Department Head: Charles E. Carpenter
Location: Nutrition and Food Sciences 213
Phone: (435) 797-2126
FAX: (435) 797-2379
Marlene Israelsen, Agricultural Science 256, (435) 797-2131, firstname.lastname@example.org
Degrees offered: Bachelor of Science (BS) in Nutrition, Dietetics, and Food Sciences; Master of Science (MS) and Doctor of Philosophy (PhD) in Nutrition and Food Sciences; Master of Food Microbiology and Safety (MFMS); Master of Dietetics Administration (MDA)
Undergraduate emphases: BS—Food Science, Food Technology Management, Nutrition Science, Biotechnology, and Dietetics
Graduate specializations: MS, PhD—Dietetics, Food Biotechnology, Food Chemistry, Food Engineering, Food Microbiology, Food Processing, Human Nutrition, and Nutrient Metabolism
The Department of Nutrition, Dietetics, and Food Sciences has the following three objectives:
- To provide students with the scientific/academic background necessary to function well in further academic pursuits or future work environments.
- To provide students with the critical thinking and problem solving skills necessary to enhance further academic pursuits or future work environments.
- To provide students with practical application and work experience credentials to provide personal and employment satisfaction.
Program Emphases and Career Opportunities
A degree in the Food Science emphasis applies principles of engineering, biology, and physical science to food. Students in this discipline focus on the production, selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Graduates receive an excellent background in chemistry, engineering, food processing, microbiology, sensory evaluation, and statistics. Students planning to apply to graduate school are encouraged to major in Food Science instead of Food Technology Management. The Food Science program is approved by the Institute of Food Technologists.
Food Technology Management
The Food Technology Management emphasis gives students a broad background in basic food science and in business administration to be applied to the business-oriented aspects of the food industry. Students also have the option of either a Business Minor or an Operations Management Minor through the Huntsman School of Business. Graduates are sought by private food industry and public institutions in management positions.
The Nutrition Science emphasis is for students who are interested in studying the molecular and cellular aspects of human health and disease. This is a multi-disciplinary program in which students learn to apply techniques from the fields of molecular and cellular biology, physiology, genetics, and biochemistry to issues in nutrition. Students will gain experience in laboratory, clinical, and epidemiological methods, and may have the opportunity to gain laboratory research experience in nutrition studies being conducted by faculty members. The undergraduate Bachelor of Science degree qualifies a student with the Nutrition Science emphasis to find employment in industry or academic laboratories, as well as in government agencies. It can also be used as preparation for medical or graduate school.
The Nutrition Science Pre-Medical School option is for students planning to pursue medical school, dental school, or another professional degree. The curriculum is based on undergraduate admission requirements for the University of Utah Medical School and meets most medical school admission requirements. Because nutrition is an applied science and offers research opportunities, completing a degree in this emphasis area may give students an advantage for admission to medical school, over applicants representing other science majors.
The Biotechnology emphasis gives students a specialized background in biotechnology with depth training in either Food Science or Nutrition Science. Graduates of the program will be well-qualified to pursue biotechnology-related positions related to their depth area of choice.
Students in the Dietetics emphasis prepare to become Registered Dietitians (RDs) and receive excellent instruction and experience in clinical nutrition, community nutrition, and food service management. USU offers two programs in Dietetics—the Coordinated Program in Dietetics (CPD) and the Didactic Program in Dietetics (DPD). Both are accredited by the the Commission on Accreditation for Dietetics Education (CADE) of the American Dietetic Association, 20 South Riverside Plaza Suite 2000, Chicago IL 60606-6995, tel. (312) 899-0040.
The CPD Program includes coursework and a 1,200-hour supervised internship. The graduate is eligible to take the national registration exam to become an RD upon completion of the BS degree.
After completing requirements for a bachelor’s degree, students in the DPD Program are eligible to apply for a supervised internship experience elsewhere. This includes the USU Distance Internship and others across the nation. Upon completion of a post-BS internship, graduates are eligible to take the national registration exam.
Admission into either Dietetics Program (CPD or DPD) requires formal application during spring semester of the sophomore year (or when prerequisite coursework is completed). Ten to twelve students are accepted into the CPD program each year and go through the program in unison. Other applicants who meet the minimum criteria for entry into the Dietetics Program (a GPA of 3.0 or higher and a grade of C or better in required prerequisite coursework) are eligible for entry into the DPD program. Selected applicants are expected to register for dietetics courses beginning the following fall semester.
Completion of courses required for the Food Science Emphasis, Nutrition Science emphasis, or Dietetics emphasis may be suitable preparation for students planning to apply to medical school. Students need to meet with the departmental undergraduate advisor to develop an individualized plan of study.
The Department of Nutrition, Dietetics, and Food Sciences and the College of Agriculture award scholarships in addition to those available through the University Financial Aid Office. Information and application forms may be obtained from the department office. Students may also contact the department for assistance in finding employment that will enhance their academic studies. Many students are employed by the department and by private firms near the University.
Assessment of Instruction
Information about assessment within each of the departmental programs can be found at: http://ndfs.usu.edu/?assessment&/
Students who would like to experience greater academic depth within their major are encouraged to enroll in departmental honors. Through original, independent work, Honors students enjoy the benefits of close supervision and mentoring, as they work one-on-one with faculty in select upper-division departmental courses. Honors students also complete a senior project, which provides another opportunity to collaborate with faculty on a problem that is significant, both personallyand in the student’s discipline. Participating in departmental honors enhances students’ chances for obtaining fellowships and admission to graduate school. Minimum GPA requirements for participation in departmental honors vary by department, but usually fall within the range of 3.30-3.50. Students may enter the Honors Program at almost any stage in their academic career, including at the junior (and sometimes senior) level. The campus-wide Honors Program, which isopen to all qualified students regardless of major, offers a rich array of cultural and social activities, special classes, and the benefit of Honors early registration. Interested students should contact the Honors Program, Main 15, (435) 797-2715, email@example.com. Additional information can be found online at: http://www.usu.edu/honors/
For more information about Bachelor of Science requirements and the sequence in which courses should be taken, see major requirement sheet, available from the Nutrition, Dietetics, and Food Sciences Department, or online at: http://www.usu.edu/majorsheets/
Registration Requirements for Graduate Students
Once admitted, students are required to maintain enrollment as follows: at least 3 credits to use University facilities and receive direction (including thesis or dissertation direction) from their major professor; at least 6 credits if on a Graduate Teaching or Research Assistantship (9 credits if employed less than 15 hours per week); at least 9 credits if on a Research Fellowship or unsupported; at least 6 credits if receiving tuition waivers, student loans, or other University-administered financial aid; and no more than 6 credits if employed full time by the University.
Some teaching assistantships and research fellowships and many research assistantships are available to graduate students in the Department of Nutrition, Dietetics, and Food Sciences. Teaching assistantships are used to cover the teaching needs of the department. Research fellowships and research assistantships are available through individual faculty members. Most research assistantships are tied to specific research projects.
The Gandhi Scholarship is available, on a competitive basis, to support outstanding students during their graduate education in food science. Each incoming student may select any advisor who fits his or her area of interest in food science. Awards are available for entering master’s degree students, as well as for PhD candidates. Applications are due February 1. To obtain an application, visit the Department of Nutrition, Dietetics, and Food Sciences website or contact the departmental staff.
There is a continuing shortage of MS and PhD graduates in nutrition and food sciences. Many MS graduates go on to obtain a PhD, but all graduates have a wide choice of career opportunities.
Additional information and updates may be obtained by writing or telephoning the Department of Nutrition, Dietetics, and Food Sciences directly or by checking out the departmental website at: http://www.ndfs.usu.edu/
Graduation requirements described in this catalog are subject to change. Students should check with the Department of Nutrition, Dietetics, and Food Sciences concerning possible changes.
Nutrition, Dietetics, and Food Sciences Faculty
Martha Archuleta, Associate Dean, Wasatch Front Region, Regional Campuses and Distance Education; nutrition education for low-income and minority populations, diabetes, interventions for overweight children
Jeff R. Broadbent, food science, microbial genetics
Charles E. Carpenter, food science, muscle biochemistry and physiology, meat processing
Nedra K. Christensen, nutrition, dietetics
Daren P. Cornforth, food science, meat and muscle chemistry
Conly L. Hansen, food science, food engineering
Michael Lefevre, nutrition
Donald J. McMahon, food science, dairy chemistry and technology
Ronald G. Munger, nutrition, epidemiology, and public health
Ilka Nemere, nutrition, molecular nutrition
Janet B. Anderson, dietetics, food science management, food safety
Noreen B. Schvaneveldt, dietetics, clinical nutrition
Gary M. Chan, pediatrics
Timothy A. Gilbertson, biology
Craig J. Oberg, microbiology
Deloy G. Hendricks
Georgia C. Lauritzen
Von T. Mendenhall
Gary H. Richardson
Ann W. Sorenson
Bonita W. Wyse
Marie K. Walsh, food science, dairy chemistry
Extension Associate Professor
Heidi Reese LeBlanc, dietetics Clinical Associate Professor
Tamara S. Vitale, dietetics, community nutrition
Adjunct Associate Professors
Barbara Chatfield, pediatric pulmonology
Paul A. Savello, dairy processing and food science, food laws and regulations, milk ultra high temperature and whitening
Adjunct Research Associate Professors
Laurie J. Moyer-Mileur, pediatric nutrition
Jennifer Strohecker, nutrition
Associate Professor Emeritus
Charlotte P. Brennand
Korry Hintze, nutrition, nutrient-gene interaction, iron metabolism, selenium metabolism
Silvana Martini, characterization of lipids, sensory evaluation of foods, product development
Brian A. Nummer, biosecurity, food service, food safety, food process development
Robert E. Ward, bioactive nutrients, food and lipid analysis
Heidi J. Wengreen, nutrition, clinical dietetics, epidemiology
Siew Sun Wong, nutrition, nutrition education program, epidemiology
Clinical Assistant Professors
Marlene Israelsen, dietetics, nutrition
Janette Smith, dietetics, nutrition
Megan Bunch Smith, dietetics
Adjunct Research Assistant Professors
Thomas Jared Bunch, dietetics
Catherine McDonald, pediatric nutrition, clinical dietetics
Adjunct Clinical Assistant Professors
W. Daniel Jackson, pediatrics
Ann M. Mildenhall, dietetics, director of dietetic internship program
Julianne Steiner, dietetics, diabetes
Clinton Wasuita, dietetics
Adjunct Assistant Professor
Theodore Liou, nutrition, internal medicine, pulmonology
Assistant Professor Emeritus
Frances G. Taylor