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Nutrition, Dietetics, and Food Science Theses and Dissertations

Theses/dissertations from 2023 2023.

Development and Validation of a Spanish Nutrition Screening Tool for Hispanic American 3 to 5-Year-Olds , Denisse Arias Olivas

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices , Kristi Shannon Gowans

Prevalence and Predictors of Intern-Related Burnout in Dietetics Preceptors , Holly Hopkins

Utilizing Isothermal Titration Calorimetry to Measure β-galactosidase Activity in Dairy Products , Tyler Ronald Jarrard

A Comparison of Kid Goat Lipase and Microbial Lipase on the Development of Cheddar Cheese Flavor , Reece H. Larsen

Effect of Timing of Energy Intake on Blood Glucose and Body Composition in Women with Overweight or Class One Obesity , Michael Wade Smith

Use of Microcalorimetry to Evaluate Hardening Reactions in Protein Bars During Accelerated Storage , Tiffany Rose Spackman

Theses/Dissertations from 2022 2022

Isothermal Inactivation Studies of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 in Almond, Peanut, and Sunflower Butters , Ruo Fen Liao

Localized Heat Therapy Improves Mitochondrial Function in Human Skeletal Muscle , Erik D. Marchant

Amino Acids as Alternatives to Emulsifying Salts in Processed Cheese Analogues , Jeremy Thomas Pack

Effects of Microbial Transglutaminase on Gluten-Free Sourdough Bread Structure and Loaf Characteristics , Anna J. Redd

Theses/Dissertations from 2021 2021

Characterization of Bacteriophage Targeting Bacillus licheniformis in Milk Processes and Thermal Stability of Bacteriophage During HTST Pasteurization , Jeremy Robert Arbon

Current Practices in Residential Treatment of Co-Occuring Eating Disorders and Type 1 Diabetes , Megan Michelle Austin

Mixture Design Response Surface Methodology Analysis of Seven Natural Bioactive Compounds to Treat Prostate Cancer , Ian Geddes Berlin

Utilizing Isothermal Titration Calorimetry for Measuring Beta-Galactosidase Activity in Liquid Dairy Products , Eliza Anne Brock

The Beneficial Effects of The Gut-Derived Metabolite Trimethylamine N-oxide on Functional β-Cell Mass , Emily Suzanne Krueger

Ice Cream Formulation Optimization Using "Consumer-Friendly" Hydrocolloid Stabilizers , Benjamin Todd Woodward

Theses/Dissertations from 2020 2020

Metabolomics of Acid Whey Derived from Greek Yogurt , Muriel Mercedes Allen

Cronobacter sakazakii Genes Contributing to Persistencein Low-Moisture Dairy Matrices , Kaitlin Ash Hartmann

Activity, Stability, and Binding Capacity of β-Galactosidase Immobilized on Electrospun Nylon-6 Fiber Membrane , Deborah Ann Hutchins

Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate , Garth Anthony Lee

Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour , Adam Robert Quinn

Dairy Milk and Plant-Based Alternative Beverage Purchasing Factors: Consumer Insights , Jeffrey Alan Rime

A Rapid Spectrophotometric Assay for Quantifying Seed Coat Saponins in Quinoa , Sydney Diver Szabo

Theses/Dissertations from 2019 2019

Leaf Fiber Strength and Fruit Nutrient Content of Yucca Species Native to the Navajo Nation , Anna Therese Bartlett

An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation , David Gary Doxey

Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes , Dallin Max Hardy

Theses/Dissertations from 2018 2018

Comparison of Functional, Nutritional, and Sensory Properties of Spray-Dried and Oven-Dried Cricket ( Acheta domesticus ) Powder , Fred Stephen Bassett

Carbon Dioxide Treatment on Strawberry Fruit Prep and Its Effect on Shelf Life , Bryan Sterling Dawson

Optimization of Oat Amylase During Sprouting to Enhance Sugar Production , Erin Elizabeth Hiatt

Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round , Jason Kim

Application of Mixture Design Response Surface Methodology for Combination Chemotherapy in PC-3 Human Prostate Cancer Cells , Richard Vernon Oblad

Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications , Eva Graciela Vila Roa

Theses/Dissertations from 2017 2017

Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators , Edward Wayne Crossen

Handgrip Strength in Children with Cystic Fibrosis , Hannah Taylor Gibson

Teacher Perceptions of School Breakfast Programs in Utah , Emily Breanne Krueger

Effects of GM Disclosure Statements on Consumer Perceptions of Selected Food Products in Survey and Sensory Panel Settings , Ellyn Margaret Newcomb

The Effect of Cocoa Flavanols on β-Cell Mass and Function , Thomas John Rowley

Effects of Curcumin and Ursolic Acid on the Mitochondrial Coupling Efficiency and Hydrogen Peroxide Emission of Intact Skeletal Myoblasts , Daniel J. Tueller

Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage , Sarah Snow Turner

Theses/Dissertations from 2016 2016

Overexpression of HDAC1 Induces Functional β-cell Mass , Carrie Draney

Comparing Steady State to Time Interval Measurements of Resting Metabolic Rate , Chelsea Jayne Irving

Malnutrition and Handgrip Strength in Hospitalized and Non-Hospitalized Children 6-14 Years Old , Kayla Camille Jensen

The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests , Jessilee Noel Loucks

Inhibition of Clostridium Perfringens Growth During Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product , Andrew Mitchell Smith

Theses/Dissertations from 2015 2015

Effects of Panelist Participation Frequency and Questionnaire Design on Overall Acceptance Scoring for Food Sensory Evaluation in Consumer Central Location Tests , Mauresa Bastian

Selection and Use of Pantoea dispersa strain JFS as a Non-Pathogenic Surrogate for Salmonella Typhimurium Phage Type 42 in Flour , James R. Fudge

Folate Stability in Fortified Corn Masa Flour, Tortillas, and Tortilla Chips , Renee Phillips

Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation , Victoria Elizabeth Scott

Evaluation of Breastfeeding Curricula in Didactic Programs in Dietetics and Dietetic Internships Across the United States , Maria Diane Swiss

Stability of Selected B Vitamins in Thermally-Treated Pinto Beans , Virginia Anne West

Theses/Dissertations from 2013 2013

Utah Red Raspberry Jam: The Effects of Formulation, Heating, and Time on Color, Flavor, Texture, and Antioxidant Capacity , Jennifer Leigh Chase

Construction and Performance Testing of a Mixed Mode Solar Food Dryer for Use in Developing Countries , Sean Andrew Foster

Emergency Preparedness in Utah Households with Emphasis on Water and Food Storage Conditions , Stephanie Rae Gerla

College Students' Fruit, Vegetable, and Sugar Sweetened Beverage Intake According to Dinner Group Participation , Erica Nicole Hansen

The Protective Effect of Antioxidants on Vitamin A Stability in Nonfat Dry Milk During Thermally Accelerated Storage , Amalie Brown Kurzer

Reading and Listening to Music Increase Resting Energy Expenditure During Indirect Calorimetry in Healthy Adults , Blaire Snell

Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality , Jonathan Myers Swindler

Theses/Dissertations from 2012 2012

Microflora of Traditional Mexican Corn Masa and Its Effect on Folic Acid Degradation , Stephen J. Adolphson

Exposure to Dietary Selenium and Soy Isoflavones in Utero Provides Greater Protection Against Prostate Cancer Risk Factors in TRAMP Mice than Exposure Beginning at 6 Weeks , Heather Schofield Lindsay

An Investigation of Current Practice in Management Rotations in Dietetic Internships , Emily K. Vaterlaus

Theses/Dissertations from 2011 2011

Maternal, Neonatal and Feeding Type Factors Associated with Severity of Necrotizing Enterocolitis , Cheryl Ann Miner

Changes in Fruit and Vegetable Household Food Availability Among Low-Income Families over a One-Month Period of Time , Ann Alicia Wells

Theses/Dissertations from 2010 2010

Qualitative Description of College Students' Dinner Groups , Brita Michelle Ball

The Effects of Chronic AMPK Activation on Hepatic Triglyceride Accumulation and Glycerol-3-Phosphate AcyltransferaseActivity with High Fat Feeding , Mary E. Curtis

Factors Influencing Shopping, Cooking, and Eating Behaviors Among Low-Income Families During a One-Month Period of Time , Janice Darko

Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures , Trenton W. Horner

Change in Eating Competence in College Students Enrolled in Basic Nutrition Courses , Katrina J. Larsen

Effects of Duration of Proton Pump Inhibitor (PPI) Therapy on Markers of Bone Health in Men and Postmenopausal Women , Zarina Maria Pabin

Chemopreventive Effects of Dietary Selenium and Soy Isoflavones in a Mouse Model of Prostate Cancer , Trevor Elisha Quiner

Development and Use of a Physiologically Based Mathematical Model Describing the Relationships and Contributions of Macronutrients to Weight and Body Composition Changes , Saori Sakita

Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles , Christine Nicole Shearer

Conditions Associated with Clostridium sporogenes Growth as a Surrogate for Clostridium botulinum in Non-thermally Processed Canned Butter , Reed H. Taylor

Contributing Factors to Excess Weight Gain During Pregnancy Among Low Income Women in Utah , Tianna Noelle Watson

Effect of Upward Feedback on the Gap Between Manager and Subordinate Perception of Manager Behavior , Jessica Beesley Zetterquist

Theses/Dissertations from 2009 2009

Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas , Jordan S. Chapman

Theses/Dissertations from 2008 2008

Characteristics of Volunteer Leaders in the American Dietetic Association Compared to Non-Volunteer Registered Dietitians , Samantha Payne Rasmussen

Theses/Dissertations from 2007 2007

Effect of the consumption of farm animals on the diet and hemoglobin levels of school age children in the rural communities of Topo, Imbabura, Gualabi, Calpaqui, and Compania of the Imbabura province , Alexandra Echeverría

Registered Dietitian Dress and The Effect of Dietitian Dress on Perceived Professionalism , Connie Lynn Packer

Theses/Dissertations from 2005 2005

Development of a process of addition of tricalcium phosphate from burnt phosphate rock in feed for animal nutrition , Luis Fernando Nogales Grágeda

The Effect of Religiosity and Spirituality on Transformatinal Leadership Characteristics of Hospital Food and Nutrition Managers , Anna Naegle Sarver

Theses/Dissertations from 2004 2004

Body Mass Index and Soft Drink Consumption Among Adolescents , Olivia Love McCord

The Effect of Religiosity and Spirituality on Work Practices and Trust Levels in Managers and their Subordinates in Food and Nutrition Care Departments , Jennifer S. Oler

The Effects of Selenium on Estrogen-regulated Gene Expression in LNCaP Prostate Cancer Cells , Tory L. Parker

Theses/Dissertations from 2003 2003

Determination of home techniques for storing and conserving food in the homes of Cuambo and La Rinconada in Imbabura province, 2001-2002 , Marisol Caicedo Barrios

Determination of seric retinol levels in relation to consumed diet and the prevalence of anemia in preschool- and school-aged children in the communities of Cuambo and La Rinconada, Imbabura province , Verónica Chávez

Analysis of Weight-Related Advertisements and Nutrition Articles in Popular Women's Magazines , Jennifer Cardall Jacobson

Design and application of a nutrition education program based on a test of improved practices for pregnant women and women of childbearing age in La Rinconada and Cuambo , Odila Nicaragua

The Effectiveness of Consuming Fortified Foods (API) with iron on the anemia ferropriva in resident students to great altitude of the rural area of the Departemento of La Paz , Beatriz Julia Ramirez Copa

Theses/Dissertations from 2002 2002

Elaboration of Noodles, Enriched with Kidney Bean in the Communities of Cuambo and the Rinconada of the Canton Ibarra Province of Imbabura , Irma Meneses

Theses/Dissertations from 2001 2001

Nutritional Food and Health Education with Instructive Lessons in the Community School of La Rinconada, Cantón Ibarra, Province of Imbabura , Olga Maria Gómez Chirán

Eating, Nutrition and of Health Diagnostic of the Elementary Schools of the Communities of Guambo and the Rinconada, Province of Imbabura 2002-2001 , Ruth Muriel

Food, nutrition, and health education with educational lessons in the Cuambo community school, Ibarra canton, Imbabura province , Fanny Margoth Victoria Recalde

Theses/Dissertations from 2000 2000

The Availability and the Use of Basic Services in Relation to the Nutritional Status, Acute Diarrhetic Diseases and Acute Respiratory Infections in Children Under five Years of Age in Three Rural Communities of the Imbabura Province during the 1998-1999 Period , Margarita Caicedo Ceron

Elaboration and Validation of the Educational Material Used in Nutritional Education in the Communities of Copalacaya, Choquenaira, Callisaya, and Muruamaya, of the Providence Ingavi of the Department of La Paz 1998 , Maria Isabel Mercado Miranda

Relation between Internal Parasites with Basic Services and the Nutritional Status of Children Five Years of Age in the Indigenous, Black and Mestizo Communities of the Rural Area, Imbabura Province , R. Patricio Paguay Ruiz

Relationship between intestinal parasitosis with the basic services, and the nutritional state of children under the age of five of black, native, and mestizo ethnicities in the rural area of the province of Imbabura 1998-1999 , Carlos Rosero

Application of dietary guidelines for Guatemala in three rural communities of Chiquimula , Sandra Liseth Salazar Donis

Knowledge, attitudes and practices concerning alimentary customs and beliefs of women with children younger than 5 years old, nursing and pregnant mothers, of the following ethnic groups: black, mixed race and natives in three rural regions of the Imbabura province, 1998-1999 , Elva Susana Yacelga Calderon

Theses/Dissertations from 1999 1999

Nutritional Education and its Impact in the Copalacaya, Choquenaira, Callisaya and Muruamaya Communities of La Paz , Rosa Yolanda Mamani Arias

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Home > CHS > NFS > NFS_ETD

Nutrition and Food Science Department Theses and Dissertations

Theses/dissertations from 2023 2023.

ASSOCIATIONS BETWEEN OYSTER CONSUMPTION AND IRON, ZINC, AND CADMIUM CONCENTRATIONS IN GHANAIAN WOMEN , Alyssa Abreu

ASSOCIATIONS BETWEEN STRESS, INTUITIVE EATING, AND ADIPOSITY IN A COHORT OF MIDLIFE WOMEN , Bridget A. Owens

POSITIVE FEEDING PRACTICES, TOTAL FRUIT INTAKE, TOTAL VEGETABLE INTAKE, AND OVERALL DIET QUALITY IN CHILDREN OF ETHNICALLY AND RACIALLY DIVERSE FAMILIES , Jordan E. Young

Theses/Dissertations from 2022 2022

DIETARY MAGNESIUM INTAKE AND RISK OF TYPE 2 DIABETES MELLITUS IN GHANAIAN WOMEN OF REPRODUCTIVE AGE , Helena Bentil

MATERNAL EXPERIENCES OF DISCUSSING COMPLEMENTARY FEEDING IN PRIMARY CARE , Kelly Lynn Bouchard

FREQUENCY OF FOOD CRAVINGS IN ADULTS CONSUMING ANIMAL- OR PLANT-BASED DIETS , Kate Thomas

Theses/Dissertations from 2021 2021

ANTECEDENTS OF CHILDHOOD OBESITY RISK FACTORS, A SELF DETERMINATION THEORY PERSPECTIVE , Katelyn Fox

DIETARY FERMENTABLE CARBOHYDRATE (FC) CONSUMPTION AND ASSOCIATIONS WITH DIET QUALITY AND HEALTH PARAMETERS , Ajita Jadhav

FORMATIVE EVALUATION OF A STEAM AND NUTRITION EDUCATION SUMMER PROGRAM FOR LOW-INCOME YOUTH , Jacquelyn Potvin

Theses/Dissertations from 2020 2020

PRENATAL VITAMIN USE IN RHODE ISLAND ACCORDING TO WOMEN, INFANTS, AND CHILDREN (WIC) PARTICIPATION , Allisa Georgio

TAILORING DIGITAL HEALTH TO IMPROVE THE NUTRITION AND HEALTH OF PEOPLE WITH PARKINSON’S DISEASE , Dara Lyn LoBuono

ASSOCIATIONS OF WEIGHT DISSATISFACTION ON DIET QUALITY, PERCENT BODY FAT, AND PHYSICAL ACTIVITY IN COLLEGE STUDENTS , Kelsey McNulty

DIETARY AND SUPPLEMENTAL MAGNESIUM INTAKE DURING PREGNANCY AND ITS ASSOCIATION WITH GESTATIONAL DIABETES , Celia Palmer

DIETARY CONTRIBUTORS TO FOOD GROUP INTAKE IN PRESCHOOL CHILDREN ATTENDING FAMILY CHILDCARE HOMES , Andrea Ramirez-Sanabria

CONSTRUCTION AND VALIDATION OF A VIDEO CODING TOOL FOR AN INTERVENTION TO IMPROVE PARENTAL FEEDING , Margaret Doyle Samson

Theses/Dissertations from 2019 2019

MATERNAL BLOOD PRESSURE IN RELATION TO LOW BIRTH WEIGHT AND THE EFFECT OF A NUTRITIONAL SUPPLEMENT , Alyssa Abreu

ROLE OF CRITICAL NUTRITION LITERACY IN MAKING INFORMED DECISIONS ABOUT DIETARY BEHAVIOR , Janette Nazeli Bedoyan

PILOT TESTING A NUTRITION AND MOTIVATIONAL INTERVIEWING CURRICULUM FOR NURSING STUDENTS , Taylor Benson Berlinsky

SMALL FOOD STORES ASSESSMENT IN LOW INCOME LOW ACCESS COMMUNITIES IN PROVIDENCE, RHODE ISLAND , Yuyao Huang

EFFECT OF EATING PACE INSTRUCTIONAL CLASSES AT THE MICROSTRUCTURAL LEVEL OF BITES , Carolyn N. Matsumoto

THE HOME AND CHILD-CARE: ARE PRESCHOOLAGED CHILDREN GETTING MIXED FOOD-RELATED MESSAGES? , Noereem Zenaida Mena

EVALUATION OF A POLICY, SYSTEM, AND ENVIRONMENTAL SCHOOL-BASED FRUIT AND VEGETABLE INTERVENTION , Caterina Marie Morgera

Theses/Dissertations from 2018 2018

EFFECT OF A TECHNOLOGY-INTEGRATED, NUTRITION EDUCATION PROGRAM ON LOW-INCOME YOUTHS’ DIETARY INTAKE , Kate Balestracci

Exploring the Role of a Novel Device in Weight Loss Outcomes and Behaviors , Jacqueline Ann Beatty

CITY OF PROVIDENCE COMMUNITY READINESS FOR AN OBESITY PREVENTION INTERVENTION , Jessie Boukarim

Are Feeding Practices of Family Child Care Home Providers Related to Child Fruit & Vegetable Intake? , Tayla M. Carter

Impact of a Policy, Systems, and Environmental Intervention of Low-Income 5 th Grade Students' Self-Efficacy , Sabrina G. Hafner

Knowledge, Attitudes and Behaviors to Dietary Management of Parkinson’s Disease , Leah Marie Hurley

Examining Diet Quality and Sleep Duration in Overweight/Obese Adults in a Weight Loss Intervention , Megan Naquin

Maternal Sociodemographic Characteristics and Prenatal Diet Quality , Haley Wynne Parker

Evaluation of a School-Based Fruit and Vegetable Intervention Using a Digital Photography Method , Natalie Ruth Weisfeld

INCREASING CRITICAL THINKING IN PERSONAL DECISION MAKING- A CONTEXTUAL FRAMEWORK FOR COLLEGE STUDENTS , Jade A. White

Theses/Dissertations from 2017 2017

A Carbohydrate Counting Intervention for Hispanics with Type 2 Diabetes , Flavia Cattaneo

Effect of a Nutritiion Intervention on Fruit and Vegetable Intake in Elementary School Students , Jennifer L. Goodwin

Process of Evaluation of an EFNEP-Enhanced PSE Intervention in Urban Schools , Silvia X. Lepe

Content Validation of a Home Parenteral Nutrition Patient Reported Outcomes Questionnaire , Tracy-Lee Miller

Associations Between Nighttime Eating and Total Caloric Intake in College-Aged Students , Marissa Christina Ruginski

Diet Quality of Preschool Aged Children in Family Child Care Homes , Maggie You Ming Tsai

Associations Between Weight Dissatisfaction, Fruit and Vegetable Intake, Physical Activity and Personality Traits , Katherine Tzepos

Theses/Dissertations from 2016 2016

Evaluation of a Technology Utilizing Nutrition Curriculum on Dietary Intake , Kelsi Chappell

Acceptability, Short Term Impacts, and Relationships of Variables of a Processed Food Module , Jacqueline Corbett

Exploring Self-Reported and Observed Feeding Practices of Rhode Island Head Start Teachers , Megan N. Fallon

Impact of Nutrition Education on Fruit and Vegetable Consumption in an Urban School District , Pauline R. Fallon

The Effect of Caffeine Supplementation on Muscular Endurance in Recreationally Active College Age Males , Mark Gauvin

Alkylresorcinols as Biomarkers of Whole-Grain Intake , Michael Robert MacArthur

Evaluating a Novel Device for Calorie Reduction: The Bite Counter Study , Gregory G. Mayette

Feasibility and Acceptability of a Home-Based Intervention to Modify Maternal Food Parenting Practices , Amy Michelle Moore

Predicting Body Fat and Blood Lipids with Sugars Intake , Eric Nelson

The Impact of the Healthy Children, Healthy Families Curriculum on Maternal Food Parenting Practices , Laura E. Otterbach

Nutritional Status, Cognition and Cardiometabolic Risk in Individuals with Neurological Disorders , Chelsea Paulin

Theses/Dissertations from 2015 2015

FOOD SAFETY AND SCHOOL GARDEN PROGRAM , Valerie Calberry

Examining Eating Rate in Women Recruited From Low-Income Sites , Anne Therese Edwards

TARGETING OBESOGENIC BEHAVIORS: PILOT TESTING A MODIFIED RHODE ISLAND EFNEP CURRICULUM , Sarah La Roque Harper

Fermentable Carbohydrate Intake and Differences in Health Parameters in US College Students , Brittany Navrkal

THE EFFECT OF A FAMILY-BASED DIETARY INTERVENTION ON DIETARY FIBER DENSITY IN CHILDREN AGES 6-11 , Jennifer Nobles

ATTENDANCE AT TYPE 1 DIABETES CAMP IMPROVES NUTRITION KNOWLEDGE IN CHILDREN AND ADOLESCENTS , Kaitlyn Whipple

Theses/Dissertations from 2014 2014

A Population-Based Nutrition Intervention in College Students , Jennifer Arts

THE IMPACT OF HIGH AND LOW FODMAP CONDITIONS ON BLOOD GLUCOSE CONCENTRATIONS IN HEALTHY YOUNG ADULTS , Evan William Kerr

INFLUENCE OF A WITHIN MEAL EATING RATE INTERVENTION ON OVERALL DIET QUALITY IN OVERWEIGHT AND OBESE WOMEN , Sean C. Krueger

THE NUTRITION AND PHYSICAL ASSESSMENT OF PATIENTS WITH NEUROLOGICAL DISORDERS , Dara Lyn LoBuono

CONTEXTUAL AND CULTURAL INFLUENCES ON PARENTAL FEEDING PRACTICES AND INVOVLEMENT IN CHILD-CARE CENTERS AMONG HISPANICS , Noereem Zenaida Mena

THE GREEN EATING PROJECT: WEB-BASED INTERVENTION TO PROMOTE ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS , Jessica T. Nash

EFFECT OF HIGH- AND LOW-FODMAP DIET INSTRUCTION ON FODMAP INTAKE AND DIETARY QUALITY IN HEALTHY YOUNG ADULTS , James O'Toole

THE EFFECT OF AN IPAD APPLICATION ON THE QUALITY OF LUNCHES BROUGHT FROM HOME BY MIDDLE SCHOOL CHILDREN , Christina Pryor

COLLEGE STUDENTS PERCEPTIONS OF ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS: A FORMATIVE EVALUATION , Victorine Shores

EVALUATION OF A SNAP-ED FAMILY MEAL BASED NUTRITION EDUCATION CURRICULUM , Aaron Slader

IMPACT ON NUTRITION RISK IN COMMUNITY DWELLING OBESE WOMEN WITH NUTRITION AND PHYSICAL ACTIVITY INTERVENTION , Amy Taetzsch

PARENTAL PERCEPTIONS OF THE RHODE ISLAND EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM , Patrick Cooper Van Asch

ASSESSMENT OF FOOD SAFETY HANDLING PRACTICES AT FARMERS’ MARKETS IN RHODE ISLAND , Elizabeth Gran Vandeputte

Theses/Dissertations from 2013 2013

Green Eating and Dietary Quality in University Students , Garrick Brown

A Qualitative Study of the Perceived Value of Membership in the Oley Foundation by Home Parenteral and Enteral Nutrition Consumers , Katelyn Patricia Chopy

NICU Sodium Administration to Extremely Low Birth Weight Infants: Relationships with Recommendations and Growth , Donna Kelly

Stress, Lifestyle, and Diet in College Students: Analysis of the YEAH Study , Steven McPartland

Evaluating the Efficacy of a Nutrition Education Mini Lesson Series , Elizabeth B. Patnode

Theses/Dissertations from 2012 2012

The Effects of Whey and Soy Protein Supplementation on Appetite and Dietary Quality in Overweight and Obese College-Aged Individuals , Kerri Alexander

INCREASING BREASTFEEDING IN WIC PARTICIPANTS USING INFORMATION ABOUT FORMULA COST AS A MOTIVATOR , Viviane Fornasaro-Donahue

IMPACT OF THE HEALTH IT UP INTERVENTION ON PLASMA LIPIDS AND GLUCOSE IN COLLEGE STUDENTS , Shira Hirshberg

THE EFFECT OF GOAL SETTING ON FRUIT AND VEGETABLE CONSUMPTION AND PHYSICAL ACTIVITY LEVEL IN A WEB-BASED INTERVENTION , Stephanie O'Donnell

EATING PACE INTERVENTION CLASSES 3: FEMALE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND FEINSTEIN CAMPUS , Ruthann Sampson

Theses/Dissertations from 2011 2011

EATING RATE, FASTING GHRELIN CONCENTRATIONS AND WEIGHT STATUS IN FEMALE COLLEGE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND , Stephanie E. Perruzza

Theses/Dissertations from 2009 2009

An Examination of the Relationships Among Cardiorespiratory Fitness Status, Body Mass Index, Appetite and Grelin , Jennifer Arts

Theses/Dissertations from 2005 2005

Weight Loss and Health Outcome Differences Between African Americans and Caucasions Following Gastric Bypass Surgery , Wendy A. Anderson

Theses/Dissertations from 1994 1994

Physico-Chemical Characterization of Shark-Fins , Adel M. Al-Qasmi

Theses/Dissertations from 1989 1989

The Formulation of Premium-Style Ice Milk, Low in Lactose, Sugar and Fat , Thanos Alagialis

Analysis of Thiamin by Reverse Phase C18 Open Column Chromatography , Abdullah M. Alyabis

Theses/Dissertations from 1988 1988

Process and Quality Characteristics of Ocean Pout Surimi , Paul Akeng'o

Theses/Dissertations from 1987 1987

Polyphenol Oxidase Inhibition by Glucose Oxidase in Pink Shrimp ( Pandalus borialis ) , Mohammed H. S. Al-Jassir

Theses/Dissertations from 1986 1986

Determination of Retinol by Aqueous Reverse Phase Open Column System , Abdulaly B. Al-Abdulaly

A Method for the Immobilization of Xanthine Oxidase in CA-Alginate Membranes to Measure Hypoxanthine Concentration in Order to Assess Flesh Food Quality , Hamad A. Al-Awfy

Theses/Dissertations from 1985 1985

Effect of Temperature and Packaging Material on Vitamin A and Riboflavin in Milk , Abdulaziz Ahmed Al-Zawawi

Theses/Dissertations from 1984 1984

Quantitative Determination of Sugars in Gums , Mohammed Al-Hazmi

Theses/Dissertations from 1983 1983

The Effect of a Hypocaloric Diet on the Body Weight, Body Composition and Serum HDL Levels of Male Endurance Athletes , Ellen Carol Alina

Theses/Dissertations from 1982 1982

Androgen Biosynthesis in the Testis , Mary A. Acciardi

Nutrient Level in Saudi Arabia Wheat Flour , Abdulrhaman Al-Khalifah

Theses/Dissertations from 1981 1981

Determination of Animal Fat in Margarine by High Pressure Liquid Chromatography of the Sterols , Ali Alaidaros

Identification and Differentiation of Species in Cooked Meat by Vertical Plate Gel Electrophoresis , Hamad Al-Awfy

Theses/Dissertations from 1980 1980

Development and Use of a Proficiency Test Specimen for Paralytic Shellfish Poisoning , John A. Ares

The Effects of Cis-Chlordane and Dieldrin on the Short Food Chain: Artemia to Winter Flounder , Scott McLean

Theses/Dissertations from 1978 1978

Study of the Nutritive Value and Acceptability of Hot and Cold Type A School Lunches , Louise Arcand

Food Patterns of Low-Income Portuguese , Suzanne P. Vieira

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Home > CNS > FOODSCI > FOODSCI_DISS

Food Science Department Dissertations Collection

Dissertations from 2013 2013.

Food-Grade Nanodispersions For Encapsulation, Protection and Delivery Of Bioactive Food Component , Cheng Qian, Food Science

Rationalizing Lipid Nanoemulsion Formation for Utilization In the Food and Beverage Industry , Jiajia Rao, Food Science

Controlling Lipid Oxidation of Food By Non-Migratory Metal-Chelating Active Packaging Films , Fang Tian, Food Science

Dissertations from 2012 2012

Minor Components and Their Roles on Lipid Oxidation in Bulk Oil That Contains Association Colloids , Bingcan Chen, Food Science

Fabrication, Characterization and Utilization of Filled Hydrogel Particles as Food Grade Delivery Systems , Alison M. Matalanis, Food Science

Adsorption column studies to predict the flow of nutrients through heterogenous porous media under equilibrium and isothermal conditions , Vijai B. Pandey, Food Science

Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions , Atikorn Panya, Food Science

Design and fabrication of functional lipid nanoparticles based on control of interfacial properties using biopolymers , Tanushree Tokle

Design and Fabrication of Functional Lipid Nanoparticles Based on Control of Interfacial Properties Using Biopolymers , Tanushree Tokle, Food Science

Dissertations from 2011 2011

Minor components and their roles on lipid oxidation in bulk oil that contains association colloids , Bingcan Chen

Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions , Thaddao Waraho, Food Science

Dissertations from 2010 2010

Characterization Of Listeria Monocytogenes Biofilm Formation: A Molecular Approach By Target Gene Knockout And Mariner-Based Transposon Mutagenesis , Yuhua Chang, Food Science

Characterization of Listeria monocytogenes biofilm formation: A molecular approach by target gene knockout and mariner-based transposon mutagenesis , Yuhua Chang

Dissertations from 2009 2009

Antioxidant Distribution And Effectiveness In A Model Muscle System , Ann T Ballesteros, Food Science

Factors Influencing The Stability Of Carotenoids In Oil-In-Water Emulsions , Caitlin Suzanne Boon, Food Science

Development of Structured Delivery Systems Using Nanolaminated Biopolymer Layers , Young-Hee Cho, Food Science

Fabrication of Protein-Polysaccharide Particulates through Thermal Treatment of Associative Complexes , Owen Griffith Jones, Food Science

Dissertations from 2008 2008

Lactic acid fermentation and phytochemical synergies for food safety and human health applications , Emmanouil Apostolidis

Influence of water-soluble poly -ols on globular protein functionalities , Wanlop Chanasattru

Study of the factors affecting cook yield and moisture retention of muscle foods , Yan Huang

Extraction and functional properties of ultrasonicated chitin and chitosan from crustacean byproducts , Gunnar Thor Kjartansson

Electrospinning of nanofibers in the presence of surfactants and surfactant aggregates , Christina Kriegel

Lipid oxidation and antimicrobial activity of polyphenols , Thananunt Rojanasasithara

Dissertations from 2007 2007

Role of association colloids in bulk oils on lipid oxidation , Wilailuk Chaiyasit

Emulsions and microemulsions as antimicrobial delivery systems , Sylvia Gaysinsky

Development of molecular methods for quantitation of Plesiomonas shigelloides in seafood , Weimin Gu

Increasing water holding capacity of muscle foods: Protein isolate effect , Sinan Imer

Evaluation of the transfer of Listeria monocytogenes: A study at the macroscopic and cellular level , Andres Rodriguez Lozano

Dissertations from 2006 2006

Emulsion droplet interfacial engineering to improve the stability of omega -3 fatty acids and citrus oils , Darinka Djordjevic

Antioxidant mechanisms of continuous phase protein in oil -in -water food emulsions , Ryan J Elias

Quantification of Vibrio vulnificus in shellfish by conventional *PCR and real time PCR , Shishan Wang

Dissertations from 2005 2005

Antioxidant properties of caseinophosphopeptides and casein hydrolysates , Mariana Diaz

Distribution and effectiveness of exogenous antioxidants in a mixture of minced cod muscle and canola oil , Sivakumar Raghavan

Characterization of Listeria innocua biofilm formation using TN917 transposon mutagenesis , William K. Shaw

Dissertations from 2004 2004

Lubricated squeezing flow of semi-liquid foods , Maria Gisela Corradini

Characterization of polysaccharide -surfactant interaction , Masubon Thongngam

Enrichment of phenolic antioxidants from cranberry (Vaccinium macrocarpon) to improve biological functionality , Dhiraj A Vattem

Investigation of molecular origin and characteristics of maltodextrin-surfactant interactions , Apiradee Wangsakan

Dissertations from 2003 2003

Influence of cosolvent systems on the thermostability and heat-induced gelation mechanism of globular proteins , Stefan K Baier

Water and starch chain mobility in cassava starch as monitored by NMR: Effects of heat-moisture treatments, growth conditions and harvest time , Pathama Chatakanonda

Improved techniques for separating muscle cell membranes from solubilized muscle proteins , Yong Liang

Escherichia coli O157:H7: Growth in a heterogeneous food system and biofilm formation under nutrient limited conditions , Preyatudsaney Prachaiyo

Dissertations from 2002 2002

Peroxynitrite-induced oxidation of muscle foods , Robert Gregory Brannan

Quantitative detection of Escherichia coli O157:H7 in ground beef by the polymerase chain reaction incorporating immunomagnetic separation , Jiewen Guan

Influence of protein-mineral interactions on physicochemical properties of model nutritional beverage emulsions , Eakaphan Keowmaneechai

Conformational and functional changes of hemoglobin and myosin induced by pH: Functional role in fish quality , Hordur Gudjon Kristinsson

Dissertations from 2001 2001

Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling , Mooyeol Baik

Ultrasonic and optical profiling studies of mass transport phenomena in food emulsions , Taygun Kamil Basaran

Characterization of food emulsions using ultrasonic spectroscopy , Ratjika Chanamai

Influence of composition and structure on optical properties of food emulsions , Withida Chantrapornchai

The properties of spray -dried milk fat emulsions as affected by types of wall materials and processing and storage conditions , Supanee Danviriyakul

Dissertations from 2000 2000

Physicochemical studies of heat -denatured whey protein functionality , Cory Michael Bryant

Effect of pH on the functional properties of myofibrillar proteins at reduced salt concentrations , Yuming Feng

Physical characteristics of muscle protein extracts prepared using low ionic strength, acid solubilization/precipitation , Stephen D Kelleher

Contributions of blood and blood components to lipid oxidation in fish muscle , Mark P Richards

Partitioning of an exogenous lipid -soluble antioxidant between the neutral- and polar lipids of minced muscle , Halldor Sigfusson

Dissertations from 1999 1999

Potential antioxidant effects of wheat-based cereal extracts on iron-induced phosphytidylcholine liposome oxidation , Alan Joseph Baublis

Cellular responses of Staphylococcus aureus as related to NMR detected water and system mobility, water activity and media formulation , James Peter Lavoie

Effect of oxidative stress on histidine containing dipeptides, conjugated linoleic acid and alpha-tocopherol in animal and human muscle , Stacy Ann Livisay

Influence of physical properties on oxidation in liquid and freeze-dried linoleic acid/sucrose/maltodextrin model systems , Lucia Ponginebbi

Characterization of iron-promoted lipid oxidation in emulsions , Jennifer Lee Roy

Effects of bed volumes and moisture contents on the textural parameters of individual puffed cereal particles , Thongchai Suwonsichon

Effect of mass transport processes on physicochemical properties of surfactant -stabilized emulsions , Jochen Weiss

Novel biological conversions: Development of value -added products from food -processing wastes and bioremediation of polymeric dyes , Zuoxing Zheng

Dissertations from 1998 1998

The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions , Kyros Demetriades

Lipid oxidation in emulsions as affected by droplet surface properties and interactions among droplets, antioxidants, and other co-existing substances , Longyuan Mei

Water mobility in heterogeneous systems as examined by (1)hydrogen, (2)hydrogen and (17)oxygen NMR , Elena Vittadini

Dissertations from 1997 1997

Solubility and gelation of chicken breast muscle proteins as affected by salts , Hsin-Sui Chang

Study on mechanisms of radiolysis in polyunsaturated systems typical of seafood lipids , Evelyne De Groote

Dissertations from 1996 1996

Antioxidant losses in the light and dark muscles of Atlantic mackerel (Scomber scombrus) , David Petillo

Solubilization of iron by digests of chicken muscle protein , Anahita Rustom Seth

Aging of starch and bread as studied by DSC, DMA, NMR and confocal microscopy , Yael Vodovotz

Dissertations from 1995 1995

Effect of plasticizers on glass transition behavior and functional properties of vital wheat gluten and gluten , George Cherian

Isolation, characterization and regulation of amylases from Clostridium perfringens , Neng-Jen Shih

Dissertations from 1993 1993

Stabilization of beta-galactosidase from Kluyveromyces marxianus by histidine , Sanjog Shankar Surve

Dissertations from 1990 1990

Oxidative-antioxidative interactions in the processing of edible oils , Carolyn Louise Wilhelm

Dissertations from 1989 1989

Mechanisms for extraction of oil from oilseed flakes , Roberto Rafael Segado

Dissertations from 1988 1988

Mechanism of caffeine repression of mitomycin C induced mutagenesis , Jungho Kim

Dissertations from 1986 1986

ANALYSIS OF CONTINUOUS COUNTERCURRENT SOLID-LIQUID EXTRACTORS (AXIAL DISPERSION) , YEUN CHUNG LEE

Dissertations from 1983 1983

THERMAL CHARACTERISTICS OF ABSORPTION-DRIVEN AND STEAM-HEATED LONG TUBE VERTICAL FALLING FILM EVAPORATORS , STAVRIANOS YANNIOTIS

Dissertations from 1977 1977

THERMAL STABILITIES OF SUBSIDIARY DYES IN FD&C RED NO. 2 AND FD&C YELLOW NO. 6. , THOMAS CLIFFORD BIBEAU

Dissertations from 1972 1972

AN EVALUATION OF ION EXCHANGE PURIFIED ANTHOCYANIN PIGMENTS AS A COLORANTFOR CRANBERRY JUICE COCKTAIL , CARLOS DANIEL CHIRIBOGA

Dissertations from 1967 1967

DEVELOPMENT OF QUANTITATIVE METHODS FOR INDIVIDUAL ANTHOCYANINS IN CRANBERRY AND CRANBERRY PRODUCTS. , TIBOR FULEKI

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Chapman University Digital Commons

Home > Dissertations and Theses > Food Science (MS) Theses

Food Science (MS) Theses

Below is a selection of dissertations from the Food Science program in Schmid College that have been included in Chapman University Digital Commons. Additional dissertations from years prior to 2019 are available through the Leatherby Libraries' print collection or in Proquest's Dissertations and Theses database.

Theses from 2023 2023

Kinetic and Mass Spectrometric Characterization of Anti-Greening Mechanisms of Cysteine and Glutathione in Chlorogenic Acid-Lysine Solutions , Charles Taylor Drucker

DNA Barcoding of Ayurvedic Herbal Supplements used for the Purported Treatment of COVID-19 , Calin Harris

Disinfection of Foodborne Bacteria using the Contamination Sanitization Inspection and Disinfection (CSI-D) Device , Jennifer McCoy Sanders

Labeling Compliance, Species Authentication, and Short-Weighting of Prepackaged Frozen Shrimp Sold in Grocery Stores in Southern California , McKenna Rivers

Single-Laboratory Validation for the Detection of Salmonella enterica in Meat Analog Products , Amanda Tabb

Theses from 2022 2022

Characterization of Gangliosides and Fatty Acids in Extracellular Vesicles from Human Milk , Aliya Amin

Evaluating Mislabeling of Raw, Ready-To-Eat Seafood Products in Orange County, California , Courtney Kitch

Microbiological Safety and Quality of Raw, Ready-to-Eat (RTE) Seafood Sold in Orange County, California , Grace Marquis

Investigating the Relation Between Genetic Variation in FADS1 & FADS2 with the LCPUFA Content of Extracellular Vesicles from Human Milk , Natalie Paterson

Theses from 2021 2021

The Impact of Processing on the Content and Composition of Bovine Milk Extracellular Vesicles , Anna Colella

Gamma and X-ray Irradiation Improve Postharvest Shelf-Life in 'Bartlett' Pears , Matthew Garcia

Color and Structural Modifications of Alkaline Extracted Sunflower Protein Concentrates and Isolates Using L-Cysteine and Glutathione , Akira Ishii

Microplate Immunocapture Coupled with LAMP-BART and Selective Plating for the Rapid Detection of Salmonella Infantis in Dry Dog Food and Treats , Danielle Rosen

Application of a DNA Mini-Barcoding System based on the Mitochondrial Control Region for the Identification of Raw and Processed Tuna Products , Jiahleen Roungchun

Assessing the Efficacy of Bacteriological Analytical Manual (BAM) Enrichment Broths for Detection of Salmonella spp. in Meat Analogs , Georgia Sampson

Theses from 2020 2020

Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour , Rashi Bhatnagar

Elucidating the Relation between Human Milk Fatty Acids, Extracellular Vesicles, and Infant Developmental Outcomes in the First Year of Life , Diana Bickmore

Effect of Dried Mushroom Powder on Thiol Content in Lyophilized and Native Bovine Myofibrillar Protein , Allany Chayasing

Use of Molecular Methods to Authenticate Animal Species and Tissue in Bovine Liver Dietary Supplements , Olive Dahm

Oyster Mushroom (Pleurotus ostreatus) Stipe Peptides as in-vitro Radical Scavenging, Ferrous Iron Chelating, & Ferric Reducing Antioxidant Compounds , Suraj Meharwade

Effect of Low Dose Irradiation on Expression of Genes Involved in Ethylene Biosynthesis of 'Granny Smith' Apples , Brian Nyakundi

Labeling Compliance, Species Authentication and Net Weight Identification of Frozen Fish Fillets Sold in Grocery Stores in Southern California , April Peterson

Authentication of Species in Bison Products Using Molecular Methods , Zerika Scales

Impact of Gamma Irradiation on Post-harvest Disorders in 'Bartlett' Pears , Michelle Tu

Theses from 2019 2019

Effect of Poor Sanitation Procedures on Cross-Contamination of Animal Species in Ground Meat Products , Sunjung Chung

Use of Gamma Irradiation as an Intervention Treatment to Inactivate Escherichia coli O157:H7 in Freshly Extracted Apple Juice , Dielle Aurelia Fernandes

Real-Time PCR Combined with DNA Barcoding for the Authentication of Red Snapper (Lutjanus campechanus) Fillets , Rachel Isaacs

L-Cysteine Effects on Chlorogenic Acid Quinone-Amino Acid Induced Greening and Browning: Mechanism and Effects on Antioxidant Capacity , Yundi Liang

Labeling Compliance and Species Authentication of Fish Fillets Sold at Grocery Stores in Southern California , Priscila Liou

Use of PCR Cloning Combined with DNA Barcoding to Identify Fish in a Mixed-Species Product , Anthony Silva

Theses from 2015 2015

Identification of Species in Ground Meat Products Sold on the U.S. Commercial Market Using DNA-Based Methods , Dawn Kane

Antimicrobial Susceptibility of Listeria monocytogenes to Bacteriophage LISTEX™ P100 in Alfalfa Sprouts (Medicago sativa) , Tushar Sawant

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Home > Nutrition and Health Sciences > Dissertations, Theses, and Student Research

Nutrition and Health Sciences, Department of

Department of nutrition and health sciences: dissertations, theses, and student research.

Studies of the Role of mTORC1 in Modulating Intestinal Epithelial Barrier Function , Isaac Adediji

The Effects of Exercise on the Lipid Profile of Extracellular Vesicles , Tesha Kerr

Bovine Mammary Alveolar MAC-T Cells Afford a Tool for Studies of Bovine Milk Exosomes in Drug Delivery. , Mojisola Ogunnaike

MOTHERS’ EXPERIENCE WITH INFANT COMPLEMENTARY FEEDING PRACTICES: A PHENOMENOLOGICAL STUDY. , Tyler Martin

Metabolic Benefits of Plant-based N-3 Polyunsaturated Fatty Acids on Brown Thermogenesis , Kyung Ho Park

Transport and Distribution of Bovine Milk Exosomes and miR-34a Cargo in Murine Cerebral Cortex Endothelial bEnd.3 Cells and BV2 Microglia , Pearl Ebea

3-Hydroxy Fatty Acids Induce Retinal Pigment Epithelial Cell Lipoapoptosis , Mona Hadidi

Inhibitory Effects Of Shiitake-derived Exosome-like Nanoparticles On NLRP3 Inflammasome Activation , Yizhu Lu

Concentrations of Purine Metabolites Are Elevated in Human Fluids from Adults and Infants and in Livers from Mice Fed Diets Depleted of Bovine Milk Exosomes and their RNA Cargos , Ana Aguilar Lozano

Choose Healthy Here Pilot Program: A Secondary Analysis of Consumers' Behaviors and Perceptions to Access and Affordability of Healthy Foods , Lindsey R. Anderson

The Effect of Change in Middle School Lunchroom Setting on Student’s Intake of Broccoli , Mia Wood Angst

The Relationship Between Habitual Physical Activity and Food Choices , Safiya E. Beckford

Maternal n-3 Polyunsaturated Fatty Acids Supplementation Potentiates Brown Adipose Tissue Development And Reduces The Risk Of Childhood Obesity , Rong Fan

CHAMPS: Child Health and Methods of Parenting Study , Megan Fletcher

Effects of Static, Countermovement, and Drop Jump Performance on Power and Rate of Force Development in 6 - 16 Year Old Boys , Lacey E. Jahn

Effects of Vagotomy and Fenugreek on Hyperlipidemia and Insulin Resistance , Rituraj Khound

Adaptive Thermogenesis and Metabolic Changes Following Diet- and Exercise- Induced Weight Loss , Alexandra R. Martin

Attenuating the Side Effects of Caloric Restriction Through Exercise and Increased Protein Intake , Jay A. Petersen

Red Grain Sorghum Whole Kernel Crude Lipid Protects Energy Metabolism And Short Chain Fatty Acid Profile In A Hamster Model To Minimize Intestinal Stress Caused By A High Fat Diet , Haowen Qiu

UNIVERSITY WELLNESS: A NUMBERS GAME – HOW HEALTH NUMBERS RELATE TO BLOOD PRESSURE , Courtney B. Schnell

ASSESSMENT OF THE CAMPUS FOOD ENVIRONMENT USING COMPONENTS OF THE HEALTHY CAMPUS ENVIRONMENTAL AUDIT , Candace Sorden

The Effect of a Youth Cooking Intervention on Nutrition Knowledge and Healthy Eating Behaviors among 4th & 5th Graders Attending Title I Schools , Ashley B. Walther

We Cook: Fun with Food and Fitness: Impact of a Youth Cooking Program on the Home Environment , Courtney Warday

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM BLACK BEANS ( PHASEOLUS VULGARIS ) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mazen Alharbi

SYNBIOTIC ICE CREAM AS A PROBIOTIC CARRIER TESTED IN A HUMAN BLIND CROSSOVER TRIAL , Erin M. McNamara

The Relationships between the Home Food Environment and Weight Status among Children and Adolescents, ages 6-17 years , Martha J. Nepper

Relationships between Parental Energy Balance-Related Behaviors and their Child’s Weight Status and Performance on FITNESSGRAM® In-School Assessment , Kathryn M. Painter

iCook 4-H Intervention: Food-Related Behavior and Intake of Adult Main Meal Preparers Participating in a 5-State Childhood Obesity Prevention Study , Kyla A. Richardson

Mechanism of Triglyceride Lowering Action of Akkermansia muciniphila and Fenugreek in a Genetic Induced Hyperlipidemia , Jing Shen

Time Course of Changes in Neuromuscular Parameters during Fatiguing High-Load and Low-Load Concentric Dynamic Constant External Resistance Leg Extension Muscle Actions , Cory M. Smith

MICRORNAs ARE ABSORBED IN BIOLOGICALLY MEANINGFUL AMOUNTS FROM NUTRITIONALLY RELEVANT DOSES OF COW’S MILK AND CHICKEN EGGS AND AFFECT GENE EXPRESSION IN PERIPHERAL BLOOD MONONUCLEAR CELLS, CELL CULTURES, AND MOUSE LIVERS , Scott Baier

CHARACTERIZING THE EFFECTS OF BOTH SYNTHETIC AND NATURAL INHIBITORS ON THE FUNCTION OF HOLOCARBOXYLASE SYNTHETASE AND LIPID METABOLISM , Elizabeth Cordonier

THE EFFECTIVENESS OF EDUCATIONAL DISPLAYS RELATED TO FOODBORNE ILLNESS IN INFANTS , Krista M. Godfrey

An Evaluation and Exploration of Nutrition Education in Elementary Schools , Elisha M. Hall

Stability and Biological Activity of Dietary MicroRNAs , Katherine Howard

TRANSPORT OF BOVINE MILK EXOSOMES IN HUMAN ENDOTHELIAL CELL , Rio Jati Kusuma

ATTENUATION OF mTORC1-DRIVEN SECRETION OF LIPOPROTEINS AND TRIACYLGLYCERIDES BY SHORT CHAIN FATTY ACIDS: MECHANISTIC INSIGHT INTO THE PATHOGENESIS OF HYPERTRIGLYCERIDEMIA , Joseph L. Roberts

Discovery Neighborhood MyPlate Macy: A Pilot Study , Amanda M. Robine

ASSESSING THE SOCIOCULTURAL IMPACT OF SPECIAL EVENTS IN THE CONTEXT OF GERMANFEST IN NEBRASKA, USA , Yanli Wang

TRANSPORT OF BOVINE MILK EXOSOMES BY HUMAN COLON CARCINOMA CACO-2 CELLS AND RAT SMALL INTESTINAL IEC-6 CELLS , Tovah Wolf

Physiological Responses at the Critical Heart Rate During Treadmill Running , Haley Bergstrom

PEER HEALTH TEACHING IMPROVES NUTRITION BEHAVIORS IN THE TEEN TEACHER POPULATION , Ashlie Smith

The CREBH in hepatic lipid and lipoprotein metabolism: Implication for the pathogenesis of hyperlipidemia and metainflammation , Miaoyun Zhao

Assessment of the Nutrition and Physical Activity Education Needs of Child Care Providers Across Nebraska , Tracy C. Delaney

DEVELOPMENT OF FOOD SAFETY EDUCATION AND PILOT STUDY SPECIFICALLY FOR NATIVE AMERICANS AUDIENCES , Kristine M. Foley

A Pilot Mixed Methods Evaluation Study of the Effectiveness of an After-School Cooking Club Curriculum for Middle School Students , Elisha M. Hall

TEST-RETEST RELIABILITY FOR VOLUNTARY AND EVOKED MEASURES OF PEAK TORQUE, ELECTROMECHANICAL DELAY, AND RATE OF TORQUE DEVELOPMENT IN OLDER MEN. , Nathaniel D.M. Jenkins

Reliability and validity of a culturally appropriate food frequency questionnaire to measure the omega-3 fatty acid intakes of Midwestern African American women of childbearing age , Narissa Scales

A Mixed Methods Approach to Evaluate KidQuest, a Traditional Classroom Obesity Prevention Intervention, in an Afterschool Program: A Pilot Study , Amy M. Wehbe

STUDIES ON THE REGULATION OF FGF21 GENE EXPRESSION BY (R)-α-LIPOIC ACID: MECHANISTIC INSIGHT INTO THE LIPID LOWERING PROPERTIES OF A DITHIOL DIETARY MOLECULE , Xiaohua Yi

Biotinylation of the c-Myc promoter binding protein MBP-1 decreases c-Myc and COX-2 expression in mammary carcinoma MCF-7 cells , Jie Zhou

Eating Patterns and Physical Activity Characteristics Among Urban and Rural Students in Saudi Arabia , Omar I. Abuzaid

Breakfast Consumption Habits of Youth Living in Low Income Neighborhoods in a Large Three County Metropolitan Area , Elijah Dacy

Dietitian’s Problem Solving Knowledge to Promote and Support Breastfeeding , Cassandra L. Dytrych

Identification and Assessment of Markers of Biotin Status in Healthy Adults , Wei Kay Eng

Attitudes Of College Students In Relationship To Weight And Physical Activity , Emily N. Estes

Evaluation of a Social Marketing Campaign: 4 Day Throw Away , Katie J. James

Body Mass Index Trends and Nutrition Goals of College Students between 2007-2011 , Alison L. Lynn

Impact of the Home Food Environment on Dietary Intake, Obesity and Cardiovascular Health of U.S. Children and Adolescents, Aged 6-19 , Melissa A. Masters

School Food Environment the Frontline for Childhood Obesity Prevention: A Mixed-Method Study of Nutritional Competencies and Skills of School Nutriiton Professionals in Nebraska , Zainab Rida

Mixed Methods Analysis of School Wellness Programs in Nebraska and Indiana: A Descriptive Study , Jessica A. Robinson

ASSESSMENT OF NUTRITION KNOWLEDGE AND SELF-EFFICACY OF NCAA ATHLETES , Melissa M. Wallinga

A New Single Workbout Test to Estimate Critical Power and Anaerobic Work Capacity , Haley Bergstrom

PRESCHOOL CHILDREN’S WILLINGNESS TO TRY AND PREFERENCE FOR DOCOSAHEXAENOIC ACID OMEGA-3 FOODS , Bethany JoAnn Bettenhausen

Mechanisms of decreased cholesterol absorption mediated by phytosterols in the intestinal lumen , Andrew W. Brown

Regulation of Sterol Transport by Dietary Phytosterol Esters , Trevor J. Carden

Effects of Single Nucleotide Polymorphisms in the Human Holocarboxylase Synthetase Gene on Catalytic Activity , Shingo Esaki

Intent of Expecting Fathers to Encourage Breastfeeding, Perceptions of Support and Barriers to Encouraging Breastfeeding , Katrina Harwood

Omega-3 Dietary Intakes, Knowledge, And Attitudes In Patients Screened For Colon Cancer , Cindy Kaminski

Intervention to Increase Knowledge and Consumption of Folate-rich Foods Based on the Health Belief Model , Lindsay M. LaBrosse

FARM TO SCHOOL: A CASE STUDY OF FOUR RURAL NEBRASKA SCHOOLS BEFORE INITIATING LOCALLY GROWN FOODS IN SCHOOL FOOD SERVICE , Morgan Swisher

SENSORY EVALUATION OF ICE CREAM MADE WITH PREBIOTIC INGREDIENTS SUBSTITUTED FOR SUGAR , Jennifer M. Wood

Perceived Importance and Actual Intake of Calcium and Vitamin D in Young Female Athletes , Miriam E. Zambrano

Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils , Mark McKinley Ash

UNSATURATED FATTY ACIDS REPRESS THE EXPRESSION OF ADIPOSE FATTY ACID-BINDING PROTEIN, aP2, IN RAW 264.7 MACROPHAGE , Sara L. Coleman

A Pilot Study of the Relationship of Calcium Intake and Frequency of Injuries In High School Athletes , Jeffrey K. Ebert

Qualitative Study to Determine Quality of Life Factors Based on Reported EFNEP Sucess Stories , Megan L. Hlavacek

Assessing Dietary Intake, Eating and Exercise Attitudes and Fitness Levels in College-Aged Students , Katie J. James

Youth School Enrichment Nutrition Programming in Nebraska: A Descriptive Study , Ashley M. Keller

REGULATION OF ATP BINDING CASSETTE TRANSPORTER A1 AND G1 EXPRESSION BY FATTY ACIDS , Chai Siah Ku

A Qualitative Analysis of Youth Feedback of Nutrition School Enrichment Kits in Lincoln, NE , Richard A. Losey

Food Handling Practices, Knowledge and Beliefs of Families with Young Children Based on the Health Belief Model , Adeline Lum

Cardiovascular Disease Risk Factors and Associations with Indicators of Body Fat, Diet, and Physical Activity in U.S. Children Ages 6-11 , Melissa A. Masters

A CURRENT EXAMINATION OF DIETARY INTAKES OF FIBER, CALCIUM, IRON, AND ZINC AND THEIR RELATIONSHIP TO BLOOD LEAD LEVELS IN U.S. CHILDREN AGED 1-5 YEARS , Stephanie A. Melchert

A Pilot Study to Determine the Effectiveness of Probiotic Use in Elderly Patients with Antibiotic-Associated Diarrhea , Jenna L. Peate

Holocarboxylase Synthetase-dependent Biotinylation of Histone H4 , Luisa F. Rios Avila

LEADERSHIP DEVELOPMENT OF REGISTERED DIETITIANS , Anne Marie Bigley Hunter

Content Validation of Nutrition Diagnostic Term Involuntary Weight Loss by Board Certified Specialists in Gerontological Nutrition , Paula K. Ritter-Gooder

Omega-3 Fatty Acids Website Development for Registered Dietitian Education and Research , Martha M. Valverde

Web-Based Nutrition Education for University Middle-Aged Female Staff , Wan-Ju Yen

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Dissertations / Theses on the topic 'Food Science and Technology'

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Horrocks, Sally Margaret. "Consuming science : science, technology and food in Britain, 1870-1939." Thesis, University of Manchester, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492324.

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

Wright, Jeremy J. "Magnetic resonance imaging applications in food science." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319882.

Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.

Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.

Zhou, Shuting. "Casein-phenolic interactions in food." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103772.

Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.

Yu, Liang. "Extrusion processing of protein rich food formulations." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.

Xu, Yifan. "Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1363860721.

Yeh, Po-Wei. "The application of supercritical CO2 technology on modifying beta-lactoglobulin inbuttermilk to reduce its antigenicity." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1564670043653261.

Kulshreshtha, Manoj Kumar. "Modelling and control of a twin screw food extruder." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302937.

Junious, Britteny Y. "Creating, Implementing, and Evaluating the Use of a Food Science and Technology 5E Based Curriculum Impact on Underrepresented Minority Youth Engagement in Science." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/73044.

Kin, Sovann. "INFLUENCE OF FOOD-GRADE INGREDIENTS ON OFF-FLAVOR COMPOUNDS IN CATFISH FILLETS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-08082006-135846/.

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

Baker, Steven R. "Maximizing the use of food emulsifiers." Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4197.

Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

Radhakrishnan, Vijayakumar. "THE EFFECT OF HAND CATCHING AND MACHINE CATCHING METHODS ON BROILER BREAST MEAT QUALITY." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-04162007-104024/.

Putsakum, Monticha. "THE RELATIONSHIP OF DIET, STRESS, INTESTINAL NITRIC OXIDE PRODUCTION, AND INTESTINAL MICROFLORA IN CHICKENS." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-05222007-231811/.

wilbourn, jonathan ashley. "UTILIZATION OF DEIONIZED WATER AND NON-MEAT ADJUNCTS TO COMBAT QUALITY ISSUES IN BONELESS CURED HAM ASSOCIATED WITH USING PALE RAW MATERIAL." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06292006-132100/.

Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

Chen, Wei-Chun. "EFFECTIVENESS OF POSTHARVEST SANITATION TREATMENTS ON MICROBIAL LOAD OF BLUEBERRIES." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-10172008-084244/.

McGillivray, John Michael. "MEASURES OF OXIDATION OF SOYBEAN AND CATFISH OILS." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11072006-195215/.

Holland, Brenda J. "Hey USDA, Where's My Cow? Factors Influencing U.S. Cattle Producer Participation in a Mandatory Traceability System." Thesis, Capella University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3718633.

There was low participation (40%) by cattle producers in the United States’ voluntary traceability system known as the National Animal Identification System (NAIS). A mandatory traceability system was implemented by the United States Department of Agriculture on March 11, 2013. Any cattle that are moved between states must be identified. Participation in the new system needs to be at least 70% to be considered successful. Beef cattle producers may have privacy and trust issues that would be factors affecting participation in a traceability system. Surveys were sent to 2,000 subscribers of BEEF Magazine. Out of the 361 responses, there were 196 usable surveys. Drawing upon the theories of economics and compliance, research was conducted to determine if participation rates in a traceability system were affected by the entity that managed the system, either Government, Private Industry, or Private Non-Industry entity; the data that the system gathered, i.e., marketing claims; and the incentives received from the traceability system. The current research indicated that participation rates will increase if a private industry maintains the data. Antibiotic-free was the marketing claim of the data that the system gathered that influenced participation, and participation decreased with this marketing claim. Lastly the incentives or benefits received from the traceability will positively affect participation rates. Any government entity or organization wishing to implement a traceability system, could use these findings to increase participation in their traceability system.

Larsson, Malin, and Julia Duong. "Food Waste, Date Labelling and Technology : A Survey Study." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209830.

Erwee, Anton. "Development of technology for the production of stable high moisture dried fruit." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53365.

Frohlich, Xaq Zachary. "Accounting for taste : regulating food labeling in the "affluent society," 1945-1995." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/66037.

Lam, Senator Henry. "An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening : thesis submitted in fulfilment of the requirements for the degree of Master of Science (Honours) in Food Science and Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, Hawkesbury, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030813.102144/index.html.

Kakani, Grihalakshmi. "Interventions for ensuring food safety in mangoes during phytosanitary treatments." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1119.

Xiang, Bob. "Effects of pulsed electric fields on structural modification and rheological properties for selected food proteins." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32611.

Tolley, Rebecca. "Review of Christmas Food and Feasting: A History." Digital Commons @ East Tennessee State University, 2019. https://dc.etsu.edu/etsu-works/5697.

Hamilton, Shane 1976. "Trucking country : food politics and the transformation of rural life in Postwar America." Thesis, Massachusetts Institute of Technology, 2005. http://hdl.handle.net/1721.1/39178.

Ma, Sihui. "Discovery and dissemination of new knowledge in food science: Analytical methods for quantification of polyphenols and amino acids in fruits and the use of mobile phone-based instructional technology in food science education." Diss., Virginia Tech, 2019. http://hdl.handle.net/10919/100997.

Sharp, Michael D. "Analysis of Vanilla Compounds in Vanilla Extracts and Model Vanilla Ice Cream Mixes Using Novel Technology." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1258043461.

Koren, David W. "Production of fructose and ethanol by selective fermentation of glucose-fructose mixtures." Thesis, University of Ottawa (Canada), 1991. http://hdl.handle.net/10393/7944.

Gagné, Isabelle. "Enhanced high-fructose syrup production by an hybrid fermentation/pervaporation system using a silicone rubber hollow fiber membrane module." Thesis, University of Ottawa (Canada), 2001. http://hdl.handle.net/10393/9361.

Lacki, Karol M. "A novel method for the decrease of phenolic content in commercial canola meal using an enzyme preparation secreted by the white-rot fungus Trametes versicolor." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ28353.pdf.

Clements, Megan Alexander. "Almond Seed Coat, Surface Area, and Kinetics of Removal via Blanching." Thesis, University of California, Davis, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=3565492.

This research aims to provide a more complete understanding of almond seed coats, including microscopic development and structure, the relationship of measurable properties to surface area, and the kinetics of seed coat separation from the underlying almond kernel in response to a range of temperatures.

Immature almond samples of Nonpareil and Padre varieties were microscopically examined in the 16th-20th weeks after flowering (13 through 7 weeks prior to commercial harvest). The highly vacuolate and thin-walled diploid maternal tissues and triploid support tissue that sustain the embryo during development begin to rupture and compress down above a base monolayer of distinctly intact cells to form the mature seed coat. Over the course of blanching, no substantial swelling or dissolution of microscopic tissue layers was visible, however the junction between the base layer of the seed coat and the underlying almond cotyledon moved apart until they were no longer in contact with one another.

Surface areas of Nonpareil, Monterey, and Butte-Padre almonds were measured by manually peeling rehydrated nuts and analyzing images of their seed coats. Ninety-five percent of the 1,545 almonds measured in this study had surface areas between 515.96 mm 2 -942.24 mm 2 . Surprisingly, individual dimensions (length, width, and thickness) did not increase with increasing surface area, nor they did scale in proportion to one other. An empirical model was created to predict surface area (r 2 =0.74), which depends on the almond variety, as well as length, width, and mass after rehydration.

The progression of blanching was examined by quantifying the degree of seed coat separation at dozens of intermediate time-points during the blanching process, using this empirical model. Experimental temperatures were 70°C, 80°C, 90°C, and 100°C; at each temperature, seed coat separation occurred in a sigmoidal logarithmic fashion. Rates of blanching were calculated using non-linear two-parametric regression. Rates of blanching at 100°C and 90°C were not significantly different, however, blanching rates decreased semi-logarithmically with decreasing blanching temperature between 70°C and 90°C. D-values representing 90% seed coat separation were calculated as 30 seconds at 100°C, 35 seconds at 90°C, 120 seconds at 80°C, and 443 seconds at 70°C. From these, a z value for decimal reduction times between 70°C and 90°C was calculated at 18.48C degrees.

The novel empirical model for surface area could be used to improve the accuracy of mass transfer and energetic transfer calculations in almond processing. Quantifying the rate of seed coat separation could be used to explore any aspect of almond physiology dependent on or resultant from seed coat integrity, such as germination, rehydration kinetics, processing damage, or blanching efficacy. It could also potentially be used to compare the relative blanching propensity of different almond varieties, as well as evaluating the impact on skin separation of various growing, harvesting, and processing conditions. D- and z values characterizing the almond blanching process may be useful in optimizing almond processing conditions to reduce the chances of accidental seed coat separation, or to more efficiently achieve it.

Nemes, Simona. "Microwave-assisted extraction (MAE) of Secoisolariciresinol Diglucoside (SDG) from flaxseed." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18679.

Li, Yue. "Analysis of acidity in oil-based matrices by infrared spectroscopy." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.

Gomaa, Ahmed. "An investigation of effects of microwave treatment on the structure, enzymatic hydrolysis and nutraceutical properties of ß-lactoglobulin." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97061.

Pakpour, Sepideh. "Detection of antibiotic resistance in swine production." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97152.

Murugesan, Ramesh. "Enhancement of antioxidant content of Elderberry («sambucus nigra») fruit by pulsed ultraviolet light followed by spray drying of Elderberry juice." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=97250.

Rajalakshmi, Sivaramakrishnan SatyanarayanDev. "Microwave pasteurization of shell eggs-a comprehensive study." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=95086.

Anekella, Kartheek. "Microencapsulation of probiotics (Lactobacillus acidophilus and Lactobacillus rhamnosus) in raspberry powder by spray drying: optimization and storage stability studies." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106612.

Singh, Ajaypal. "Evaluation of high pressure processing for improving quality and functionality of egg products." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110635.

Rattan, Navneet. "Heating behavior and quality changes in canned potatoes subjected to agitation processing." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=110754.

Lingegowdaru, Jagadeesh. "Effect of UV-C hormesis on quality attributes of tomatoes during post treatment handling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18285.

Muthukumaran, Arun. "Foam-mat freeze drying of egg white and mathematical modeling." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18301.

Gunenc, Aynur. "Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18708.

Yu, Li Juan. "Application of pulsed electric field treated milk on cheese processing: coagulation properties and flavor development." Thesis, McGill University, 2009. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=66663.

Food Science Subject Guide

• Getting Started
• Books & eBooks
• Finding Full-Text
• Google Scholar
• Open Science: key websites
• Dissertations and Research Theses
• Referencing and Academic Integrity
• Academic Writing

Dissertations

eDissertations for a number of science undergraduate and taught postgraduate programs are available to view in pdf format. To view the layout, citation style and referencing quality of a science eDissertation follow the steps below:

Start at the TU Dublin Library Catalogue

• From the drop-down search menu choose Subject or  Title Search
• Input your program code e.g. TU852. You can use either a current TU Dublin program code or an older DIT code.
• Select the e Dissertations option.
• Click on the blue dissertations link and view or download the pdf as required. 

Print dissertations

Dissertations in print format are kept in the library for the past five years. From 2021 onwards, all dissertations and theses will be available in PDF format only. Print dissertations are currently shelved in Park House on the second floor.. 

To browse dissertations for a particular program select the Subject search option from the drop-down menu on the web catalogue. Then enter your program code e.g.TU851 or enter your program title e.g. BSc Environmental Health  to obtain a list of the print dissertations and/or eDissertations for that course. A dissertation may be available in print or in an online format. 

Please note:

• TU Dublin use the word "dissertation" for work done as part of an undergraduate or taught master's course, and the word  "thesis" for work done for PhD or research masters degrees
• Dissertations and theses completed before 2019 were submitted to DIT, which preceded TU Dublin, and these are listed as Dublin Institute of Technology works.

Research Theses

Arrow@TUDublin  is the institutional repository for the university and is where researchers and staff make a version of their theses and published articles or book chapters freely available. All material on Arrow is full text. The  theses  collection for MPhils and PhDs is also available on Arrow.

• Open Access Theses and Dissertations (OATD)  provides online access to graduate theses and dissertations from over 1100 colleges, universities, and research institutions from around the world.
• The  DART-Europe E-Theses Portal  provides access to over 1.6 million open access research theses from 572 Universities in 29 European countries.
• The British Library  EThOS theses online service  offers a search option to over 500,000 doctoral theses. Download instantly for your research, or order a scanned copy quickly and easily.

A selection of research theses is also available for use in TU Dublin Library.  A listing of hardcopy PhD theses is available  here.  Please note that print theses are for use in the library only.

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• URL: https://tudublin.libguides.com/foodscience

College of Human Sciences

College of agriculture and life sciences, food science and technology.

• Graduate Students >
• Graduate Programs >

Food science and technology program offers these degrees:

• Master of Science
• Doctor of Philosophy and Technology
• Graduate minor
• Graduate work in meat science is offered as a co-major in Animal Science and Food Science and Technology

Learning Outcomes

• Apply scientific thinking in the analysis, synthesis and evaluation of knowledge within the discipline of food science, nutritional sciences or dietetics.
• Apply ethical reasoning within the discipline of food science, nutritional sciences or dietetics.
• Effectively communicate discipline-specific information in written and oral forms to scientific audiences.
• Effectively interact within scientific teams.

Outcomes Assessment

• Satisfactory completion of degree course requirements with a minimum cumulative GPA ≥ 3.0, including a grade of B- or better for courses within the major.
• Satisfactory seminar attendance
• Student-developed POSC assigned to ensure satisfactory program of study
• Successful defense of original thesis research to POSC
• For Ph.D. students, satisfactory completion of written and oral preliminary examination
• Professional presentation of thesis research as a departmental seminar
• Preparation of a manuscript for submission to a peer-reviewed journal
• Formal evaluation of teaching efforts
• Annual review of student progress by a committee of faculty
• Secure professional-level position in a relevant area such as academia, industry, government, or health care

Prerequisite

Undergraduate preparation should include emphasis in chemistry and biology, food science, nutritional science, or dietetics.

General Requirements

• Students must choose a thesis or non-thesis option for the M.S. degree.
• There are specific minimum coursework requirements for each degree and option.
• Your Program of Study (POS) Committee may determine you need additional coursework.
• Each student is required to consult with his or her major professor every term prior to registration for course work.
• Coursework for the degree program requires approval of the POS committee, the Food Science and Technology director of graduate education (DOGE), and the ISU Graduate College, as filed with the program of study (POS) plan.

Program of Study (POS) Committee

The Program of Study Committee is chosen by the graduate student and the major professor and is approved by the director of graduate education (DOGE). This committee directs the course of the student’s degree program.

Master’s Thesis Option POS Committee

• The thesis option master’s POS committee consists of at least three members, all of whom must be members of the graduate faculty.
• Two members must be from the major or program, including the major professor.
• The committee must include members from different majors or different departments so as to ensure diversity of perspectives.
• One member of the committee must be from outside of the Department of Food Science and Human Nutrition (FSHN) to provide perspective and to serve as an advocate, if necessary, for the masters student.

A term member of the graduate faculty may participate in the direction of a student’s masters research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for the direction of a program of study.

Doctoral POS Committee

• The POS Committee for the Food Science and Technology doctoral program consists of at least five members of the graduate faculty.
• At least three members must be from within food science and technology and must include the major professor.
• One member of the committee must be from outside of the FSHN department to provide perspective and serves as an advocate, if necessary, for the doctoral student.

A term member of the graduate faculty may participate in the direction of a student’s dissertation research as a co-major professor if a member of the Food Science and Technology graduate faculty serves as the other co-major professor and jointly accepts responsibility for direction of the dissertation.

Minor in Food Science and Technology

Food science and technology graduate minor curriculum.

• 9 to 15 credits required
• 9 credits of graduate level food science course work as approved by the POSC, with a maximum of 3 credits at the 400 level.
• In addition, students without a background in food chemistry, food engineering/processing, and/or food microbiology are required to take FSHN 511 and two 600-level courses in two different competency areas.

Related Minors

Students pursuing a doctorate in food science and technology may choose minors from other fields including anthropology, chemistry, biochemistry, economics, education, journalism, microbiology, psychology, physiology, sociology, statistics, toxicology, or other related fields.

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Graduate student handbook.

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Table of Contents

Contacts and Communication

Graduate forms, degree programs and certificate options, annual progress report/ supervisory committee meeting requirement, course requirements, minimum grade requirements, master of science degree with thesis requirements, master of science degree with project requirements, doctoral degree requirements, optional minor requirements, food safety and defense certificate requirements, changing degree objectives, graduate school expectations, research and projects, research and writing resources, probation and termination, tuition and fees, digital badges, professional development opportunities, assistantships, fellowships and travel grants, graduate student office space and mailboxes, application for admissions for master or doctoral degree, admission requirements for master or doctoral degree, application for admissions for food safety and defense graduate certificate, graduate education oversight.

The purpose of this handbook is to provide a summary of policies and procedures relevant to studies in the Food Science and Technology graduate program and for successful completion of an advanced degree. All graduate students should refer to this handbook as a reference. However, this handbook is not a replacement for the UNL Graduate Studies Catalog, which contains current information on graduate program requirements, thesis guidelines, and deadlines. The information in this handbook and other University catalogs, publications, or announcements is subject to change without notice. From the UNL Office of Graduate Studies Graduate and Professional Catalog: “It is the responsibility of the student to be familiar with the information in the UNL Graduate Catalog and on the Graduate Studies website , and to know and observe all regulations and procedures relating to the program he or she is pursuing. In no case will a regulation be waived or an exception granted because a student pleads ignorance of, or contends that he or she was not informed of, the regulations or procedures. A student planning to graduate should be familiar with the dates relating to application for graduation and other pertinent deadlines. The University of Nebraska-Lincoln expressly reserves the right to: add or delete courses from its offerings and to change times or locations; change academic calendars without notice; cancel any course for insufficient registrations; modify, consolidate, or delete any program; and revise or change rules, charges, fees, schedules, courses, requirements for degrees, and any other regulation affecting students including, but not limited to, evaluation standards, whenever considered necessary or desirable.”

Departmental Contacts FDST Department Graduate Chair Dr. Amanda Ramer-Tait [email protected] 402-472-7293 FIC 260

FDST Department Head Dr. Curtis Weller [email protected] 402-472-9337 FIC 233

FDST MS Project Coordinator Dr. Rossana Villa Rojas [email protected] 402-472-0479 FIC 263

Food Safety and Defense Certificate Chair Dr. Byron Chaves [email protected] 402-472-2196 FIC 255

FDST Graduate Program Coordinator Mrs. Julie McManamey [email protected] 402-472-5301 FIC 231

Office of Graduate Studies Contacts Graduate Studies Masters Coordinator Terri Eastin [email protected] 402-472-2875 Seaton Hall 101 [email protected]

Graduate Studies Doctoral Coordinator Kelsey Sims [email protected] 402-472-2875 Seaton Hall 101

Graduate Student Support Director Eva Bachman [email protected] 402-472-8669 Seaton Hall 101

College of Agricultural Sciences and Natural Resources Contacts Associate Dean for Graduate Education Dr. Thomas Burkey [email protected] 402-472-6423 Agricultural Hall 103

Coordinator for Graduate Student Professional Development Jocelyn Bullock [email protected] 402-472-5920 Agricultural Hall 103

MS Teams A team account in Microsoft Teams has been created for current Food Science and Technology students to connect, collaborate and share tips and ideas. Online meetings may be set up with the Graduate Program Coordinator, Mrs. Julie McManamey through Teams.

Huskers Email Account Students receive a new e-mail account (huskers.unl.edu) when they enroll. In May 2019, the University of Nebraska-Lincoln made it mandatory that all university correspondence go to a student’s Huskers email account. Students are reponsible for checking their huskers.unl.edu account regularly.

• Department of Food Science and Technology
• FDST Graduate Program Website

 Office of Graduate Studies

• Master’s Degree Milestones, Requirements, Forms and Deadlines: https://www.unl.edu/gradstudies/academics/degrees/masters
• Doctoral Degree Milestones, Requirements, Forms and Deadlines: https://www.unl.edu/gradstudies/academics/degrees/doctoral

 Application for Admission  Go to the Application section of this handbook or see Office of Graduate Studies

Department Introduction

As a graduate student in our program, you will work closely with internationally recognized faculty. Our research areas are dedicated to solving real problems within the food system, from harvest to food processing to consumption to individual health. We invite you to work alongside faculty conducting research on food allergens, bioinformatics, biotechnology, food chemistry, food engineering, human health, food microbiology, food processing, food safety, and risk analysis.

Food Science and Technology faculty are located in the Food Innovation Center on Nebraska Innovation Campus (NIC) . The Food Innovation Center includes state-of-the-art classrooms, teaching labs, wet/dry lab research space, clinical facilities, a sensory lab, and pilot plants.

The Food Science and Technology graduate program is flexible, allowing you to tailor your curriculum to meet your individual interests and goals. Program alumni now hold positions in industry, at academic institutions, and within government agencies.

Vision Statement To be a global leader in advancing transdisciplinary approaches for safe, sustainable, and healthy foods through innovative research, teaching and outreach.

Mission Statement

• To provide high-quality education and training to individuals preparing for careers in food science and technology in the food industry, academia, or government.
• To conduct basic and applied research in food science and technology for the ultimate benefit of the food industry and consumers.
• To provide assistance to the food industry through extension programs of the Department.

Areas of Research

• Our primary areas of research include:
• Food Allergens
• Food Safety
• Food Preservation and Transformation
• Biocomputing and Data Science
• Diet, Microbiome, and Host Interactions in Human Health
• Dietary Bioactive Agents and Functional Foods

Service and Research Centers

• The Food Processing Center (including the UNL Dairy Store)
• Food Allergy Research and Resource Program
• Nebraska Food for Health Center
• Nebraska Gnotobiotic Mouse Program

Degree Programs We offer interdisciplinary programs leading to both masters and doctoral degrees. Students take courses and conduct research with faculty members located on the University of Nebraska-Lincoln’s Nebraska Innovation Campus.

• Master of Science Degree (M.S.) in Food Science and Technology
• Thesis (requires 30 credit hours)
• Project (requires 30 credit hours)
• Doctoral Degree (Ph.D.) in Food Science and Technology

Dissertation (requires 90 credit hours

Certificate Options

•  Food Safety and Defense Graduate Certificate (online only, requires 12 hours) (Part of the Great Plains Interactive Distance Education Alliance, in cooperation with University of Nebraska-Lincoln, Kansas State University, and the University of Missouri)

The faculty advisor or supervisory committee may call a meeting to review a student’s performance at any time with a two-week notice.

All Food Science and Technology graduate students are required to complete a Student Progress Report form and meet with their supervisory committee at least once a year to review progress and discuss future research/projects and academic plans. The Student Progress Report is cumulative and should reflect a student’s entire graduate experience (i.e., each Student Progress Report should build on the prior years’ reports). In addition to reviewing and discussing the Student Progress Report at the annual meeting, students should work with their faculty advisors to determine if additional elements for the meeting are needed, such as the student providing an oral presentation. The annual committee meeting may coincide with paperwork for establishing the supervisory committee and program of study as well as with the mid-program project proposal defense.

Students must email their completed Student Progress Report to their supervisory committee members and the FDST Graduate Coordinator at least two weeks prior to the meeting.

If a student fails to submit a Student Progress Report, then the student may receive an “Unsatisfactory” rating and be placed on probation.

Review Process On Student Progress Report, the student will present a summary of his/her past academic and research accomplishments and plans for the future. Supervisory committee members vote and provide feedback if a student’s performance is:

• Satisfactory Meets expectations, has made progress, earned minimum grade requirements, clearly presented their research and a plan for future work towards degree completion.
• Needs Improvement Meets some expectations but has deficiencies in certain areas (i.e., not meeting deadlines, insufficient reading of the literature, less than adequate writing skills, no clear plan for the future). If a student receives a “Needs Improvement” rating, then deficiencies will be discussed and suggestions to overcome those deficiencies will be proposed. The deficiencies and corrective steps will be documented on the Student Progress Report form.
• Unsatisfactory Does not meet expectations. In addition to the Needs Improvement deficiencies above, the student does not spend enough time in the lab, is not synthesizing research concepts, does not use proper controls, and cannot make conclusions from research results. Failure to meet with the supervisory committee once per year may also result in an in “Unsatisfactory” rating. If a student receives “Unsatisfactory” rating, then the student will be placed on probation and a written six- month improvement plan must be submitted to the FDST Graduate Committee within two weeks. After submitting the improvement plan, the student will provide a written progress report 3 months later and hold a supervisory committee meeting 6 months later.

At the six-month supervisory committee meeting, all supervisory committee members must determine if the student has completed the plan and is making satisfactory progress. If the student fails to achieve satisfactory status, then the student will be terminated from the graduate program. A written letter or memo must be submitted to the FDST Graduate Committee to report any change in status.

FDST 90-954 Graduate Student Orientation Offered every fall and spring semester – Class meets in-person; meeting via web conferencing is only with instructor permission.

Catalog Course Description Introduction to the Department of Food Science and Technology, Food Innovation Center, university services, career paths and community building with fellow students. ENGL 887 GESL and/or Academic Research Skills for International Students This is an Office of Graduate Studies requirement. ENGL 887 is an advanced tutorial in academic writing for international graduate students. International graduate students are automatically enrolled in ENGL 887 GESL and/or Academic Research Skills for International Students their first semester if their English Proficiency Exam Writing Scores do not meet the minimum requirements. ENGL 887 GESL and/or Academic Research Skills does not count toward the student’s Plan of Study.

Professional Development Courses Graduate education is more than just taking courses, meeting milestones, and doing research for a thesis or dissertation or preparing a project. Three important components of graduate education include:

• Learning about the interdisciplinary nature of food science and technology and reflecting on broader impacts
• Communicating complex scientific concepts and findings to a variety of audiences
• Contributing to educational endeavors and teaching others

The following include the minimum credit hours required for a graduate student’s Plan of Study. Graduate students are encouraged to attend the Fall Department of Food Science and Technology Seminar series and participate in the Spring Food Science and Technology Research Symposium even if they are not enrolled in the course.

FDST 951 Advanced Food Science and Technology Seminar Offered every fall semester – Class meets in-person; meeting via web conferencing is only with instructor permission. To count on a graduate student’s Plan of Study, students must earn a letter grade of B or better.

Catalog Course Description Advanced study and discussion of scientific research pertaining to food science and technology.

Learning Outcomes The purpose of this course is to immerse students in the interdisciplinary nature of food science and technology by joining the scholars in their field. Students will learn about and discuss new research discoveries and current research methods. Students will be evaluated through a written self-reflection journal what they learned from the seminar and how that new knowledge influences their own research. Students will also be expected to write about the potential broader impacts of the work presented in the seminar

Invited seminar speakers from within and outside UNL will be hosted each week, providing students with opportunities to network and interact with fellow scholars. Hosting speakers with a variety of backgrounds will provide students with opportunities to learn about career opportunities and potential employers. FDST 952 Professional Food Science Communication Offered every spring semester – Class meets in-person; meeting via web conferencing is only with instructor permission .

To count on a graduate student’s Plan of Study, students must earn a letter grade of B or better.

Catalog Course Description Best practices for science communication through practical delivery of food science and technology knowledge to a variety of audiences.

Learning Outcomes Effective science communication helps advance society’s understanding of what scientists do, how they make discoveries, and why those discoveries are important. The purpose of this course is for students to become competent communicators of complex scientific concepts and findings related to their project, thesis or dissertation. Students will be evaluated through an oral and visual presentation given at a one-day public Food Science and Technology Research Symposium.

FDST 896-002 Teaching Assistant Experience Offered every fall and spring semester

To count on a graduate student’s Plan of Study, students must earn a passing (P) grade.

Oversight Committee

The FDST Graduate Committee in conjunction with the Teaching Lab Manager and Department Head will:

• Consider faculty and student teaching assistant requests
• Assign teaching assistant experiences
• Meet as needed to address other issues that arise regarding TA experience

Catalog Course Description A structured training experience in the professional skills used by teaching and learning assistants in food science and technology laboratories, recitations and lectures; assist in the instruction of food science and technology concepts.

Teaching assistants are an integral part of teaching food science and technology concepts within the UNL Department of Food Science and Technology. Teaching assistant experiences are invaluable for learning how to interact with people in meaningful ways and when confronted with difficult situations. Graduate students should consider this experience as a way to improve their teaching and communication skills and as their contribution to the educational endeavors of the Department. Being a teaching assistant is also a time to shadow and network with faculty as well as develop teaching skills.

Expectations

• A teaching experience must be associated with a course taught in the Department of Food Science and Technology.
• Teaching assistants are expected to be on campus one week before classes begins through one week after final exams to participate in orientations, teaching preparations, and to assist with final exam grading.
• Commit an average of 10 hours per week to the assigned teaching assistant experience.
• The actual number of required hours per week may vary throughout the semester.
• Specific responsibilities vary depending upon the course and the instructor.
• Teaching assistants are required to attend weekly preparatory meetings scheduled by the instructor and teaching lab manager; prepare laboratory media and course materials, including setting up and cleaning up labs; grade papers, proctor exams; assist students with laboratory or lecture exercises; answer students’ questions; and/or prepare and deliver lectures or lab presentations.

Requirements

• Submit Teaching Assistant Experience Request form
• We do our best to match TA assignments based on student preferences; however, the TA assignments are based primarily on course and instructor needs.
• Once assigned a position, a permission code is sent to the student so they can enroll in FDST 896-002
• Attend teaching assistantship orientation
• Complete all required training, such as classroom safety training and classroom instruction
• Complete an agreement of duties with instructor(s) and Teaching Lab Manager at the beginning of the Teaching Assistant Experience
• Submit Teaching Assistant Completion Form
• At the end of the semester, teaching assistants must schedule an appointment with their instructor supervisor and Lab Manager to complete an evaluation

Consideration for Full-Time (1.0 FTE) Employees Graduate students who are full-time employees should work with their faculty advisor and the FDST Graduate Committee Chair to identify how their expertise could complement one of our FDST courses. Teaching experiences for full-time employees may include developing and presenting laboratories or developing and presenting course materials for web conference or online delivery.

Course Conflicts and Requesting Exceptions for FDST Required Courses A student who is unable to meet the minimum course requirements for FDST 951, FDST 952 or FDST 896-002 may, after receiving approval from their supervisory committee, make an email request to the Grad Chair (and Coordinator) with justification/ documentation for a waiver or course substitution when they submit their Plan of Study to the Food Science and Technology Graduate Committee. The Graduate Committee must review and approve all such waivers/substitutions prior to submitting the Plan of Study to the Office of Graduate Studies.

The following minimum grades are required to earn credit in graduate-level courses:

The comprehensive exam for the minor may be waived if all grades in the minor are at least a B or P (pass). Courses taken to fulfill requirements for a graduate certificate and later applied toward a graduate degree must meet the minimum grade requirements for the degree, which may be higher.

Grades below the minimum requirement cannot be applied toward a degree or graduate certificate. Students failing to receive a minimum acceptable grade may not continue their program of studies without permission of their supervisory committee or the departmental graduate committee. Grading System and Grade Appeals Process

Master of Science Degree, Option A, consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research and industry. MS Option A students go on to doctoral degree programs or are hired into scientist, technologist, or research and development positions in industry, laboratories and government agency.

Master of Science Degree, Option A, requires a thesis. It requires graduate assistantship funding offered by a faculty member within the Department of Food Science and Technology or another organization’s funding (e.g. government fellowships, employer sponsorship, etc.), other than personal funds.

Length of Program

• If enrolled full-time, students typically complete the Master of Science Thesis in 2-2 ½ years.
• Students must complete their Master of Science degree within 5 consecutive years from their first term of admission.

Supervisory Committee A student’s supervisory committee should be formed by the end of the student’s 2nd semester (or before completion of 15 credit hours). Requirements

•  Minimum of three committee members
•  Faculty advisor serves as chair
•  At least two committee members must be Food Science and Technology faculty. The third member may be from Food Science and Technology or another department.

Minor: Students seeking a minor are required to have a graduate faculty member from the minor program on their Supervisory Committee. It is at the discretion of the minor faculty advisor as to whether they elect to be on the student’s supervisory committee as long as a minor comprehensive exam is not required.

UNL Full-time Employees To reduce conflict of interest, University of Nebraska-Lincoln full-time (1.0 FTE) employees must identify a faculty advisor other than their immediate work supervisor. Their work supervisor may serve on their supervisory committee as a member.

Plan of Study (Memorandum of Courses) A Plan of Study consists of courses considered necessary for the student’s degree. A Plan of Study is intended to be flexible to meet the educational objectives of the student and to build on previous academic experiences. The student, along with the Supervisory Committee, should select courses that best support the student’s research, overall academic program, and career goals.

A student’s Plan of Study should be completed by the end of the student’s 2nd semester (or before completion of 15 credit hours). Students may not file a Memorandum of Courses and graduate in the same term. Requirements

• Only courses with 800 or 900 level course numbers can be counted for graduate credit
• Minimum of 30 semester credit hours
• At least one-half (15 hours), including thesis credits, must be in Food Science and Technology (FDST)
• Minimum of 8 credit hours must be 800 or 900 level without 400-level counterparts (excludes FDST 899)
• 6-10 hours of FDST 899 Master Thesis credit hours
• Minimum of 1 credit hour of FDST 896-002 Teaching Assistant
• Minimum of 1 credit hour of FDST 951 Seminar
• Minimum of 1 credit hour of FDST 952 Professional Communication

Transfer Credit All graduate credits to be counted toward the satisfaction of the master’s degree requirements, including all transfer credits, must be approved by the student’s Supervisory Committee and the Dean of Graduate Studies. Prior course work is assessed in relation to its contribution to framing a research foundation for the degree. Each course accepted must be current and relevant in relation to the desired degree.

Not less than 50 percent of the course work required for any graduate degree must be completed at the University of Nebraska.

No graduate credits will be accepted as transfer credit toward a master’s program at UNL if the course work is 10 years or older or if the course work has been applied toward a previously completed master’s degree at any institution, including UNL. Professional courses may not be transferred toward a graduate degree.

Changes to Plan of Study Changes may be made to an approved Plan of Study (MOC). Once the student and the student’s supervisory committee agrees on the course change, the student’s faculty advisor emails the FDST Graduate Coordinator and Office of Graduate Studies master’s Programs Coordinator for final approval.

Mid-Program Comprehensive Exam – Research Proposal Defense A student pursuing a Master of Science Degree with Thesis must complete a mid-program comprehensive exam by the end of the student’s 3rd semester (or before completion of 20 credit hours). Students may not defend a research proposal and graduate in the same term.

The mid-program comprehensive exam consists of a research proposal on the student’s intended project. The proposal should be written by the student and then orally defend in front of the student’s Supervisory Committee. Areas to be evaluated include the student's knowledge of the science and methods to be used in the project and the student's ability to express their ideas orally and to answer questions related to the proposed project.

The Supervisory Committee Chair (faculty advisor) should be involved in planning and development of the research project but should not edit or rewrite the written research proposal. This document should be an accurate representation of the student's writing and reasoning abilities. Written Research Proposal Requirements Submit at least two weeks before the oral defense, email the written research proposal and evaluation form to supervisory committee members, FDST Graduate Chair and Graduate Program Coordinator

• Written format as a grant proposal for USDA, NIH, or NSF
• USDA: https://www.nifa.usda.gov/grants
• NIH: https://grants.nih.gov/grants/about_grants.htm
• NSF: https://www.nsf.gov/funding/preparing/
• UNL Office of Research & Economic Development Checklists: https://research.unl.edu/sponsoredprograms/forms-templates/
• Proposal length is recommended to be 6 to 7 pages

 Sections of a grant proposal can include, but are not limited to:

• Project Summary or Abstract
• Project Narrative or Description
• Bibliography and References

Oral Research Proposal Defense Requirements

• 20-minute seminar presentation with Supervisory Committee members
• Followed by oral examination by the Supervisor Committee

The supervisory committee members will complete Research Defense Evaluation Forms to provide constructive feedback. The Supervisory Committee may recommend:

• Unconditional approval of the research project proposal
• Conditional approval (the committee may specify remedial action to improve writing skills, additional course work to improve knowledge in a technical area critical to the research, or other action as necessary)
• Not approved: The student will be given a second opportunity to prepare and defend a revised proposal within six months.

Reporting Results

• Copies of the Research Defense Evaluation Forms must be turned into the FDST Graduate Program Coordinator.
• If a student fails to pass the research proposal, the supervisory committee files a report on the failure to the FDST Graduate Chair and FDST Graduate Coordinator. The report must indicate what the student must do before taking another examination. Another examination may not be held during the same term. Only two attempts are permitted unless additional attempts are approved by the FDST Graduate Committee.

Thesis and Final Oral Defense Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines. Keep in mind the anticipated graduation date. It takes 4-6 months to write a high-quality thesis. A publication is not required for graduation.

The master’s thesis and abstract must be submitted to the supervisory committee chair (faculty advisor). The faculty advisor should be involved in helping the graduate student develop their thesis into an acceptable form. Once approved, the Final Examination Report form must be submitted to the Office of Graduate Studies Masters Program Coordinator and FDST Graduate Program Coordinator at least four weeks prior to the oral defense. An electronic copy of the thesis and abstract must be submitted to all supervisory committee members, Office of Graduate Studies Masters Program Coordinator, and FDST Graduate Program Coordinator for approval at least two weeks prior to the oral defense. All major revisions to the thesis should be completed before the oral defense. Minor revisions (such formatting or spelling) are permitted after the oral defense. Written Requirements

• Office of Graduate Studies Written Format Guidelines: https://www.unl.edu/gradstudies/current/degrees/guidelines
•  Make revisions based on corrections and recommendations after each evaluation
• Oral Defense
• 45-minute public seminar presentation with 10 minutes for questions, open to faculty, graduate students, and guests
• Followed by oral examination by the Supervisor Committee (please allow 2 hours)

Oral presentations are open to the public and must be advertised. In-person presentations in FIC 277 with a Zoom option for remote attendees is the preferred format.

The following information should be sent to the FDST Communication Support Associate at least two weeks before the oral presentation.

• short biosketch, date, time, room, zoom link, advisors, presentation title, and headshot picture

Reporting Examination Results If the committee agrees unanimously that the student has passed: Part 4 of the Final Examination Report is signed by all committee members present for the defense.

• If only one member dissents: The dissenting member files a letter of explanation to the FDST Graduate Chair, FDST Graduate Coordinator and the Office of Graduate Studies, but the student is approved for the degree and Part 4 of the Final Examination Report is signed accordingly.
• If more than one member dissents: The student fails to pass the final oral exam. The committee files a report on the failure to the FDST Graduate Chair, FDST Graduate Coordinator and the Office of Graduate Studies, indicating what the student must do before attempting another examination. A student may attempt a final oral exam only once per term.

Passed Examination Once Part 4 and 5 of the Final Examination Report are signed by all committee members present for the defense, the Final Examination Report needs to be given to the student. It is the student’s responsibility to turn in the signed Final Examination Report and final draft of their Thesis to the Office of Graduate Studies Masters Program Coordinator to get approval to upload their thesis.

Master of Science Degree (MS), Option B, is an applied science program using current knowledge to develop practical applications culminating in a project. MS Option B is considered a professional, terminal degree. It is designed for students who do not intend to pursue a graduate degree beyond a master’s degree. Graduates of the MS Option B program may be hired as technologists and specialists in industry. MS Option B students may already be employed in the food industry seeking to expand their education and possibility of promotion. MS Option B students are expected to be self-funded and are not eligible for graduate assistantships. Length of Program If enrolled full-time, students typically complete the Master of Science Project in 1 ½-2 years. Students must complete their Master of Science degree within 5 consecutive years from their first term of admission. Supervisory Committee A student’s supervisory committee should be formed by the end of the student’s 2nd semester (or before completion of 15 credit hours). Requirements

• Minimum of three committee members
• Faculty advisor serves as chair
• At least two committee members must be Food Science and Technology faculty. The third member may be from Food Science and Technology or another department.

Minor: Students seeking a minor are required to have a graduate faculty member from the minor program on their Supervisory Committee. It is at the discretion of the minor faculty advisor as to whether they elect to be on the student’s supervisory committee as long as a minor comprehensive exam is not required. UNL Full-time Employees

To reduce conflict of interest, University of Nebraska-Lincoln full-time (1.0 FTE) employees must identify a faculty advisor other than their immediate work supervisor. Their work supervisor may serve on their supervisory committee as a member. Plan of Study (Memorandum of Courses) A Plan of Study consists of courses considered necessary for the student’s degree. Plan of Study is intended to be flexible to meet the educational objectives of the student and to build on previous academic experiences. The student, along with the Supervisory Committee, should select courses that best support the student’s research and overall academic program. A student’s Plan of Study should be completed by the end of the student’s 2nd semester (or before completion of 15 credit hours). Students may not file a Memorandum of Courses and graduate in the same term. Requirements

• At least one-half (15 hours), including project credits, must be in Food Science and Technology (FDST)
• Minimum of 15 credit hours must be 800 or 900 level without 400-level counterparts (including FDST 897)
• 4-6 hours of FDST 897 MS Project credit hours

Not less than 50 percent of the course work required for any graduate degree must be completed at the University of Nebraska. No graduate credits will be accepted as transfer credit toward a master’s program at UNL if the course work is 10 years or older or if the course work has been applied toward a previously completed master’s degree at any institution, including UNL. Professional courses may not be transferred toward a graduate degree. Changes to Plan of Study Changes may be made to an approved Plan of Study (MOC). Once the student and student’s faculty advisor agrees on the course change, the student’s faculty advisor emails the FDST Graduate Coordinator and Office of Graduate Studies Master’s Programs Coordinator for final approval. Mid-Program Comprehensive Exam – Project Proposal The Plan B project is done in lieu of a master thesis. The master’s project provides an opportunity for students to integrate and apply the knowledge acquired throughout their master program. The project culminates in a presentation of the project findings through a project defense and final written report. A student pursuing a Master of Science Degree with Project must submit a brief project description. The project description must be submitted to the Grad Committee with their Plan of Study by the end of the student’s 2nd semester as part of their annual progress report (or before completion of 15 credit hours). By their 3rd semester (or before completion of 20 credit) they should submit and present a complete project proposal to their supervisory committee to obtain feedback. The guidelines for the written project proposal can be obtained from the department. Students should send their proposal accompanied by the evaluation form found on this link to receive and document feedback from their supervisory committee. Students may not present a project proposal and graduate in the same term. Project Minimum Requirements The project serves as proof of the student’s understanding of theories and principles of Food Science and Technology, and their ability to apply that knowledge to solve a problem or fill in a knowledge gap related to some aspect of professional life. A master project would qualify as “suitable” if it provides students the opportunity to apply the skills and competencies acquired in the Food Science and Technology Master program to a problem/challenge/issue/knowledge gap likely to be encountered in professional practice.

The objective of the project is to evaluate the student’s abilities to:

• Concisely define a problem/challenge/issue/knowledge gap
• Discuss the problem/challenge/issue/knowledge gap within the context of practice and/or policy in USA or globally
• Critically review research literature relevant to the topic
• Propose an experimental design or solution to address the problem/ challenge/ issue/ knowledge gap
• Describe the methodology proposed for the experimental design or solution
• Explain findings in a style appropriate for practice or scholarly publication
• Analyze and interpret findings and make appropriate conclusions and recommendations for policy/practice

Preparing the Project The project manuscript must document the research process and line of reasoning in a logical clear order that allows others to evaluate the credibility of the work. The content and presentation of the project should meet the criteria of either a journal article or technical report, depending on the nature of the research. Students should consult their faculty advisor(s) and supervisory committee about the writing style early in the process. The following is a guideline for the content of the project; however, the format may vary depending on the nature of the research (8-10 pages):

• Title page and abstract
• Introduction to the context: i.e., “why is this important? To you? Others?”
• Goals and objectives of the project, clear statement of the topic or problem
• Critical review of relevant literature (does not have to be a separate chapter like in a thesis)
• Methods as appropriate to the form of the project
• Results analysis and discussion
• Implications and recommendations for application and/or policy

In the discussion section students are expected to integrate their findings with relevant literature, discuss the strengths and limitations of methods/approach/analysis and consider the implications of their work for practice. The guidelines for content of the final report can be found in the following link. Examples of previous final reports submitted by alumni of the MS option B program are available from the department. For style and format students may use as the Office of Graduate Studies Written Format Guidelines, please note not all sections of the thesis may apply to the final project report: https://www.unl.edu/gradstudies/current/degrees/guidelines. Project Examples The master’s project may take various forms, as long as it fulfills the minimum requirements and does not match or exceed the expectations of a master thesis . Some of those forms include but are not limited to the following examples:

• Research or Technical Report
• Involves the collection, analysis, and/or interpretation of data to address a food science or technology problem, report results on a client’s project or describe the development of a new product or process. The research report should include an abstract, report body, references, and appendix.
• Primary Data Analysis
• Work for the master’s project may also involve the primary collection and analysis of data, the experimental design should be well defined and delimited to one research objective. Data collection for the project is usually in the context of an ongoing study, but it is also possible (although not recommended) for students to initiate an original study under the guidance of a faculty member. The research may be published (not required) as part of a journal article or a technical note.
• Secondary Data Analysis
• Typically, a project research report is in the form of a secondary data analysis, using an existing data set. Please note that the appropriate ethics approval may need to be obtained for any paper that uses data gathered from human subjects. Even in cases where the data is de‐identified, a determination should be sought from UNL’s Internal Review Board. The research may be published (not required) as part of a journal article or a technical note.
• Food Safety and Defense Program Development and Implementation
• The project would involve the development of a HACCP, FSMA preventive control for human foods and food defense program plans to implement in a real food processing facility. The program should follow the guidelines and methodology stated by either USDA or FDA depending on the commodity in question, including a needs assessment and/or a risk assessment.
• Policy Analysis
• The project would involve analysis of the implications of a current or proposed policy or rule directly related to food safety, processing, or biotechnology. The project might include perspectives on food safety, processing, economics, and financing, need and demand, politics/ethics/law, or quality/effectiveness.
• Project Proposal
• The project would simulate either a grant proposal or a project business plan. The research question or business proposal must be related to food focusing in an area encountered in professional work, such as development of a new technology or investment on a new production line by a specific company.
• The grant proposal would include a clear statement of the research question, the specific aims of the proposal, review of literature, study design, methods of analysis, implications, significance of the work and budget.
• The project business plan would include a clear statement of the customer/consumer/company need, background of the company and rational of the project, project scope including measurable design goals, measurement methodology of goals, technical requirements and feasibility, market and cost analysis, and financial projections.
• Curriculum or Training Development, Implementation and Outcome Evaluation
• Involve the identification of a need, issue, or problem to be addressed using training and developing a curriculum guided by learning outcomes and tailored to a defined target audience. The developed curriculum would be then imparted to the identified target audience and evaluated for effectiveness at addressing the problem, need or issue identified. The process will be documented in a report outlining the relevance of the training, the development, implementation, outcomes, and recommendations.
• Critical analysis of literature and practices (as an option for students with experience in an area of knowledge)
• Review of literature should include either an analysis process (systematic review), or a constructive critique of the publications or methodologies to identify gaps or directions of the field. The final product should be in publishable format for outreach or scientific publication. Publication of the review is not required.

Project Final Paper and Oral Exam Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines. Keep in mind the anticipated graduation date. It takes 4-6 months to write a high-quality project paper. A publication is not required for graduation. The master’s project must be submitted to the supervisory committee chair (faculty advisor). The faculty advisor should be involved in helping the graduate student develop their project into a publishable form. Once approved, the Final Examination Report form must be submitted to the Office of Graduate Studies Masters Program Coordinator and FDST Graduate Program Coordinator at least four weeks prior to the oral exam. An electronic copy of the final project paper must be submitted to all supervisory committee members and FDST Graduate Program Coordinator for approval at least two weeks prior to the results deadline. Written Requirements

• Written format as a journal article for publication or other professional type of document depending on the nature of the project
• 15-20 double-spaced pages, not including references
• 30-minute public seminar presentation with 5 minutes for questions, open to faculty, graduate students, and guests
• Followed by oral examination by the Supervisor Committee (please allow 1 hour)

Please send the following information to the FDST Communication Support Associate at least two weeks before your oral presentation.

Reporting Examination Results

• The committee members should complete the evaluation form provided by the department and email it to the Graduate Program Coordinator with the MS option B Coordinator in copy.
• If the committee agrees unanimously that the student has passed: Part 4 of the Final Examination Report is signed by all committee members present for the exam.

Passed Examination Once Part 4 of the Final Examination Report are signed by all committee members present for the exam, a copy of the Final Examination Report needs to be given to the student. It is the student’s responsibility to turn in the Final Examination Report to the Office of Graduate Studies Masters Program Coordinator.

The Doctoral Degree consists of original research that contributes new knowledge. It is the terminal research degree in Food Science and Technology and designed to prepare students for careers in research. Successful doctoral students may pursue postdoc and faculty positions in college or university or be hired as scientists and researchers in industry and government agencies. Building on their education and work experience, doctoral students achieve senior, manager, and director positions throughout their career. The Doctoral Degree requires a dissertation. Students have the opportunity to prepare publications. Degree completion commitment by the student is required, through graduate assistantship funding offered by a faculty member within the Department of Food Science and Technology or another organization’s funding (e.g., government fellowships, employer sponsorship, etc.), other than personal funds. Students are strongly encouraged to complete a Master of Science degree before entering into a Doctoral Degree. Length of Program

• If admitted with a Master of Science degree and enrolled full-time, students typically complete the doctoral degree in 3-4 years.
• If admitted with a Bachelor of Science degree and enrolled full-time, students typically complete the doctoral degree in 5-6 years.
• Students must complete their Doctoral degree within 8 consecutive years of submitting the Plan of Study (Program of Studies) to the Office of Graduate Studies.

Supervisory Committee A student’s supervisory committee should be formed by the end of the student’s 2nd semester (or before completion of 45 credit hours, including master’s degree credits). The Doctoral Degree Supervisory Committee form must be submitted with or before the Plan of Study form. Requirements

• Minimum of four committee members. Five are recommended in the event one member is on sabbatical or is otherwise unavailable.
• At least one committee member (outside representative) must be outside the Department of Food Science and Technology but within the University of Nebraska System (UNL, UNMC, UNO or UNK)

Minor: Students seeking a minor are required to have a graduate faculty member from the minor program on their Supervisory Committee. The minor faculty member may serve as the outside representative member. Readers: Two readers must be selected from the supervisory committee. The advisor (and co-advisor if applicable) cannot be designated as a reader. It is the readers’ responsibility to review and approve the dissertation prior to the Final Oral Examination. Special Member: A faculty member from another institution outside the University of Nebraska system may serve as a fifth or sixth committee member on the student’s committee. Special members may serve as readers and have voting rights for the student’s committee. Only one special member may serve per committee. A special member may not serve as an outside representative. Students need to submit the Appointment of Special Committee Member form and CV when they submit their Supervisory Committee form. UNL Full-time Employees To reduce conflict of interest, University of Nebraska-Lincoln full-time (1.0 FTE) employees must identify a faculty advisor other than their immediate work supervisor. Their work supervisor may serve on their supervisory committee as a member. Revisions Changes may be made to a Supervisory Committee any time prior to the submission of the Application for Final Oral Exam by submitting the Change of Supervisory Committee form to FDST Graduate Coordinator to be approved by FDST Departmental Grad Comm Chair, then by the Dean of Graduate Studies. University of Nebraska Faculty Employment Changes

• If the student has achieved Candidacy, chair change:
• The former chair who has left the University may continue to serve as co-chair
• A second co-chair must be appointed
• If the student has not achieved Candidacy, chair change:
• A new chair of the Supervisory Committee must be appointed immediately
• Graduate faculty with emeritus status may co-chair the supervisory committees of doctoral students or serve as a committee member.
• If a member other than the chair leaves the employment of the University or retires, a replacement should be appointed.
• Faculty granted adjunct faculty graduate status after leaving the University may serve as a committee member

Plan of Study (Program of Studies) A Plan of Study consists of courses considered necessary for the student’s degree. Plan of Study is intended to be flexible to meet the educational objectives of the student and to build on previous academic experiences. The student, along with the Supervisory Committee, should select courses that best support the student’s research and overall academic program. A student’s Program of Studies should be completed by the end of the student’s 2nd semester (or at least 45 credit hours remaining to be taken). If a Program of Studies is submitted with less than 45 credit hours left to take, it needs to include a memo from the Supervisory Committee Chair/faculty advisor to the OGS Doctoral Coordinator and FDST Graduate Coordinator acknowledging the tardiness of the submission and reasoning. Requirements

• Minimum of 90 semester credit hours
• At least one-half (45 hours), including dissertation credits, must be in Food Science and Technology (FDST)
• 12-55 hours of FDST 999 Doctoral Dissertation credit hours
• Minimum of 2 credit hours of FDST 896-002 Teaching Assistant
• Minimum of 3 credit hours of FDST 951 Seminar if admitted with a master’s degree OR minimum of 4 hours if admitted with a bachelor’s degree
• Minimum of 3 credit hours of FDST 952 Professional Communication if admitted with a master’s degree OR minimum of 4 hours if admitted with a bachelor’s degree

Transfer Credit All graduate credits to be counted toward the satisfaction of the doctoral degree requirements, including all transfer credits, must be approved by the student’s Supervisory Committee and the Dean of Graduate Studies. Prior course work is assessed in relation to its contribution to framing a research foundation for the degree. Each course accepted must be current and relevant to the desired degree. Not less than 50 percent of the course work required for any graduate degree must be completed at the University of Nebraska. No graduate credits will be accepted as transfer credit toward a doctoral program if the course work has been applied toward a previously completed doctoral degree at any institution, including UNL. Changes to Plan of Study Changes may be made to an approved Plan of Study (POS). Once the student and student’s faculty advisor agrees on the course change, the student’s faculty advisor emails the FDST Graduate Coordinator and Office of Graduate Studies Doctoral Programs Coordinator for final approval. Mid-Program Comprehensive Exam – Research Proposal Defense A student pursuing a Doctoral Degree must complete a mid-program comprehensive exam by the end of the student’s 4th semester (or at least 30 credit hours remaining to be taken). The mid-program comprehensive exam covers both the FDST major and any applicable minor. Students must defend a research proposal and submit the Application for Admission to Candidacy form at least 7 months before their intended graduation. The mid-program comprehensive exam consists of a research proposal on the student’s intended project that the student will write and then orally defend in front of the student’s Supervisory Committee. Areas to be evaluated include the student's knowledge of the science and methods to be used in the project and the student's ability to express their ideas orally and to answer questions related to the proposed project. The Supervisory Committee Chair (faculty advisor) should be involved in planning and development of the research project but should not edit or rewrite the written research proposal. This document should be an accurate representation of the student's writing and reasoning abilities. Written Research Proposal Requirements

• Submit at least two weeks before the oral defense, email the written research proposal and evaluation form to supervisory committee members, FDST Graduate Chair and Graduate Program Coordinator

Sections of a grant proposal can include, but are not limited to:

• Facilities and Equipment
• Budget (encouraged, but not required)
• 30-minute seminar presentation with Supervisory Committee members

Reporting Results and Admission to Candidacy

• If a student fails to pass the research proposal, the supervisory committee files a report on the failure to the FDST Graduate Chair, FDST Graduate Coordinator and the Office of Graduate Studies. The report must indicate what the student must do before taking another examination. Another examination may not be held during the same term. Only two attempts are permitted unless additional attempts are approved by the FDST Graduate Committee.
• Upon successful competition of mid-program comprehensive exam (research proposal defense), turn in the Application for Admission to Candidacy form into the FDST Graduate Coordinator

Doctoral students who have achieved candidacy status must be continually enrolled every fall and spring semester until they graduate. Failure to maintain enrollment will result in the termination from the Food Science and Technology graduate program. Dissertation and Final Oral Defense Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines. Keep in mind the anticipated graduation date. It takes 6 - 8 months to write a high-quality dissertation. A publication is not required for graduation. The dissertation and abstract must be submitted to the supervisory committee chair (faculty advisor). The faculty advisor should be involved in helping the graduate student develop their dissertation into a publishable form.  Once approved, the dissertation must be submitted to all supervisory committee members at least 4 weeks prior to the oral defense. All major revisions to the dissertation should be completed before submitting the Application for Final Oral Examination form and oral defense.  When the Application for Final Oral Examination form is signed by the two readers and supervisory committee chair (faculty advisor), the supervisory committee affirms that is ready to defend. Minor revisions (such formatting or spelling) are permitted after the oral defense. Once approved by the reading committee members, the Application for Final Oral Examination form, full dissertation and abstract must be submitted to the Office of Graduate Studies Doctoral Program Coordinator and FDST Graduate Program Coordinator at least two weeks prior to the oral defense. Written Requirements

• Make revisions based on corrections and recommendations after each evaluation

Oral presentations are open to public and must be advertised. In-person presentations in FIC 277 with a Zoom option for remote attendees is the preferred format. Please send the following information to the FDST Communication Support Associate at least two weeks before your oral presentation.

• If the committee agrees unanimously that the student has passed: A Report of Completion is signed by all committee members present for the defense.
• If only one member dissents: The dissenting member files a letter of explanation to the FDST Graduate Chair, FDST Graduate Coordinator and the Office of Graduate Studies, but the student is approved for the degree and a Report of Completion is signed accordingly.

Passed Examination Once the Report of Completion is signed by all committee members present for the defense, the Report of Completion needs to be given to the student. It is the student’s responsibility to turn in the signed Report of Completion and final draft of their Dissertation to the Office of Graduate Studies Doctoral Program Coordinator to get approval to upload their Dissertation.

Adding a Minor The minor must be listed on the Plan of Study (MOC or POS). All courses taken for the minor must be listed on the Plan of Study and be signed by a minor department representative. Graduate students must consult with their faculty advisors to see if pursuing a minor is beneficial for their research, project or career path. Students seeking a minor should consult with the department issuing the minor to select appropriate courses, requiring a minimum of 9-15 credits. Before considering a minor, please consider that graduate school is already highly specialized, focuses on research experiences, and requires less course work than a bachelor’s degree. For a master’s degree, you only need to complete 20-24 credits of course work. For a doctoral degree, half of your credits (45 hours) will be in your research experience. Outside Minors Food Science and Technology graduate students pursuing a minor outside the Department of Food Science and Technology. Minors must be completed within a degree program. A minor may be taken in any one department or interdepartmental area that has been approved to offer a major leading to a master’s degree. Students seeking a minor should consult with the department issuing the minor to select appropriate courses. Students seeking a minor are required to have a graduate faculty member from the minor program on their Supervisory Committee. The comprehensive exam for the minor may be waived if all grades in the minor are at least a B or P (pass).

Office of Graduate Studies Guidelines:

• Master’s Minor consists of a minimum of 9 credit hours in coursework
• Doctoral Minor consists of a minimum of 15 credit hours in coursework; with 6 credit hours must be 800 or 900 level without 400-level counterparts

Food Science and Technology Minor Open to graduate students outside the Department of Food Science and Technology. Minors must be completed within a degree program. Requirements

• A FDST departmental representative must be a member of the student’s Supervisory Committee
• FDST courses must be taught by Food Science and Technology faculty members

The comprehensive exam for the minor may be waived if all grades in the minor are at least a B or P (pass). Courses taken to fulfill requirements for a graduate certificate and later applied toward a graduate degree must meet the minimum grade requirements for the degree, which may be higher. Repeatable Course Maximum Credit s FDST 951 Advanced Food Science and Technology Seminar (offered every fall semester)

FDST 952 Professional Food Science Communication (offered every spring semester)

Food Safety and Defense Certificate Chair, Dr. Byron Chaves The online Food Safety and Defense Graduate Certificate enables food industry professionals to pursue specialized in-depth training. Additionally, the Certificate can complement a graduate degree program. The online Food Safety and Defense Graduate Certificate is a multi-institutional program being offered as part of the Great Plains Interactive Distance Education Alliance (GPIDEA / AGIDEA) , in cooperation with the University of Nebraska-Lincoln, Kansas State University, and the University of Missouri. Adding a Certificate A graduate certificate comprises a set of credit-bearing graduate courses representing a specific subject area. Graduate certificates are designed for post-baccalaureate students seeking to enhance their educational portfolio. Admission to and enrollment in a graduate certificate program occurs independently of graduate (master’s and doctoral) degree programs. Students interested in pursuing a certificate must fill out an application for admission into the certificate program through the Office of Graduate Studies. Certificates may be earned prior to or concurrently with a graduate degree. Certificate courses taken at the University of Nebraska that meet the minimum grade requirements may count toward a graduate degree. Courses taken and applied toward a previously awarded graduate degree or certificate cannot be counted toward a future graduate certificate. Courses completed at institutions other than the University of Nebraska cannot count toward a graduate certificate.

Tuition and Fees Current cost is $655.25 per 1 credit hour. The total program requires 13 hours for a total of $8,505.25. Graduate tuition and student fees are assessed by the credit hour and the program. Online students pay the online course fee, technology fee, and library fee. The Food Safety and Defense Certificate is not a degree program and may not qualify for federal student aid. If you have questions, please contact the Office of Scholarships and Financial Aid .

Minimum Grade Requirement A minimum grade of C is required. For coursework to count toward a Master of Science or Doctoral Degree in Food Science and Technology, the minimum grade is a B. Length of Program Generally, at least two courses are offered each Fall semester, Spring semester, and Summer term. Depending on the number of courses taken each semester/term, it can take 12-24 months to complete the Food Safety and Defense Certificate. Students must complete their Food Safety and Defense Certificate within 5 consecutive years. Great Plains IDEA Course Planner Course Requirements Required Core Courses (9 credit hours)

• FDST 805 Food Microbiology (UNL) [college-level microbiology course highly recommended] (3 credit hours)
• FDST 825 Food Toxicology (2 credit hours)
• FDST 871 Multidisciplinary Overview of Food Safety and Security (2 credit hours)
• FDST 872 Principles of Hazard Analysis and Critical Control Point System (HACCP) (2 credit hours)

Elective Courses (select 3 credit hours)

• FDST 855 Microbiology of Fermented Foods (2 credit hours)
• FDST 877 Advanced Food Microbiology and Biotechnology (2 credit hours)
• FDST 878 Food Protection and Defense: Essential Concepts (2 credit hours)

Student Resources While enrolled in courses for the Food Safety and Defense Certificate, you are considered an UNL student and have access to most student resources including to the online Library resources. Additional costs are charged to use the University Health Center and the Campus Recreation Centers. How to Enroll in Courses Always work with your faculty adviser, Dr. Byron Chaves, to help you plan your classes. The Office of the Registrar offers excellent Registration Tips and Techniques to help trouble shoot most problems. Fill out the online course request form: https://form.jotform.com/CASNR/GPIDEAregistrationform Receive a permission code from Melissa Sailors and register online MyRED. Application for Graduation – Certificate Completion In order to complete the certificate program, you must apply for graduation during the last semester you are enrolled in courses. Applications for Graduation may be submitted electronically via MyRED. Transfer Coursework to Graduate Degree Program Certificates may be earned prior to and concurrently with a graduate degree. Certificate courses taken at the University of Nebraska and that meet the minimum grade requirements may count toward a graduate degree. Courses taken and applied toward a previously awarded graduate degree or certificate cannot be counted toward a future graduate certificate. Courses completed at institutions other than the University of Nebraska cannot count toward a graduate certificate.

Currently enrolled students who wish to change their degree objective with Food Science and Technology must submit the following to the FDST Graduate Committee Chair and FDST Graduate Program Coordinator. Criteria to change degree programs are similar to those that would be considered for admissions for any student initially applying to the Food Science and Technology graduate program. Changing from MS Thesis to PhD

• A letter of support for the change from their faculty advisor to Graduate Chair
• If applicable, including their willingness to provide financial support
• A brief statement explaining the request to change your degree and justification

Changing from PhD to MS Thesis

• If a student has used full-time certification, they may not change their degree objective from thesis to project

Changing from MS Project to MS Thesis

• Once a student has been accepted into the MS Project (option B) program, they cannot change to MS Thesis (option A).

Professionalism Graduate school is vastly different from undergraduate education. It is more than just taking more classes at a higher level. Graduate students join a community of scholars and are expected to contribute – even create new information to expand knowledge within the food science and technology discipline. Graduate students are treated as professionals, and responsible to develop and demonstrate their ability to be an independent scholar. Faculty advisors and graduate students need to work together to set expectations and essential commitments. Where problems in mentoring relationships occur, they are most often due to misunderstandings and lack of clear communication. Guidelines for Good Practice in Graduate Education Graduate students and faculty advisors should review the Guidelines for Good Practice in Graduate Education. The guidelines include graduate student role and faculty roles in professionalism/ethics, teaching, research, and advising/mentoring. Workload Graduate students are expected to master subjects and to devote substantial time to independent library or laboratory investigation. Additional time is associated with academic research leading to the successful completion of the student’s thesis, project or dissertation and includes scholarly work such as reading and synthesizing scientific literature, technical writing, laboratory work, data management, graphics and presentation preparation, and quantitative analyses. Graduate students are expected to network with fellow scholars by attending seminar presentations and regional and national professional meetings and conferences. There is no limit to time spent on studies and research relating to the advanced degree. All graduate students are expected to maintain daily working hours while conducting research or developing projects. Graduate students are responsible for keeping their faculty advisor informed of their status and how they may be reached. Undergraduate student holidays, semester breaks, and summers are not graduate student holidays. These periods provide an excellent opportunity for concentrated research or project. Graduate students are eligible for all University staff holidays (e.g., New Year’s Day, Martin Luther King Jr. Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas). Graduate assistants are required to work an average of 19.6 hours per week teaching or doing research for their faculty advisor, while being enrolled as a full-time student. This is in addition to course work and research for their thesis or dissertation. Their assistantship, thesis, and dissertation research activities, along with academic coursework, all constitute a full-time job. Time Management All graduate students are expected to manage time effectively for maximum professional development as well as personal health and well-being and balance competing demands such as being a student, graduate assistant, parent, spouse, caregiver, etc. Graduate school will go much faster than anticipated. Students are responsible for tracking their progress and deadlines. Graduate students should develop a work plan that includes both short-term and long-term objectives as well as a series of deadlines for completing each step.

• The Individual Development Plan (IDP): Chart Your Course

Keep in mind the anticipated graduation date. It takes 4-8 months to write a high-quality thesis or project paper, or dissertation that could meet publication standards.

Project Development Students decide to work with a particular faculty advisor within a broadly defined area. The specific research or project problem within this area is usually suggested by the faculty advisor. This is appropriate in the beginning of a student’s graduate education since they may not have the experience to fully appreciate the proposed research or project problem in the context of the field. In attempting to solve the assigned research or project problem, the student will benefit from the ideas, expertise, and guidance of their faculty advisor. During the course of their graduate program, the student should become increasingly familiar with the subject of the investigation and, upon program completion, may well have greater expertise than their faculty advisor. It is assumed that the general research or project area in which the specific problem fits is one in which the faculty advisor will continue to work. It is to the mutual benefit of the student and faculty advisor to agree, before the student's departure, on the responsibilities for future work in the general research or project area. Full-time Industry Employees Often full-time industry employees have a specific research or project problem upon which they wish to work on. Industry employees need to work closely with their employer and faculty advisor to develop a project or research problem that can be shared through a written thesis, dissertation or project paper and oral presentation. It is to the mutual benefit of the student, employer, and faculty advisor to agree, before the student's departure, on the responsibilities for future work in the general research or project area. Safety and Research Responsibility Training Safety is the responsibility of every member of the University of Nebraska-Lincoln community. All students will receive the appropriate safety training prior to participating in research projects. Students need to work with their faculty advisors to determine what safety and research training is required. Certificates of completion must be kept on file. Refresher training may be required throughout a degree program. Safety Training The University of Nebraska-Lincoln Environmental Health and Safety (EHS) provides web-based training.

• Core 1 - Injury and Illness Prevention Plan (IIPP)
• Core 2 - Emergency Preparedness Training
• Chemical Safety Training
• Biosafety 100: Research Compliance
• Bloodborne Pathogens for Laboratory Workers
• Fire Extinguisher Training

Departmental Autoclaves To use and have access to the Food Innovation Center autoclaves, graduate students or faculty advisors need to contact Dr. Jayne Stratton, FDST Safety Committee Chair, to set up autoclave training.

• EHS Autoclave Operation SOP
• EHS Autoclave Operation Online Training

Personal Protective Equipment (PPE) EHS Personal Protective Equipment (PPE) Online Training Wear closed-toe shoes at all times where chemicals are stored or used. Do not wear sandals, open toed shoes, or flip-flops in laboratories. Shorts, cut-offs, skirts, and shorter pants such as carpi pants, pedal pushers and clam diggers are not appropriate when working in the lab. These offer no barrier between you and biological, chemical and physical hazards. Wear sturdy, supportive, slip-resistant shoes and long pants. Please follow your lab or pilot plant PPE protocols for eye, hand, head, and protective clothing protection. Standard prescription eyewear is not a substitute for safety eyewear. However, prescription eyewear can be designed to also serve as safety eyewear. Consult your supervisor if you need a need for prescription safety eyewear. Human Research Subjects The Institutional Review Board (IRB) oversees Human Research Protection Program (HRPP). Research staff, including graduate students, are required to complete CITI training if they have direct contact with human participants (e.g., for subject recruitment, data collection) or who have access to information that links participants’ names with their data. Research staff, including graduate students, who work with the non-identifiable data (e.g., data entry, data analysis) and who have no contact with participants AND no means of identifying participants or linking participants’ names to their data are not required to complete training. Animal Research Subjects Research staff, including graduate students, working with animals are required to complete Institutional Animal Care and Use Committee (IACUC) training through Collaborative Institutional Training Initiative (CITI) . Embargo Option The University of Nebraska-Lincoln offers three embargo options through ProQuest (for dissertations) and Digital Commons (for thesis): six months, one year, and two years. These options are available when the student uploads the PDF of the dissertation to ProQuest or the thesis to Digital Commons. The Process of Placing the Embargo Ownership of Data and Intellectual Property Research Materials and Data All data and records pertaining to the research activities are the property of the Department of Food Science and Technology at the University of Nebraska-Lincoln. Research materials such as lab notebooks and research files shall remain the property of the faculty member(s) responsible for directing the project. The same applies to other items such as photographs, microscopic slides, specimens, models, and computer programs that might have been developed as a part of the graduate activities. Intellectual Property University of Nebraska Board of Regents (BOR) policy requires that, as employees of the University all faculty, staff, and some students, disclose and assign every invention or discovery resulting from the performance of duties within the scope of University employment, or from the use of University resources to the University. The University has three policies that govern intellectual property.

• BOR Bylaw 3.10, establishes University ownership of inventions. When the Board of Regents established policy 3.10, the intent was to encourage the commercialization of inventions and discoveries arising from research activities of the University, and when appropriate, the pursuit of patents or other intellectual property protection.
• BOR Policy 4.4.1, establishes the copyright policies for the various copyright works and development scenarios that can occur on campus.
• BOR Policy 4.4.2, the patent and technology transfer policy, governs invention disclosure, intellectual property protection, and licensing. This policy outlines the steps that the University can take to protect its Intellectual Property and how the innovator can also benefit.

Ownership of Copyrights in Student Works Theses, Dissertations and Other Student Works Students will own the copyrights to their theses, dissertations, and other student works; however, a student must, as a condition to a degree award, grant royalty-free nonexclusive permission to the University to store copies of such works for archival purposes and to reproduce and publicly distribute copies of his or her thesis or dissertation within the University education and research missions; provided however, that should the student identify any legitimate proprietary interest the student may have in the work, or should the University determine that it has an ownership interest in any patentable or otherwise protectable Intellectual Property interest in the work, the University shall then delay any public access to the work for up to one year following the presentation of the work, in order for the student to consult with the University regarding the protection of the proprietary interest. Copyright ownership of theses or dissertations generated by research that is performed in whole or in part by a student with the support of a sponsor or grant shall be determined in accordance with the terms of the sponsored research or grant agreement, or in the absence of such terms, the copyright shall be owned by the University. Software, Patentable Subject Matter and Non-Copyright Intellectual Property Software, patentable subject matter, and other Intellectual Property contained or disclosed in theses, dissertations and other student works shall be subject to and governed by the policies that apply to University employees. Student Writings Other Than Theses or Dissertations Students shall own the copyrights to all student writings not commonly referred to as theses or dissertations and to other creative expressions required in the course of class assignments. The University shall retain the right to keep original examination scripts and to possess a copy or record of other student works for purposes of assigning grades, maintaining archival materials, and record keeping.

Suggested Courses The Food Science and Technology Graduate Committee recommend the following courses to help students prepare for research and writing. Students should work with their faculty advisor and supervisory committees to see if any of these courses would be beneficial in their Plan of Study.

• FDST 866 Scientific Method in Practice (fall)
• STAT 801A Statistical Methods in Research: Non-Calculus (fall, spring)
• STAT 802 Design and Analysis of Research Studies
• NRES 800 Sampling, Data Management and Visualization (fall)
• AGRO 803 Scientific Writing and Communication (spring)
• ASCI 896 Independent Study: Grant Writing for Life Science (spring)
• NRES 891A Writing in Science (fall)

Academic Integrity Joining the Food Science and Technology graduate program means creating new knowledge to contribute to the food science and technology discipline. Graduate students will work with their faculty advisor and supervisory committee to create an independent research project. Evidence of academic integrity violations can result in a probation, termination or dismissal. Students dismissed from the University due to violations of the Student Code of Conduct are ineligible to reapply for graduate study at the University of Nebraska-Lincoln. Plagiarism “Presenting the work of another as one’s own (i.e., without proper acknowledgement of the source) and submitting examination, theses, reports, speeches, drawings, laboratory notes or other academic work in whole or in part as one’s own when such work has been prepared by another person or copied from another person. Materials covered by this prohibition include, but are not limited to, text, video, audio, images, photographs, websites, electronic and online materials, and other intellectual property.” [ UNL Student Code of Conduct ] Writing, Citations & Preventing Plagiarism Tools (UNL Libraries)

• Citation Tools

Reporting Violations of Academic Integrity Faculty advisors and supervisory committees are required to report violations of academic integrity. Grant Writing Seminar The Office of Research and Economic Development offers an annual Write Winning Grant Proposals seminar each Spring semester. Participants able to select one of the seminar’s four workbooks, depending on the source from which they plan to seek funding: National Institutes of Health, National Science Foundation, U. S. Department of Agriculture, or a general version geared towards smaller funding agencies and foundations. UNL Libraries: FDST Research Guide There is an online guide to Libraries’ resources and services for Food Science & Technology Research Guide available at http://unl.libguides.com/foodscitech . (It also links to information from other reliable organizations and services.) Statistical Cross-disciplinary Collaboration and Consulting Lab (SC3L) The Statistical Cross-disciplinary Collaboration and Consulting Lab (SC3L) is a free service available to students, faculty, and staff at the University of Nebraska who are in need of assistance with a Master’s thesis, a PhD dissertation, or faculty research.

IANR Science Communication Hub Regardless of a chosen field or career path, students must communicate well when working in STEM. The IANR Science Communication Hub is dedicated to supporting IANR students, postdocs, and faculty to develop essential communication skills and reach their scientific writing and science communication goals. An IANR Graduate Student Science Communication Workshop is offered every September. Students may also sign up for the weekly writing group each semester. Writing Center All members of the UNL community (students, faculty, and staff) are welcome. All forms of communication are welcome, from lab reports, presentations, and research papers to cover letters, application essays, and graduate theses and dissertations. Writing Center Consultants can work at any stage of the writing process, from brainstorming and organizing ideas through polishing a final draft. Sign up for appointments by visiting the Writing Center website .

Probation Students on probation are not eligible for graduate assistantships. The funding will stop within one month of being placed on probation. Graduate students may be placed on probation by their supervisory committee with support from the Food Science and Technology Graduate Committee under the following conditions:

• Failure complete Student Progress Report and meet at least once a year with supervisory committee, resulting in “Unsatisfactory”
• Receiving “Unsatisfactory” on their Student Progress Report
• Failure in qualifying examinations, preliminary examinations, comprehensive examinations, or final degree examinations
• Failure to master the methodology and content of one’s field in a manner that is sufficient to complete a successful thesis or dissertation
• Violations of the Student Code of Conduct
• Violations of Academic Integrity

The faculty advisor or supervisory committee must submit a written six-month improvement plan to the FDST Graduate Committee. If the FDST Graduate Committee approves, the FDST Graduate Committee Chair must communicate it in writing to the Dean for Graduate Studies and the student. Termination Graduate students may be terminated by their supervisory committee with support from the Food Science and Technology Graduate Committee under the following condition:

• Failure to satisfy conditions required for removal of probationary status

The faculty advisor or supervisory committee must submit a written recommendation for termination to FDST Graduate Committee. If the FDST Graduate Committee approves, the FDST Graduate Committee Chair must communicate it in writing to the Dean for Graduate Studies and the student. Appeal Procedure In all cases, appeals are made in writing to the appropriate advisor, committee, or council.

• The initial appeal is to the student’s faculty advisor
• If denied, the appeal may be submitted to the student’s supervisory committee
• If denied, the appeal may be submitted to the Food Science and Technology Graduate Committee
• If denied, an appeal may be made to the campus Graduate Council

The student's written initiation of the appeal must be filed within 30 days following the student’s receipt of the official written notification by Graduate Studies. Full Termination Appeals Procedures

Graduate tuition and student fees are assessed by the credit hour and the program. Estimated expenses are included at: Financial Resource Certification form Financial Aid Office’s Estimated Cost of Attendance

How to Enroll

• Students should always work with their faculty adviser to help plan classes.
• Students should use the FDST call number when registering for any cross-listed courses.
• Students register for courses online through MyRED.
• Registration for courses starts in March for summer term and fall semester courses, and in October for spring semester courses. The Office of the University Registrar’s Registration Dates should be followed to ensure enrollment is done in a timely manner and avoid late registration fees.
• The Office of the Registrar offers excellent Registration Tips and Techniques to help trouble shoot most problems.

Permission Codes If a permission code is required for a course, students should first contact the instructor to request a permission code. Minimum Enrollment Requirements Graduate students should follow the minimum enrollment requirements set by their graduate assistantship, government funding guidelines, student visa status, educational loan deferment program, etc. Students with graduate assistantships are expected to be enrolled in full-time status. Graduate assistants are not required to register for courses during the summer term.

Maximum Registration Guidelines Graduate students who are employed (any type of employment, including GRAs and GTAs) are advised not to exceed the following registration guidelines established by the Graduate Council.

Full-Time Certification to Enroll in less than 9 hours Students may request full-time status certification to enroll in less than 9 credit hours. This is used toward the end of a student’s degree program allowing them to focus on their research and writing their thesis or dissertation. It saves money for both student and faculty advisor while completing their degree in a timely manner. First Step Enroll in courses for the term you plan to apply for full-time status certification. You must be enrolled in at least one credit hour before submitting the online form. Application Students must submit an online full-time status certification form every semester or term they are enrolled and need full time status while enrolling in less than 9 credit hours for fall and spring semesters and 6 credit hours in the summer term. Eligibility The student must be currently registered for at least one credit hour and have been registered at least half time (i.e., at least 4 credits) in the fall and spring terms prior to the initiation of the full-time certification status. Master of Science with Thesis (Option A) Students

• Grad Studies approved Memorandum of Courses
• Limitations: may use it no longer than 3 consecutive terms (including summer)

Doctoral Students

• Grad Studies approved doctoral candidacy application
• Limitations: may use it no longer than 24 consecutive months (or 6 consecutive terms, including summer)

Doctoral Students in Candidacy Doctoral students who have achieved candidacy status must be continually enrolled every fall and spring semester in at least 1 credit hour until they graduate. Failure to maintain enrollment will result in the termination from the Food Science and Technology graduate program. Special Consideration for International Students International students are highly encouraged to contact the International Student and Scholar Office (ISSO) if they have any questions about remaining in good standing. Fall and Spring

• Register as a full-time student every Fall and Spring semester until they graduate.
• No more than 3 credits or one class of online or distance education per semester may count towards the full-time enrollment requirement
• If admitted in summer, international students must be enrolled full-time, or 6 credit hours.
• If completing their degree in May, June, July or August, international students must be enrolled in a minimum of 1 hour for the summer. They should enroll in the session when they finish their oral examination.
• If a student’s oral examination is completed in June, they should enroll in the 1st 5-week session.
• If a student’s oral examination is completed in July, they should enroll in the 2nd 5-week session.
• If not starting or finishing their program, international students are not required to register for courses during the summer term.

Special Consideration for Graduating Students Domestic Students without Graduate Assistantship

• Not required to enroll in their last semester or term unless they need to finish coursework on their Plan of Study

Domestic Students with Graduate Assistantship

• If graduating in the Fall or Spring semester: Must enroll in a minimum of 1 hour their last semester or term and submit a full-time certification request

International Students

• Must enroll in a minimum of 1 hour their last semester or term to maintain their immigration status

International Students pursuing MS Project (Option B) If an international student is required to enroll full-time in their final semester, but they have less than 9 hours remaining. MS Project or self-funded international students have the option to submit Certification for Reduced Course Load form for their final semester. This form must be submitted and approved before their final semester. Academic Leave of Absence An Academic Leave of Absence can be used to suspend study for one semester up to a full academic year during which the student is not expected to make progress toward their degree. Students on leave of absence may not enroll in courses. Inactive Student Records If a student does not enroll in courses for three consecutive terms (without approved Academic Leave of Absence), their records will be inactivated. They must reapply for admission to enroll in courses and complete their degree or certificate. Withdrawal To withdraw from the University of Nebraska-Lincoln, the student should send a written notice to their faculty advisor, graduate program coordinator and the Office of Graduate Studies. The Office of Graduate Studies will discontinue their academic program. Please review the Office of the University Registrar’s policy on University Withdrawal and Cost of Withdrawal.

• Only courses with 800 or 900 level course numbers can be counted for graduate credit.
• Full course description are available online at https://catalog.unl.edu/graduate-professional/courses/

Food Science and Technology Courses

Great Plains Interactive Distance Education Alliance Great Plains Interactive Distance Education Alliance (GP*IDEA) is a partnership of public universities providing online educational programs and courses. The Department of Food Science and Technology participates with the Food Safety and Defense Certificate. Students interested in enrolling in these courses should

• Fill out the online course request form: https://form.jotform.com/CASNR/GPIDEAregistrationform
• Fill out the Student Acknowledgement Form
• Fill out the Advisor Permission form which includes uploading your Plan of Studies
• Receive a permission code from Melissa Sailors and register online MyRED.

University of Nebraska Intercampus Graduate students are eligible to take courses at the University of Nebraska-Lincoln (UNL), University of Nebraska Omaha (UNO), University of Nebraska at Kearney (UNK) and the University of Nebraska Medical Center (UNMC). Food Science and Technology graduate students wishing to take courses at UNO, UNK or UNMC must fill out an Intercampus Application . A new application is required for each semester the graduate student wants to take a course at a different campus.

• University of Nebraska Omaha Graduate Courses
• University of Nebraska at Kearney Graduate Courses
• University of Nebraska Medical Center Graduate Courses

Food Processing Center Workshops The Food Processing Center Workshops provide a variety of unique educational and training opportunities. Each program is designed specifically for the food manufacturing industry. Information is presented by industry and academic faculty experts. Graduate students are eligible to enroll in the following workshops and receive academic credit. Students must pay the FPC workshop fee and enroll in FDST 993.

Additional workshop options include the following. Each workshop requires registration and a fee.

• Better Process Control School for Acidified Foods
• Food Microbiology Workshop
• FSMA Diagnostic Workshop
• FSPCA Preventive Controls for Human Food
• FSPCA Preventive Controls for Animal Food
• National Food Entrepreneur Program

A digital badge is a microcredential indicating knowledge, skills, and competencies gained through various learning and professional development opportunities and can be displayed across various digital platforms such as social media and digital portfolios. A digital badge is a non-credit learning experience. JEDI Digital Badge The JEDI digital badge explores aspects of cultural awareness, openness, and identity that are foundational to concepts of justice, equity, diversity, and inclusion (JEDI). There is no cost for this digital badge. Food Allergen Fundamentals Digital Badge Food allergens remain a critical food safety concern for manufacturers throughout the food industry. Developing and implementing effective allergen control plans requires a robust understanding of foundational food allergen concepts. The FARRP Food Allergen Fundamentals digital badge is designed both for industry professionals new to a role with food allergen management responsibilities and for those wanting a refresher on core food allergen concepts. Cost: $50.

Publications and Presentations In addition to preparation of a thesis and/or dissertation, students are strongly encouraged to prepare manuscript(s) of their research results for publication and/or presentation at scientific meetings. The student will gain valuable experience from the efforts that go into publishing results and presenting scientific research. The student and faculty advisor work closely on such efforts. Office of Graduate Studies

• On-Demand Professional Development Training (Canvas)

Teaching Development

• Teaching Development Program (TDP)
• Center for the Integration of Research, Teaching and Learning (CIRTL) Certificate Program
• Preparing Future Faculty (PFF)

Improvement of Communication and Leadership Skills

• Departmental Outreach Events
• Food Science and Technology Research Symposium
• UNL Research Days (poster presentations and slam)
• Nebraska Union Toastmasters Club (a public speaking club)

Development of Professional Identity

• Join professional associations and societies
• Attend conferences and use these opportunities to network with others
• Attend seminars offered by UNL departments
• Pursue leadership opportunities through Graduate Student Assembly, Food Science Club, Phi Tau Sigma or other Recognized Student Organizations
• Mentor undergraduate and junior graduate students

Internships The Food Science and Technology Graduate Program does not require an internship experience, or guarantee an internship placement. Students are responsible for finding their own internship opportunity. It is important for the student and faculty advisor to plan ahead together about a participation in an internship, especially with respect to the expected outcomes of the internship and balancing the internship with thesis/dissertation research activities. When an internship is determined, FDST 895 Graduate Internship Experience for 1 credit hour needs to be included on the Plan of Study. Careful planning and early inclusion of planned internship in the Plan of Study can minimize the possible delay in submission of necessary paperwork for graduation. Things to Know Graduate students on assistantships cannot participate in an internship as that puts their workload over the allowed hours for working. Students are not permitted to accept outside employment, unless approved by the student’s faculty advisor. If a graduate assistant accepts outside employment that is paid and full-time (40 hours per week), including internships, with approval from their faculty advisor, their assistantship ends based on their outside employment start date. International students will need to consider internships several months in advance of participation in them. Curricular Practical Training (CPT) approval is required prior to entering into an internship. According to the International Student Scholar Office, an essential component of CPT is that the internship must be an integral part of the student’s academic program for which the student must be enrolled in a course and gaining academic credit(s).

The Department of Food Science and Technology offers Graduate Research Assistantships (GRAs) and Graduate Teaching Assistantships (GTAs) to qualified students. Eligibility

• Applicants for the Master of Science Degree with Thesis
• Applicants for the Doctoral Degree

When a student applies to the Food Science and Technology Graduate Program, they are automatically considered for graduate assistantships. No additional forms are required. Students awarded graduate assistantships are expected to be fully committed to their academic program until graduation.

Appointments Graduate assistant appointments are made on an annual basis. Appointments are renewable if the student remains in good academic standing and continues to make satisfactory progress as determined by the student’s faculty advisor and supervisory committee. Outside Employment If a graduate assistant accepts outside employment, including internships, with approval from by their faculty advisor that is paid and full-time (40 hours per week), then their assistantship ends based on their outside employment start date. Hours Graduate assistants are required to work 19.6 hours per week (0.49 FTE) during the length of the appointment. Graduate teaching assistants (GTA) are expected to complete an Agreement of Duties form with their course instructor and/or the FDST Teaching Lab Manager at the beginning of each semester. Graduate research assistants (GRA) are highly encouraged to discuss expectations for research work with their supervisor each semester, including summer. Additional Hours Related to Academic Work The assistantship work hours are in addition to course work and research work for thesis or dissertation. There is no limit to time spent on studies and research relating to the advanced degree. Graduate students are expected to master subjects and to devote substantial time to independent library or laboratory investigation beyond the workload required of a graduate assistantship. The additional time is associated with academic research leading to the successful completion of the student’s thesis or dissertation and includes scholarly work such as reading and synthesizing scientific literature; technical writing; field or laboratory work or both; data management; graphics and presentation preparation; and quantitative analyses. Thesis and dissertation research activities, along with academic coursework, all constitute considerably more than a full-time job, and will contribute significantly to your professional development. Research Assistantship Responsibilities (GRA) Graduate Research Assistants are directly responsible to their faculty advisor offering the research assistantship. In addition to conducting their own research (FDST 899 or FDST 999), Graduate Research Assistants are expected to assist their faculty advisor with research projects other than their own, special and extension projects, to train other students, and to perform other relevant academic duties. Graduate Research Assistants are expected to pursue an academic area and conduct research consistent with the mutual interests of the student and one’s faculty advisor offering the research assistantship. This combined effort results in a thesis or dissertation for the student, the completion of grant objectives for the faculty advisor, and manuscripts published in scientific journals jointly authored by the student and faculty advisor. Teaching Assistantship Responsibilities (GTA) Your teaching assistantship supervisor is the Department Head. The Lab Manager in collaboration with the course instructors and the Department Head will oversee and direct your day-to-day duties. Teaching assistants are expected to start at least one week before classes begins through one week after final exams. Graduate teaching assistants are expected to assist with two courses or sections per week. This includes time outside the course to attend lab safety training, attend weekly preparatory meetings scheduled by the supervising course instructor and Lab Manager, prepare laboratory media and course materials including setting up and cleaning up lab materials and equipment, grade papers as well as in-class activities including proctor exams, work with students in laboratory or lecture exercises and answer students’ questions, and preparing and delivering lectures or lab presentations. International students are required to complete ITA (Institute for International Teaching Assistants) unless they earned a degree from an U.S. university or college.

Holidays and Leave Graduate assistantships are eligible for all University staff holidays (e.g., New Year’s Day, Martin Luther King Jr. Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, and Christmas). Undergraduate student holidays and semester breaks are not graduate student holidays. The University does not offer vacation benefits for graduate assistantships. All vacations and leave must be planned in advance and approval obtained from the student’s work advisor. Benefits Eligibility

• The assistantship appointment must be continuous for 4 full months (or at least 120 days) within the semester.
• Graduate assistants must be admitted to a degree program and be registered full-time of at least 9 credit hours (maximum 12) or have full-term certification for the duration of their appointment.
• Graduate assistantships are annually renewable based on satisfactory performance.

Stipend Graduate assistantships include a 12-month stipend, paid out in twelve monthly payments. Tuition Graduate assistants are eligible for tuition remission of up to 12 hours per semester work during the academic semesters plus 6-12 hours during the summer. Student Health Insurance Graduate assistantships include basic individual student health insurance coverage at reduced cost to the student. The University covers 79% of the student health insurance premium. The student health insurance plan covers accidents and illnesses to a maximum of $250,000 per policy year. Graduate assistants and international students will be automatically enrolled and billed for the University’s health insurance each semester. International students with "F" or "J" visas registered for classes at UNL are always required to have health insurance coverage unless proof of insurance from an outside source is provided. Once the Office of Student Accounts has generated your semester bill, you must accept, opt out, or waive health insurance coverage. This must be done every semester. Even though you are auto-enrolled, you still need to accept the insurance to complete the process and obtain your insurance cards for use at pharmacies and healthcare providers. Instructions to accept, opt out, or waive coverage can be found at https://studentaccounts.unl.edu/student-health-insurance . Student Fees Graduate assistants are responsible for ALL student fees (approximately $1,200 per semester) plus the student portion (approximately $500 per semester) of the University health insurance premium. The fee amount will vary depending on which courses are taken. Student fees include access to the UNL library, campus recreation and student health center. Tax Information Graduate assistantship stipends are taxable income. Graduate assistants are not required to register for courses during the summer term. However, if you are employed in the summer but not registered for courses, you will be subject to FICA and Medicare taxes (currently 7.65% of your salary). To be exempt from FICA and Medicare withholding, graduate assistants must be enrolled for at least 4 or more credit hours or have full-time certification in each academic semester, including summer. UNL Payroll Tax Withholding Free Tax Returns Preparation Assistance

Resignation or Termination

• If a graduate assistant decides to resign from the assistantship, they must give a 30 days’ written notice.
• If a graduate assistantship is terminated, the graduate assistant will receive a 30 days’ written notice.

If a student resigns or the assistantship is terminated from the assistantship before completing four full months (or 120 continuous days) of employment in the semester, all tuition and health benefits will be forfeited. The student will be held responsible for the entire cost of those benefits, retroactive to the beginning of the semester, which will post to their student account.

Fellowships

• Victor W. Henningsen, Sr. Graduate Student Fellowship
• Twila Herman Claybaugh Graduate Student Fellowship
• Agricultural Research Division Fellowships
• College of Agricultural Sciences and Natural Resources Fellowships
• Office of Graduate Studies Fellowships

Travel Grants

• IANR Larrick Graduate Student Travel Grant
• Graduate Student Assembly Travel Award
• Office of Graduate Studies Travel Grant

Outside UNL Fellowships

• Office of Research and Economic Development Funding Opportunities
• NSF Graduate Research Fellowship Program (GRFP)
• NIH Predoctoral Training
• USDA Food and Agricultural Sciences National Needs Graduate and Postgraduate Fellowship Grants Program (NNF)
• USDA-FSIS Graduate Student Food Safety Fellowship
• FARR Fellow (Future Leaders for Food and Agriculture)

Office Space Graduate students enrolled full-time may be provided with a desk and office area. It is necessary that graduate students share an office with other graduate students and research staff. Graduate students are assigned offices based on their faculty advisor. Graduate students are responsible for maintaining offices, laboratories, and facilities in the Department in an orderly and presentable condition at all times. Offices are not to be used for laboratory experiments or storage of equipment and/or sample materials. Mailboxes Each graduate student office has a designated mailbox in FIC 225.

Holistic Application Review Because each applicant’s background and experience is unique, the Department of Food Science and Technology take a comprehensive approach evaluating the applicant as a whole individual. Applicants need to follow the directions when submitting their application. Competitive Our program is extremely competitive. We only accept 20 students or 20% of all applicants who apply each year. Advisors and funding are limited, and not guaranteed to all applicants. Finding a Faculty Advisor Applicants are not automatically assigned an advisor. After submitting their application , applicants should begin contacting potential faculty advisors with shared research interests to discuss their background and why they are interested in working with them. To be fully admitted, applicants must have faculty willing to accept them and serve as their faculty advisor. The Office of Graduate Studies and Department of Food Science and Technology require each prospective student to have a faculty member to serve as your advisor to be fully admitted in our graduate program. You are not admitted into the graduate program until you receive an offer of admission from the Office of Graduate Studies. If an applicant is unable to find an advisor, the applicant is denied for lack of an advisor. Unfortunately, faculty do not notify the Graduate Program Coordinator when they are seeking students. A list of admissible students is sent to graduate faculty members every few weeks. Successful applicants:

• Take the time and explore our faculty profiles and read their published papers
• Care deeply about a well-defined interest within one of our primary areas of research
• Only contact faculty advisors with similar research interests.

Financial Support Graduate Assistantship Applicants for the Master of Science Degree with Thesis and Doctoral Degree are eligible for graduate assistantships. Graduate assistants are required to work 19.6 hours per week (0.49 FTE). Graduate assistantships include a monthly stipend, tuition waiver, and 79% of the University health insurance premium. No additional forms are required to be considered for graduate assistantship. Graduate assistantships are extremely competitive. To be eligible for graduate assistantships, applicants must have a minimum GPA of 3.0 (on 4.0 scale) or B average. Graduate assistantships are extremely competitive. Graduate assistantships are dependent on available funding and an open position in a faculty advisor’s lab. Most funding come from outside funding agency grants. When a grant is approved, the faculty advisor searches for a well-qualified applicant to work on a specific research project. There is no separate application to be completed for assistantships, or list of current advisee openings or faculty with funding, as these vary according to term and faculty member. Full-time Employees Applicants who plan to be full-time employees are not eligible for graduate assistantships. Often full-time employees receive tuition benefits through their employers.

Governmental and Outside Funding Examples of governmental and/ or outside funding include, but not limited to Fulbright, Chinese Scholar Council, King Saud University Scholarship or NSF Graduate Research Fellowship. Please upload the fellowship or scholarship agreement to your application. For MS Project Only - No Financial Support If a faculty member offers to advise an applicant without financial support and the applicant agrees to those terms, the applicant must not expect that graduate program funding will become available to the applicant at some later date. Instead, the applicant should seek to secure independent funding for the full duration of your graduate studies. Students interested in pursuing a Master of Science Degree with Project option must be willing and able to be self-funded. Tuition and Student Fees Graduate tuition and student fees are assessed by the credit hour and the program. Estimated expenses can be found at: Financial Resource Certification form Financial Aid Office’s Estimated Cost of Attendance

Online Admission Application The University of Nebraska-Lincoln uses an online application . If applicants do not have a CollegeNET account, they will need to “Create a New Account.” Once you set up your account, you may log in to check your application status. Revising Admission Application You may make changes to your application and materials until you submit your application through CollegeNET. Once submitted, you may update your reference information and resend reference letter requests. If you want to update your personal statement or resume/CV, you will need to email [email protected] and make a special request. Application Fee All applicants must submit a nonrefundable application fee to the University before their application is processed. While we understand the economic issues around the world, the UNL Food Science and Technology Department does not waive the application fee.

• $50 – All applicants not currently enrolled at UNL
• $25 – Currently enrolled UNL students (graduate and undergraduate)

Transcripts Applicants must upload one unofficial transcript from each college or university attended to their application. Transcripts must include the student’s name, school name, courses completed, marks earned, and degrees conferred. For academic records in a language other than English, both the original-language documents and a certified word-for-word English translation must be uploaded along with certificates and diplomas. Official transcripts are required if admission is offered and accepted so newly admitted students can enroll. Minimum Academic Requirement: 4-Year Bachelor’s Degree A four-year U.S. bachelor's degree from a regionally accredited college or university or an equivalent degree as evaluated by the Office of Graduate Studies. The minimum requirement for admission to a University of Nebraska-Lincoln graduate program is 16 years of study. This is usually 12 years of elementary and secondary education plus four years of post-secondary study at an accredited college or university. Applicants must have reached an academic level equivalent to a U.S. bachelor's degree. Students with only three years of post-secondary education are not eligible for admission. In such cases, students may become eligible with:

• a master’s degree (or higher) from an accredited higher education institution
• an approved postgraduate diploma from an accredited higher education institution
• one additional year upper-level coursework from an accredited higher education institution

Expected Academic Background Experience Transcripts are evaluated for course work and outstanding grades in biology, microbiology, chemistry, organic chemistry, physics, and calculus. Successful applicants have a bachelor’s degree or higher degree with a background in food science, microbiology, biochemistry, engineering, nutrition, biology, chemistry, animal science or another closely related field. To be eligible for graduate assistantships, applicants must have a minimum GPA of 3.0 (on 4.0 scale) or B average. Professional Development Supplemental Form Applicants are required to fill out the Professional Development Supplemental Form for their respective Master of Science or Doctoral degree application. Applicants are asked to identify their career goals, list research experience outside of the classroom and teaching experience, and identify two interests within food science and technology. PhD Expected Research Background Experience It is expected that applicants for the doctoral degree program have prior independent research experience outside of the classroom and submit a superior letter of recommendation from their research advisor. Applicants with a bachelor’s degree or MS non-thesis or course-based degree will be competing against applicants with MS thesis or research-based degrees. If you do not have independent academic research experience outside of the classroom, we highly encourage you to apply for the Master of Science Degree with Thesis option to gain experience and ensure original research is right for you. Once you complete your master’s degree, you have the option to apply for the PhD degree. Letters of Recommendation Letters of recommendation provide critical information about personal attributes and student motivation. Applicants should choose three recommenders who are able to evaluate their academic and research experience, work ethic, initiative, and critical thinking skills as it relates to graduate school. Recommenders should be research advisors, faculty members, instructors, internship supervisors, or colleagues from food science and technology or closely related fields, industry, student groups, or competitions. Recommendations should never come from a family member or close friend. Applicants may submit their admission application before receiving all the letters of recommendation. It is highly encouraged that letters be received by the deadline. Personal Statement In two pages or less, include a description of (1) your motivation for pursuing a graduate degree in Food Science, (2) your relevant experiences (research, teaching, internships/work, volunteering) that have prepared you for graduate school, and (3) what you want to gain during graduate school. Where appropriate, please include examples of your ability to overcome obstacles, your initiative, and communication skills. Although you do not need to identify an advisor to apply, please also indicate if there are specific faculty members you are interested in working with and why. Students interested in the Master of Science Degree-Project Option should clearly state in the personal statement that they are interested in the project option. Resume or Curriculum Vitae Successful applicants show their initiative outside the classroom. Be sure to include prior educational, research, teaching, internship/work, and volunteer experiences. Applicants are also encouraged to include information about awards, publications, and presentations and highlight any extra-curricular and/or leadership activities.

Publications and Awards Applicants are not required to have publications in order to apply for our graduate program. If you do have publications, presentation abstracts or documentation of special recognitions or awards, you may upload files or provide a URL on the “Additional Information Page” of the online application. Students who have completed thesis or project papers are encouraged to upload it to their application as evidence of your previous success in critical thinking. Only use the “Additional Information Page” of the online application to provide uploads or URLs. Do not duplicate information listed on resume/CV or documents uploaded elsewhere on the application. GRE Standardized Test Not Required As of November 2019, we no longer require GRE scores as part of our application. English Proficiency Verification Applicants whose native language is not English must submit TOEFL or IELTS test scores to demonstrate their ability to undertake advanced academic work in an English-speaking institution by providing an English Proficiency test score . Exemptions for the English proficiency requirement are granted for non-native speakers who have received a bachelor's or more advanced degree either from an accredited U.S. institution or from a university outside the U.S. at which English is the official language of instruction. Applicants must upload a self-report to their application if they have taken an English proficiency exam, then their official scores are received by UNL Office of Graduate Studies. This is an UNL Office of Graduate Studies requirement, and they evaluate test scores and exemptions. Questions may be sent to [email protected] .

Review Process The application review process has two steps. The Office of Graduate Studies reviews the application, followed by the Food Safety and Defense Certificate Chair. You are not admitted into the graduate certificate program until you receive an offer of admission from the Office of Graduate Studies. Financial Support No Financial Support An applicant is accepted without financial support. The applicant should seek to secure independent funding for the full duration of their graduate certificate. The Food Safety and Defense Certificate is not a degree program and may not qualify for federal student aid. If you have questions, please contact the Office of Scholarships and Financial Aid . Full-time Employees Oftentimes, full-time employees receive tuition benefits through their employers.

Admission Requirements for Graduate Certificate

Online Admission Application The University of Nebraska-Lincoln uses an online application . If applicants do not have a CollegeNET account, they will need to “Create a New Account.” Once you set up your account, you may log in to check your application status. Application Fee All applicants must submit a nonrefundable application fee to the University before their application is processed. The UNL Food Science and Technology Department does not waive the application fee.

One Letter of Recommendation Letters of recommendation provide critical information about personal attributes and student motivation. Applicants should choose at least one recommender who are able to evaluate their experience, work ethic, initiative, and critical thinking skills. Applicants may submit their admission application before receiving the letter of recommendation. It is highly encouraged that the letter be received within two weeks of the deadline. Personal Statement The personal statement should consist of 1 page and include your professional goals and how enrolling in this program will assist you in meeting your professional goals. Resume or Curriculum Vitae Successful applicants show their initiative outside the classroom. Be sure to include prior educational, research, teaching, internship/work, and volunteer experiences. Applicants are also encouraged to include information about awards, publications, and presentations and highlight any extra-curricular and/or leadership activities.

English Proficiency Verification Applicants whose native language is not English must submit TOEFL or IELTS test scores to demonstrate their ability to undertake advanced academic work in an English-speaking institution by providing an English Proficiency test score. Exemptions for the English proficiency requirement are granted for non-native speakers who have received a bachelor's or an advanced degree either from an accredited U.S. institution or from a university outside the U.S. at which English is the official language of instruction. Applicants must upload a self-report to their application if they have taken an English proficiency exam, then their official scores are received by UNL Office of Graduate Studies.

College of Agricultural Sciences and Natural Resources Strategic Framework The Strategic Framework for Graduate Education was written to determine the vision for the IANR graduate education, push the boundaries of traditional academic education, and provide students with an educational experience that prepares them to be the next generation of leaders, scientists, educators, innovators, and entrepreneurs. Vision Statement

• Every graduate student is inspired and empowered to make a difference in a complex and diverse world
• Individualized student experience for personal goals and professional growth of our graduate students
• Holistic approach that Integrates curriculum, research and discovery, experiential learning, and professional development that prepares students to pursue opportunities and solve challenges In Nebraska and beyond
• Diverse experiences with and beyond the university community that develop global and inclusive mindset/perspective

Departmental Graduate Committee The mission of the Food Science and Technology Graduate Committee is to develop and maintain excellence in the departmental graduate program. Membership and Selection

• Consists of five Food Science and Technology graduate faculty members appointed by the Department Head.
• The chair of the Graduate Committee is appointed by the Dean of Graduate Studies upon the recommendation of the Department Head.

Responsibilities

• Suggest and modify graduate admissions and degree requirements for departmental graduate faculty approval
• Evaluate applications and recommend acceptance into the graduate program
• Monitor graduate student academic performance and progress
• Address academic issues and student concerns including the oversight of student appeals
• Identify and advance new curricula
• Update the FDST Graduate Handbook and website on policy and procedure changes

Chair Responsibilities

• Lead graduate committee activities
• Assure fair and consistent compliance with all Graduate College and UNL policies that govern graduate education
• Approve student paperwork, like Supervisory Committees and Plans of Study
• Assign teaching assistant experience in collaboration with the Teaching Laboratory Manager and Department Head

Faculty Advisor Each graduate student must have at least one faculty advisor from the Department of Food Science and Technology. Students can also be co-advised by two faculty, one of whom must be from the Department of Food Science and Technology. Faculty Advisor Responsibilities

• Advise the graduate student regarding course work and general academic requirements
• Guide and monitor the graduate student’s progress throughout their program
• Serve as the chair of the student’s supervisory committee
• Provides counsel to the student if problems arise during their program
• Conduct the student’s mid-program Comprehensive and Final Oral examinations with supervisory committee

A faculty member has the right to decline supervision of research or project by any graduate student, regardless of the origin of the research problem. UNL Full-time Employee Graduate Students To reduce conflict of interest, University of Nebraska-Lincoln full-time employees must identify a Food Science and Technology faculty advisor other than their immediate University of Nebraska-Lincoln work supervisor. Their University of Nebraska-Lincoln work supervisor may serve on their supervisory committee as a committee member. Faculty Submitting Grades for FDST 897, FDST 899, and FDST 999 Each faculty advisor has their own section of FDST 897, FDST 899, and FDST 999 and is responsible for entering grades.

• P is for Pass
• NP is for No Pass (lack of progress)
• IP is for In Progress

Office of University Registrar (OUR) Submitting Grades Guidelines and Tutorials: https://registrar.unl.edu/faculty- staff/submitting-grades/ Change of Grades

Before the Final Semester If a faculty advisor does not enter a grade, NR (No Report) will show up on a student’s transcript. The faculty may request a change of grade by emailing the Office of the University of Registrar (OUR) at [email protected] . The email request must include the student’s name, student’s NU ID, term, course number, course title and SIS/Course ID. Final Semester Students who have applied for graduation and have outstanding grades (IP or NR) for FDST 899 or FDST 999 need their final grades entered. The faculty advisor enters grades using Thesis/Dissertation Grade Change . After the faculty advisor opens the link, select the advisee’s name from the dropdown menu. After choosing the advisee, the outstanding grades will appear. Enter the new grade of P and submit. You will receive a confirmation message. The grade change will be processed overnight, and an email notification will be sent to the student.

Supervisory Committee The primary function of the Supervisory Committee is to assist the student in developing an individualized plan , including academic coursework and professional development opportunities, that is compatible with the student’s career goals. The Supervisory Committee also ensures the student has reached a satisfactory level of academic achievement. Supervisory Committee Responsibilities

• Monitor the progress of the student through annual reviews
• Provide counsel to the student if problems arise during their program
• Approve the student’s Plan of Study (academic coursework required to graduate)
• Conducts the mid-program Comprehensive and Final Oral examinations

Graduate Faculty Status Faculty must have Graduate Faculty status to work with graduate students. Faculty holding tenure-track positions are automatically appointed as Graduate Faculty at the time of hire. Faculty members in non-tenure leading positions, including professors of practice, research professors, and adjunct faculty, must be nominated for appointment to the Graduate Faculty. Graduate Faculty Status (full) Graduate Faculty may teach graduate courses, serve on final examining committees, and serve on supervisory committees for both master and doctoral students. They may vote on any matter presented to the Graduate Faculty. Graduate Faculty status lasts for the duration of the faculty member’s appointment with the University. Graduate Faculty Associate Status Graduate Faculty Associates may teach graduate courses, direct masters theses, serve on or chair masters examining committees, and serve on doctoral supervisory committees for a four year term. Associate appointments may be renewed for additional terms(s) of four years. Emeriti Graduate Faculty Status Upon the recommendation of the departmental/school or interdepartmental Graduate Committee retired Graduate Faculty who have been appointed to emeritus status may retain the rights and privileges associated with their status as Graduate Faculty. These rights and privileges include permission to teach graduate courses, to serve as members of graduate programs, or to co-chair the supervisory committees of doctoral students with a resident Graduate Faculty member. Adjunct Graduate Faculty Status Upon recommendation of the departmental/school or interdepartmental Graduate Committee, Adjunct Faculty previously holding Graduate Faculty status while employed by the University of Nebraska, may retain certain rights and privileges intended to aid in successful degree completion of University of Nebraska students previously under their formal mentorship for a four year term. Adjunct appointments may be renewed for additional terms(s) of four years. Adjunct Faculty have no campus wide or Graduate College voting privileges outside their supervisory committee work. Graduate Lecturers Graduate Lecturers are non-tenure track faculty who are nominated and appointed to serve in a limited capacity. Graduate Lecturers may teach graduate courses, serve as academic advisors, and supervise students in graduate-level courses related to professional training such as clinical, field experience, practicum, internship and laboratory courses. Graduate Faculty Departmental Participation Graduate faculty are highly encouraged to be actively engaged in graduate education and program development. Examples include: Fall Department of Food Science and Technology Seminar Series

• Present a seminar
• Invite and host an outside speaker
• Regularly attend seminar

Spring Food Science and Technology Research Symposium

• Mentor trainees in the development of their presentations
• Serve as an events judge
• Attend and support student presentations
• Teach or co-teach graduate-level FDST courses
• Advise and mentor Food Science and Technology master or doctoral students
• Serve on supervisory committees for Food Science and Technology master or doctoral students
• Contribute to writing a successful grant to support a Food Science and Technology graduate student
• Regularly attend Food Science and Technology faculty meetings and vote on graduate program issues
• Serve on the Food Science and Technology Graduate Program Committee
• Serve on the UNL Graduate Council

• [email protected]

Home » Blog » Dissertation » Topics » Science » Food Science » 80 Food Science Research Topics

80 Food Science Research Topics

FacebookXEmailWhatsAppRedditPinterestLinkedInTo all the aspiring food scientists out there, hungry for knowledge and eager to make a mark in the delectable world of culinary exploration, your quest for compelling research topics in food science ends right here. Welcome to our blog post, where we proudly present a comprehensive list of captivating research topics in food science […]

To all the aspiring food scientists out there, hungry for knowledge and eager to make a mark in the delectable world of culinary exploration, your quest for compelling research topics in food science ends right here. Welcome to our blog post, where we proudly present a comprehensive list of captivating research topics in food science tailored for students pursuing undergraduate, master’s, or doctoral degrees.

Food science, an artful blend of science and gastronomy, offers an array of opportunities for students at the undergraduate, master’s, and doctoral levels to dive into intriguing research avenues. From savouring the chemistry behind delectable flavours to delving into sustainable food production and innovative culinary technologies, each research topic promises to ignite your passion and curiosity.

While related, Food Science and Nutrition are distinct fields with different focus areas. Food science is the scientific study of food, including its composition, processing, preservation, and safety. Nutrition is the study of how nutrients in food impact human health and well-being.

Let this guide be your compass as you embark on an exciting journey of discovery fueled by the joy of unearthing knowledge that will shape the future of our food systems. So, fasten your apron and prepare to savour the feast of food science research possibilities that await you! Let’s dive in!

A List Of Potential Research Topics In Food Science:

• Assessing the nutritional profile and health benefits of ancient grains.
• Evaluate the healthy and functional properties of alternative protein sources.
• The impact of food processing techniques on nutritional quality and safety.
• Impact of Brexit on food supply chains in the UK: analyzing challenges and opportunities in a post-EU market.
• Investigating the use of edible films in minimizing food waste.
• Exploring the potential of plant-based meat alternatives in the market.
• Assessing the safety and quality of genetically modified foods.
• Evaluating the safety and quality of novel food ingredients.
• Investigating food fraud and adulteration in global food supply chains.
• Investigating the impact of dietary fibre on gut microbiota and health.
• Exploring the use of edible coatings to preserve fresh fruits and vegetables.
• Assessing the potential of cultured meat in reducing environmental footprint.
• Remote sensing and digital technologies in agriculture and food production post-COVID-19: enhancing efficiency and resilience.
• The role of food fortification and enrichment programs in addressing nutritional deficiencies in the UK.
• Evaluating the impact of food storage conditions on shelf life and quality.
• Investigating the use of novel ingredients in gluten-free food products.
• Analyzing the impact of food additives on human health and safety.
• Analyzing the effect of food processing on phytochemical content in fruits and vegetables.
• Understanding the role of plant-based diets in chronic disease prevention.
• Analyzing the potential of cellular agriculture in food production.
• Assessing the impact of food processing on amino acid and protein profiles.
• The impact of COVID-19 on food allergen management and labelling regulations: implications for allergic consumers.
• The role of plant-based proteins in sustainable food systems.
• Assessing the impact of food processing on foodborne toxin formation.
• Impact of COVID-19 on food retail and consumer behaviour in the UK: lessons learned and future preparedness.
• Food waste management in the UK: assessing strategies for reducing food losses and environmental impact.
• Understanding the impact of high-pressure processing on food safety and quality.
• Evaluating the impact of climate change on crop yields and food security.
• Food tourism and gastronomy: adapting to the new regular post-COVID-19 and opportunities for economic recovery.
• Assessing the potential of algae as a sustainable food source.
• Food safety regulations and compliance in the UK: a case study of implementation and enforcement.
• Analyzing the effect of food structure on digestive enzyme activity.
• Analyzing consumer perception and acceptance of novel food products.
• Analyzing the impact of food processing on food allergens.
• Understanding the impact of food processing on lipid oxidation and rancidity.
• Evaluating the health benefits of fermented dairy products.
• Evaluating the health implications of ultra-processed foods consumption.
• Understanding the microbial ecology of fermented foods and beverages.
• The potential of plant-based proteins as sustainable alternatives to animal-based proteins: a comparative review of nutritional profiles and functional properties.
• Examining the potential of insects as a sustainable protein source in human diets.
• The role of dietary fibre in promoting gut health and microbiota diversity.
• Analyzing the potential of seaweed as a sustainable food source.
• Evaluating the health benefits and safety of edible insects as novel food sources: a systematic review of human consumption studies.
• Food safety and hygiene practices in the food service industry: a critical review of compliance and risk factors.
• Sustainable food production and consumption in the UK: assessing progress and identifying pathways for improvement.
• Investigating the antimicrobial properties of plant-derived food compounds.
• Investigating the impact of food processing on nutritional losses in frozen foods.
• Assessing the health benefits of bioactive compounds in functional foods.
• Analyzing the use of edible films and coatings in extending the shelf life of fresh produce in the UK.
• Analyzing the potential of aquaculture in sustainable seafood production.
• Dietary patterns and eating habits change post COVID-19: assessing the impact on public health and Nutrition.
• Evaluating the potential of food waste valorization for sustainable food production.
• The impact of food packaging materials on food quality and shelf life: a comprehensive review of packaging innovations and performance.
• Understanding the impact of food processing on foodborne pathogens.
• Evaluating the nutritional content and health benefits of alternative grain varieties.
• The role of natural food preservatives in ensuring food safety: a comprehensive review of efficacy and mechanisms.
• Understanding the role of food microbiota in human health.
• Food waste management and sustainability post-COVID-19: strategies for reducing food losses and environmental impact.
• Investigating the impact of food processing on nutrient retention in canned foods.
• Understanding the role of the gut-brain axis in food preference and behaviour.
• The role of dietary patterns in promoting heart health and cardiovascular disease prevention.
• Analyzing the role of prebiotics and probiotics in gut health and immune function: a meta-analysis of clinical studies.
• Exploring sustainable food packaging materials from agro-waste.
• The role of food labelling and packaging regulations in consumer choices: a UK perspective.
• The impact of food processing on allergenicity and food allergen management: a critical review of analytical methods and risk assessment.
• Food fraud and authenticity: a systematic review of analytical techniques for detecting adulteration and mislabeling in food products.
• Exploring novel food packaging technologies for extended shelf life and sustainability.
• Investigating the impact of irradiation on food safety and nutritional quality.
• Consumer perception and behaviour towards food purchasing and consumption post-COVID-19: implications for food industry marketing and product development.
• Evaluating the potential of plant-based diets and meat alternatives in the UK market: consumer trends and challenges.
• Novel food technologies in the UK: adoption, challenges, and implications for food industry innovation.
• The impact of food processing on foodborne pathogen inactivation.
• Assessing the impact of food processing methods on nutrient retention and bioavailability: a systematic review of current literature.
• The use of nanotechnology in enhancing food quality and safety.
• Analyzing the role of edible insects in sustainable food systems post COVID-19.
• Evaluating the efficacy of food safety training and education programs for food handlers: a systematic review of knowledge transfer and behaviour change.
• The role of fermentation in enhancing the nutritional value of foods.
• Assessing the role of probiotics in gut health and immune function.
• Food supply chain resilience and security post-COVID-19: analyzing vulnerabilities and strategies for future pandemic preparedness.
• The impact of food preservation techniques on sensory characteristics.

In conclusion, this diverse list of food science research topics offers exciting opportunities for students pursuing dissertations at different degree levels. Whether you are an undergraduate, master’s, or doctoral candidate, the field of food science presents a rich landscape of possibilities to explore. From delving into the safety and sustainability of food production to unravelling the mysteries of Nutrition and consumer behaviour , each research topic offers the potential for groundbreaking discoveries and meaningful contributions to the world of food science. So, seize this chance to embark on a journey of academic excellence and innovation as you choose a research topic that ignites your passion and curiosity. Let these topics be the stepping stones to a future where your work shapes how we produce, consume, and enjoy the foods that nourish us. Happy researching!

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