North Carolina State University
Graduate Program in Food Science
Contact: Jonathan C. Allen, Director of Graduate Programs, Box 7624, Department of Food Science, North Carolina State University, Raleigh, NC 27695, Phone: (919)513-2257, Fax: (919)515-7124, E-mail: email@example.com
Associated Fields and Departments: The department has 26 full time faculty with research, teaching and extension interests in food chemistry/biochemistry, engineering, microbiology, nutrition, and processing technology. Other faculty with associate appointments in food science come from the departments of biochemistry, biological & agricultural engineering, family & consumer sciences, microbiology, poultry science, and sociology & anthropology.
Entrance Requirements: B.S. degree from an accredited institution. GPA 3.0/4.0 minimum; original copies of transcripts from all institutions attended; GRE required; TOEFL required for all international applicants without a degree from an institution in the US; objective statement; 3 letters of reference; application.
Program of Study: Both a non-thesis (Masters of Food Science)and thesis (Masters of Science)version of the master's degree along with a Ph.D. are offered. Discipline areas include Food Chemistry/Biochemistry, Food Microbiology, Food Engineering, Nutrition, and Processing Technology. A minor (9-10 credits of course work) in an area of specialization outside of Food Science is also required.
Master's Degree Requirements: A master's program must include courses (no fewer than 6 credits) from at least two of the following categories: chemistry-biochemistry, microbiology, engineering, nutrition, and processing technology. At least 20 of the total credits must be at the 500 or 700 level. A seminar course and teaching assistantship credits are required. A minor is required with the number of credits for the minor dependent on the requirements of the minor department or program. A total of 30 credits are required in addition to the preparation and defense of a thesis. The Master's of Food Science (non-thesis) requires 36 credits of course work.
Doctoral degree Requirements: A doctoral program must include courses from at least three of the categories listed above (or equivalent courses at another university). Courses must be selected from groups embracing one principal subject or concentration, the major, and from a cognate field, the minor. A total of 72 credits, including those transferred from an M.S. degree, and credits for the minor are required. All doctoral students are required to pass departmental written and oral preliminary exams, designed to evaluate a Ph.D. students' general knowledge and comprehension of Food Science. In addition, all doctoral candidates are required to prepare and defend a dissertation.
Statement of Costs: Tuition and fees per semester for the maximum of 9 credits is $1,235 residents; and $5,818 nonresidents. Application fee of $55.00. Health insurance is provided and tuition charges are waived for students on assistantships, although students pay fees of $446.
Availability of Financial Aid: Research and teaching assistantships are available on a competitive basis.
Faculty and Research Interests
Dr. Jonathan C. Allen, Nutrition
Dr. Leon C. Boyd, Oxidation of Lipids in Seafood
Dr. Fred Breidt, Microbiology/Fermentation
Dr. Daniel E. Carroll, Jr., Processing of Fruits, Vegetables, & Wine
Dr. George L. Catignani, Nutrition
Dr. Patricia A. Curtis, Poultry & Eggs
Dr. Christopher R. Daubert, Rheology
Dr. Brian E. Farkas, Food Engineering
Dr. Henry P. Fleming, Microbiology/Fermentation
Dr. E. Allen Foegeding, Protein Chemistry/Muscle Foods
Dr. David P. Green, Seafood
Dr. Arthur P. Hansen, Dairy
Dr. Lee-Ann Jaykus, Microbiology
Dr. Kevin M. Keener, Food Processing
Dr. Todd R. Klaenhammer, Microbiology/Biotechnology
Dr. Tyre C. Lanier, Meat/Poultry/Seafood
Dr. Duane K. Larick, Flavor Chemistry
Dr. Roger F. McFeeters, Fermentation
Dr. James L. Oblinger, Dean & Executive Director for Agricultural Programs, College of Agriculture & Life Sciences
Dr. John E. Rushing, Dairy/FDA Testing
Dr. K. P. Sandeep, Food Engineering
Dr. Timothy H. Sanders, Peanut Flavor & Quality
Dr. Harold E. Swaisgood, Protein Chemistry
Dr. Kenneth R. Swartzel, Food Engineering, Department Head
Dr. Lynn G. Turner, Dairy/Agriculture Institute/Undergraduate Teaching Coordinator
Dr. William M. Walter, Jr., Food Chemistry/ Sweet Potatoes
Dr. Donn R. Ward, Microbiology/Seafood, Associate Department Head