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Human Nutrition, Food, and Animal Sciences 

Agricultural Sciences 216
1955 East-West Rd.
Honolulu, HI 96822
Tel: (808) 956-7095
Fax: (808) 956-4024
E-mail: hnfas@ctahr.hawaii.edu
Web: www2.ctahr.hawaii.edu/HNFAS

Faculty

• D. L. Vincent, PhD (Chair)--reproductive physiology and endocrinology
• A. C. Brown, PhD, RD--nutrition related to disease, nutrition publications
• B. A. Buckley, PhD--beef production and breeding
• J. R. Carpenter, PhD--ruminant nutrition, forage evaluation, growth physiology
• L. Y. T. Ching, BS--livestock extension education (Kaua'i Cooperative Extension Service)
• D. A. Dooley, PhD--diet and behavior, nutrition education
• M. A. Dunn, PhD--nutritional biochemistry, vitamins and minerals
• M. W. DuPonte, MS--livestock extension education (Hawai'i Cooperative Extension Service)
• R. J. Early, PhD--ruminant nutrition and biochemistry, growth physiology
• G. K. Fukumoto, MS--livestock extension education (Hawai'i Cooperative Extension Service)
• A. S. Huang, PhD--food chemistry
• W. T. Iwaoka, PhD--food chemistry, food safety
• N. A. Kanehiro, MS, RD--human nutrition extension education (O'ahu Cooperative Extension Service)
• Y. S. Kim, PhD--meat science, muscle biology, animal growth
• C. N. Lee, PhD-- dairy production and reproductive management
• S. R. Malecha, PhD--aquaculture production and breeding
• S. T. Nakamoto, PhD--marketing
• R. Novotny, PhD, RD--community and international nutrition
• J. S. Powley, MS--livestock extension education (Maui Cooperative Extension Service)
• A. C. Shovic, PhD, RD--dietetics
• C. A. Titchenal, PhD--sports nutrition, energy balance
• C. W. Weems, PhD--molecular endocrinology and reproduction
• H. M. Zaleski, PhD--swine production and management, reproductive physiology
• J. M. Zee, MPH, RD--human nutrition extension education (Hawai'i Cooperative Extension Service)

Graduate Faculty in Animal Sciences

• R. J. Early, PhD (Chair, graduate field of study)--ruminant nutrition and biochemistry, growth physiology
• B. A. Buckley, PhD--beef production and genetics
• J. R. Carpenter, PhD--ruminant nutrition, forage evaluation, dairy production
• Y. S. Kim, PhD--meat science, muscle biology, animal growth
• C. N. Lee, PhD--dairy production and reproductive management
• S. R. Malecha, PhD--aquaculture production and breeding, pond management
• D. L. Vincent, PhD--animal physiology, reproduction and endocrinology
• C. W. Weems, PhD--molecular endocrinology and reproduction
• H. Zaleski, PhD--swine production and management, reproductive physiology

Cooperating Graduate Faculty in Animal Sciences

• E. G. Grau, PhD--fish endocrinology
• S. Atkinson, PhD--endocrinology and reproduction of marine mammals
• Y. S. Weems, PhD--reproductive endocrinology

Affiliate Graduate Faculty in Animal Sciences

• J. A. Brock, DVM, MS--aquacultural diseases

Graduate Faculty in Food Sciences

• C. G. Cavaletto, MS (Chair, graduate field of study)--sensory evaluation and food processing
• H. Ako, PhD--nutritional biochemistry, aquaculture, lipid metabolism
• A. M. Alvarez, PhD--bacterial disease
• D. Borthakur, PhD--microbiology, biotechnology
• B. Buckley, PhD--beef production and breeding
• D. A. Dooley, PhD--diet and behavior, nutrition education
• R. J. Early, PhD--ruminant nutrition and biochemistry, growth physiology
• L. Gautz, PhD--instrumental quality evaluation
• 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
• S. Kathariou, PhD--food microbiology
• Y. S. Kim, PhD--meat science, muscle biology, animal growth
• Q. Li, PhD--analytical methodology to identify environmental toxins
• J. H. Moy, PhD--food engineering, food irradiation, processing and technology
• W. K. Nip, PhD--handling and processing of seafood, tropical fruits and root crops
• R. Paull, PhD--fresh fruit and vegetable physiology and handling
• W. W. Su, PhD--bioprocess engineering
• C. S. Tang, PhD--biochemistry of natural products

Cooperating Graduate Faculty in Food Sciences

• R. S. Fujioka, PhD--water resources, food microbiology
• P. Q. Patek, PhD--microbiology
• J. Seifert, PhD--toxicology
• C. S. Tamaru, PhD--live feed, aquaculture
• C. Waslien, PhD, RD--international nutrition, geriatrics

Affiliate Graduate Faculty in Food Sciences

• A. Tacon, PhD--aquaculture and human nutrition

Graduate Faculty in Nutritional Sciences

• R. J. Early, PhD (Chair, graduate field of study)--growth biology, protein metabolism
• A. C. Brown, PhD, RD--clinical nutrition, medical nutrition therapy
• J. R. Carpenter, PhD--protein and fiber utilization
• D. A. Dooley, PhD--diet and behavior, nutrition education
• M. A. Dunn, PhD--nutritional biochemistry, vitamins and minerals
• A. S. Huang, PhD--food chemistry
• W. T. Iwaoka, PhD--food chemistry, food safety
• S. T. Nakamoto, PhD--food marketing
• R. Novotny, PhD, RD--community and international nutrition
• A. C. Shovic, PhD, RD--dietetics
• C. A. Titchenal, PhD--sports nutrition, nutritional biochemistry, energy balance
• C. W. Weems, PhD--reproductive endocrinology, steroids

Cooperating Graduate Faculty in Nutritional Sciences

• A. Franke, PhD--analytical assays, phytochemicals
• K. Glanz, PhD--nutrition behavior, workplace wellness
• R. Hetlzer, PhD--exercise physiology, sports nutrition
• D. A. Lally, PhD--exercise physiology
• L. Le Marchand, MD, MPH, PhD--epidemiology
• G. Maskarinec, MD, MPH--nutrition role in disease
• C. Waslien, PhD, RD--international nutrition, geriatrics

Affiliate Graduate Faculty in Nutritional Sciences

• D. Galanis, PhD--Pacific island nutrition
• W. D. B. Hiller, MD--sports nutrition
• A. Tacon, PhD--aquaculture and human nutrition
• T. Vogt, MD--dietary intervention trials

Degrees Offered: BS in animal sciences, BS in food science and human nutrition, MS in animal sciences, MS in food science, MS in nutritional sciences

Proposed Degrees: BS in animal sciences, BS in food science and human nutrition, MS in animal sciences, MS in food science, MS in nutritional sciences. Currently enrolled students may continue in their existing degree program or they may switch to a new degree program once the program has been approved.

The Academic Program

Animal science (ANSC) is the application of experimental investigation, technology, and other scientific principles for the advancement of efficient and environmentally friendly animal agriculture. The present program centers on swine, sheep, beef and dairy cattle production and pond aquaculture production systems. Students receive training in both basic and agricultural sciences, as well as in animal sciences. Unlike most continental United States institutions, the emphasis of the present program is on tropical production systems with particular reference to the Pacific Basin area. Animal scientists have careers in management and production, food processing and marketing, veterinary sciences, the pharmaceutical and feed industries, teaching, extension education, and research. Those positions require skills in disciplines such as management, nutrition, genetics, physiology, meat science, animal health, feed and forage utilization, engineering, business marketing and salesmanship.

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 two related disciplines. Options in the curricula include dietetics, human nutrition and food science. The human nutrition option can be directed toward nutrition education, sports nutrition, 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 the 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, extension education in nutrition, 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 sciences courses prior to entering the program. Transfer students in FSHN are required to have a GPA of 2.8 or greater and to have taken FSHN 185 with a "B" or better and CHEM 161/161L with a "C" or better.

Upon entering either program, Animal Sciences (ANSC) or Food Science and Human Nutrition (FSHN) students will be assisted by academic advisers to identify their career objectives and select an appropriate option for study.

Advising

All FSHN and ANSC majors are required to report for advising prior to registration each semester.

Undergraduate Study

BS in Animal Sciences

Requirements

• Course work in the basic sciences, mathematics, economics, and animal sciences including the following:
  • AREC 220 or ECON 131
  • CHEM 161/161L, 162/162L, and 272/272L
  • ENBI 402/402L
  • MATH 140 or above
  • PHYS 151/151L
  • One of BIOL 171, MICRO 130, SCI 124, or ZOOL 101
• Animal sciences required courses: 
  • ANSC 200, 201, 244, 301, 321, and 445
  • Three of the following: ANSC 451, 453, 454/454L, 462, and 472
  • One of the following production courses: ANSC 431, 432, 433, and 450
• Additional electives to make a total of 128 credit hours

Because of the diversity among fields of specialization within animal sciences, specific course requirements will vary considerably among students. On the recommendation of the student's major adviser, courses will be selected from those offered in animal sciences, as well as in agricultural and resource economics, biosystems engineering, agronomy and soil science, anatomy and reproductive biology, biochemistry and biophysics, chemistry, environmental biochemistry, food science and human nutrition, genetics, horticulture, information and computer sciences, microbiology, oceanography, physiology, and zoology.

BS in Food Science and Human Nutrition

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.

Graduate Study

The graduate program in Human Nutrition, Food and Animal Sciences offers three MS degree programs, one in animal sciences, one in nutritional sciences and one in food science. The MS in food science is an interdisciplinary / interdepartmental graduate program. Admission and degree requirements differ among the three graduate programs. All programs offer Plan A (thesis) and Plan B (non-thesis options).

MS in Animal Sciences

The MS in animal sciences is offered in the areas of genetics, nutrition, animal diseases and physiology. Specialty areas consist of beef-cattle nutrition and genetics; dairy-cattle nutrition and physiology (especially the management of cattle in a hot climate); swine management; reproductive physiology and endocrinology of sheep, cattle, fish and swine; muscle biology and meat science; health and disease; and fresh water prawn and marine shrimp breeding, nutrition and pond management systems. Emphasis is on tropical animal science, aquaculture pond management; yield trials and animal management systems. Candidates wishing to specialize in nutrition, animal diseases, meat science, muscle biology, reproduction or physiology should be strong in chemistry and biochemistry with a good background in mathematics. Candidates wishing to specialize in animal breeding and genetics should be particularly strong in mathematics, including statistics, with a good biological background.

Admission Requirements
To be considered for admission to the animal sciences program, an applicant must (1) hold a bachelor's degree with a major in animal science (or the equivalent thereof) from an accredited institution of higher learning, (2) provide evidence of superior scholarship in previous academic work, (3) arrange for three letters of recommendation, (4) submit GRE general and subject matter (biology) scores, and (5) obtain admission clearance by the Graduate Division. An application with a bachelor's degree in a major other than animal or veterinary sciences who otherwise qualifies for admission will be required to take ANSC 200 or 201, one production course, and such other undergraduate courses deemed necessary by the department as essential background to the applicant's studies. The ANSC 200 or 201 requirements may be satisfied through meeting the teaching experience requirement.

Degree Requirements

Plan A
Student must complete a minimum of 30 credit hours, including

• At least 12 credits of course work numbered 600 and above, including two credits of ANSC 641 (seminar) and excluding 699 and thesis 700
• A maximum of 3 credits of directed research (ANSC 699).
• 9 credits of thesis research in ANSC 700 with at least 1 credit taken in the final semester
• Remaining credits must be in courses numbered 400 and above.

Plan B
Student must complete a minimum of 32 credit hours, including:

• At least 18 credits in course work numbered 600 and above, including ANSC 641 and excluding 699.
• 4 credits of directed research (ANSC 699)
• Remaining credits must be in course numbers 400 and above.

Candidates must be enrolled during the term in which the degree is granted; regular course work or ANSC 500 Master's Plan B studies may be used to meet this requirement. ANSC 500 is offered as a 1 credit course a mandatory grading of S/NG but does not count toward meeting degree requirements.

Both Plan A and B

• Students are required to attend weekly seminars and to present an animal sciences seminar each semester. Attendance is mandatory unless legitimate reason is given for being absent. A maximum of 2 credits is allowed for graduate seminar (ANSC 641).
• The following courses are recommended as a core for most graduate students in animal sciences: ANSC 642, 643, 644, 687 and a graduate-level statistics course.

In both plans (on the recommendation of the student's graduate committee), the graduate credit hours will be selected from the graduate courses offered in animal sciences as well as in the other disciplinary graduate programs in CTAHR or other related disciplines such as anatomy and reproductive biology, biochemistry, chemistry, genetics, microbiology, physiology, public health, zoology. Because of the diversity of specialization within animal sciences, specific course requirements will vary considerably among students.

A general examination is required.

MS in Nutritional Sciences

The MS in nutritional sciences is offered in areas of nutritional biochemistry and physiology, mineral nutrition, nutrition and disease, nutrition and toxicology, nutrition education, nutrition behavior, and community nutrition 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 post-graduate education.

Admission Requirements
To be considered for admission to the nutritional sciences MS program, an applicant must (1) hold a bachelor's degree (BA or BS) from an accredited institution of higher learning, (2) have taken a course in statistics and courses in biochemistry, physiology and microbiology (one of the three must include a lab), (3) arrange for two confidential letters of recommendation (utilizing departmental recommendation forms), (4) submit GRE scores, and (5) obtain admission clearance by the Graduate Division. Foreign students must obtain TOEFL scores of 600 or above. Admission may be possible with prerequisites, in which case the student must complete deficiencies in the first year. Physics, calculus, and analytical chemistry are strongly recommended.

Degree Requirements

Plan A
Student must complete a minimum of 28 credit hours, including

• At least 18 credit hours of course work numbered 600 and above, including credits of FSHN 699 Directed Reading and Research.
• 10 credits of thesis research in FSHN 700 with at least 1 credit taken in the final semester

Plan B
Students must complete a minimum of 30 credit hours, including

• At least 18 credit hours of course work must be in courses numbered 600 or higher, including 6 to 9 credits of FSHN 699.
• Remaining credits are fulfilled by electives that are selected in consultation with the graduate adviser.

Complete description of course and other requirements are available from the department.

Interdisciplinary/Interdepartmental MS in Food Science

The Department offers an interdisciplinary/interdepartmental MS in food science. The areas of concentration are food safety and quality, food processing and engineering, food chemistry and biochemistry, food biotechnology and special area. 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.

Admission requirements
To be considered for admission to the interdisciplinary / interdepartmental MS program in Food Science, an applicant must (1) hold a bachelor's degree (BA or BS) from an accredited institution of higher learning, (2) have taken one course each in organic chemistry, microbiology, biological science (in addition to microbiology) college physics, and biochemistry, (3) arrange for two confidential academic or professional letters of recommendation, (4) submit GRE scores, and (5) obtain admission clearance by the Graduate Division. Foreign students must obtain TOEFL scores of 570 or above. Admission may be possible with prerequisites, in which case the student must complete deficiencies in the first year. 

Degree Requirements

Plan A
Student must complete a minimum of 32 credit hours, including

• At least 18 credit hours of course work, at least 12 credits numbered 600 – 798, excluding credits in 699 courses, Directed Research and 700 courses, Thesis Research.
• 12 credits of thesis research in 700 Thesis Research with at least 1 credit taken in the final semester
• One (1) credit in a Departmental Seminar such as FSHN 681
• One (1) credit in FSHN 701 Topics in Food Science.

Plan B
Students must complete a minimum of 29 credit hours, including

• At least 21 credit hours of course work must be in courses numbered 600 –798, excluding 700 Thesis Research.
• 6 to 9 credits of 699 Directed Research courses.
• One (1) credit in a Departmental Seminar such as FSHN 681
• One (1) credit in FSHN 701 Topics in Food Science.

Complete description of course and other requirements are available from the department.

Honors and Awards

The department has several scholarships that are awarded to deserving students.

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