Brigham Young University Graduate Program in Food Science and Nutrition

Program Director: Lynn V. Ogden

Melanie S. Peine
Department of Nutrition, Dietetics & Food Science
Brigham Young University
S-221 ESC
Provo, UT 84602
Phone: (801) 422-3912


Degrees Offered: M.S.

Program Description

Entrance Requirements: B.S. degree from an accredited institution, GPA 3.0/4.0; GRE required; original copies of transcripts from all institutions attended (native language as well as English translation); 3 letters of recommendation, application, TOEFL score of 550 required for International Students.

Program of Study: M.S. degree program is offered in Food Science.

Graduate Requirements: M.S. requires 30 credits, plan and conduct research, write and defend a research thesis.

Statement of Costs: Tuition per semester is $2,710 LDS; and $5,420 for Non-LDS (2010-2011) . Application fee of $50.

Availability of Financial Aid: Limited number of graduate stipends of approximately $18,000 per year not including tuition.  Other financial support is available from various sources, including scholarships and research and teaching assistantships.

Research Capabilities: Product and process development laboratories and pilot plant: chromatography center; computerized sensory analysis; food analysis laboratory; food microbiology laboratory; affiliated with the Deseret Quality Assurance Laboratory and the BYU Culinary Support Center.


Faculty and Research Interests:

The following are the members of the graduate faculty of the Food Science Program who may serve as advisors to graduate students in Food Science.

Michael L. Dunn , Ph.D. Cornell University, 1996
Product Development; Food Preservation and Storage; Food Fortification; International Development

Michelle Lloyd , Ph.D., North Carolina State University, 2008
Food and Flavor Chemistry, Food Analysis, Food Preservation and Storage; Sensory Analysis.

Lynn V. Ogden, Ph.D., University of Minnesota-St. Paul, 1973
Food Product and Process Development; Food Preservation and Storage; Sensory Analysis 

Tory Parker , Ph.D. University of Illinois 2008,
Human Nutrition, Bioactive Components of Fruit; Postprandial Oxidation; Synergistic Interactions Among Food Components

Oscar A. Pike , Ph.D., Purdue University, 1986
Food Preservation and Storage; Food Analysis
On leave until July 2011

Frost M. Steele , Ph.D., Purdue University, 1990
Food Microbiology; Food Safety; Food Preservation and Storage