University of Florida
Food Science and Human Nutrition Department, Graduate Program in Food Science & Technology Specialization
Program Director: Charles Sims, Interim Department Chair
Contact: Graduate Coordinator, Food Science & Human Nutrition Department, University of Florida, Gainesville, FL 32611, Phone: (352) 392-1991, Fax: (352) 392-9467, E-mail: FOS@MAIL.IFAS.UFL.EDU .
Degrees Offered: The Master of Agriculture, Master of Science and Doctor of Philosophy degrees are offered in the department with opportunities for co-major and minor training with many University of Florida departments. Students are encouraged to obtain practical interdisciplinary training consistent with career goals. Research flexibility is reflected in course offerings, research emphasis and membership of supervisory committees.
Associated Fields and Departments: There is considerable interaction with other departmental areas of specialization, food toxicology, pesticide chemistry, nutrition and dietetics. Commodity experience can be gained with horticultural or field crops, citrus processing, marine, dairy, poultry or animal products through joint programs with appropriate departments.
Entrance Requirements: BS degree from accredited institution in food science or science-related field, GPA of 3.0/4.0; GRE 1000 (Verbal + Quantitative) or 1500 including Analytical. These scores, together with complete transcripts (and a listing of courses in progress or planned in your present program, if you are still matriculating) and your concise statement of educational objectives, are the credentials by which you will be evaluated by the Food Science and Human Nutrition Department Graduate Committee..
Program of Study: Depending upon student background and career goals, specialty courses/research are offered in: Food chemistry; processing and engineering; microbiology, quality and safety; toxicology. All graduate students must acquire competency in statistics, computer use, and written and verbal communication.
Matriculation: M.S. requires a minimum of 30 semester credits and an appropriate thesis examination. The Ph.D. requires 90 credits with a qualifying exam and dissertation defense. Matriculation time for full time students is about 6 and 12 semesters, respectively.
Tuition and Fees: Tuition is approximately $133.90 semester hour for Florida residents and $521.73 for out of state and international students. Application fee is $25.
Financial Aid: The Department has a limited number of graduate teaching assistantships which are awarded on a competitive basis. GRE performance, previous academic record and references must reflect above average potential to merit consideration. Research assistantships may be available also through faculty grants or contracts. Assistantships are awarded based on an applicant's stated area of interest and academic experience. Openings become available throughout the academic year and only applicants accepted to Graduate School are eligible.
We are particularly interested in graduate students with a background, interest or work experience in research areas as described below.
Special Opportunities: The Department has cooperative arrangements with the aquatic, horticultural, animal, dairy, citrus and subtropical food industries. Commodity processing courses and research emphasis reflect these interests. Faculty at the Citrus Research & Education Center at Lake Alfred offer off-campus courses and research opportunities.
Faculty Research Interests
D.L. Archer, Ph.D. Government regulations related to food safety and food microbiology; genetic consequences of stress on bacteria, gastrointestinal immunity and chronic sequelae to acute illness.
M.O. Balaban, Ph.D. Food engineering and processing; application of total utilization concept to aquatic food resources; thermophysical and transport properties of foods; unit operations with emphasis on heat and mass transfer; simulation and mathematical modeling; computer applications.
R.P. Bates, Ph.D. Food processing and utilization with emphasis in small-scale process and equipment development, enology, fermentation technology, by-product utilization, and tropical food preservation.
R.J. Braddock, Ph.D. Citrus processing technology; develop new process methods and quality parameters applied to commercial processing of citrus specialty and by-products; concentration and dewatering processes, essential oils and citrus flavors.
R.D. Brown, Jr., Ph.D. Enzymes and carbohydrates relevant to food systems and food processing. Structural characterization of microbial cellulases, induction of multiple enzyme systems, anaerobic fermentation of cellulosic materials, and application of cellulases to new commercial processes.
J.F. Gregory, III, Ph.D. Nutritional quality and safety of foods, development of nutrient assay methods, evaluation of chemical and physical factors affecting vitamin stability and bioavailability, radioisotopic and stable isotopic methods of vitamin research.
R.M. Goodrich, Ph.D. Fruit juice biochemistry, microbiology and stability; novel juice processing methods; food safety issues for citrus products; bioproduction/ biomodification of fruit flavors and value-added products.
H.G. Kristinsson, Ph.D. Food chemistry and biochemistry with emphasis on aquatic food products; physical and functional properties of muscle proteins; heme protein biochemistry; protein modification; lipid oxidation processes.
M.R. Marshall, Jr., Ph.D. Chemistry and biochemistry of marine products; characterization and regulation of enzymes; method development for quality and safety of seafood; analysis and remediation of contaminants in food, water and air.
O.N. Nesheim, Ph.D. Extension activities pertinent to the safe use and regulation of pesticides. Development of materials for farm worker pesticide education. Coordination of Florida's Pesticide Applicator Training and Pesticide Impact Assessment Programs.
W.S. Otwell, Ph.D. Applied research and extension activities pertinent to assuring quality, safety, and development in the seafood industry of Florida and throughout the Southeast. Specific work with implementation of HACCP programs, use of food additives and aquacultured products.
M.E. Parish, Ph.D. General microbiology of citrus related products and processes; investigation of lactic acid bacteria implicated in citrus spoilage using molecular biology and biotechnology; production of secondary products from fermentation of citrus wastes.
G.E. Rodrick, Ph.D. Applied research concerning the recovery and control of public health important bacteria and parasites from seafood products.
R.L. Rouseff, Ph.D. Biochemistry of carotenoid formation ant chlorophyll degradation; identification of color compounds in citrus fruit; improvement of citrus peel and juice color; flavor characterization of fruit products; development of computerized models for assessing juice flavor.
R.H. Schmidt, Ph.D. Role of lactic acid bacteria in the flavor of foods; enzymes associated with flavor biogenesis and metabolism in lactic acid bacteria; heat inactivation of enzymes involving off-flavor milk products; assessment of proteolytic activity in dairy and microbial systems.
K.R. Schneider, Ph.D. Assuring quality, safety, and development in the retail sector of Florida. Pathogen reduction and food safety in seafood, meat, poultry, fruits and vegetables.
C.A. Sims, Ph.D. Fruit and vegetable processing; wine and juice processing; sensory and quality evaluation; pigment stability and degradation.
S.T. Talcott, Ph.D. Fruit and vegetable biochemistry; phytochemical stability and antioxidant assessment, post-harvest evaluation; nutrient losses after processing; development of value-added products.
A.A. Teixeira, Ph.D. Food engineering, food preservation and sterilization processing systems, computer simulation and on-line control of food process operations; and physical and rheological properties of foods.
N.P. Thompson, Ph.D. Absorption, translocation, accumulation, and metabolism of endogenous and exogenous chemicals in plant tissue, and pesticide residue analysis. Registration of minor use pesticides.
A.C. Wright, Ph.D. Pathogenesis of food-borne infections, particularly aquaculture-associated disease; genetics of virulence factors; molecular probes for application in food product safety and microbial ecology of infectious disease.