University of Maine Graduate Program in Food Science and Human Nutrition

Program Director: Mary Ellen Camire

Contact: Richard A. Cook, Department of Food Science and Human Nutrition, University of Maine, 5749 Merrill Hall, Orono, ME 04469-5749, Phone: (207) 581-3117

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

Associated Fields and Departments: Applied Ecology & Environmental Sciences; Animal Veterinary & Aquatic Sciences, Biochemistry, Microbiology, Molecular Biology, Bio-Resource Engineering, Chemistry, Resource Economics & Policy


Program Description

Entrance Requirements: B.S. degree from an accredited institution, GPA 3.0/4.0; GRE >1000 for verbal and quantitative scores combined required; original copies of transcripts from all institutions attended; 3 letters of recommendation; TOEFL scores >550 for foreign applicants.

Program of Study: Both M.S. and Ph.D. degree programs are offered. The M.S. degree is in Food Science and Human Nutrition; the Ph.D. program is in Food and Nutrition Sciences and is offered jointly by two departments (Food Science & Human and Animak, Veterinary & Aquatic Sciences).

Graduate Requirements: M.S. requires 33 credits and consists of three tracts (Food Science, Human Nutrition, Dietetic Internship Program). Ph.D. requires a minimum of 90 credits and an additional 3-4 years beyond the Masters to complete.

Statement of Costs: Tuition per semester is $168/credit hour for residents; and $478/credit hour for non-residents. Application fee is $35.00.

Financial Aid: Teaching and research assistantships are available on a competetive basis. Tuition waivers are awarded by the Graduate School.

Unique Capabilities: A pilot for fruit and vegetable and seafood processing is in a separate facility from the main departmental buildings of Holmes and Merrill Halls. A new chemical food safety laboratory has been recently remodeled. Adequate facilities exist for research in food product development, food safety and microbiology, food composition and quality evaluation, biotechnology, and food enzymology. Research equipment includes computerized gas and high-performance liquid chromatograph units, a spectrofluorometer, an ultracentrifuge, a UV-visible scanning spectrophotometer, a Hunter LabScan II Spectrocolorimeter, an Agtron colorimeter, an Instron, a computer-controlled freeze dryer, viscometers, a bioluminometer, and a single-screw cooking extruder.

Faculty and Research Interests

A.A. Bushway, Ph.D. Prof. Fruit and vegetable post-harvest quality and product development.

R.J. Bushway, Ph.D. Prof. Food safety; fat of vitamins, natural toxicants, stress metbolites, pesticides, and food additives as they apply to fruits and vegetables; analytical methods development.

M.E. Camire, Ph.D. Assoc. Prof. and Chair. Food Processing technology; extrusion technology; nutrition, dietary fiber; sensory evaluation.

R.A. Cook, Ph.D. Assoc. Prof. and Graduate Coordinator. Community nutrition including nutritional status assessment, monitoring and surveillance. Particular interest in diet assessment, iron nutrition, nutrition of children and older adults in both domestic and international settings.

D. Klimis-Tavatzis, Ph.D. Assoc. Prof. Cholesterol and lipoprotein metabolism as related to obesity and atherosclerosis. Trace mineral nutrition and metabolism as related to heart disease and osteoporosis. Assessment and dietary intervention to reduce cardiovascular disease. Research involves both humans (adolescents and adults) and animal models in community, clinical and lab settings.

B.M. Slabyj, Ph.D. Prof. Seafood processing, quality, microbiology, safety and composition.

S.E. Webber, M.S. Asst Prof. Food service management and nutrition, Director of Dietetic Internship program.

A.A. White, Ph.D. Assoc. Prof. Facilitating food-related changes through the development, implementation, and evaluation of nutrition intervention strategies. Work with adolescents, specifically with interventions that may help reduce the risk of cardiovascular disease. Maternal and infant nutrition.