Wayne State University Graduate Program in Nutrition and Food Science

Chair of Department: Kai-Lin Catherine Jen

Contact: Debra Zebari, Academic Services Officer. 3009 Science Hall, Department of Nutrition and Food Science, 5045 Cass Avenue, Detroit, MI 48201
Phone: 313-577-2500. Fax: 313-577-8616.
Email: ab8207@wayne.edu

Degrees Offered: MS, MA, PHD

Website: http://www.clas.wayne.edu/NFS/

Program Description

Entrance Requirements:

  1. Admission to the Master’s program requires an undergraduate degree with a major in science, a grade point average of 3.0, and the GRE test taken within 6 months of admission to the program.
  2. Admission to the doctoral program requires either an MS degree or an outstanding undergraduate record from a university that can be assessed by the faculty admissions committee. In addition to the graduate application, we require GRE scores, two letters of recommendation, and a personal statement describing academic interest and goals. Students whose degrees are from schools where English is not the primary language are required to present TOEFL scores higher than 550.


Programs of Study: MS, MA, and PHD degree programs are offered in Nutrition and Food Science.

Graduate Requirements: The Master’s program requires 32 semester hours of course work including a thesis based on research for MS students or with completion of an essay for MA students. Successful completion of the doctoral program requires 90 credits including course work and research. Original laboratory-based research is conducted by students under the guidance of a faculty member.

Statement of Costs: Tuition per credit hour is $433.10 for residents of Michigan and $956.50 for out-of-state residents for fall 2008. Application fee is $50.

Availability of Financial Aid: Teaching Assistantships, Research Assistantships, and Fellowships are available on a competitive basis.

F aculty and Research Interests

Diane Cabelof, Ph.D. Assistant Professor

Research areas: Elucidating mechanisms by which aging increases cancer risk, and how nutrition impacts these factors. Understanding how specific nutrients can prevent the initiation of DNA damage and improve the ability to repair DNA damage.

 

Smiti Gupta, Ph.D. Assistant Professor

Research areas: Combining metabolomics with the power of bioinformatics tools for studying perturbations in metabolism caused due to changes in diet and/or the disease state. 

 

Ahmad Heydari, Ph.D. Associate Professor

Research areas: Understanding the effect of nutrition intervention (i.e., caloric restriction, folate deficiency) on the molecular mechanisms of aging and cancer.

 

Kai-Lin Catherine Jen, Ph.D. Professor

Research areas: Diet-induced obesity and diabetes, maternal and infant nutrition, and childhood obesity prevention.

 

Pramod Khosla, Ph.D. Assistant Professor

Research areas: The role of dietary components on cholesterol and lipoprotein metabolism. 

 

Yifan Zhang, Ph.D. Assistant Professor

Research areas: Food microbiology. Understanding how foodborne bacteria contaminate and persist in the food chain, develop antimicrobial resistance and other virulence potential, and cause diseases in humans.