University of Nebraska
Department of Food Science and Technology
Dr. Rolando A. Flores
Contact: Joseph L. Baumert, Graduate Committee Chair, University of Nebraska, Department of Food Science and Technology, 1901 N 21st Street, Room 262, Lincoln, NE 68588-6205 Phone: 402-472-2831, Fax: 402-472-1693. Contact: email@example.com
Degrees Offered: MS, Ph.D.
Associated Fields and Departments: The faculty are committed to research and teaching in areas linked to the broad discipline of food science and technology. Faculty are actively involved with the following departments and centers: Agronomy, Animal Science, Biological Sciences, Biological Systems Engineering, Center for Biotechnology, Horticulture, Biometry, The Food Processing Center, Industrial Ag Products Center, Nutritional Science and Dietetics.
Entrance Requirements: The Graduate Committee will only consider for admission students who have excellent undergraduate and/or graduate grades and hold a Bachelor’s degree from an accredited institution. TOEFL and GRE scores are required for students without a degree from a U.S. accredited institution. The minimum acceptable TOEFL score is 577 (iBT 90; IELT 6.5), GRE verbal and quantitative scores must sum to >302 and the GRE verbal score must be >143; quantitative score >159 and analytical writing score of 3.5>. A student enrolling in a degree program must be accepted by an adviser with funding prior to admission. In addition to all forms and documents required by our Graduate Studies Office, a statement of educational objective(s), current cv/resume, and 3 letters of reference are required. The Graduate Studies Office assesses a $50 application fee.
Graduate Requirements: Thesis and non-thesis MS degrees and Ph.D. degrees are offered. Programs of study are customized for each student.
Availability of Financial Aid: Highly competitive graduate research assistantships are available to students who are admitted into the program with a selected advisor.
Unique Aspects of Program: The new physical facilities of the Department of Food Science and Technology are modern and comfortable, and provide a professional environment for research, classroom activities and study. The facilities include new, well-equipped laboratories for conducting both basic and applied research in the areas of food chemistry, food microbiology, food processing and food engineering. Modern pilot plants are also available for processing fruits and vegetables, dairy products, and the cereal grains. Additional capabilities include a core fermentation facility, sensory evaluation laboratory and modern packaging equipment. Meat processing facilities are available through the Meat Science program of the Department of Animal Science.
Faculty and Research Interests
Flores, Rolando, Professor and Dept. Head, Grains
Baumert, Joe, Associate Professor, Food Allergens
Benson, Andrew, Professor, Microbiology
Bianchini, Andreia, Research Assistant Professor, Mycotoxins/Food Safety
Cavender, George, Research Assistant Professor, Value Added Food Processing
Ciftci, Ozan, Research Assistant Professor, Food Lipids
Clarke, Jennifer, Associate Professor, Bioinformatices
Downs, Melanie, Assistant Professor, Food Proteins, Food Allergen Management
Goodman, Richard, Research Professor, Allergens
Hallen-Adams, Heather, Assistant Professor, Molds & Mycotoxins
Hutkins, Robert, Professor, Biotechnology
Johnson, Phil, Assistant Professor, Food ALlergens
Ramer-Tait, Amanda, Assistant Professor, Microbiology
Rose, Devin, Associate Professor, Grains/Oilseeds
Rupnow, John, Professor, Instructor
Schlegel, Vicki, Associate Professor, Nutraxeuticals & Functional Foods
Stratton, Jayne, Research Associate Professor, Food Microbiology
Subbiah, Jeyam, Associate Professor, Food Engineering
Taylor, Stephen, Professor, Food Allergens
Wang, Bing, Assistant Professor, Risk Analysis
Wehling, Randy, Professor, Food Analysis
Weller, Curtis, Professor, Food Engineering
Xu, Changmou, Research Assistant Professor, Functional Foods
Zhang, Yue, Assistant Professor, Food Physical Chemsitry
Zhang, Zhong, Research Assistant Professor, Food Processing