Food Science (FDSC)

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The Department of Nutrition and Food Science offers courses that may involve the use of animals. Students who are concerned about the use of animals in teaching have the responsibility to contact the instructor, prior to course enrollment, to determine whether animals will be used in the course, whether class exercises involving animals are optional or required,and what alternatives, if any, are available.

Abstract

The Graduate Program in Food Science is an interdepartmental program administered by the Department of Nutrition and Food Science (NFSC). It includes faculty from the Department of Animal and Avian Sciences, Anthropology, Chemistry and Biochemistry, Nutrition and Food Science, and scientists in nearby research institutions. The program offers graduate study leading to the M.S. and Ph.D. degrees in food science. Both M.S. and Ph.D. programs require completion of a research project either a thesis for the masters degree or a dissertation for the doctoral degree. A graduate faculty is responsible for graduate admission and curriculum maintenance. Currently, there are approximately 32 graduate students enrolled in the Graduate Program in Food Science and there are 14 graduate faculty members.

Admissions Information

A strong background in food science, physical, chemical or biological sciences, or engineering is highly desirable. Acceptance is based upon academic transcripts with a minimum undergraduate grade point average of a 3.0 (on a 4.0 scale) requirement, three letters of recommendation,and a statement of objectives and professional experience. All applicants must take the Graduate Record Examination (GRE-General Test). A minimum score of 153 is required for the Verbal section, a minimum score of 144 for the Quantitative section, and a score of 3.5-6.0 is required in the Analytical Writing section. If the GRE General test was taken prior to October 2002, the minimum score required in each section of the GRE is 500,for a total of 1500. International students must take the TOEFL,a minimum score of 100(IBT)is required. International applicants must also submit documentation of adequate financial support for their studies. An additional requirement for admission is identification of a research advisor prepared to accept the applicant as an advisee. Offers of admission (or rejection) are made by the Graduate School based upon the recommendation of the Director of the Graduate Program in Food Science and the Graduate Faculty Education Committee.

Application Deadlines

Type of Applicant	Fall	Spring
Domestic Applicants; US Citizens and Permanent Residents with foreign credentials; International Applicants seeking admissions under A, E, G, H, I and L visas and immigrants	Deadline: December 15	Deadline: June 1
International Applicants seeking admission under F (student) or J (exchange visitor) visas	Deadline: December 15	Deadline: June 1

Application Requirements

1. GRE General: A minimum score of 153 is required for the Verbal section, a minimum score of 144 for the Quantitative sections, and a score of 3.5 - 6 is required in the Analytical Writing section. If the GRE general test was taken prior to October 2002, the minimum score required in each section of the GRE is 500, for a total of 1500.
2. 3 Letters of Recommendation
3. TOEFL scores for international applicants
4. TSE- Test of Spoken English for International Students who wish to be considered for a Teaching Assistant Position is required.

Degree Requirements

Master of Science (M.S.)

During their second semester, a faculty advisory committee will be formed and chaired by the student's faculty advisor. His/her faculty advisory committee will develop an approved program of study for each graduate student.

1. A minimum of 30 graduate credits of course work including a minimum of 12 credits of 600 level courses and a minimum of 6 graduate credits of masters thesis research (NFSC 799).

2. A research thesis must be submitted and defended before a faculty examining committee approved by the Graduate School.

3. A manuscript,i.e. one or more research papers based upon the thesis, will be submitted to a referred journal for review and publication.

An average duration of a Master's project is 2-3 years depending upon prior education and experience.

Master of Science (M.S.)
Requirements for the M.S degree in Food Science are a minimum of 30 graduate credits of course work including a minimum 12 credits of 600 level courses and a minimum of 6 graduate credits of masters thesis research (NFSC 799). A minimum gpa of 3.0 is required to maintain good academic progress for graduation. The student must complete a thesis and successfully defend their research before a graduate faculty examining committee approved by the Graduate School. In addition the student must write a manuscript, i.e. one or more research papers based upon the thesis and be submitted to a refereed journal for review and publication. An average of duration of a Master's project is 2-3 years depending upon prior education and experience.

Doctor of Philosophy (Ph.D.)
Requirements for the Ph.D. degree in nutrition include a mastery of the broad fundamentals of nutrition as a science, as well as the demonstrated ability to conduct independent research. Course requirements include: a minimum of 27 graduate credits of course work including 9 credits of advanced nutriton course work,beyond the M.S. degree and 12 credits of NFSC 899 Doctoral Dissertation Research. A minimum g.p.a. of 3.0 is required to maintain good academic progress for graduation. Students are admitted to full candidacy for the Ph.D. upon passing a comprehensive written and oral exam on basic core knowledge of nutrition science and submittal of a research proposal. In addition the student must prepare and successfully defend a dissertation before their faculty advisory committee. The average duration of a Ph.D. degree program is 4-5 years, depending upon prior education and experience.

Facilities and Special Resources

The program maintains equipment for conducting both basic and applied research through the individual participating faculty members. The facilities are located in the Departments of Nutrition and Food Science, Animal and Avian Sciences, Anthropology, Chemistry and Biochemistry, and Pediatrics (UMAB). There are also collaborative arrangements with the NIH, FDA, and USDA. The library facilities are extensive. In addition to our excellent campus libraries, we are a few miles from the National Archives, the National Agricultural Library, the Library of Congress, and the National Library of Medicine.

Financial Assistance

Financial support for graduate students is available on a competitive basis. The Department of Nutrition and Food Science offers a limited number of graduate teaching assistantships. Applicants interested in a teaching assistant position should complete the Merit-Base Award Form and submit to the Graduate Program in Nutrition office by the stated graduate application deadline. International students who wish to be considered for a teaching assistant position must take the TSE test (Test of Spoken English). In addition, international teaching assistants who are not native speakers of English are required by the University of Maryland to take part in the International Teaching Assistant evaluation. This includes international teaching assistants who may have been educated entirely in English and those with Bachelor and Master's degrees from universities in English-speaking countries. A limited number of research assistantships are available from grant funds with the student assisting in the research supported under the grant. The research often may be applicable to the thesis or dissertation. Research assistantships generally are not awarded until after students have attended classes and are known to faculty. The University of Maryland emphasizes diversity in its recruitment and support of graduate students. Other types of financial aid are also available, including a work-study program, grants, fellowships, and loans.

Contact Information

Additional information concerning admission requirements, courses, faculty, and facilities are available from:

Sara Kao, Coordinator, Student Programs
0112 Skinner Building
College Park
MD  20742-7640
Telephone: (301) 405-8980
Fax: (301) 314-3313
sarakao@umd.edu

http://www.agnr.umd.edu/users/nfsc/staff.htm

Dr. Nadine Sahyoun, Director of the Graduate Program in Nutrition and Food Science
0102C Skinner Building
College Park
MD  20742
Telephone: 301-405-8774
Fax: 301-314-3313
nsahyoun@umd.edu

http://nfsc.umd.edu/files/Sahyoun/index.cfm

Courses: NFSC

Related Programs and Campus Units

Nutrition