University of Maryland
Interdepartmental Graduate Program in Food Science
Contact: Rose Santellano-Milem, Academic Program Specialist or Jianhong Meng, Director, Graduate Program in Food Science, Marie Mount Hall #3304, College Park, MD 20742 Phone: (301) 405-4521 FAX: (301) 314-9327 E-mail: email@example.com Website information: www.agnr.umd.edu/users/nfsc/gradfdsc.htm or www.gradschool.umd.edu/catalog/programs/FDSC.html
Degrees Offered: M.S., Ph.D.
Associated Fields and Departments: The Graduate Program in Food Science is an interdepartmental program that draws upon the faculty and resources of the Departments of Nutrition and Food Science, Animal and Avian Sciences, Cell Biology and Molecular Genetics, and Natural Resource Sciences and Landscape Architecture. Currently there are eleven members of the graduate faculty Opportunities exist for collaborative research with scientists at the Food and Drug Administration through the Joint Institute in Food Safety and Applied Nutrition and the U.S. Department of Agriculture Beltsville Research Center.
Entrance Requirements: B.S. degree from an accredited institution, GPA 3.0/4.0; Graduate Record Exam-General test with a minimum score of 1500 (Verbal + Quantitative + Analytical) required; official copies of transcripts from all institutions attended (native language as well as English translation); 3 letters of recommendation, a statement of objectives and professional experience, a UMD Graduate School Application. International applicants must take the Test of English as a Foreign Language (TOEL), a minimum score of 575 is required. International students must also provide documentation of adequate financial support for their studies.
Program of study: Both M.S. and Ph.D. degree programs are offered. Students may select specialized research projects in the areas of Food Chemistry, Food Processing and Engineering, and Food Microbiology. Courses in the area of specialization augment the basic food science course series, statistics and colloquium.
Graduate Requirements: M.S. requires 30 credits and Ph.D. requires course work mandated by the student's Ph.D. advisory committee. The M.S. thesis option degree requires successful thesis defense. The Ph.D. degree requires admission to candidacy preliminary examination and successful dissertation defense.
Statement of Costs: As of Fall 2001, tuition per credit hour is $289 for Maryland residents, and $448.00 per credit hour for out-of-state students, which includes all mandatory fees. Application fee of $50.00.
Availability of Financial Aid: Teaching and research assistantships are available on a competitive basis.
For more information regarding admission to the University of Maryland Graduate School please refer to: www.gradschool.umd.edu/catalog/admission.html . You may access an online application from this website.
Faculty and Research Interests
Bean, George A., Professor, Cell Biology and Molecular Genetics & Nutrition and Food Science Depts; Ph.D.; University of Minnesota; Mycotoxicology.
Giusti, Monica, Assistant Professor, Nutrition & Food Science Dept; Ph.D.; Oregon State University; Anthocyanins, carotenoids, and other natural food colorants with proven or potential biological activity and their application as natural alternatives to the use of artificial dyes.
Joseph, Sammy W., Professor, Cell Biology and Molecular Genetics Dept; Ph.D.;St. John’s University; Food Microbiology & Food borne bacterial pathogens.
Kantor, Mark, Associate Extension Specialist, Nutrition & Food Science Dept; Ph.D.; Rutgers University; Food Safety; Diet & Chronic Disease.
Lei, David K.Y.,Chair and Professor, Nutrition & Food Science Dept; Ph.D.; Michigan State University; Nutrient and Gene Expression; Trace Mineral Metabolism.
Lo, Y. Martin, Assistant Professor, Nutrition & Food Science Dept; Ph.D.; The Ohio State University; Food Bioprocess Engineering; Food Processing & Engineering; Food Safety Engineering & Extension.
Magnuson, Bernadene, Assistant Professor, Nutrition & Food Science Dept; Ph.D.; University of Manitoba, Winnipeg; Food Toxicology; Diet and Cancer Prevention.
Meng, Jianghong, Associate Professor, Nutrition & Food Science Dept; Ph.D.;University of California, Davis; Food borne Bacterial Pathogens; Mechanisms of Pathogenicity; Diagnostic methods for pathogen detection.
Quebedeaux, Bruno, Professor, Natural Resource Sciences and Landscape Architecture Dept; Ph.D.;Cornell University; Crop Physiology.
Solomos, Theophanes, Professor, Natural Resource Sciences & Landscape Architecture Dept; Ph.D.; Cambridge University, U.K.; Postharvest Physiology.
Vijay, Inder K., Professor, Animal & Avian Sciences Dept; Ph.D.; University of California, Davis; Biosynthesis and Regulation of Glycoproteins.