Food Science
Program
Department of
Food Science and Human Nutrition
College of Agriculture and Natural Resources
Michigan State University
The Department of Food Science was
founded in 1959 and officially activated after the appointment of a chairperson in January
1960. Comprised of faculty from the
departments of Agricultural Engineering, Horticulture, Dairy Science, Animal Husbandry and
Poultry Science, the Department was administered by the College of Agriculture. In 1970 the Michigan State University approved the
merger of the Department of Food Science and the Department of Human Nutrition and Foods
(College of Human Ecology) to form what is known today as the Department of Food Science
and Human Nutrition. The Department is
jointly administered by the College of Agriculture and Natural Resources and the College
of Human Ecology. Designated in 1995, the
Dean of the College of Agriculture and Natural Resources serves as lead dean for the
Department.
Throughout its history, the Department
of Food Science and Human Nutrition has demonstrated leadership in the field of Food
Science, offering an innovative educational and research program. The nationally recognized and respected
undergraduate Food Science Program provides students and faculty development opportunities
through diverse transdisciplinary experiences.
Food Science
Undergraduate Program - Bachelor of Science
The Department of Food Science and
Human Nutrition offers a Bachelor of Science degree program with a major in Food Science
through the College of Agriculture and Natural Resources.
The undergraduate program in Food Science emphasizes rigorous preparation in the
basic sciences including Chemistry, Biochemistry, Microbiology, and Physics. Courses in the major extend basic science
principles to the study of Food Science including the areas of food chemistry, food
microbiology, food engineering, food safety, food processing and the nutritive value of
food. The major provides flexibility for the
student to elect advanced course work in a desired area of emphasis.
Students who enroll in the Bachelor of
Science degree program with a major in Food Science may elect a Specialization in
Agriculture and Natural Resources Biotechnology offered by the College of Agriculture
and Natural Resources, or Food Industry Management offered by the Department of
Agricultural Economics and the Department of Marketing and Supply Chain Management . For additional information, refer to the Specialization
in Agricultural and Natural Resources Biotechnology statement or Food Industry
Management statement in the Michigan State University Academic Programs catalog
or contact an undergraduate academic advisor in the respective college or department.
Graduates with a B.S. degree in Food
Science are employed by food and allied industries, federal and state governments and
universities to work at the interface between the production and delivery of food. They may be involved in basic and applied
research, quality control, production supervision, management, technical sales,
inspection, or product development. Graduates
of the program may also pursue advanced study in Food Science or related fields of
biological science.
Bachelor of
Science Degree Requirements
Students enrolled in the Food Science
major leading to a Bachelor of Science degree must complete a minimum of 120 credits with
at least a 2.0 grade point average. These
credits are distributed according to University, College, and Department requirements and
include general elective credits.
University Requirements
The University requirements for
graduation with a Bachelor of Science degree are described in detail in the Michigan
State University Academic Programs catalog.
Students must complete the University Mathematics requirement, the Integrative
Studies requirement (including courses in the arts and humanities, the physical and
biological sciences*, and the social, behavioral and economic sciences), and the University writing requirement (including the
Tier I writing course completed through the Department of American Thought and Language
and the Tier II writing course completed through the student=s academic major and degree program).
*Students enrolled in the
Food Science major complete an alternative track to Integrative Studies in Natural Science
that consists of the following courses: Biological
Science 111, Chemistry 161 and Physics 231.
The completion of Chemistry 161 satisfies the laboratory requirement.
College Requirements
The College of Agriculture and Natural
Resources requires completion of Economics 201 or 202 and
Mathematics 124 (which satisfies the mathematics requirement of the College of
Agriculture and Natural Resources as well as the University mathematics requirement noted
above) and an additional 26 credits in courses in the College of Agriculture and Natural
Resources.
Department Requirements
The Department of Food Science and
Human Nutrition requires students majoring in
Food Science to complete 36 credits in prerequisite and core courses that emphasis the
basic principles and industrial applications of chemistry, microbiology, mathematics and
engineering to the control and enhancement of flavor, color, texture, nutritive value and
safety of foods.
In addition to the core program,
students in Food Science complete at least one of the following interdisciplinary emphasis
areas designed to provide additional breadth and depth:
Food Technology Concentration, Food Business and Industry Concentration,
Food Biotechnology Concentration, Food Chemistry Concentration, Food
Safety Concentration or Food Packaging Concentration. These concentrations are described below.
Food Science Concentrations
Food Technology Concentration,
28 credits. The concentration in food
technology provides the student with extra emphasis in food processing operations. This concentration will prepare graduates for
careers in production supervision, quality assurance, inspection, product development and
process development. Students may concentrate
study within one or more of the four commodity groups, integrating the study of production
methods and their effect on food quality and process characteristics. Graduates will also be prepared for post-graduate
studies leading to research, production and management careers in the food industry,
government and academia.
Food Business and Industry
Concentration, 27 credits. This
concentration prepares students for employment in food or food-related businesses, where a
knowledge of food science, marketing and business is important. Course work readies students for careers in
manufacturing management, technical sales, food product marketing or similar areas. Courses in marketing and food systems supplement
the core program of basic sciences and food science thereby integrating the science of
food with business, management and economics. Selected
electives in this concentration can prepare students for entry into MBA programs at most
business schools. Several courses in this
concentration can be used toward completion of the Specialization in Food Industry
Management.
Food Biotechnology Concentration,
29-30 credits. This concentration
familiarizes students with concepts, techniques and issues related to biotechnology and
builds on the foundation laid by the core Food Science program. It provides students an understanding of
biotechnology aimed at improving the quantity, quality and safety of the food supply. The concentration prepares students for employment
in the food industry or for graduate study in Biotechnology, Food Science or related
areas. Students completing the B.S. degree in
Food Science and the requirements for this concentration will receive a certification of
completion of the Specialization in Agriculture and Natural Resources Biotechnology
on their transcripts.
Food Chemistry Concentration,
29 credits. The Food Chemistry
Concentration provides students with a firm foundation for analyzing and understanding
the chemical basis for changes in foods which take place during harvest, processing,
storage and consumption. The concentration
prepares students for research and development careers with food companies or government
laboratories. Also, the concentration offers
excellent preparation for graduate study as it strengthens the student=s knowledge in the basic sciences and research design.
Food Safety Concentration, 31
credits. This concentration enhances the core
Food Science program by allowing students to focus on the problems and solutions necessary
to enhance the safety of our food supply. Both
microbial and chemical food safety issues are addressed.
Courses within this concentration focus on many topics including chemistry,
toxicology and microbiology as well as the legal aspects of food safety. Students prepare for a variety of positions within
the food industry and government, including those of food microbiologist or food
toxicologist. This concentration offers
excellent preparation for graduate school in Food Science or Microbiology.
Food Packaging Concentration,
27 credits. The Food Packaging
Concentration supplements a strong core in the basic and applied sciences and food
sciences with an emphasis in food packaging. Courses
focus on design, use and evaluation of food packaging materials. For example, course topics include physical and
chemical properties of packaging materials as well as methodology used to study the effect
of packaging materials on the shelf life of food. This
concentration prepares students for careers in the food industry and offers excellent
preparation for graduate studies in Packaging or Food Science.
Honors College Option
Founded in 1956 with the charge to
provide a distinctive educational experience for students of
high ability, the Honors College
coordinates the University's efforts to offer Honors courses and
programs. The hallmark of the Honors
College is the freedom it bestows on members to pursue a
unique course of study. The Department
of Food Science and Human Nutrition supports this privilege and provides honors students
academic advising and guidance necessary to develop enriched and distinctive undergraduate
programs. In accordance with Honors College
policy, honors students may substitute Honors or other courses to meet University and
major requirements; students may bypass prerequisites and limited enrollment stipulations;
students may take graduate-level courses; and students are provided more and earlier
opportunities to participate in faculty research projects and conduct their own research.
Description of
Food Science Courses
FSC 150
Introduction to Nutrition and Food Science
Fall, Spring, Summer. 3 credits. Interdepartmental
with Human Nutrition and Foods.
Nutrition needs in life stages from a
human ecological perspective. Domestic and
international factors affecting the availability of a safe, nutritious food supply. Relationships of food choices to health and
disease.
FSC 211 Principles
of Food Science
Fall.
3 credits.
R: Not open to students with credit
in FSC 229.
Scientific principles, historical
perspective and current status of technology related to food composition, safety,
toxicology, processing, preservation and distribution.
FSC 229
Unit Operations in Food Processing
Fall. 3 credits.
Principles, technologies, and
applications involved in conversion of raw products into high quality foods. Processing principles such as thermal processing,
irradiation, freezing, membrane concentration, enzyme technologies, dehydration and
refrigeration.
FSC 275
Seafood Systems Management
Spring.
3 credits. Interdepartmental course
with Animal Science and Fisheries and Wildlife.
Major aquatic foods: cultural and
nutritional value, wild harvest, aquaculture, processing technology, food handling and
food safety from a domestic and international perspective.
FSC 329
Fundamentals of Food Engineering
Spring. 3 credits. Interdepartmental with Food Engineering.
P: FSC 211 or FSC 229, MTH 124, PHY
231. R: Not open to freshmen and sophomores.
Unit operations in food industry:
fluid mechanics, heat transfer, rate processes, refrigeration, freezing, and dehydration. Thermal process calculations.
FSC 339
Food Processing and Engineering Laboratory
Spring.
2 credits.
P: FSC 229, FSC 329 or concurrently
and completion of Tier I writing requirement.
Application of principles of material
and energy balance, fluid flow, heat transfer, and water activity to the batch and
continuous processing of raw product into high quality food.
FSC 401 Food
Chemistry
Fall.
3 credits.
P: BCH 200 or CEM 352 or BCH 401 or
concurrently. R: Not open to freshmen or
sophomores.
Organic and biological reactions of
food constituents. Chemical changes in foods
during processing and storage affecting texture, color, flavor, stability and nutritive
qualities.
FSC 402 Food
Chemistry Laboratory
Fall.
1 credit.
P:
FSC 401 or concurrently and completion of Tier I writing requirement.
Chemical changes in food constituents
which affect stability of food products and properties such as color, flavor and texture.
FSC 405
Application of Biotechnology to Food Science
Fall of odd years. 3 credits.
P: MIC 205 or MIC 301.
Advances in biotechnology and their
application to food safety and quality. Scientific
basis and methods used in genetic engineering of plant and animal cells. Use of molecular probes in detection of toxins and
bacterial pathogens. Ethical concerns
related to biotechnology.
FSC 407
Food and Animal Toxicology
Fall.
3 credits. Interdepartmental with
Animal Science.
P: MIC 204 or MCI 301.
Fate and effects of chemicals in the
food chain. Impact on animal production. Residues in food products. Food safety assessment. Control methods.
FSC 407L
Toxicology Methods Laboratory
Fall.
2 credits. Interdepartmental with
Animal Science.
P: FSC 407 or concurrently.
Laboratory techniques for evaluating
potential toxicity of chemicals to living systems. Field
trip to industrial toxicology laboratory required.
FSC 417
Topics in Toxicology
Spring.
1 credit. Interdepartmental with
Animal Science.
P: ANS 407. R: Not
open to freshman or sophomores.
Selected topics including regulatory
toxicology, risk assessment, environmental toxicology, food safety, and safe handling of
toxic substances
FSC 420 Quality
Assurance
Fall.
2 credits.
P:
STT 200 or STT 201 or STT 231 or STT 315 or STT 351 and FSC 229 or concurrently or
ANS 210 or concurrently or HRT 203 or concurrently or FSC 211 or concurrently. R: Open only to juniors or seniors or graduate
students in the Department of Food Science and Human Nutrition or in the Food Processing
and Technology Specialization.
Theory and application of quality
assurance programs for food processing industries.
FSC 421 Food
Laws and Regulations
Spring.
3 credits.
P:
HNF 150 or HNF 311 or FSC 211 or FSC 229 or FSM 200.
Adoption, interpretation and
enforcement of laws and regulations governing food processing and food service systems. Impact of regulation on food production,
availability, marketing and safety.
FSC 430
Food Processing: Fruits and Vegetables
Fall.
3 credits.
P: FSC 211 or FSC 229. R: Not open to freshmen or sophomores.
Fruit and vegetable composition and
quality indices. Harvest technology and
post-harvest physiology, and preparatory systems. Principles
and applications of thermal processing, freezing and specialized techniques.
FSC 431
Food Processing: Cereals
Fall.
3 credits.
P: FSC 211 or FSC 229. R: Not open to freshmen or sophomores.
Classification and composition of
cereals. Milling processes. Cereal product manufacture.
SA: FSC 331
FSC 432 Food
Processing: Dairy Foods
Spring.
3 credits.
P:
FSC 211 or FSC 229 or ANS 210. R:
Not open to freshmen and sophomores.
Principles for production and
processing of safe and wholesome dairy foods. Practical
experience in safety and quality assurance systems and in the processing of fluid milk,
cultured products, cheese and frozen desserts.
SA: FSC 332
FSC 433 Food
Processing: Muscle Foods
Fall.
3 credits.
P: FSC 211 or FSC 229 or ANS 210. R: Not open to freshmen and sophomore.
Manufacturing practices and principles
of fresh, frozen and cured meats and fish. Processed
products from muscle foods. Egg
characteristics. Product formulation and
quality control.
SA: FSC 333
FSC 440 Microbiology
Spring.
3 credits. Interdepartmental with
Microbiology
P: MPH 205 or MIC 301 and
completion of Tier I writing requirement. R: Not open to freshmen or sophomores.
Major groups of microorganisms of importance to the food industry. Emphasis on ecological, physiological, and public
health aspects.
SA: MPH 440
FSC 441 Food
Microbiology Laboratory
Spring.
2 credits. Interdepartmental with
Microbiology
P:
FSC 440 or concurrently and MIC 206 or 302 and completion of Tier I writing
requirement.
Methods for studying major groups of
microorganisms important to food industry. Isolation,
enumeration, characterization, identification and use of microorganisms
SA: MPH 441.
FSC 455 Food
Analysis
Fall.
3 credits.
P:
BCH 200 or BCH 401 or concurrently and completion of Tier I writing requirement.
Principles and application of
analytical techniques. Analysis for fats,
proteins, carbohydrates, minerals, vitamins and additives.
Techniques include spectroscopy, fluorimetry, chromatography,
electrophoresis, and proximate
composition.
FSC 470
Integrated Approaches to Food Product Development
Fall and Spring. 2 credits.
P: FSC 339 and FSC 402 or
concurrently or FSC 441 or concurrently or FSC 455 or concurrently. R: Open only to seniors or
graduate students.
Food product development including
obtaining, screening and selection of ideas. Integration
of food processing, chemistry, analysis and microbiology for the design, production, and
evaluation of a food product.
INDEPENDENT STUDY
FSC 490 Special
Problems in Food Science
Fall, Spring, Summer. 1 to 3 credits. A student may earn a maximum of 6 credits in all
enrollments for this course.
R:
Not open to freshmen or sophomores. Approval of department: application required.
Individual study of selected topics in
food science. Supervised independent study.
Advanced undergraduates complete
research in food chemistry, food microbiology, food sensory, food toxicology, food
engineering, food plant management, processing dairy, meat, poultry and fishery products,
fruits and vegetables, cereals or beverages. Work
may involve laboratory research, library research and literature review, a research paper,
computer analysis, or other projects developed under faculty supervision.
FOOD SCIENCE PROFESSIONAL
INTERNSHIP
ANR 493
Professional Internship in Agriculture and Natural Resources
Fall, Spring, Summer. 3 credits. A
student may earn a maximum of 6 credits in all enrollments for this course.
R: Open only to juniors and seniors
in the College of Agriculture and Natural Resources. Approval of department; application
required. A student may earn a maximum of 6 credits in the following courses: AEE 493, ANR
493, ANS 493, FW 493, PKG 493, PRM 493, PRR 493, and RD 493.
Supervised professional experiences in
agencies and businesses related to a student's major field of study.
Students complete internships in
various food commodity areas such as meat processing, fruit and vegetable processing and
dairy products manufacturing. Previous
internships include positions in quality control, production supervision and product
development. Students complete weekly
progress reports of internship experience.
Description of
Food Processing Facilities
The Department of Food Science and
Human Nutrition maintains several highly accessible food processing pilot laboratories
suitable for a wide variety of food products. These
facilities provide excellent working environments and appropriate equipment for pilot
scale manufacturing and testing of foods. Partial
technical and personnel support is provided by the College of Agriculture and Natural
Resources, Michigan Agricultural Experiment Station, and Michigan State University
Extension. Each facility was built or
renovated to meet the exacting needs of advanced food processing and testing technology
and sanitary requirements. The
state-of-the-art facilities include
MSU Dairy Foods Complex.
Dairy based and fluid beverage food products.
MSU Meat Laboratories.
Fresh and processed meat based products.
MSU Food Processing Center.
Fruit, vegetable and formulated foods.
MSU Cereal Milling and Product Laboratories.
Cereal grain based products.
MSU Experimental Foods Laboratory.
Recipe and formulation development and testing.
MSU Food Sensory Laboratory.
Taste panel testing.
MSU Dairy Store
The MSU Dairy Store is operated as an
outlet for products manufactured in the Dairy Plant and as an educational and public
relations facility for the University and the dairy industry. The Dairy Store is a fun place for all to visit
with juke music and traditional ice cream and soda fountain products served. Customers are encouraged to visit the observation
deck for a look at the processing facilities and multimedia presentations regarding the
University and the dairy industry. Student
employees gain valuable real-world technical and managerial skills.
INTRODUCING FOOD SCIENCE FACULTY
The Department of Food Science
curriculum and individual courses exemplify the ideal of Michigan State University=s land-grant philosophy through classroom teaching, research, and
outreach efforts. In this tradition, our
faculty are committed to the highest standards of academic excellence for students and for
themselves. Integrating
state-of-the-art technology and subject expertise, faculty create a learning environment
dedicated to educational and professional achievement that extends to local, national, and
international communities. Faculty provide
leadership and scholarship necessary for students to realize their educational and
professional goals and to continue this tradition of excellence.
BOOREN, ALDEN M., Professor. PhD, 1980, University of Nebraska, Animal Science.
3385D Anthony Hall;
phone: 517-355-8474 ext 205; fax: 517-355-8963; e-mail: booren@pilot.msu.edu
Teaching: Principles and
processes of presenting/interpreting research data; principles of producing high-quality,
safe value-added meat products.
Research: Studies involving the
development and improvement of processed and/or precooked red meat, poultry, or fish
products and the effects of various additives including smoke upon these products.
Extension: Meat, poultry and
fish processing, development of new processing techniques and technologies; work with
processors and act as USDA liaison to improve quality and safety of processed meat.
CRACKEL, RHONDA, Instructor. MS, 1986, Michigan State University, Food Science.
2100C South Anthony Hall; phone:
517-355-8474 ext 180; fax: 517-353-1676; e-mail: Crackel@pilot.msu.edu
Teaching: Fundamental and
applied aspects of nutrition and food science; principles, applications and methodologies
of sensory evaluation of food; food laws and regulations and impact on production,
processing, marketing and safety of food.
Undergraduate Advising: Food
Science majors.
HARTE, JANICE B., Instructor. PhD, 1989, Michigan State University, Foods.
114 G.M. Trout FSHN Bldg; phone:
517-355-8474 ext 105; fax: 517-353-8963; e-mail: harteja@pilot.msu.edu
Teaching: Fruit and vegetable
quality and post-harvest technology; food preservation systems; chemical and physical
properties of food; sensory evaluation techniques; protein, carbohydrate, and fat
interactions.
LINZ, JOHN E., Professor. PhD, 1983, Louisiana State University,
Microbiology.
234 G.M. Trout FSHN Bldg; phone:
517-355-8474 ext 126; fax: 517-353-8963; e-mail: linzj@pilot.msu.edu
Teaching: Fundamental and
applied aspects of food microbiology/safety with emphasis on utilization of molecular
biology in rapid and effective detection of microorganisms of their products in food.
Research: Prevention of
mycotoxins in the food supplyBregulation of mycotoxin biosynthesis; regulation of cell
differentiation in filamentous fungi; mechanisms of pathogenesis and antibiotic resistance
in foodborne pathogens.
MOOK, MARILYN, Academic Specialist. MS, 1973, Michigan State University, Foods.
302 G.M. Trout FSHN Bldg; phone:
517-355-8474 ext 135; fax: 517-353-8963; e-mail: fussy@pilot.msu.edu
Teaching: Introduction to
nutrition and food science; experimental approaches to food.
NG, PERRY KWOK WONG, Associate
Professor. PhD, 1987, University of Manitoba,
Food and Human Sciences.
135 G.M. Trout FSHN Bldg; phone:
517-355-8474 ext 111; fax: 517-353-8963; e-mail: ngp@pilot.msu.edu
Teaching: Cereal science and
technology; physicochemical properties of main constituents present in cereal crops in
relation to functional characteristics in food products; production and utilization of
cereal crops with emphasis on wheat.
Research: Cereal science;
physicochemical and functional properties of different constituents of cereal grains in
relation to end-use quality; extrusion; dough theology; baking; and utilization of certain
constituents from grain for food and/or non-food industries, with emphases on cereal
proteins.
OSBURN, WESLEY N., Assistant
Professor. PhD, 1996, University of
Nebraska-Lincoln, Animal Science.
3383 Anthony Hall; phone 517-355-8474
ext 202; fax: 517-353-8963; e-mail: osburnw@pilot.msu.edu
Teaching: Basic and applied
areas of muscle foods to include composition, properties, fabrication, quality,
processing, safety, evaluation and merchandising; identification and discussion of
critical issues that impact animal agriculture; application of total quality management
techniques, tools, and procedures in assuring the quality of foods.
Research: Development and
application of innovative processing technologies/systems to improve meat and poultry
product quality and consistency; meat processing; low-fat technology; pre- and
post-harvest food safety and Hazard Analysis and Critical Control Points (HACCP),
value-based marketing, carcass composition; animal by-product utilization.
PARTRIDGE, JOHN A., Associate
Professor. PhD, 1983, Michigan State
University, Food Science.
2100B South Anthony Hall; phone:
517-355-8474 ext 179; fax: 517-353-1676; e-mail: partridg@pilot.msu.edu
Teaching: Unit operations in
food processing; product development; basic and applied aspects of dairy technology
including fluid milk, cultured, dried, and frozen dairy foods; advanced food processing
research techniques; Hazard Analysis and Critical Control Points (HACCP).
Research: Storage stability of
raw milk; ultra filtration of milk and whey; cheese ripening; product development;
cleaning and sanitation; milk flavor.
Extension: Educational
programming for the Michigan dairy industry; consumer education; technology transfer;
liaison between MSU research community and the dairy foods industry; food safety and
Hazard Analysis and Critical Control Points (HACCP) programming.
Undergraduate Advising: Food
Science majors.
PESTKA, JAMES J., Professor. PhD, 1979, Cornell University, Microbiology.
234 G.M. Trout FSHN Bldg.; phone:
517-355-8474 ext 125; fax: 517-353-8963; e-mail: pestkaja@pilot.msu.edu
Teaching: Basic and applied
aspects of food microbiology and safety with emphases on relationship between food
technology and microbial physiology and utilization of immunochemistry and molecular
biology for rapid detection of microorganisms or their products in food.
Research: Recombinant and
monoclonal antibody-based immunoassays for food safety and quality assessment;
immunotoxicology of naturally occurring dietary toxins; immunologic of lactic acid
bacteria and bifidobacteria; gastrointestinal immunity.
RYSER, ELLIOT T., Assistant
Professor. PhD, 1990, University of
Wisconsin, Food Science.
2108 South Anthony Hall; phone:
517-355-8474 ext 185; fax: 517-353-1676; e-mail: ryser@pilot.msu.edu
Research: Microbiological
safety and quality of fermented and non-fermented dairy products; development of
whey-based edible films possessing antibacterial properties; incidence, behavior, and
control of Listeria monocytogenes in foods, microbiological safety of apple cider;
enhanced recovery of sublethally injured microorganisms from foods; strain-specific typing
of foodborne pathogens.
SMITH, DENISE M., Professor. PhD, 1984, Washington State University, Food
Science.
3385C Anthony Hall; phone:
517-353-9513; fax: 517-353-8963; e-mail: smithde@pilot.msu.edu
Teaching: Food chemical
analysis, food proteins, analytical techniques in food chemistry.
Research: Food chemistry,
protein chemistry and functionality; quality and safety of meat and poultry products.
STEFFE, JAMES F., Professor. PhD, 1979, University of California-Davis, Food
& Agricultural Engineering.
209 Farrall Agr. Egr. Hall; phone:
517-353-4544; fax: 517-353-8982; e-mail: steffe@egr.msu.edu
Teaching: Food and dairy
engineering.
Research: Food theology;
non-Newtonian fluid mechanics; food texture.
STRASBURG, GALE M., Associate
Professor. PhD, 1981, University of
Wisconsin, Meat and Animal Sciences.
334 G.M. Trout FSHN Bldg.; phone:
517-355-8474 ext 137; fax: 517-353-8963; e-mail: stragale@pilot.msu.edu
Teaching: Food chemistry, food
proteins, analytical techniques; emphasis on the molecular basis for changes in food
products which occur as a result of post-harvest (or post-slaughter) metabolism,
processing and storage of the product.
Research: Muscle biochemistry
regulation of intracellular Ca2+ concentration in muscle cells, protein
structure, function, and chemistry; mechanisms of lipid oxidation and antioxidant
activity.
UEBERSAX, MARK A., Professor and
Chairperson. PhD, 1977, Michigan State
University, Food Science.
204 G.M. Trout FSHN Bldg.; phone:
517-355-8474; fax: 517-353-8963;
e-mail: uebersax@pilot.msu.edu
Teaching: Food quality
assurance; professional internship.
Research: Fruit and vegetable
processing technology, including thermal processing, freezing, dehydration, and lactic
fermentation; post-harvest handling and storage systems; expertise in dry bean (legume)
composition, processing, and legume flour production; chemical and physical quality
assessment of fresh and processed foods.
USTUNOL, ZEYNEP, Associate
Professor. PhD, 1988, University of
Kentucky-Lexington, Food Science.
Teaching: Dairy Processing;
chemistry of food lipids; processing techniques.
Research: Value-added diary
products; technologies to improve nutritional quality and safety of dairy products.
2105 South Anthony Hall; phone:
517-355-8474 ext 184; fax: 517-353-8963; e-mail: ustunol@pilot.msu.edu
Scholarships
Financial aid and scholarships are
offered on an annual basis to students in need of support who have achieved an above
average academic record. Scholarships for
eligible Food Science majors include Food Science and Human Nutrition Department
scholarships, Institute of Food Technologists scholarships and the Michigan Dairy Memorial
Scholarship. Other scholarship opportunities
are available from professional associations and industry throughout the year.
Student
Activities
Food Science Club
The Food Science Club provides an
informal forum for undergraduate and graduate students to develop awareness of current
needs in the food industry. It is a first
step toward membership in a professional organization.
Club members develop projects during the year to support visits to food and
beverage plants and sponsor social events. Opportunities
to attend regional and national Institute of Food Technologists (IFT) meetings as well as
attend social activities and athletic events are part of the Club=s activities. Members
also have input to Food Science and Human Nutrition student operations through the Food
Science Club.
Food Science Dairy Products
Evaluation Team
The Department of Food Science and
Human Nutrition sponsors a student dairy products evaluation team. Students learn to evaluate various dairy products
for sensory attributes. This team competes
annually in regional and national contests in the United States and Canada.
Professional Organizations
Numerous societies and associations
exist for the expansion and improvements in the diverse field of Food Science. Many faculty members recommend that students join
a professional society to increase their individual awareness of the food field. For example, membership in the Institute of Food
Technologists (IFT) provides students a greater understanding of the relevance of course materials, a broader
perspective of the food field and aids students in identifying career tracks. The Institute=s popular journal outlines current topics and issues in foods,
provides selected research papers and lists employment opportunities. Reading IFT publications improves students= understanding of the food industry and increases students= awareness of the diverse aspects of Food Science. A list of selected professional organizations
appear on the following page.
Selected Professional Organizations
American Association of Cereal
Chemists
AACC Headquarters
3340 Pilot Knob Road
St. Paul, MN 55121
Phone:
612-454-7250
Fax:
612-454-0766
http://www.scisoc.org
e-mail: aacc@scisoc.org |
American Institute of Chemical
Engineers
http://www.aiche.org
Michigan State University Chapter
East Lansing, MI 48823
Dr. Robert Ofoli, Faculty Advisor
ofoli@egr.msu.edu
Wendy Spanger, President
spang10@pilot.msu.edu |
American Meat Science Association
9140 Ward Parkway, Suite 200
Kansas City, MO 64114
Phone:
816-444-3500
Fax:
816-444-0330
http://www.meatscience.org |
American Chemical Society
1155 16th Street, NW
Washington, DC 20036
Phone:
202-872-4600
http://www.acs.org
|
American Oil Chemists' Society
1608 Broadmoor Drive
Champaign, IL 61821-5930
Phone:
217-359-2344
Fax:
217-351-8091
http://www.aocs.org
|
American Dairy Science Association
1111 North Dunlap Avenue
Savoy, IL 61874
Phone:
217-356-3182
Fax:
217-398-4119
http://www.adsa.uiuc.edu
e-mail: adsa@assochq.org |
American Society of Agricultural
Engineers
2950 Niles Road
St. Joseph, MI 49085-9659
Phone:
616-429-0300
Fax: 616-429-3852 |
Institute of Food Technologists
221 North LaSalle Street, Suite 300
Chicago, IL 60601-1291
Phone:
312-782-8424; Fax: 312-782-8348
http://www.ift.org
e-mail:
info@ift.org
Great Lakes (Section 09)
Zip Codes 480-99
Dues:
Members $8, Students $4 |
Study Abroad
The Department of Food Science and
Human Nutrition currently offers a Study Abroad ProgramBInternational Food LawsBthrough Michigan State University=s Office of Study Abroad. This
three-week summer program is offered in Asia and Europe in alternating years. Students visit universities, professional
organizations and research facilities, and become familiar with relevant legislation of
the United States, Canada, Japan, China and Korea (Asia Program) and the United States,
Canadian, and European Union legislation (Europe Program).
Guest lecturers include lawyers, scientists, policy makers and industry leaders. Students develop an understanding of the
complexity of regulating a global food market, a portfolio of professional contacts and
reference materials, professional and interpersonal communication skills, and an
appreciation of the history and culture of the countries visited.
Additionally, Michigan State
University offers more than 90 Study Abroad Programs in 40 countries on six continents. In consultation with their academic advisor,
students majoring in Food Science may select from a variety of programs and courses suited
to their individual interests and designed to meet graduation requirements.
Sample Program Overview
International Food Laws in Europe*
You will visit:
Wageningen Agricultural University, the Netherlands
EU headquarters, Brussels, Belgium
WHO and WTO headquarters, Geneva, Switzerland
FAO headquarters, Rome, Italy
European headquarters of multinational corporations
Plus, historical and cultural sites in Amsterdam, Brussels,
Geneva, and Rome
You will meet and interact with:
Researchers
High-ranking officials from the EU, WHO, WTO, and FAO
Industry leaders
Colleagues from the U.S. and Canada
Academic Program:
Students are required to enroll in a minimum of 3 (maximum of 4)
credits from the following courses:
FSC 490: Special Problems in Food Science 1-3 cr
ANR 475: International Studies in Agriculture and Natural
Resources 2-4 cr
ANR 491: Selected Topics in Agriculture and Natural Resources 1-4
cr
*Program schedule and courses may be subject to change.
Undergraduate Student Advising Center
Academic advising is a continual process in which advisors assist
students in selecting their programs and concentrations, planning their course schedules,
and exploring career choices and opportunities. Additionally,
advisors monitor students= academic progress, direct students toward complimentary academic
and extracurricular activities, and offer referrals that enable students to take advantage
of available opportunities and resources designed to enhance personal and professional
development.
The Department of Food Science and Human Nutrition offers
academic advising to all prospective Food Science majors as well as currently enrolled
students. The Department=s recently renovated Undergraduate Student Advising Center houses
the offices of the academic advisors, a conference room and an undergraduate activities
room including an informal lounge area, a work area, and a computer workstation. Advisors are readily accessible and students are
encouraged to visit the Center regularly. To
schedule an appointment with an academic advisor, please contact:
Ms.
Rhonda Crackel
Instructor
and Academic Specialist
Department
of Food Science and Human Nutrition
Michigan
State University
2100C
South Anthony Hall
East
Lansing MI 48824-1225
517-355-8474
ext 180
crackel@msu.edu
or
Dr. John Partridge
Associate Professor
Department
of Food Science and Human Nutrition
Michigan
State University
2100B
South Anthony Hall
East
Lansing MI 48824-1225
517-355-8474
ext 179
partridg@msu.edu
or
visit our web site at
www.msu.edu/unit/fshn