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About
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Graduate Education in the Department of Food Science and Human Nutrition
Non-degree Programs offered:
Degrees offered: |
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We welcome your interest in our department for graduate study. Our graduate
faculty's research interests encompass many different aspects of food science and nutrition. We accept applications throughout the year, however, if you wish to be considered for a research or teaching assistantship, please submit your application and all accompanying materials by January 31. Our program normally encompasses about 20 Masters degree students and about 15 Ph.D. students. We offer the availability of a two-year dietetic internship as part of the Masters degree program, accepting 6-8 new interns annually. We have 30 class/thesis offerings at the 400, 500 and 600 levels. Classes at the 600 level are restricted to graduate students only. Most content courses at the 500 and 600 levels are taught on an every-other-year basis. Courses offered regularly for undergraduate senior and graduate status, or for graduate internship status, are taught annually. Some courses are offered online, but most are not, and a degree cannot be attained through online work only. The Masters degree program is highly structured, whereas the Ph.D. program is much more flexible. However, all course work for a graduate degree is tailored individually for the student through input from a graduate faculty committee. Please refer to the specific details of each degree under the headings Food Science and Human Nutrition or Food and Nutrition Sciences. One factor often appreciated by our graduate students is the close student/faculty relationships. Being a small-sized university and department allows much camaraderie among the students themselves and with their advisors. We have a large graduate student room in the department where graduates have their own private desk and access to the internet from their desk or from a bank of common computers in the room. Common printing capability and telephone access is provided as well. Students often take courses together and interact for studying. Our graduate classes are small (often 5-10 students) which allows for much student/faculty interaction for learning. Students traditionally work on research projects that are ongoing among the faculty; hence, it is important for incoming graduates to be aware of research interests of each graduate faculty member. Students and major faculty advisors mutually seek out each other for common interests and research support. The department has limited teaching assistantships and research assistantships as determined by grant funding of individual faculty. Teaching assistantships include tuition payment. Research assistantships may or may not cover tuition. Student fees are not covered by assistantships. All graduates have the opportunity for health coverage through the university. Assistantships pay part of the health coverage. All students holding an assistantship are charged instate tuition rates, regardless of where they come from. The department usually has a mixture of domestic and foreign graduate students. On campus and off campus housing facilities are readily available. Off campus housing would usually require personal transportation, as public transportation is limited. The department is housed in a new, air-conditioned facility on campus with expanded laboratory space for research. Food science labs are well-equipped and there is a large, new Pilot Plant and Consumer Testing Center for food product development. Human nutrition research projects carried out are both basic and applied in nature, and may involve international as well as domestic work. Several community nutrition projects are ongoing across the lifespan. The Dietetic Internship Program and the Food Science Club foster strong bonds among our graduate students. Interns constantly interact in common-based campus and community functions and state-based conferences. Food Science Club members belong to the Institute of Food Technology and carry out many IFT projects. Money is raised annually so that members can attend national conferences and present research results. We accept applications throughout the year, however, if you wish to be considered for a research or teaching assistantship, please submit your application and all accompanying materials by January 31. The department encourages prospective students to visit. Should you desire to visit the campus or want additional information, please contact the department Graduate Coordinator: Denise I. Skonberg, Ph.D. denise.skonberg@umit.maine.edu Telephone: 207-581-1639 Thank you for your interest in our program. Graduate Faculty Rodney J. Bushway, Ph.D. (Texas A&M, 1977), Professor and Chair. Food safety; fate of vitamins, natural toxicants, stress metabolites, pesticides, and food additives as they apply to fruits and vegetables; analytical methods development. Alfred A. Bushway, Ph.D. (Purdue, 1978), Professor. Fruit and vegetable post-harvest quality and safety, and product development. Mary Ellen Camire, Ph.D. (Texas Woman's University, 1989), Professor. Extrusion technology; nutrition policy, dietary fiber; sensory evaluation; phytochemicals. Richard A. Cook, Ph.D. (University of Maine, 1973), Associate Professor and Graduate Coordinator. Community nutrition including nutritional status assessment, monitoring and surveillance. Particular interest in nutrition risk assessment of older adults. Dorothy Klimis-Zacas, Ph.D. (Pennsylvania State University, 1982), Professor. Cholesterol, lipoprotein, trace mineral nutrition and metabolism as related to cardiovascular disease. Transcultural studies on the role of Mediterranean diet(s) in certain degenerative diseases. Denise I. Skonberg, Ph.D. (University of Washington, 1997), Associate Professor. Aquatic food product technology; utilization of crustacean processing by-products; fish nutrition; effects of aquaculture feeds on food fish quality. Susan S. Sullivan, D.Sc., R.D. (Boston University, 1995), Senior Lecturer and Director of the Didactic Program in Dietetics. Clinical nutrition topics; calcium, vitamin D, and bone mineralization. Adrienne A. White, Ph.D., R.D. (University of Tennessee, 1988), Associate Professor and Dietetic Internship Director. Nutrition and behavior; interventions and theory-driven behavior change strategies. Food behavior across the life cycle. Vivian C.H. Wu, Ph.D. (Kansas State University, 2002), Assistant Professor. Food safety and security, food microbiology, food fermentation, and rapid methods and automation in microbiology. Particular interest in the development of new systems for rapid determination of pathogenic injured and non-injured microorganisms in foods, and the development of strategies to control, eliminate, or prevent foodborne pathogens in foods. Associate Graduate Faculty James M. Blum, Ph.D. (Univ. of Maine, 2000), Assistant Professor, University of New England, Biddeford, ME. Dietary supplements and design of clinical research studies. Mahmoud El-Begearmi, Ph.D. (Univ. of Wisconsin-Madison, 1978), Human Development Specialist, Nutrition and food safety: Extension Professor and Cooperating Professor, FSN. Food safety. Titan S. Fan, Ph.D. (Univ. of Wisconsin, 1986), Vice President, Beacon Analytical Systems, Portland ME. Immunoassays. Russell A. Hazen, Ph.D. (University of Maine, 2001),
Advanced Manufacturing Center. Food safety, food processing, and product and process development.
L. Brian Perkins, Ph.D. (Univ. of Maine, 2002), Laboratory Manager and
Research Chemist, University of Maine Department of Food Science & Human
Nutrition, Orono, ME. Method development for the detection of pesticide
residues in food and environmental samples by HPLC, GC, MS and ELISA.
Naturally occurring toxins, phytoceuticals and vitamins in food. © Copyright Department of Food Science and Human Nutrition, 2004 - 2008 |
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