University of Nebraska
Department of Food Science and Technology
Dr. Steve Taylor
Contact: David Jackson, Graduate Committee Chair, University of Nebraska, Department of Food Science & Technology, 256 Food Industry Building, Lincoln, NE 68583-0919 Phone: 402-472-2831, Fax: 402-472-1693, e-mail: 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 550, GRE verbal and quantitative scores must sum to >1,000 and the GRE verbal score must be >350. A student enrolling in a degree program must be accepted by an adviser prior to admission. In addition to all forms and documents required by our Graduate Studies Office, a statement of educational objective(s) and 3 letters of reference are required. The Graduate Studies Office assesses a $25 application fee.
Graduate Requirements: Thesis and non-thesis MS degrees and Ph.D. degrees are offered. Programs of study are customized for each student.
Statement of Costs: Tuition and fees for an 18 credit academic year are approximately $5,000 for non-residents; those receiving graduate assistantships pay approximately $450 (with tuition waiver).
Availability of Financial Aid: A number of highly competitive research assistantships are available.
Unique Aspects of Program: The 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
Andrew K. Benson, Ph.D. Molecular pathogenesis, microbial chemical and physical stress responses.
Mindy Brashears, Ph.D. Food safety: animal products, extension education and HACCP.
Lloyd B. Bullerman, Ph.D. Food microbiology, mycology, mycotoxins, microbial food safety.
Susan L. Cuppett, Ph.D. Lipids, flavor chemistry and sensory evaluation.
Glenn W. Froning, Ph.D. Proteins, poultry products.
Viswasrao Ghorpade, Ph.D. Food process engineering.
Milford A. Hanna, Ph.D. Food processing, engineering, physical properties.
Susan L. Hefle, Ph.D. Food allergies and immunochemical methods.
Robert W. Hutkins, Ph.D. Food microbiology, food biotechnology, lactic acid bacteria.
David S. Jackson, Ph.D. Starch chemistry and processing, cereal (esp. corn/sorghum) chemistry & technology.
Michael M. Meagher, Ph.D. Biotechnology, recombinant protein fermentation and purification, biochemical engineering.
John H. Rupnow, Ph.D. Enzymology, protein chemistry, food safety.
Durward A. Smith, Ph.D. Vegetable and fruit processing, process control and physical-chemical properties of foods.
Steve Taylor, Ph.D. Food allergies and immunochemical methods.
Randy L. Wehling, Ph.D. Processing effects on food, cereal chemistry, process control and food analysis.
Curtis L. Weller, Ph.D. Food process engineering and properties of biological materials.
Michael G. Zeece, Ph.D. Muscle proteins, proteinases and their inhibitors, electrophoresis separations.