Graduate Program in Nutrition and Food Science
Program Director: Sareen S. Gropper
Contact: Sareen S. Gropper, Nutrition and Food Science, Auburn University, 328 Spidle Hall, Auburn, AL 36849-5605, Phone: (334) 844-4261
Degrees Offered: M.S., Ph.D.
Associated Fields and Departments: Auburn University has a Food Technology Institute with participating faculty from Nutrition and Food Sciences, Agricultural Economics, Animal and Dairy Science, Poultry Science, Engineering, Microbiology, and Veterinary Medicine.
Entrance Requirements: B.S. degree from an accredited institution, and satisfactory scores on GRE general test (Verbal + Quantitative); original copies of transcripts from all institutions attended; 3 letters of recommendation, application. International students are required to submit scores on the Test of English as a Foreign Language (TOEFL).
Program of Study: Both M.S. and Ph.D. degree programs are offered. The combination of nutrition and food science within a single department facilitates integrative studies. Course in the area of specialization augment the Basic Food Science Course Series, Statistics, and Seminar.
Graduate Requirements: M.S. requires 45 quarter hours and the Ph.D. requires a minimum of 92 quarter hours of graduate work, the preliminary examination, and defense of dissertation research.
Statement of Costs: Full-time tuition per quarter is $750.00 residents; and $2,250.00 nonresidents, 1995-1996. Application fee is $35.00.
Availability of Financial Aid: Teaching and research assistantships are available on a competitive basis.
Unique Capabilities: Well-equipped laboratories are available for many stat-of-the-art biochemical, chemical, immunological, cellular, and molecular biology techniques. Equipment maintained for department research includes gas chromatography units, high performance liquid chromatography units, differential scanning calorimeter, atomic absorption, spectrophotometer, ultracentrifuge, and scintillation counter. Other significant resources and facilities available to the department include the Biological Research Center, Laboratories at the College of Veterinary Medicine, and the Cell Science Center.
Faculty and Research Interests
L.N. Bell, Ph.D. Asst. Prof. Interactions of moisture, water activity, and glass-rubber transition as they influence chemical reactions and thus product stability. Properties, stability, and applications of high intensity sweeteners, especially aspartame.
J.T. Chesnutt, Ph.D. Asst. Prof. Travel and tourism; leisure and outdoor recreation; hospitality and service.
M.C. Craig-Schmidt, Ph.D. Assoc. Prof. Nutritional biochemistry, dietary fats and disease; infant and maternal nutrition.
E.F. Crayton, Assoc. Prof. Nutrition education for the public; home food preservation; writing for low reading level individuals; community nutrition and culturally and ethnically specific audiences.
R.B. Fellers, Ph.D. Asst. Prof. Nutrition education; food safety; food service management.
S.S. Gropper, Ph.D. Assoc. Prof. Clinical dietetics; pediatric genetic disorders; trace elements, amino acid and protein metabolism; diet and exercise.
Y.-H.- P. Hsieh, Ph.D. Asst. Prof. Interaction of sweeteners and vitamin C in food; immunoassay and hybridoma technology applied in food and nutrition areas; meat and fish species identification.
S.S. Hubbard, Ph.D. Asst. Prof. Conference coordination; total quality management training; women's professional development; mentoring and networking issues in education and industry.
R.E. Keith, Ph.D. Prof. Vitamin C requirement; nutrition, exercise, and chronic disease; sports nutrition.
W.E. Kent, Ph.D. Assoc. Prof. Service in premium market hotels and restaurant; private club management; travel and tourism.
P.M. Popovich, Ph.D. Asst. Prof. Total quality management; human resource development; marketing and communications; cultural diversity and gender issues.
B. Struembpler, Ph.D. Assoc. Prof. Infant mortality; breastfeeding; food labels; health and wellness; life cycle nutrition; chronic diseases.
J. Weese, Ph.D. Asst. Prof. Vitamin B-6 analysis of processed foods; food safety; food product development.
B.D. White, Ph.D. Asst. Prof. Regulation of neuropeptides; macronutrient selection; food intake; obesity; glucocorticoids.