| Food Science and Human Nutrition
Agricultural Sciences III 216
1955 Eat-West Road
Honolulu, HI 96822
Tel: (808) 956-8236
Fax: (808) 956-4024
E-mail: ta_fshn@ctahr.hawaii.edu
Web: www2.ctahr.hawaii.edu/fshn/
Faculty
D. L. Vincent, PhD (Interim Chair)-reproductive physiology and endocrinology
A. C. Brown, PhD, RD-nutrition related to disease, nutrition publications
J. P. Derrickson, PhD, RD-food security, nutrition extension
*D. A. Dooley, PhD-diet and behavior, nutrition education
*M. A. Dunn, PhD-nutritional biochemistry, vitamins and minerals
*A. S. Hodgson, PhD-food technology extension, food safety and quality
*A. S. Huang, PhD-food chemistry
*W. T. Iwaoka, PhD-food chemistry, food safety
*J. H. Moy, PhD-food engineering, food irradiation, processing technology
*S. T. Nakamoto, PhD-marketing
*W. K. Nip, PhD-food technology
*R. Novotny, PhD, RD-community and international nutrition
*A. C. Shovic, PhD, RD-dietetics
*C. A. Titchenal, PhD-sports nutrition, energy balance
Cooperating Graduate Faculty
H. Ako, PhD-nutritional biochemistry, aquaculture, lipid metabolism
J. Carpenter, PhD-protein and fiber utilization
C. G. Cavaletto, MS-sensory evaluation of foods
R. J. Early, PhD-growth biology, protein metabolism
A. Franke, PhD-analytical assays
K. Glanz, PhD-nutrition behavior, worksite wellness
R. Hetzler, PhD-exercise physiology, sports nutrition
S. Kathariou, PhD-food microbiology
D. A. Lally, PhD-exercise physiology
L. Le Marchand, PhD-epidemiology
Q. Li, PhD-analytical methodology to identify environmental toxins
J. Seifert, PhD-toxicology
C. S. Tamaru, PhD-live feed
C. S. Tang, PhD-biochemistry of natural products
C. Waslien, PhD, RD-international nutrition, geriatrics
C. W. Weems, PhD-reproductive endocrinology, steroids
P. Y. Yang, PhD-bioprocess engineering
Affiliate Graduate Faculty
D. Galanis, PhD-Pacific Island nutrition
W. D. B. Hiller, MD-sports nutrition
T. Vogt, MD-dietary intervention trials
Degrees Offered: BS in food science and human nutrition, MS in food science, MS in nutritional sciences
The Academic Program
The curricula in food science and human nutrition (FSHN) have a strong science base that is applied to food and human nutrition. Students are taught problem-solving skills, approaches to critical thinking and basic principles in the two related disciplines. Options in the curricula include dietetics, human nutrition, food science, and foods and nutrition. The last option can be directed toward nutrition education, sports and wellness, or other interests. The human nutrition option can serve as a pre-professional program in medicine, dentistry, nutrition, or other scientific graduate programs.
Interest in nutrition, food, and the relationship of food to human health and fitness has never been greater than today. Students majoring in any of the curricula options are prepared for diverse careers in the food industry, health-care and fitness facilities, hospitals, nutrition education and communication enterprises, government or private-sector food and nutrition agencies, and scientific research laboratories.
The dietetic option has been approved by the American Dietetic Association (Plan V). The food science option has been approved by the Institute of Food Technologists.
Students are strongly encouraged to take chemistry and biological science courses prior to entering the program. Transfer students are required to have a GPA of 2.5 or greater and to have taken FSHN 185 and CHEM 161/161L with a "C" or better. Upon entering the department, students will be assisted by academic advisers to identify their career objectives and select an appropriate option for study.
Undergraduate Study
Bachelor's Degree
Complete descriptions of course requirements for each option are available from the department.
Requirements
A total of at least 128 credits are required for graduation.
Advising
All food science and human nutrition majors are required to report for advising prior to registration each semester.
Graduate Study
The graduate program in Food Science and Human Nutrition offers two MS degree programs, one in food science and one in nutritional sciences. Students are encouraged to select their degree program as soon as possible and must select it before admission to candidacy. Both programs offer Plan A (thesis) or Plan B (non-thesis) options.
Admission requirements for both programs include a TOEFL score of 600 or above, GRE examination completion, and two confidential recommendations (utilizing departmental recommendation forms). Prerequisite academic preparation includes a bachelor's degree (BA or BS); a course in statistics; and courses in biochemistry, physiology, and microbiology (one of the three must include a lab). Admission may be possible without prerequisites, in which case the student must complete deficiencies in the first year. Physics, calculus, and analytical chemistry are strongly recommended.
Requirements
Under Plan A, students must complete a minimum of 18 credit hours of course work, including credits of FSHN 699 Directed Reading and Research and 10 credit hours of FSHN 700 Thesis Research. Under Plan B, students must complete a minimum of 30 credit hours or course work of which a minimum of 18 credit hours must be in courses numbered 600 or higher, including 6 to 9 credits of FSHN 699. The remaining credits are fulfilled by electives that are selected in consultation with the graduate adviser.
MS in Food Science
Complete descriptions of course requirements are available from the department.
Areas of concentration are food technology (including tropical fruit, vegetable, and seafood processing), biochemistry, microbiology, engineering, sensory evaluation, irradiation, safety (including analysis, metabolism, and mode of action/toxicity of natural and man-made chemicals), fermentation, and waste-product utilization.
Graduates have found employment as college instructors; technical personnel in the food industry, regulatory or other governmental agencies; and researchers. Others have pursued further postgraduate studies.
MS in Nutritional Sciences
Complete descriptions of course requirements are available from the department.
Areas of concentration are nutritional biochemistry and physiology, mineral nutrition, nutrition and disease, nutrition and toxicology, nutrition education, nutrition behavior, and community and international nutrition.
Graduates with the MS degree in nutritional sciences have found employment as community college instructors, nutrition educators or consultants in the private sector, nutritionists in regulatory or other governmental agencies, and research workers. Others have pursued further postgraduate studies.
Honors and Awards
The department has several scholarships that are awarded each year to deserving students of junior or senior standing. |
