Mississippi State University College of Agricultural and Life Sciences & Department of Food Science, Nutrition and Health Promotion

Program Coordinator: Dr. Will Evans, Dept. of Food Science Nutrition and Health Promotion, Box 9805, Mississippi State, Mississippi 39762; Phone: 662-325-3200; Fax: 662-325-8728; E-mail: mwe59@msstate.edu.

Departmental website: http://www.fsnhp.msstate.edu/

Degrees offered: B.S., MS and PhD in Food Science, Nutrition and Health Promotion

Associate Fields and Departments: The Food Science, Nutrition and Health Promotion graduate program is an interdisciplinary curriculum whose research, teaching, and extension faculty are from the Departments of Animal and Dairy Sciences, Food Science and Technology, Human Sciences, Poultry Science, and the Coastal Research and Extension Center. Other disciplines such as Chemistry, Biochemistry, Microbiology, Engineering, and Statistics also support the program.

 

Program Description

General regular admission requirements for the department are as follows.
1.  Baccalaureate (four-year degree) for entry into the M.S. program and 60 credit hours beyond a baccalaureate degree for admission to the Ph.D. program if a master's degree has not been earned.

  • Nutrition concentrations require an overall 3.00 GPA in undergraduate study for entry into the M.S. degree program and a 3.00 GPA for all master's coursework if applying to the Ph.D. program.
  • Food Science and Technology concentrations require a 2.75 GPA but a 3.00 is preferred.  Typically, a 2.75 GPA requires provisional admittance.
  • The Health Promotion concentration requires a 2.75 GPA but a 3.00 is preferred.  Typically, a 2.75 GPA requires provisional admittance.

2. Standardized testing is required.

  • The Graduate Record Examination (GRE) must be taken prior to acceptance, and the scores will be accepted for up to five years from the date of the examination.  Retaking the exam may be required if this time period has lapsed.
  • English proficiency is required for non-English speakers. Some international students may be exempt based on country of origin.

    TOEFL Paper-based score: 550 or better
    TOEFL Internet-based (iBT): 79 or better
    IELTS: 6.5 or better

3. Contingent admission may be granted on the recommendation of the Graduate Faculty and Graduate Coordinator.  The following criteria apply.

  • Contingent admission may be allowed when an applicant meets the regular admission requirements but scores less than the minimum on any English proficiency tests. Contingency is dependent on taking one semester of English as a Second Language (ESL course) followed by a technical writing course at Mississippi State University. Successful completion of both will result in regular admission status once proof is received by the Graduate School.
  • Contingent admission may be allowed when an applicant has a borderline academic background that may require leveling courses to strengthen the overall academic foundation of the applicant.

4. Provisional admission may be granted to an applicant who has not fully met the GPA requirement stipulated by the University for Regular Admission. The provisionally-admitted student is eligible for a change to regular status after receiving a 3.00 GPA on the first 9 hours of graduate courses at Mississippi State University (with no grade lower than a C). The first 9 hours of graduate courses must be within the student's Program of Study.  Courses with an S grade, transfer credits, or credits earned while in Unclassified status cannot be used to satisfy this requirement.  If a 3.00 is not attained, the provisional student shall be dismissed from the graduate program.  Academic departments may set higher standards for students to fulfill provisional requirements; a student admitted with provisional status should contact the graduate coordinator for the program’s specific requirements.  While in the provisional status, a student is not eligible to hold a graduate assistantship.

Master of Science in Food Science, Nutrition and Health Promotion

Food Science and Technology Concentration
In 1983 the Board of Trustees of Institutions of Higher Learning designated Mississippi State University (MSU) as the Flagship University for a Food Science Program in the state of Mississippi. The designation basically stated that MSU would be the only university in the state with such a program. A student may work toward a Master of Science in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology by selecting courses from Food Science, Nutrition and Health Promotion and allied areas such as biochemistry, microbiology, animal and dairy sciences, and other disciplines.  Faculty, staff members, and facilities of the cooperating departments are utilized. A Bachelor of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study toward an advanced degree. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.

Nutrition Concentration
A Master of Science degree in Food Science, Nutrition and Health Promotion with a concentration in Nutrition is offered by selecting courses in Food Science, Nutrition and Health Promotion; Statistics; and Biochemistry.

The Dietetic Internship is an innovative, post-baccalaureate program designed to prepare interns for rewarding careers in traditional and non-traditional roles. Interns complete the requirements for the Dietetic Internship and 6 hours of coursework in Food Science, Nutrition and Health Promotion with an emphasis in nutrition. The MSU Dietetic Internship Program provides hands-on experience in various clinical research, food service management, community nutrition, and nutrition education activities that registered dietitians encounter.  Interns work with faculty, site coordinators, and preceptors in outpatient clinics, various inpatient settings, community settings, classrooms, and other locations as they build skills and broaden their understanding of modern dietetics.  Upon completion of the internship, a graduate is prepared for the Registration Examination of the Commission on Dietetic Registration and successful entry-level practice. Students may also pursue a M.S. degree at the same time.
The Mississippi State University Dietetic Internship Program is currently granted accreditation by:

The Commission on Accreditation for Dietetics Education of the American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
(312) 899-0040, ext. 5400
Dietetic interns must be admitted to graduate studies at MSU. For additional information contact the Dietetic Internship Program Director, Box 9805, Mississippi State, MS 39762-9805 or visit the departmental website: http://www.fsnhp.msstate.edu/.

Health Promotion Concentration
A Master of Science degree in Food Science, Nutrition and Health Promotion with a concentration in Health Promotion is available. This program is designed to equip students for careers as public health educators, health promotion specialists, and health scientists. Graduates from this program will be trained for careers in school health, public health, worksite, and/or violence and injury prevention. Graduates can sit for the Certified Health Education Specialists exam, offered by the National Commission on Health Education Credentialing.

Admission Criteria
A minimum of a 2.75 GPA (undergraduate work) is required for graduate work if accrued over a four-year average. If accrued over a two-year period, a 3.00 GPA is required.  Applicants must take the Graduate Record Examination (GRE). International students are required to have a minimum TOEFL (Test of English as a Foreign Language) score of 550 PBT (79 iBT) or an IELTS (International English Language Testing Systems) score of 6.5.

Provisional Admission
An applicant who has not fully met the GPA requirement stipulated by the University may be admitted on a provisional basis. The provisionally-admitted student is eligible for a change to regular status after receiving a 3.00 GPA on the first 9 hours of graduate courses at Mississippi State University (with no grade lower than a C).  The first 9 hours of graduate courses must be within the student's program of study.  Courses with an S grade, transfer credits, or credits earned while in Unclassified status cannot be used to satisfy this requirement.  If a 3.00 is not attained, the provisional student shall be dismissed from the graduate program.  Academic departments may set higher standards for students to fulfill provisional requirements; a student admitted with provisional status should contact the graduate coordinator for the program’s specific requirements.  While in the provisional status, a student is not eligible to hold a graduate assistantship.

Doctor of Philosophy in Food Science, Nutrition and Health Promotion

A Doctor of Philosophy degree is offered within the Department of Food Science, Nutrition and Health Promotion with concentrations in Food Science and Technology or Nutrition.  Graduate assistantships may be available.  To secure additional information, please contact the Graduate Coordinator at mwe59@msstate.edu.

Food Science and Technology Concentration
A student pursing the Ph.D. degree in Food Science, Nutrition and Health Promotion with a concentration in Food Science and Technology selects courses from Food Science, Nutrition and Health Promotion and allied areas such as biochemistry, microbiology, animal and dairy sciences, and other disciplines. Faculty, staff members, and facilities of the cooperating departments are utilized. A Master of Science in Food Technology, Food Science, or related areas will be considered to meet the prerequisites for study towards a doctorate. Students from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.

Nutrition Concentration
A student pursing the Ph.D. degree in Food Science, Nutrition and Health Promotion with a concentration in Nutrition selects courses in Food Science, Nutrition and Health Promotion and in Biochemistry and Statistics. A Master of Science in Nutrition or Health Promotion will be considered to meet the prerequisites for study towards a doctorate. A student from other disciplines may be required to take leveling courses generally not to exceed 15 semester hours.

Admission Criteria
For regular admission to the Ph.D. program in Food Science, Nutrition and Health Promotion, an applicant must have a minimum grade point average of 2.75 (undergraduate) if accrued over a four-year average. If accrued over a two-year period, a 3.00 grade point average is required. An applicant must have a minimum grade point average of 3.00 on M.S. work. In addition, the applicant must submit Graduate Record Examination (GRE) verbal, quantitative, and writing scores. International students are required to have a minimum TOEFL (Test of English as a Foreign Language) score of 550 PBT (79 iBT) or an IELTS (International English Language Testing Systems) score of 6.5.

Application fee: $40.00 (non-refundable)(non-residents of Mississippi)
Availability of Financial Aid: Teaching and research assistantships are available on a competitive basis.
Tuition and Fees: https://www.admissions.msstate.edu/freshmen/money-matters/#tuition

 

Unique Capabilities: Two outstanding assets unique to the department are the Ammerman-Hearnsberger Food Processing Plant and the Dairy Manufacturing Plant. Dedicated in 1994, the food processing plant is a state-of-the-art 7,500-square-foot facility that is one of only a few like it in the country. University researchers and students can work with the food industry while performing the mission of the land-grant institution: teaching, research, and service. The Dairy Manufacturing Plant, which is self-supporting, is engaged in teaching, research, and service to dairy processing plants and related industries. This facility provides an excellent teaching and research laboratory for students who have a major interest in dairy foods.

Centers within the Department: The department is a member of the Southeast Dairy Foods Research Center (SDFRC) along with joint member North Carolina State University. The department is also responsible for the operation of the Food Safety Center sponsored by USDA/ARS.

Food Science Institute: Established at Mississippi State University in 1967 and recently revitalized, the Institute provides a means for university faculty and staff in food-related specializations to collaborate on research, education, and outreach efforts. It enhances the ability of university professionals to serve students, industry, and government agencies. Along with the Department of Food Science and Technology, the Institute provides education and training for students, promotes basic and applied research, and offers technical and scientific assistance to the food industry.

Faculty Research

Allsopp, Marie, DrPH, University at Albany, State University of New York, Assistant Professor
Buys, David R., Ph.D., University of Alabama-Birmingham, Assistant Extension and Research Professor
Cheng, Wen-Hsing, Ph.D., Cornell University, Associate Professor (Nutrition)
Crist, Courtney A., Ph.D., Virginia Polytechnic Institute and State University, Assistant Extension Professor (Food Science and Technology)
Evans, Marion W., Jr. Ph.D., University of Alabama, Professor (Health Promotion), Department Head, and Graduate Coordinator
Fountain, Brent J., Ph.D., Mississippi State University, Associate Extension Professor (Nutrition)
Gardner, Antonio J., Ph.D., University of Alabama, Assistant Professor (Health Promotion)
Hunt, Barry P., Ed.D, University of Alabama, Professor (Health Promotion)
Mosby, Terezie T., Ed.D., University of Memphis, Assistant Professor/Dietetic Internship Director
Nannapaneni, Ramakrishna, Ph.D., University of Strathclyde, Glasgow (UK), Associate Research Professor (Food Science and Technology)
Oliver, Brittney D., Ph.D., Middle Tennessee State University, Assistant Professor
Schilling, M. Wes, Ph.D., Virginia Polytechnic Institute and State University, Professor (Food Science and Technology)
Silva, Juan L., Ph.D., Mississippi State University, Professor (Food Science and Technology)
Tidwell, Diane K., Ph.D., Mississippi State University, Professor (Nutrition)
Williams, J. Byron, Ph.D., Mississippi State University, Associate Extension/Research Professor (Food Science and Technology)