Utah State University
Graduate Program in Nutrition and Food Sciences
Head, Department of Nutrition and Food Sciences
Utah State University
8700 Old Main Hill
Logan, UT 84322-8700
Degrees Offered: M.S., Ph.D., MDA, MFMS
M.S., Ph.D., MDA, MFMS
Areas of Concentration: Food Science (General), Food Engineering, Food Microbiology, Dairy Foods, Meats, Sensory Evaluation, Food Processing Waste Technology, Food Biotechnology, Food Chemistry, Human Nutrition, Nutrient Metabolism
Entrance Requirements: B.S. degree from an accredited institution in an area related to food science, nutrition or dietetics, GPA 3.0/4.0; minimum of 40th percentile on GRE verbal, quantitative, and analytical writing tests, official transcripts, minimum TOEFL score of 550 (international applicants from non-English-speaking countries); three letters of recommendation.
Program of Study: Both M. S. and Ph.D. research programs are offered. The Master of Food Microbiology and Safety degree is a professional degree designed to provide students with in-depth training in food safety assurance and the use of management systems such as HACCP. The Master of Dietetic Administration degree is a professional degree designed to provide dietitians with in-depth training in management and leadership in food and nutrition program administration.
Both M. S. and Ph.D. research programs are offered. The Master of Food Microbiology and Safety degree is a professional degree designed to provide students with in-depth training in food safety assurance and the use of management systems such as HACCP. The Master of Dietetic Administration degree is a professional degree designed to provide dietitians with in-depth training in management and leadership in food and nutrition program administration.
Degree Requirments: Graduate students in the M.S. and Ph.D. programs at Utah State University are guided by a supervisory committee. There are minimum course requirements in biochemistry, statistics, nutrition and food sciences as well as courses determined by the supervisory committee depending on the student’s previous training and research plans. The MDA and MFMS programs have set course requirements.
Current Costs: Application fee: $50 ($60 international applicants); Tuition and fees per semester: $1,477 (resident), $4,525 (non-resident).
Financial Aid: Research assistantships and fellowships are available on a competitive basis. Students on research assistantships may also receive out-of-state tuitions waivers (M.S. and Ph.D.) and a tuition remission (Ph.D.).
Unique Aspects of the Program: Unique assets of the department include its two fully functional government-inspected food manufacturing facilities. The Gary H. Richardson Dairy Processing Laboratory manufactures milk, yogurt, ice cream and cheese. The Meats Laboratory has facilities for cutting, processing, smoking and flavoring meats. Both facilities are involved in teaching, research and outreach.
Faculty and Research Interests
Janet Anderson, Clinical Assoc. Prof., Dietetics; food service management; sports nutrition; lifecycle nutrition; consumer food safety; child nutrition programs studies.
Charlotte P. Brennand, Assoc. Prof., Sensory methodology; consumer food products; food preference and acceptance; food safety education.
Jeff Broadbent, Prof., Genomic analysis of agriculturally important lactic acid bacteria and the use of biotechnology to improve or expand roles for these microorganisms in food and agriculture.
Erik T. Burlile, Program Administrator, Culinary Arts/Food Service Management Program
Charles E. Carpenter, Prof., Muscle biochemistry and physiology as it applies to fresh and processed meat quality.
Nedra Christensen, Assoc. Prof., Medical dietetics, nutritional assistance programs. Clinical research in diabetes, cystic fibrosis, and nutrition for children with disabilities.
Daren P. Cornforth, Prof. Fresh and cured meat processing; meat color defects and pigment oxidation; nitrite inhibition of Clostridium botulinum; food analysis; discovery of new antioxidants in cooked beef, pork and turkey; modified atmosphere packaging of fresh beef and pork.
Conly L. Hansen, Prof., Design of food processing techniques and equipment; utilization of low value agricultural production and processing byproducts for energy production.
Deloy G. Hendricks, Prof., Nutrient requirements and bioavailability; bioactive compounds in animal derived foods; behavior associated with nutritional status; food and water security in Utah homes.
Donald J. McMahon, Prof., Chemistry of dairy food systems, protein stability, low fat dairy foods, and cheese making. Dairy food processing; structure and functional properties of milk and cheese; Aggie Ice Cream.
Kim McMahon, Clinical Instructor, Dietetics; Applications in clinical nutrition; and sports nutrition.
Ronald G. Munger, Prof., Nutritional epidemiology; refugee and migrant health (Thailand and the Philippines); population-based studies of nutrition and human health including nutrient-gene interactions in Alzheimer’s disease, osteoporosis, and birth defects through the Center for Epidemiological Studies.
Ilka Nemere, Assoc. Prof. Non-nuclear mechanisms of vitamin D-mediated vesicular transport of calcium and phosphate in intestine; signal transduction pathways for hormonal stimulation of calcium and phosphate transport in polarized epithelial cells; transcellular transport pathways.
Noreen Schvaneveldt, Clinical Assoc. Prof., Computer analysis applications in clinical nutrition; issues in dietetic education; nutrition in growth and development.
Ann W. Sorenson, Prof., Nutritional Epidemiology; cancer Epidemiology (colon, breast); nutrition and aging theory; survey of the health, nutrition and lifestyle of Utah adults; HANES and Baltimore Longitudinal Study on Aging (BLSA).
Tamara S. Vitale, Clin. Asst. Prof. Dietetics; community nutrition; education methods.
Marie K. Walsh, Assoc. Prof., Dairy protein and enzyme chemistry; immobilized enzyme technology for microbial detection.
Bart C. Weimer Prof.; Lactic acid bacteria; bacterial genetics; rapid microbe detection.
Heidi Wengreen, Assist Prof.; dietary assessment in population-based studies; diet, gene, disease associations in human populations; nutritional factors and osteoporosis.