University of Arkansas Graduate Program in Food Science

Program Director : Jean-Francois Meullenet (Graduate Coordinator)

Contact:
Dr. Jean-Francois Meullenet or Dr. Ron Buescher
Department of Food Science
University of Arkansas
2650 N. Young Ave.
Fayetteville, AR, 72704
Phone: 479-575-6822
E-mail: jfmeull@uark.edu or buescher@comp.uark.edu

Website: http://foodscience.uark.edu

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

Entrance Requirements The minimum entrance requirements are: B.S. degree from an accredited institution, GPA 3.0/4.0; GRE scores (verbal + quantitative) of no less than 1,000 with a minimum of 400 for the verbal, 500 for the quantitative, and 4.0 or 500 for the analytical; TOEFL (for international students) 237 (computer) or 580 (paper), TWE 4.5/6.0; resume, written statement of educational and career goals and two letters of recommendation.

The minimum entrance requirements are: B.S. degree from an accredited institution, GPA 3.0/4.0; GRE scores (verbal + quantitative) of no less than 1,000 with a minimum of 400 for the verbal, 500 for the quantitative, and 4.0 or 500 for the analytical; TOEFL (for international students) 237 (computer) or 580 (paper), TWE 4.5/6.0; resume, written statement of educational and career goals and two letters of recommendation.

Program of Study: M.S. and Ph.D. degrees programs are offered in areas of post-harvest biochemistry,, value-added product and process development, food microbiology and safety, carbohydrate, lipid, protein and functional food chemistry, waste utilization, sensory analysis, rheology and nutrition. The Food Science Ph.D. degree program is interdepartmental with participating faculty from Animal Science, Poultry Science, Biological and Agricultural Engineering and Human Environmental Sciences.

Graduate Requirements: M.S. degree requires 24 hours course credits, 6 thesis credit hours and a thesis based on original research. Ph.D. degree requires 24 hours course credit, 18 dissertation hours and a dissertation based on original research.

Statement of Costs: Application fee for new applicants is $40 for U.S. citizens and $50 for non-citizens.

Financial Aid: Research assistantships that include stipend and tuition are available on a competitive basis. Graduate assistantships ($15,000-18,000), Doctoral Academy Fellowships ($27,000) and Distinguished Doctoral Fellowships ($34,000) are offered depending on qualifications and availability.

: Research assistantships that include stipend and tuition are available on a competitive basis. Graduate assistantships ($15,000-18,000), Doctoral Academy Fellowships ($27,000) and Distinguished Doctoral Fellowships ($34,000) are offered depending on qualifications and availability.

Graduate Faculty and Research Interests

Ron W. Buescher, Ph.D., Professor and Head. Quality improvement and analysis in fresh and processed vegetables with an emphasis in pickled vegetable manufacturing

Philip G. Crandall, Ph.D., Professor. Food processing, microbial food safety and risk analysis.

, Ph.D., Professor. Food processing, microbial food safety and risk analysis.

Jerry Foote, Ph.D., Assistant Professor. Nutrition, nutraceuticals and safety of health promoting supplements.

, Ph.D., Assistant Professor. Nutrition, nutraceuticals and safety of health promoting supplements.

Navam S. Hettiarachchy, Ph.D., Professor. Proteins and value-added proteins, nutraceuticals, enzymes, antioxidants and food safety.

, Ph.D., Professor. Proteins and value-added proteins, nutraceuticals, enzymes, antioxidants and food safety.

Luke Howard., Ph.D., Professor. Processing quality and safety, product development, phytonutrients and antioxidants.

Michael G. Johnson, Ph.D., Professor. Rapid detection of pathogens with emphasis on Listeria monocytogenes, control of pathogens with heat, chemicals and fermentation.

, Ph.D., Professor. Rapid detection of pathogens with emphasis on Listeria monocytogenes, control of pathogens with heat, chemicals and fermentation.

Yan Bin Li, Ph.D., Professor. Food safety with emphasis on biosensors and nanotechnologies.

, Ph.D., Professor. Food safety with emphasis on biosensors and nanotechnologies.

Charles Maxwell, Ph.D., Professor. Immunology of animal systems affected by feed/food substances.

, Ph.D., Professor. Immunology of animal systems affected by feed/food substances.

Jean-Francois Meullenet, Ph.D., Associate Professor. Sensory science, food rheology and texture and mutivariate statistical techniques for product optimization.

, Ph.D., Associate Professor. Sensory science, food rheology and texture and mutivariate statistical techniques for product optimization.

Justin R. Morris, Ph.D., Distinguished Professor and Institute of Food Science and Engineering Director. Viticulture and enology with an emphasis on the pre-harvest complex, processing variables and juice products.

, Ph.D., Distinguished Professor and Institute of Food Science and Engineering Director. Viticulture and enology with an emphasis on the pre-harvest complex, processing variables and juice products.

Andrew Proctor, Ph.D., Professor. Lipid and adsorption chemistry; vegetable oil processing – removal of non-triglycerides and use of biosilicates.

Casey Owens, Ph.D., Assistant Professor. Meat quality, processing and texture

Steven C. Seideman, Ph.D., Professor, Extension Food Processing. Liaison between food scientists and the Arkansas food processing industry via distance learning, workshops, product development assistance and technology transfer.

Terry J. Siebenmorgen, Ph.D., Professor. Pre- and post-harvest property characterization, drying, milling and quality assessment of rice.

Ya-Jane Wang, Ph.D., Associate Professor. Structures, properties, interactions and applications of carbohydrates, starch chemistry and product development.