Oklahoma State University Interdepartmental Graduate Program in Food Science

Website: http://www.foodsci.okstate.edu

Program Director: William McGlynn

William McGlynn
Robert M. Kerr Food and Agricultural Products Center
Oklahoma State University
Stillwater, OK 74078

Degrees Offered: M.S., Ph.D.

Associated Fields and Departments: Program is interdisciplinary with participating faculty from the departments of Agricultural Economics, Animal Science, Biochemistry and Molecular Biology, Biosystems and Agricultural Engineering, Entomology and Plant Pathology, Horticulture and Landscape Architecture, Nutritional Sciences, and Plant and Soil Sciences work together to create a dynamic graduate degree program. Our program relies on the food science expertise of this diverse faculty to create a course of studies capable of fitting many needs.


Program Description

Entrance Requirements: Students must hold a BA or BS degree from a recognized program for admission to either the MS or PhD degree program. Students without food science degrees may be admitted but will be required to take additional courses to build a background in food science. A student enrolling in a degree program must have been accepted by an adviser prior to official admission. Original copies of transcripts from all institutions attended (native language as well as English translation) and three letters of recommendation are required with the application. GRE test scores from exams taken within the preceding five years must be supplied for consideration.

Program of Study: Both M.S. and Ph.D. degree programs are offered. Specializations are offered in the areas of Agribusiness Economics, Cereal Chemistry, Food By-Product Utilization, Food Engineering, Food Microbiology, Food Product Development and Optimization, Food Safety, Fruit and Vegetable Post-Harvest Physiology and Processing, Human Nutrition and Metabolism, Muscle Food Science, and Oil / Oilseed Chemistry.

Graduate Requirements: M.S. requires 30 credit including 6 credits for research and thesis. Ph.D. requires a minimum of 60 credits beyond the M.S. degree. This usually includes 30 credits for research and thesis.

Statement of Costs: Tuition for graduate level courses per semester is $209.70 per credit hour plus about $158 fees per semester for residents; and $825.05 per credit hour plus about $158 fees for nonresidents.

Availability of Financial Aid: Assistantships are available to highly qualified students as funds are available. Out-of-state tuition is waived for students on assistantship.

Unique Capabilities: : In addition to well equipped facilities in the cooperating departments, the majority of the Food Science Graduate program is housed in the Robert M. Kerr Food and Agricultural Products Center. This Center contains extensive pilot plant facilities and laboratories to address research needs in a wide array of products and disciplines within food science. Because of the mission of the Center, graduate students often have the opportunity to assist with projects being done in cooperation with industry which provides another dimension to the educational program.

Faculty and Research Interests

Danielle Bellmer, Food Properties Engineering

Timothy Bowser, Food Process Engineering

Nurhan Dunford, Oil/Oilseed Chemistry

Rodney Holcomb, Agribusiness Economics

Ravi Jadeja, Food Safety / Food Microbiology

Divya Jaroni, Food Safety / Food Microbiology

Gretchen Mafi, Muscle Foods

Niels Maness, Fruit and Vegetable Post Harvest Physiology

William McGlynn, Fruit and Vegetable Processing

Peter Muriana, Food Safety / Food Microbiology

Ranjith Ramanathan, Muscle Food Chemistry

Patricia Rayas Duarte, Cereal Sciences

Barbara Stoecker, Human Nutrition and Metabolism

Deb VanOverbeke, Muscle Foods