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Food Science and Nutrition |
FOOD SCIENCE AND NUTRITION
Chair: Mark J. Rowe
Graduate Coordinator: Lynn V. Ogden
467 WIDB
Provo, UT 84602-5184
(801) 378-6038
THE PROGRAM OF STUDIES
The Food Science and Nutrition Department provides course work and research opportunities in the disciplines of food science and nutritional science, where a commitment to excellence is expected and the realization of graduate potential is pursued.
The department's disciplines, activities, and instruction make a significant contribution to the balanced development of each student. Students receive individual attention that provides excellent preparation, with opportunities to develop clear thinking, effective written and oral communication, and intellectual integrity. In this atmosphere they come to understand important concepts in their discipline through both didactic and applied experience.
The graduate programs offered in the Department of Food Science and Nutrition develop students' abilities to use scientific thought processes. Students are encouraged by precept and example to be firmly founded in the discipline and competent to enter the food industry, a health-related industry, or further graduate training.
The Department of Food Science and Nutrition offers two degrees: Food Science—MS and Nutrition—MS. The department also offers the Molecular Biology—MS multidepartmental degree with a specialization in food science or nutritional science.
The average number of students in the food science and nutrition graduate programs is fifteen, and the usual completion time is two years.
Admission and Entry.
Food Science—MS
The food science master's program prepares students to work at an advanced level in the food industry or to pursue a doctoral degree through in-depth study of the chemistry of food component functionality, the microbiology of product manufacture and preservation, and the physical principals involved in processes. Students become proficient at designing and conducting research and development projects and communicating the results in a manner consistent with the best professionalism in the discipline.
Admission and Entry.
Requirements for Degree.
Nutrition—MS
The MS in nutrition program prepares students for further professional study in medicine or other health sciences; for PhD work in most biological sciences, including nutrition; or to enter government health agencies or food industry work at an advanced level. Graduates will be conversant with the principles of biochemistry and physiology of nutrient functions in humans, with principles of nutrition education, and/or principles of international nutrition, sports nutriton, or nutritional pharmacology. They will be able to use scientific principles and processes to solve current health problems related to nutrient intake in both developed and developing countries.
Admission and Entry.
Requirements for Degree.
Molecular Biology—MS
The molecular biology program is a multidepartmental program in the College of Biology and Agriculture that allows students to learn modern procedures and techniques used in research at the molecular level. Refer to the Molecular Biology section of this catalog for a program description. Students in the food science or nutrition specialization complete the core sequence of courses in molecular biology outlined below. At the same time, the student completes courses in nutrition science or food science to acquire particular expertise in a specific discipline. Thesis research requires a molecular approach to addressing an important issue in nutritional science or food science. Research projects focus on nutrient control of gene expression, the molecular genetics of obesity or other nutrient-related disease, the molecular basis for nutrient function and dietary requirements in health and disease, and the molecular genetics of dairy starter cultures and adjunct microorganisms.
Admission and Entry.
Requirements for Degree.
Food science specialization: FSN 652, 654, 656, 691R, Zool 503, Chem 481.
Nutrition specialization: FSN 531, 532, 631R, 691R, Zool 503 or Soc 600, and a graduate-level statistics course.
FINANCIAL ASSISTANCE
Limited financial support is available from various sources, including scholarships and research and teaching assistantships. Second-year graduate students have priority on research assistantships. Funds are only occasionally committed to entering graduate students. To apply for teaching and research assistantships or for more detailed information, contact the department.
RESOURCES AND OPPORTUNITIES
Western Center for Dairy Research. Brigham Young University is affiliated with Utah State University and Oregon State University in the Western Center for Dairy Research. As one of six such centers nationwide, it is dedicated to studying cheese and other cultured products.
Dairy Products Laboratory. Researchers in the Dairy Products Laboratory conduct research dealing with milk and dairy products, using full- and pilot-scale equipment.
Sensory Laboratory. The sensory laboratory is a modern taste panel facility used to train students in sensory testing. Panelists register impressions of samples on computerized questionnaires in an isolated booth equipped with aroma and lighting control. Computerized analysis rapidly transforms data into easily interpreted results.
Benson Quality Assurance Lab. The Benson Quality Assurance Laboratory does quality assurance testing for the LDS Church Welfare Services. This research grant provides on-the-job-training, practical experience, and the ability to receive compensation for the time spent in learning.
Faculty and graduate students are currently engaged in a number of significant and interesting research projects, funded both internally and externally. Some of these are: food process development; clinical laboratory methods; effect of nutrient intake on gene expression.
For a more detailed description of the graduate program requirements, send for a copy of the department's graduate student handbook.
COURSE DESCRIPTIONS
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501R. (AgHrt-AnSc-FSN) Village Agriculture and Nutrition in Latin America. (1)
Prerequisite: experience in Latin America and/or in issues relative to the seminar.
Problems, successes, failures, and challenges facing those who work in agricultural research, training, and development related to small-scale farmers.
531. Advanced Human Nutrition 1. (3)
Prerequisite: FSN 435 or equivalent.
Nutritional status and basis of recommendations for carbohydrates, lipids, protein, and energy.
532. Advanced Human Nutrition 2. (3)
Prerequisite: FSN 435 or equivalent.
Nutritional status and basis of recommendations for vitamins, minerals, and water.
631R. Selected Topics in Food Science and Nutrition. (1-3)
Prerequisite: FSN 531, 532, or instructor's consent.
Subjects that may be offered include:
—Current Controversies
—Diabetes
—Diet and Cancer
—Diet and Cardiovascular Disease
—Eating Disorders
—Food Additives
—Gerontology
—Minerals
—Nutrition Education
—Nutrition During Pregnancy and
Infancy
—Obesity and Weight Control
—Protein
—Sports Nutrition
—Vitamins
638. Advanced Clinical Nutrition. (4)
Prerequisite: FSN 300, 356, 531, 532.
Theory, techniques, and practices.
639. Advanced Public Health Nutrition. (3)
Prerequisite: FSN 400, 531, 532.
Program planning, management, and evaluation.
652. Carbohydrates and Their Reactions in Foods. (3)
Prerequisite: FSN 450 or equivalent.
Sugars, higher saccharides, starches, pectins, gums, hemicelluloses, celluloses, and their derivatives and their functions and reactions in foods.
654. Proteins and Their Reactions in Foods. (3)
Prerequisite: FSN 450 or equivalent.
Plant and animal proteins and their functions and changes during food processing; food enzyme properties.
656. Food Lipids and Their Reactions in Foods. (3)
Prerequisite: FSN 450 or equivalent.
Lipids and their reactions in foods with other components of the food system and/or the surrounding environment; lipid-processing techniques.
691R. Graduate Seminar. (1-2)
697R. Research. (1-3)
699R. Master's Thesis. (1-9).
FACULTY
BROWN, LORA BETH., Associate Professor. EdD, Brigham Young University, 1982. Point-of-Choice Nutritional Education.
CHRISTENSEN, MERRILL J., Associate Professor. PhD, Massachusetts Institute of Technology, 1982. Selenium Metabolism; Molecular Biology.
FRANZ, KAY B., Associate Professor. PhD, University of California, Berkeley, 1978. Human Nutrition; Mineral Absorption; Metabolism.
HILL, JOHN M., Professor. PhD, Rice University, 1965. Nutritional Biochemistry; International Nutrition.
HUBER, CLAYTON S., Dean, Professor. PhD, Purdue University, 1968. Food Chemistry; Food Preservation; Food Processing.
NYLAND, NORA K., Associate Professor. PhD, Kansas State University, 1989. Dietetics; Institutional Management.
OGDEN, LYNN V., Associate Professor. PhD, University of Minnesota, St. Paul, 1973. Food Chemistry; Dairy Products; Food Processing; Sensory Analysis.
PIKE, OSCAR A., Associate Professor. PhD, Purdue University, 1986. Food Chemistry; Lipid Oxidation; Food Processing and Storage.
ROWE, MARK J., Professor. PhD, Brigham Young University, 1972. Molecular Biology; Mitochondrial Genes Affecting Metabolic Rate.
STEELE, FROST M., Assistant Professor. PhD, Purdue University, 1990. Food Microbiology; Molecular Biology.
WOOLLEY, BRUCE H., Professor. PharmD, University of Southern California, 1972. Pharmacology.
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