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Instructional and Research Facilities Fashion Design & Merchandising Program Human Nutrition, Food, and Animal Sciences Molecular Biosciences and Bioengineering Molecular Biosciences and Biotechnology Program Natural Resources and Environmental Management Plant and Environmental Biotechnology Program |
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Human Nutrition, Food and Animal SciencesAgricultural Sciences 216 Faculty*Graduate Faculty *J. Yang, PhD (Chair)—molecular biology and animal biotechnology Cooperating Graduate Faculty in Animal SciencesA. Garcia-Orgeta, PhDP. Lenz, PhD—neuroecology of zooplankton sensory systems B. W. Mathews, PhD—aquaculture and nutrition Affiliate Faculty in Animal SciencesJ. Carpenter, PhD—livestock and marine mammal nutrition Cooperating Graduate Faculty in Food SciencesJ. Bingham, PhD—biochemistry, peptide synthesisD. Borthakur, PhD—microbiology, biotechnology L. Gautz, PhD—instrumental quality evaluation Q. X. Li, PhD—bioremediation, environmental biotechnology R. Paull, PhD—fresh fruit and vegetable physiology and handling A. S. Saulo, PhD—food technology extension, food safety and quality W. W. Su, PhD—bioprocess engineering Cooperating Graduate Faculty in Nutritional SciencesM. J. Berry, PhD—selenoproteins, antioxidants and human diseasesC. J. Boushey, PhD—nutritional epidemiology, obesity and cancer H. Davis, PhD—mitochondria A. Franke, PhD—analytical chemistry, phytochemicals R. Hetzler, PhD—exercise physiology, sports nutrition D. Jenkins, PhD—bioengineering L. Le Marchand, MD, MPH, PhD—nutritional epidemiology, genetic markers G. Maskarinec, MD, MPH, PhD—nutritional epidemiology, soy, hormones and cancer P. V. Nerurkar, PhD—medical biochemistry C. R. Nigg, PhD—exercise behavior Affiliate Graduate Faculty in Nutritional SciencesR. Leon-Guerrero, PhD—obesity and chronic disease prevention, diet assessment Cooperating Graduate Faculty in Nutrition PhD ProgramC. L. Albright, PhD—intervention research on energy balance; weight control; physical activity; dietary fat, fiber, and fruits/vegetables Degrees Offered: BS in animal sciences, BS in Dietetics, BS in food science and human nutrition, MS in animal sciences, MS in food science, MS in nutritional sciences, PhD in nutrition Affiliate Graduate Faculty in Nutrition PhD ProgramH. Turner, PhD—cell biology and immunology 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, PhD in nutrition The Academic ProgramThe Department of Human Nutrition, Food and Animal Sciences (HNFAS) offers both undergraduate and graduate programs leading to BS, MS, and PhD degrees. Three BS degrees are available: animal sciences (ANSC), dietetics, food science and human nutrition (FSHN). The pre-veterinary medicine program is located in the department to provide advising for students seeking to attend veterinary professional training after college. Three MS degrees are offered: animal sciences, nutritional sciences, and food science. The department is also the home for the inter-college PhD program in nutrition. The MS and PhD programs are described under graduate study. Animal science is the application of experimental investigation, cutting edge technology, and other scientific principles for the advancement of efficient and environmentally friendly animal agriculture and improved food quality and safety. Students receive training in both basic and applied agricultural systems, as well as in animal sciences. One focus of the animal science program is on pre-veterinary training but the program also emphasizes preparation for work in production and management systems for the major farm animals such as swine, sheep and goats, beef and dairy cattle, and aquatic/aquaculture animals. Students are also exposed to the challenges of proper care/welfare and management of pets and companion animals (including horses), marine mammals, exotic wildlife and/or zoo animals, and aquaculture animals. Unlike most continental U.S. institutions, the emphasis of the present program is on tropical production systems with particular reference to the Pacific Basin or other subtropical regions. Animal scientists have careers in management and production, veterinary medicine, food processing and marketing, animal biotechnology, zoo and wildlife management, the pharmaceutical and feed and aquaculture industries, teaching, extension education, and research. Those positions require skills in disciplines such as nutrition, genetics, physiology, environmental and waste management, meat science and growth biology, animal health, feed and forage/browse utilization, engineering, business management/marketing, and salesmanship. Other skills of critical importance are computer proficiency, written and oral communication, problem solving, and ability to build effective interpersonal relationships. The undergraduate curricula in dietetics or in food science and human nutrition (FSHN) have a strong science base that is applied to food and human nutrition. Degree options in FSHN include: Pre-professional Nutrition, Sports and Wellness Nutrition, Pre-professional Food Science, Business Food Science, and Culinology. The Dietetics degree is accredited by the Accreditation Council for Education in Nutrition and Dietetics and fulfill the academic requirements for becoming a Registered Dietitian Nutritionist. 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 FSHN curriculum options or dietetics are prepared for diverse careers in the food industry, healthcare and fitness facilities, hospitals, nutrition education and communication enterprises, government or private-sector food and nutrition agencies, science related research laboratories and science education. Students learn problem-solving skills, approaches to critical thinking, and basic principles in these related disciplines. Culinology® combines the education and training in Culinary Arts and Food Science with experiential learning in food service and food production industries. This program option offers students the opportunity to apply and practice skills learned in all aspects of the Culinary Arts in a real world environment. This program has been accredited by the Research Chefs Association (RCA) as one of the 15 Culinology® programs in the U.S. The new professional who epitomizes this discipline will be someone who combines the passion, skill, and creative talent to prepare and present innovative new food products, together with the scientific and technical knowledge required to provide safe, affordable, healthy, and delicious food products commercially. A Culinology® program prepares students for careers in food processing, product development, foodservice equipment manufacturing, or consulting. Upon entering animal sciences (ANSC), dietetics (DTCS), or food science and human nutrition (FSHN), students will be assisted by academic advisors to identify their career objectives and select an appropriate option for study. AdvisingAll FSHN, DTCS, and ANSC majors are required to report for advising prior to registration each semester. Please contact the CTAHR Academic Advising Office. Undergraduate StudyBS in Animal Sciences/Pre-Veterinary MedicineDegree Requirements
In order to enroll in animal science courses, all prerequisite courses must be passed with a grade of C (not C-) or higher. 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 advisor, courses will be selected from those offered in animal sciences, as well as in natural resources and environmental management, bioengineering, anatomy and reproductive biology, biochemistry and biophysics, chemistry, environmental biochemistry, food science and human nutrition, genetics, tropical plant and soil sciences, information and computer sciences, microbiology, oceanography, physiology, and zoology. For information on a Bachelor Degree Program Sheet, go to www.manoa.hawaii.edu/ovcaa/programsheets/. Pre-Veterinary MedicineStudents interested in becoming veterinarians generally major in animal sciences within the Department of Human Nutrition, Food and Animal Sciences, and participate in CTAHR’s Pre-Veterinary Medicine Program. A BS degree in a science-related field is desirable but not required for veterinary schools. The CTAHR Pre-Veterinary Program advisor assists students in meeting the admission requirements of veterinary schools, including academic requirements and veterinary/animal experience requirements. The Pre-Veterinary Medicine Program offers opportunities to gain experience through mentorship with local veterinarians and those in the various animal industries of Hawai‘i. The department also sponsors the Pre-Veterinary Medicine Club of Hawai‘i, which offers students opportunities to interact with other students interested in veterinary medicine as well as participate in hands-on activities and other club events. Hawai‘i residents are eligible to apply for participation in the Western Interstate Commission for Higher Education (WICHE) program that includes agreements with Colorado State University, Washington State University, Oregon State University, and the University of California at Davis to preferentially accept students from the Western Region as a subset of each entering veterinary class. Hawai‘i students are also encouraged to make applications to other continental U.S. veterinary schools that accept nonresident students. Students should contact the website of the Association of American Veterinary Medical Colleges for information about the Veterinary Medical College Application Service at www.aavmc.org/ and for more information about specific requirements for admission to veterinary schools. Students seeking additional information and advising should contact the Pre-Veterinary Medicine Program prevetprogram@ctahr.hawaii.edu, advisor Dr. Jenee Odani, jsodani@hawaii.edu, or the Department of Human Nutrition, Food, and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822 (808) 956-3847. BS in DieteticsAdmissionsStudents choosing a professional career as a registered dietitian nutritionist (RDN) and who desire to do nutrition counseling should apply to the BS in Dietetics. Students are admitted as juniors or as transfer students (from FSHN, other majors, other institutions) if they have met the following admission requirements: minimum cumulative GPA 3.0, C or higher in CHEM 161/161L, CHEM 162/162L, PHYL 141/141L, PHYL 142/142L, and MATH 140 or higher, B or higher in FSHN 185, and completion of 60 credits of college course work. BS in Food Science and Human NutritionAdmissionsIncoming freshmen are admitted directly to the major. Transfer student from other majors and transfer students from other institutions with interest in the Food Science and Human Nutrition (FSHN) major must meet UH Manoa general admission criteria prior to being accepted into the FSHN major. Students wishing to enter the FSHN-Culinology® option must complete course work at Kapiolani Community College (KCC). The curriculum is a career-pathway structure that begins with a Culinary Arts (CULN) with a concentration in Institutional Food Service Management AS degree at a community college and culminates in a BS degree in Food Science and Human Nutrition with a Culinology® track. Students master the basic skills and knowledge in Culinary Arts, then the Food Science knowledge and skills are learned at UH Manoa. KCC offers an associate degree in Culinary Arts with a concentration in Institutional Food Service Management, 4303 Diamond Head Road, Honolulu, HI 96816, culinary.kapiolani.hawaii.edu (808)-734-9499. While at KCC, students are encouraged to select courses applicable to UH Manoa General Education, major requirements and prerequisites. Students considering matriculating to UH Manoa should seek academic advising from advisors on either campus. Degree Requirements–All Human Nutrition OptionsCourse work in the basic sciences and mathematics for all human nutrition options include the following: MATH 140 or above, NREM 203, CHEM 161/161L, 162/162L, 272, PHYL 141/141L, 142/142L, MBBE 375, 402, BIOC 341, or 441, BIOL 171/171L, NREM 310. COMG 151 or 251 is also required. Course work within the major include the following: FSHN 181/181L, 185, 370, 389, 485, 486, 492. To fulfill degree requirements, students must also complete the coursework designated in one of the options listed below. Contact the Human Nutrition, Food, and Animal Science Department for current degree requirements, Ag Sci 216, 1955 East-West Road, (808) 956-7095. BS in DieteticsStudents choosing a professional career as a registered dietitian (RD) and who desire to do nutrition counseling should select the academic course work outlined in this option. The Didactic Program in Dietetics at UH Manoa is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (800) 877-1600 ext. 5400. Upon receiving a bachelor of science degree, students must be accepted into an accredited internship or an approved pre-professional practice program. Upon successful completion of a 6 to 11 month internship, or Preprofessional Practice Program, the student is eligible to take the national dietetic registration examination administered by the Commission on Dietetic Registration. Students generally need to have a GPA of 3.2 or above to be competitive for internship programs. Students may contact Dr. Monica Esquivel (808) 956-8691, (monicake@hawaii.edu), the Dietetics Program Director, and are encouraged to refer to the Dietetics Option Student Handbook for more information about this option (cms.ctahr.hawaii.edu/hnfas2/Academics/Dietetics.aspx). Work and/or volunteer experience in the field of interest is highly recommended. Courses required for the Dietetics Option include BIOL 340 or CMB 411, PHRM 203, SOC 100, PSY 100, FSHN 311, 312, 322, 381, 381L, 440, 451, 467, 468, 469, 480, and 488. For information on a Bachelor Degree Program Sheet, go to www.manoa.hawaii.edu/ovcaa/programsheets/. Human Nutrition Pre-professional OptionThis course of study allows students to prepare for post-baccalaureate study in nutrition and nutrition-related disciplines. With guidance from their advisor, students can design a course of study to prepare them for post-baccalaureate studies in health professional programs (medicine, dental, pharmacy, etc.), or a graduate degree program in nutrition or other biomedical science. This course of study does not meet all of the undergraduate academic requirements of the Academy of Nutrition and Dietetics to apply for a dietetic internship. Students in the Pre-professional option must take the following: a minimum of 9 credits of FSHN courses numbered 200 or higher; and MICR 130/140L or FSHN 440; and courses in BIOL 275, 340, 375, and CMB 411; and 17 credits of electives. For information on a Bachelor Degree Program Sheet, go to www.manoa.hawaii.edu/ovcaa/programsheets/. Human Nutrition Sports and Wellness OptionStudents who are interested in pursuing a career in sports and wellness, are required to complete course work in Structural kinesiology, Exercise Physiology, and Nutrition in Exercise and Sport (FSHN 480). Students in the Sports and Wellness option must take the following: a minimum of 9 credits of FSHN courses numbered 200 or higher; and MICR 130/140L or FSHN 440; and KRS 353, 354/354L, FSHN 480, and 8 credits of approved electives. For information on a Bachelor Degree Program Sheet, go to www.manoa.hawaii.edu/ovcaa/programsheets/. Degree Requirements–Food Science OptionThis study track educates and develops skills in students who desire to work in food processing, regulation, and food business arena, both in the public and private sector. This track also prepares students for managerial positions since there is a high demand for people with skills in food science and knowledge of business, accounting, and interpersonal skills. Students learn about food chemistry, microbiology, structure, engineering, safety, regulation, sanitation, quality control, and business-oriented courses. Course work in the basic sciences and mathematics for all food science options include the following: MATH 140 or above, CHEM 161/161L, 162/162L, 272, PHYL 151, MICR 130, 140L, MBBE 375 or 402, BIOL 171/171L, NREM 310. COMG 151, or 251 is also required. Students in the Food Science option must take the following FSHN courses: FSHN 181/181L, 185, 381, 381L, 403, 411, 430/430L, 440, 445, 460, 477/477L, 494. All FSHN majors selecting the Food Science Option must select one of the following specialties to complete degree requirements:
RequirementsA total of at least 120 credits are required for graduation. Students seeking additional information and advising should contact the Department of Human Nutrition, Food and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822, (808) 956-7095, email: hnfas@ctahr.hawaii.edu. Graduate StudyThe department offers graduate programs leading to MS and PhD degrees. Students can choose from three MS degree options: animal sciences, nutritional sciences, or food science. The department is also the home locus for the inter-college PhD program in nutrition. Admission and degree requirements for each program are listed below, but are subject to change. For current information, contact the Department of Human Nutrition, Food and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822, (808) 956-7095, email: hnfas@ctahr.hawaii.edu. MS in Animal SciencesThe MS in animal sciences is offered in both the basic and applied areas of genetics, nutrition, physiology, reproduction, animal health, molecular biology of growth and metabolism, and animal muscle biology. Specialty areas consist of beef-cattle nutrition, grazing management, 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; molecular biology of animal growth and metabolism; muscle biology and meat science; reproduction, animal health; nutrient/waste management; and freshwater and saltwater shrimp breeding and production, nutrition, and pond management systems. Emphasis is placed on the application of scientific methods for both the development and improvement of animal industries in subtropical and tropical environments. There is also the opportunity for cooperative studies in the areas of care/welfare and management of pets and companion animals (including horses), marine mammals, exotic wildlife, and/or zoo animals. Candidates wishing to specialize in animal breeding and genetics should be particularly strong in mathematics, including statistics, with a good biological background. Admission RequirementsTo 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 with a GPA of 3.0 or higher, (2) provide evidence of superior scholarship in previous academic work, (3) arrange for three letters of recommendation, (4) submit GRE general test scores, (5) submit an application including a statement of objectives, (6) submit a resume, and (7) submit a TOEFL score of 580 minimum, 600 recommended (250 computer) if a foreign student. Interviews by phone or in person in Hawai‘i may be requested by the admissions committee. An applicant 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. The deadlines for receipt of all application materials are February 1 for fall applicants, and September 1 for spring semester applicants. Degree RequirementsPlan A (Thesis)Students must complete a minimum of 30 credit hours, including:
Plan B (Non-thesis)Students must complete a minimum of 30 credit hours, including:
Both Plan A and BA general exam on basic knowledge in the animal sciences is required of all students to advance to candidacy for the MS degree. A final exam based on the student’s Plan A Thesis Research or Plan B Directed Research is also required. Students are required to attend weekly seminars each semester and present a minimum of three formal seminars during their graduate training (including their thesis defense). 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, 650, 652, 657, 687, and a graduate-level statistics course. Each student will be required to serve as a teaching assistant (TA), in either a paid or non-paid status, for a minimum of one course for one semester. This experience must include leading laboratory or discussion sections, and evaluation by the instructor. 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 or other related disciplines such as anatomy and reproductive biology, biochemistry, chemistry, genetics, microbiology, physiology, public health, and zoology. Because of the diversity of specializations within animal sciences, specific course requirements will vary considerably among students. Further information is available at cms.ctahr.hawaii.edu/hnfas2/academics/animalsciences(ms).aspx. MS in Nutritional SciencesThe MS in nutritional sciences prepares students to understand the scientific basis of nutrition, its application to health and fitness, and the skills needed to conduct basic and applied nutrition research. Subject areas of concentration include clinical nutrition, obesity, dietary fiber, functional fiber and bioactive food components, diet and cancer, mineral nutrition and toxicology, sports nutrition, nutrition education, nutritional product development, community and international nutrition, nutritional biochemistry, and nutritional epidemiology. The program does not include an RD internship. Cooperating programs include public health, kinesiology and rehabilitation science, food science, animal sciences, physiology, John A. Burns School of Medicine, and the University of Hawai‘i Cancer Center. Depending on the area of focus, students are prepared for diverse careers in nutrition and food-related industries, government agencies, and academic institutions. Graduates have found employment as college instructors; nutrition educators or consultants in the private sector; nutritionists in the food industry, fitness facilities, or health-related government agencies; and as research scientists in the health-care industry, private sector, government, or academic research institutions. Many have pursued PhD or other professional degrees at major universities around the country. Admission RequirementsAcademic prerequisites include a bachelor’s degree in nutrition or a closely related field, a minimum grade point average of 3.0, and undergraduate course work in nutrition, physiology, biochemistry, and statistics. Motivated students without a nutrition related degree may apply, but will be expected to make up undergraduate course deficiencies if admitted into the program. Students are strongly encouraged to take introductory science courses prior to applying to the program including at least two of the above mentioned prerequisites (one preferably being introductory nutrition). Additional requirements include submission of GRE General Test scores (no minimum score required), two confidential recommendations (using our program’s recommendation forms), a TOEFL score of 580 minimum, 600 recommended (250 computer, 100 internet) if a foreign student; a personal resume; and a completed Graduate Admissions Application including statement of objectives. Interviews by phone (or in person if in Hawai‘i) may be requested by the admissions committee. The deadlines for receipt of all application materials are February 1 for fall semester applicants, and September 1 for spring semester applicants. Degree RequirementsTwo MS degree options are available: Plan A (thesis) and Plan B (non-thesis). Generally, students are expected to follow Plan A unless the Plan B option is approved by the graduate chairperson and the student’s advisor. Plan A (Thesis)Students must complete a minimum of 30 credit hours, including:
Plan B (Non-thesis)Students must complete a minimum of 30 credit hours, including:
Both Plan A and BAll students are required to pass an oral exam of basic nutrition knowledge to advance to candidacy for the MS degree, and pass a final exam/oral defense of their Thesis Research (Plan A) or Directed Reading and Research (Plan B). The following courses are required as a core for most graduate students in nutritional sciences: FSHN 601, 681, 685 or 784, 689, a graduate-level statistics course, and at least one of the following: FSHN 682, 686, 784, 785, PH 684 or 688. FSHN 681 Seminar in Food and Nutritional Sciences, must be taken at least four times, including at least twice for a letter grade (A-F). Each student will be required to serve as a teaching assistant (TA), in either a paid or non-paid status, for a minimum of one semester. This experience must include a significant instructional component and evaluation by the instructor. In both plans (in consultation with the student’s graduate committee), the graduate credit hours will be selected from the graduate courses offered in nutritional sciences as well as other related disciplines such as food science, cell and molecular biology, epidemiology, genetics, physiology, public health, kinesiology, and statistics. Because of the diversity of specializations within nutritional sciences, specific course requirements will vary among students. Please see our website at cms.ctahr.hawaii.edu/hnfas2/academics/nutritionalsciences(ms).aspx. Financial AidCTAHR has scholarships available to qualified students. Graduate students are able to apply for the Alexander Napier, Hiroki Kaku, and Sachiyuki Masumoto scholarships. More information may be found at www.ctahr.hawaii.edu/site/Scholarships.aspx. In addition, STAR Giving Tree scholarship funds may be available to qualified admitted applicants. Information regarding applying for these funds is sent out each year by the graduate committee. MS in Food ScienceThe MS in food science offers areas of concentration in food safety and quality, food processing and engineering, food chemistry and biochemistry, food microbiology, product development, and food science education. 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 RequirementsAcademic prerequisites include a bachelor’s degree in food science or a closely related field, a minimum grade point average of 3.0, and undergraduate course work in introductory foods, biochemistry, introductory nutrition, and statistics. Motivated students without a food science-related degree may apply, but will be expected to make up undergraduate deficiencies if admitted. Students are strongly encouraged to take chemistry and introductory food courses prior to applying to the program. Additional requirements include: submission of GRE General Test scores (no minimum score required); two confidential recommendations (using our program’s recommendation forms); a TOEFL score of 580 minimum, 600 recommended (250 computer) if a foreign student; a personal resume; and a completed Graduate Admissions Application including statement of objectives. Interviews by phone or in person if in Hawai‘i may be requested by the admissions committee. The deadlines for receipt of all application materials are February 1 for fall semester applicants, and September 1 for spring semester applicants. Degree RequirementsPlan A (Thesis)Students must complete a minimum of 30 credit hours, including:
Plan B (Non-thesis)Students must complete a minimum of 30 credit hours, including:
Both Plan A and BAll students are required to pass an oral exam of basic knowledge in food science to advance to candidacy for the MS degree, and a final exam/oral defense of their Thesis Research (Plan A) or Directed Research (Plan B). Students are required to register for Seminar in Food and Nutritional Sciences (FSHN 681) during four semesters, and present a minimum two seminars for a letter grade (A-F) during their graduate program. The following courses are required as a core for graduate students in food science: FSHN 601, 607, 608, 681, 701, and a graduate-level statistics course. Each student will be required to serve as a teaching assistant (TA), in either a paid or non-paid status, for a minimum of one course for one semester. This experience must include a significant instructional component and evaluation by the instructor. In both plans (in consultation with the student’s graduate committee), the graduate credit hours will be selected from graduate courses offered in food science as well as other related disciplines such as biochemistry, nutrition, microbiology, genetics, biotechnology, cell and molecular biology, and statistics. Because of the diversity of specializations within food science, specific course requirements will vary among students. Further information is available at cms.ctahr.hawaii.edu/hnfas2/academics/foodscience(ms).aspx. PhD in NutritionIn today’s world, the relationship between diet and health is of great interest among consumers, medical professionals, research scientists, government policy makers, and private industries related to food, agriculture, and healthcare. To serve these clients and improve human health, especially in Hawai‘i and the Asia-Pacific region, the PhD program in nutrition is designed to prepare future leaders and innovators who can expand our knowledge about food and health, solve nutrition-related problems, propose effective nutrition policies, guide new product and service development, and be ethical and effective researchers, communicators, and educators. To ensure that graduates are prepared for these roles, students will be expected to demonstrate:
To accomplish these goals, the PhD program integrates faculty and resources from the instructional and research programs housed in the College of Tropical Agriculture and Human Resources (CTAHR), John A. Burns School of Medicine (JABSOM), and University of Hawai‘i Cancer Center to create an inter-college PhD program that will produce highly marketable, interdisciplinary graduates that can assume leadership roles in the field of nutrition. Admission RequirementsThe admission process is considered a critical step in insuring the success and quality of the program and its graduates; therefore, applicants will be carefully evaluated and selected. The admissions committee is chosen and led by the graduate chair and is made up of graduate faculty with proven records in mentoring successful graduate students. To insure consistent quality of training and financial support, the number of applicants admitted will be kept in line with the availability of high-quality dissertation advisors and available support. Students will not be admitted without a plan to support them and evidence of a faculty member’s willingness to serve as a dissertation advisor. Applicants should have a BS or MS degree in nutrition or a closely related biological science; however, highly motivated students with other degrees may be considered if they have excellent academic backgrounds and demonstrated strength in the biological sciences. Applicants are expected to demonstrate adequate preparation in nutrition, biochemistry, physiology, and statistics. If admitted without sufficient preparation in theses areas, these prerequisites must be made up early in the student’s program. The admissions committee will determine course deficiencies in an applicant’s background. Additional admission requirements include a minimum grade point average of 3.4 out of 4.0 for applicants with a BS, and 3.6 out of 4.0 for applicants with a MS or other advanced degree; submission of GRE general test scores that demonstrate performance above the 50% percentile in all areas; three letters of recommendation from individuals that can comment on academic and research potential, a personal resume, and a completed Graduate Admissions Application including a personal statement of objectives that includes reasons for wanting to attend graduate school, research interests, and career goals. Foreign applicants must obtain a minimum TOEFL score of 600 (paper), 250 (computer), or 100 (internet). Interviews (in person or by phone) are required of all applicants deemed admissible by the admissions committee. In selecting applicants for admission, particular attention will be paid to the quality and depth of the personal statement, the strength of the letters of recommendation (i.e., they must indicate exceptional potential), and the professional qualities and academic depth presented in the personal interview. The deadline for receipt of all application materials are February 1 for fall and September 1 for spring applicants. The resume and personal statement of applicants should be sent electronically to the graduate chair PhD in Nutrition at hnfas@ctahr.hawaii.edu. Degree RequirementsThe principal requirements for the PhD degree are:
In addition, all PhD candidates are required to participate in a substantial teaching project with a graduate faculty mentor during at least one semester of their program (if entering with a BS, two semesters are required). Qualifying exam. The purpose of the qualifying exam is to evaluate the student’s basic knowledge in nutrition-related fields, determine if the student has a strong enough background to proceed successfully with their doctoral program, and enable advisors to assist the student in planning an appropriate program of study. The areas covered by the exam include basic nutrition, biochemistry, physiology, statistics, epidemiology, and experimental design. The exam may be oral and/or written as decided by the examining committee. The committee will consist of at least three members of the graduate faculty chosen by the student in consultation with their advisor, and must be approved by the graduate chair. The exam is repeatable once after successful petition to the graduate chair. Students failing the exam twice must withdraw from the program. Students entering the program with a BS degree will be required to pass the qualifying exam within the first two years of their program. Candidates entering with a MS or other advanced degree must pass the exam within one year. Extensions can be made for students with course deficiencies to make up. Students entering from the nutritional sciences MS program at UH Manoa within five years of receiving their MS degree are exempt from the exam, as suitability for the PhD program will be assessed during their MS program via the candidacy exam and thesis defense/final exam. Dissertation proposal defense. Students entering with a BS degree are required to defend their dissertation research proposal to the satisfaction of their dissertation advisor. They must do this after they pass their qualifying exam and after they have met all other requirements for the Plan A master’s degree in nutritional sciences except the completion of a formal thesis. The proposal should consist of a written and oral presentation of the proposed dissertation research. This proposal defense serves as a capstone, similar to a MS thesis defense, and assures that the student can demonstrate sufficient research skills and knowledge of the research plan to proceed with the dissertation research. The dissertation committee will consist of the student’s advisor and at least four members of the graduate faculty chosen by the student in consultation with their advisor, and must be approved by the graduate chair. The student must pass the proposal defense to be eligible for the comprehensive exam. The defense is repeatable once after successful petition to the graduate chair. Required course work. PhD students are required to have at least 18 credits of graduate level course work (excluding research credits) beyond their MS degree. If entering with a BS degree, at least 36 credits of graduate level course work (excluding research credits) beyond the BS are required. These course requirements are described below. Students entering with a BS degree are required to meet all requirements for the Plan A master’s degree in nutritional sciences, excluding the production of a formal written thesis. The course requirements include any course deficiencies recommended by the admissions committee plus the following 18 credits of graduate level course work:
In addition, at least 12 credits of 699 are required. Students entering with a MS or other advanced degree are required to make up any course deficiencies in their background prior to taking the qualifying exam. Course deficiencies will be assessed by the admissions committee. Credits obtained by making up course deficiencies cannot be used to meet the 18 credit course requirements for the PhD. After the above requirements are met by students entering with a BS or MS, all continuing PhD students must take a minimum of 18 credits of course work (excluding research credits) consisting of at least:
The student in consultation with his or her dissertation advisor will decide on the specific courses used to meet the above 18-credit requirement. An example of a model course of study for a student entering with a BS in nutrition, and examples of available specialty area courses and career-building courses are available on our program website at: cms.ctahr.hawaii.edu/hnfas2/academics/nutrition(PhD).aspx. Required teaching experience. To foster teaching skills, all PhD candidates must participate in a substantial teaching project during at least one semester of their program. All students who are not paid teaching assistants are required to develop, with an instructor of their choice, an instructional experience equivalent to a quarter time teaching assistantship (10 hours per week) that includes in-class lectures/instructional activities, or laboratory instruction. At the conclusion of the experience, their instructional mentor must submit a written evaluation of their performance to the graduate chair. Unsatisfactory evaluations will result in the need to repeat the experience until a favorable evaluation is achieved. Students entering with a BS must additionally fulfill the instructional experience required as part of the MS in nutritional sciences (6 hours per week for one semester) prior to sitting for their dissertation proposal defense. Comprehensive exam. When candidates have completed all, or most of their course work toward the PhD, they must pass a comprehensive exam to verify that they can function as a professional in the field. The timing of the exam will be decided upon by the student in consultation with their advisor. The purpose of this exam is to determine the student’s comprehension of fundamental nutrition knowledge, expertise in an overlapping discipline, and competence in research, communications, and critical thinking skills. The form of the exam is both written and oral. It will be conducted by an examination committee composed of at least three members of the graduate faculty (excluding the student’s advisor) with collective expertise to cover the range of expectations listed above. The composition of the committee is proposed by the student in consultation with their advisor. To insure the quality and consistency of exam committees, its composition must be approved by the graduate chair. The time frame and grading of the exam will be decided by the committee. The examination criteria and procedures will conform to Graduate Division’s standards for all Manoa doctorate programs. A student must pass this exam to achieve candidacy and remain in the PhD program. The exam is repeatable once after successful petition to the graduate chair. After passing the exam the student is eligible to formally select their doctoral committee as described below. DissertationAll PhD candidates must conduct scholarly, independent, original research that contributes new knowledge to the field. The candidates develop and conduct research projects under the direction of their dissertation advisor and doctoral committee. The doctoral committee is selected by the student in consultation with their dissertation advisor, and must be approved by the graduate chair. The dissertation advisor (chair of the doctoral committee), and a majority of the committee members must come from the nutrition graduate faculty. The committee must have at least 5 members, with one member being from a graduate faculty outside the student’s field of study and area of specialization. At the conclusion of the research process, students write a dissertation, i.e., a scholarly presentation of their research in publication form. The student’s doctoral committee then conducts a final examination to assess the student’s ability to orally present their dissertation in a seminar format, and defend their research and written dissertation. The final exam is repeatable once after successful petition to the graduate dean. The dissertation, final exam criteria and procedures will conform to Graduate Division’s standards for all UH Manoa doctorate programs. Further information is available at: cms.ctahr.hawaii.edu/hnfas2/academics/Nutrition(PhD).aspx. Honors and AwardsThe department has several teaching assistantships, research assistantships, and scholarships that are awarded to deserving qualified students. FSHN Courses
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