Michigan State University
Graduate Programs in Food Science and Human Nutrition
Program Director: Dr. John E. Linz
Contact: Dr. John E. Linz, Professor and Director of Graduate Studies, Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, Phone: (517) 353-9624, FAX: (517) 353-8963, E-mail: email@example.com
Degrees Offered: M.S., Ph.D.
Associated Fields and Departments: Programs offer contact with faculty from Agricultural Engineering, Chemical Engineering, Environmental Toxicology, Microbiology, Packaging, Crop and Soil Science, Animal Science, Pesticide Research, Human Nutrition, Horticulture.
Entrance Requirements: B.S. degree in area related to Food Science; GPA 3.0/4.0; GRE Verbal and Quantitative scores; official copies of transcripts from previous academic records (native language as well as English translation); 2 letters of recommendation; application; statement of purpose.
Program of Study: M.S. and Ph.D. degree programs offered in Food Science. Programs provide knowledge and perspective in food chemistry, food safety, food engineering, commodity processing technology and food microbiology.
Graduate Requirements: M.S. requires 30 credits and Ph.D. requires completion of 24 credits of research and a varying number of course credits, as recommended by the guidance committee.
Statement of Costs: Tuition per credits is $203.50 for Michigan residents; $411.75 per credit for out-of-state residents. Application fee is $30 for U.S. students; $40 for international students.
Availability of Financial Aid: Graduate Research Assistantships may be available to U.S. and International students through faculty research projects. University and Department Assistantships/Fellowships may be available to U.S. students, U.S. minority students, and International students with outstanding credentials.
Unique Capabilities: The Department has excellent facilities available for food processing, cereal science and sensory evaluation. The Meat Laboratory and Dairy Plant facilities are in the process of being completely renovated, at a cost of about $17 million, and are scheduled for completion in 1997.
Faculty and Research Interests
A.M. Booren, Ph.D. Prof. Studies involving the development and improvement of processed and/or precooked red meat, poultry or fish products and the effects of various additives including smoke upon these products.
J.N. Cash, Ph.D. Prof. Post-harvest physiology and biochemistry of fruits and vegetables; pigments; enzymes; processing technology of horticultural products.
J.I. Gray, Ph.D. Prof. Various aspects of food chemistry including nitrosamine formation in foods; lipid oxidation in foods, flavor chemistry; lipid-amino acid interactions, naturally occurring toxicants in food and food packaging.
W.G. Helferich, Ph.D. Assoc. Prof. Food Toxicology: Interaction Gf nutrients, food components and additives on induction of cytochrome P450 enzymes involved in the metabolic activation and/or detoxification of toxic chemicals in foods.
J.E. Linz, Ph.D. Prof. Prevention of mycotoxins in the food supply - regulation of mycotoxin biosynthesis; food spoilage by filamentous fungi; regulation of cell differentiation in filamentous fungi.
P.K.W. Ng, Ph.D. Asst. Prof. Cereal Science; physiochemical and functional properties of different constituents of cereal grains in relation to end-use quality, extrusion, dough rheology, baking, and utilization of certain constituents from grain for food and/or non-food industries, with emphasis on cereal proteins.
R.Y. Ofoli, Ph.D. Assoc. Prof. Colloid and interface science; absorption of biological macromolecules at the liquid/liquid interface; competitive/cooperative interfacial adsorption; protein-protein, protein-surfactant, and protein-lipid interactions at the liquid-liquid interface; colloid stability.
J.A. Partridge, Ph.D. Assoc. Prof. Storage stability of raw milk; cheese ripening; product development; cleaning, sanitation and HACCP.
J.J. Pestka, Ph.D. Prof. Monoclonal and recombinant antibody-based immunoassay of microbial toxins; immunologic effects of dietary constituents; food toxicology.
J.F. Price, Ph.D. Prof. Muscle foods processing and factors influencing functional properties; meat tenderness; microbiology of muscle foods; improving utilization of meats and fish and product development.
D.M. Smith, Ph.D. Prof. Food chemistry; protein chemistry and functionality; meat and poultry processing and products; food safety.
J.F. Steffe, Ph.D. Prof. Food rheology; food process engineering.
G.M. Strasburg, Ph.D. Assoc. Prof. Muscle biochemistry; regulation of intracellular Ca2+ concentration in muscle cells and its relationship to meat quality problems such as PSE meat; protein structure, function and chemistry. Mechanism of lipid oxidation and antioxidant function; identification of novel antioxidants from natural proteins.
Z. Ustunol, Ph.D. Asst. Prof. Dairy foods; processing and safety of value-added dairy products.
M.A. Uebersax, Ph.D. Prof. and Assoc. Chair. Fruit and vegetable processing technology, including thermal processing, freezing, dehydration and lactic fermentation; post harvest handling and storage systems; expertise in dry bean (legume) composition, processing and legume flavor production; chemical and physical quality assessment of fresh and processed foods; improvement of processing quality and utilization of dry edible beans focal point of projects.