.D. (University of Rhode Island, 2018), Assistant Professor of Human Nutrition. Exploring the relationship between nutrition and food literacy and dietary behaviors, developing curricula and interventions, theory-driven behavior change methods to influence healthy behavior change in youth and young adults, evidence-based instructional practices for critical thinking in health studies and higher education. Instrument/survey development to assess behavior and perceptions of health.

Balunkeswar (Balu) Nayak, Ph.D. (Washington State University, 2011), Associate Professor. Food processing and engineering applications on seaweed for novel products, extraction and reuse of food bioactives using nanotechnology, process development for encapsulation and delivery of food nanomaterials using biomaterials, novel active and smart food packaging materials from bioresources. 

L. Brian Perkins, Ph.D. (University of Maine, 2002), Research Assistant Professor. Chromatographic (HPLC, GC) method development for bioactive compounds phytonutrients, and toxic substances (naturally-occurring & synthetic) in food and environmental matrices.

Jennifer Perry, Ph.D. (The Ohio State University, 2010), Assistant Professor. Microbial food spoilage; non-thermal technologies, biocontrol and biopreservation; food safety; food processing.

Denise I. Skonberg, Ph.D. (University of Washington, 1997), Associate Professor. Crustacean by-product utilization, quality evaluation of wild and farm-raised aquatic products, seafood product development.

Mona Therrien, D.CN., R.D, L.D. (Rutgers 2013), Lecturer and Dietetic Internship Director. Nutrition in aging, nutrition program evaluation, nutrition in chronic kidney disease and diabetes.

Adrienne A. White, Ph.D., RDN, FAND (University of Tennessee, 1988), Professor Emerita. Nutrition education, interventions, and theory-driven behavior change strategies. Community-based participatory research. Food behavior across the life cycle. Dr. White is no longer accepting graduate advisees.

Kathryn L. Yerxa, M.S., R.D. (University of Maine, 2003), Associate Extension Professor. Nutrition education; obesity prevention; food security.

 

Associate Graduate Faculty

Neil Greenberg, MSc. (University of Maryland, 1992), Assistant Director of Aquatic Operations. Aquaculture.

Kathleen Halpin, M.S., R.D., L.D. (University of Southern Maine, 1978), Manager, Clinical Nutrition & Patient Services, Maine Medical Center. Portland, ME. Clinical nutrition.

Lawrence Leblanc, Ph.D. (SUNY Stony Brook, 2001), Research Scientist. Environmental organic chemistry.

Lisa Phelps, Ph.D.,  Program Administrator, University of Maine Cooperative Extension. 4H.

Kathleen Savoie, M.S., R.D. (University of Massachusetts-Amherst, 1991), Associate Extension Professor. Community nutrition; food security; food safety; food preservation.

Susan S. Sullivan, D.Sc., R.D. (Boston University, 1995), Associate Director, School of Food and Agriculture. Clinical nutrition topics and vitamin D.

Sharon Tate, M.S., R.D., L.D. (Montana State University, 2002), Clinical Dietitian, Maine Medical Center. Portland, ME. Clinical nutrition.