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1 purdue university http://www.foodsci.purdue.edu/ Welcome to the Purdue Food Science Homepage The Department of Food Science is working diligently to update its database to keep you, our alumni and friends, connected. We are unveiling our new annual newsletter this summer, and have been frequently keeping our electronic newsletter subscribers updated. Please follow this LINK to update your personal information to ensure you will receive our newsletters. Thank you for taking the time to complete the form. The 2007-2008 school year has been a truly amazing one. We graduated 34 undergrads and 12 graduate students. To list some of our research: starch digestibility with regards to glycemic index, omega -3 and -6 fatty acid work, pathogen detection using sensors and bioluminescence, and work with chlorine dioxide gas. New endowments include: Scholle and Bindley Chair positions, Liska Graduate Student Teaching Award, Liska Graduate Fellowship, and another endowment soon to be announced. |
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2楼2008-06-12 11:45:40
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2 Rutgers univ. (located at New Jersey) http://foodsci.rutgers.edu Welcome to the Department of Food Science at the School of Environmental and Biological Sciences of Rutgers University. We are a student-oriented program that emphasizes fundamental principles of food biology, food chemistry, and food processing to prepare graduates to be leaders in development of new, wholesome, nutritious, and safe food products. Since our curriculum is grounded in basic science, graduates are able to pursue careers in a wide variety of professional and technical fields. Our undergraduate program leading to a Bachelor of Science degree includes options in Food Science Research, General Food Science, and Food Science & Management Economics. A joint Culinology program with Mercer Community College combines culinary arts with food science. Our graduate program leading to Master of Science and Doctor of Philosophy degrees provides a solid background in food science while allowing for specialization in the areas of food biology, chemistry, or engineering. Our internationally recognized and award-winning faculty and staff make us one of the leaders in the field of food science. [ Last edited by protein2008 on 2008-6-13 at 08:44 ] |
3楼2008-06-13 08:29:22
http://www.foodscience.cornell.edu/
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3 Cornell univ. Cornell University, Ithaca, NY 14853，U.S.A http://www.foodscience.cornell.edu/ Welcome to the Cornell Department of Food Science web site.The faculty, staff, and students in our Department are members of a large interdisciplinary team of scientists at Cornell who are working together to improve the wholesomeness and availability of food for the world's population. This team includes people affiliated with several departments from across the University that have joined together as members of the Cornell Institute of Food Science (CIFS). Students at Cornell enjoy the combined advantages offered by the applied programs of a major land grant university and the intellectual rigor and stimulation that characterize a prestigious Ivy League institution, all on the same beautiful campus [ Last edited by protein2008 on 2008-6-14 at 09:04 ] |
4楼2008-06-14 09:02:35
Cornell added latest news and they're really wholesome to help you develope an idea  )R. Taylor: Cornell University, R. Gravani, C. Bruhn, A survey of attitudes and practices of adults with severe food allergies N. Okarter: Cornell University, C. Liu, M. E. Sorrells, R. Liu, Phytochemical profiles and antioxidant activity of whole wheat G. Feng: Cornell University, J. J. Churey, R. W. Worobo, Isolation of two bacteriocin-producing lactic acid bacteria from alfalfa seeds L. Hsu: Cornell University, A. Sauer, C. Moraru, Effect of spatial distribution of fluence on the in-depth inactivation of E. coli by Pulsed Light in liquid substrates A. R. Uesugi: Cornell University, L. Hsu, C. I. Moraru, A closer look at Pulsed Light treatment: Listeria innocua and Escherichia coli survivors’ growth and resistance behavior in the plateau region of inactivation curves C. M. Beliciu: Cornell University, C. I. Moraru, Solvent and temperature effects on the casein micelle size measured by Dynamic Light Scattering (Sunday, Jun 29 2008 2:05 PM - 2:20 PM) M. Wang: Cornell University, C. Moraru, Extending the shelf life of skim milk using a cold microfiltration process K. Manoi: Cornell University, S. S. Rizvi, Characterization of cold, gel-like emulsions produced from texturized whey protein concentrate I. A. Bonsi: Cornell University, NYSAES, J. Thimothe, H. Koo, R. W. Worobo, O. I. Padilla-Zakour, Pinot noir grape polyphenolic extracts: Chemical composition and antimicrobial effects against Streptococcus mutans and Alicyclobacillus acidoterrestris M. Wihodo: Cornell University, C. I. Moraru, Use of Pulsed Light curing to enhance the physical properties of protein films P. Siricururatana: Cornell University, NYSAES, O. I. Padilla-Zakour, Pulpy juices from grapes and tart cherries as healthier alternatives to clear juices K. L. Wolfe: Cornell University, R. Lui, Structure-activity relationships of flavonoids in the Cellular Antioxidant Activity assay J. Liu: Food Science, Cornell University, R. Liu, Apple phytochemical extracts inhibit cell proliferation and induce apoptosis in vivo in a rat model for mammary carcinogenesis R. Rodriguez-Arias: Frito Lay, D. Miller, R. Glahn, H. Lawless, Sensory and nutritional quality in iron fortified milk Y. Liu: Cornell University, D. Miller, S. Rizvi, Nutrient retention in fortified and cooked extruded rice M. J. Lang: Cornell University, O. I. Padilla-Zakour, Product development competition experience as a non-traditional educational model: The perception of value in regards to education and careers O. Padilla-Zakour: Cornell University, Processing technologies for juices and concentrates aimed to maximize the retention of flavor and phytochemicals Padilla-Zakour, Juice processing techniques and their effect on flavor and phytochemicals Organizer and Moderator: J. M. Regenstein: Cornell University, The safety of ethnic foods in the United States R. Liu: Cornell University, Nutrition controversies: Moving beyond lab chemical methods for antioxidant assessment as related to health benefits R. Liu: Cornell University Moving toward cell-based antioxidant activity assay for assessing antioxidant function Wiedmann: Cornell University, Listeria monocytogenes control in ready-to-eat meat and poultry products: Post-processing issues part 1 R. Liu: Cornell University, Designing and delivering whole grains with enhanced health attributes Listeria monocytogenes control in ready-to-eat meat and poultry products: Post-processing issues |
5楼2008-06-14 11:01:10
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4Univ. of Wisconsin Madison (Wisconsin) http://foodsci.wisc.edu/ Welcome to Babcock Hall, home of the Department of Food Science at the University of Wisconsin - Madison! We are glad that you have found us, and hope that you will be able to find the information you have been looking for. Should you need further assistance, feel free to contact us via phone, fax, or email. The Department of Food Science is unique. Beside its excellence in research, teaching, and extension activities, it also serves as the academic home of the Center for Dairy Research and operates a dairy plant and store. Again, thank you for visiting us. Perhaps someday we will be able to offer you a Wisconsin Welcome to Babcock Hall and the Department of Food Science in person. |
6楼2008-06-15 08:45:54
★
signal023(金币+1,VIP+0):谢谢分享，希望能够继续坚持~
signal023(金币+1,VIP+0):谢谢分享，希望能够继续坚持~
5 UC avis (California)http://foodscience.ucdavis.edu/ The internationally recognized Food Science and Technology Department makes food healthier, tastier, and safer for consumers. Students complete a rigorous scientific curriculum that prepares them well for the numerous job opportunities available in the food industry or for graduate studies in the physical, chemical, and biological sciences and medicine. |
7楼2008-06-16 11:02:32
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6 UIUC (University of Illinois-Urbana Champaign) (Illinois) http://fshn.uiuc.edu/ FSHN offers undergraduate and graduate degrees, conducts research in food science and nutrition, and serves the people of Illinois with its extension and outreach programs, which cover a wide range of subjects from nutrition and wellness to food safety and bioprocessing. We have committed ourselves to playing a leadership role in all aspects of our mission and to be the best department of our kind in the land-grant university system. We also believe that we are accountable to our stakeholders — students, parents, the college and campus, the industry, government, and the people of Illinois and the nation — to do nothing less than strive for excellence and produce useful and meaningful outcomes with the investment that has been made in us. The faculty members in Food Science and Human Nutrition come from diverse backgrounds and cover a wide range of specialties. We have experts in the areas of food chemistry, food microbiology, food processing, food engineering, food safety, food analysis, biotechnology and bioprocessing, clinical nutrition, biochemical and molecular nutrition, community nutrition and dietetics, and nutritional toxicology. Commodity specializations include corn, soybeans, legumes, oilseeds, dairy products, vegetables, meats, wine, and fermented beverages. Graduate students include both domestic and international students. While some of them majored in food science or nutrition, most of them have undergraduate degrees in diverse areas such as microbiology, biology, chemistry, biochemistry, and engineering. [ Last edited by protein2008 on 2008-7-8 at 09:49 ] |
8楼2008-06-17 10:06:44
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7 University of Minnesota (Minnesota) http://fscn.cfans.umn.edu/ The mission of the Department of Food Science and Nutrition is to conduct research, provide knowledge, and develop skills to improve food and health. The Department of Food Science and Nutrition is administered by the College of Food, Agricultural, and Natural Resource Sciences which contains the Food Science and Nutrition undergraduates. Food Science and Nutrition graduate students are in the University of Minnesota Graduate School. See our academic programs section to find out more about our degree programs. Food Science and Nutrition research covers a wide variety of topics. For more information about the research done in our department, see the research and discovery section. Food Science and Nutrition faculty, staff, and students are active in outreach projects in the food industry, local, national and international nutrition and health, and consumer communities. See our outreach section to find out how the department contributes to others. Department of Food Science and Nutrition University of Minnesota 225 FScN 1334 Eckles Avenue St. Paul, MN 55108-6099 Phone: 612-624-1290 Fax: 612-625-5272 |
9楼2008-06-18 09:51:46
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8 Washington State University (Washington) http://sfs.wsu.edu/ WSU - Ranked Among the Top Research Universities Washington State University is ranked among the top research universities in the United States according to U.S. News. In the School of Food Science at Washington State University, you will receive an incredible one-on-one education and research opportunities from our world-class faculty. High-Quality Programs Opportunity to Become Completely Immersed in Program (This translates to a lower than average number of years to complete your degree.) Excellent Financial Support The majority of graduate students here are full-time students and receive support. |
10楼2008-06-19 08:40:13
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kidy008(金币+1,VIP+0):谢谢分享，希望楼主坚持下去~~！！
kidy008(金币+1,VIP+0):谢谢分享，希望楼主坚持下去~~！！
|
9 ohio state univ. (Ohio) http://www.fst.ohio-state.edu/ Department of Food Science & Technology 110 Parker Food Science & Technology Bldg. 2015 Fyffe Road Columbus, OH 43210 Phone: (614) 292-6281 FAX: (614) 292-0218 E-mail webmaster: fst@osu.edu |
11楼2008-06-20 00:15:16
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10 University of Georgia (Georgia) http://www.caes.uga.edu/departments/fst/ Food Science & Technology Our mission is to disseminate science-based knowledge of food through student education; to seek, verify, and apply information related to food; and to communicate through professional, scientific, and public outreach programs. |
12楼2008-06-21 09:09:25
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11 Michigan State Univ. (Michigan ) http://fshn.msu.edu/ Welcome Welcome to the Department of Food Science and Human Nutrition at Michigan State University. We invite you to explore our web site and discover our nationally recognized academic, research and outreach programs. Our department is home to 36 faculty, 45 graduate students and more than 650 undergraduate majors. Our faculty and staff are active in research to solve contemporary issues in food production, quality and safety, as well as nutrient function and applications to health and chronic disease prevention. We are committed to excellence and the application of knowledge and expertise in classrooms, laboratories and communities. Tour our updated research and educational facilities and don’t forget to try the world-class ice cream and cheese available through our MSU Dairy Store! Gale M. Strasburg, Ph.D. Professor and Chairperson |
13楼2008-06-22 01:27:35
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12 Univ. of Maryland (Maryland) http://www.nfsc.umd.edu/ Department of Nutrition & Food Science Mission of the Department of Nutrition and Food Science To advance nutrition, food safety and health by innovative research, progressive and high quality education of undergraduate and graduate students, and creative outreach education disseminated to the citizens of Maryland, the United States and the global marketplace. |
14楼2008-06-23 09:26:27
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13 oregon state univ. (Oregon) http://oregonstate.edu/dept/foodsci/ OSU Food Science and Technology Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST) offers undergraduate and graduate programs of study supported by 17 tenured and tenure-track faculty, a number of adjunct faculty, and 35 graduate students. Most faculty are housed in Wiegand Hall. Off campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon. The Department's learning outcomes are integrated with its mission and long-range goals. Food Science and Technology has active research programs supported by more than $1.9 million in funding and offers M.S. and Ph. D. programs with specializations in: Food Chemistry and Biochemistry Food Microbiology and Biotechnology Flavor Chemistry and Sensory Evaluation Food Processing and Engineering Enology (Winemaking) Brewing Science Dairy Processing Seafood Science and Surimi Value-Added Foods |
15楼2008-06-24 10:26:28
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14 North Carolina state university (North Carolina ) http://www.ncsu.edu/foodscience/ Our Department is a team of scientists, researchers, and teachers committed to guiding the undergraduate and graduate education of students preparing for professional and technical careers in Food, Bioprocessing, and Nutrition Sciences. We identify, develop, and apply the appropriate concepts, theories, and emerging methodologies from the fundamental disciplines of chemistry, engineering, microbiology, food and bioprocessing, nutrition, and sensory science, to the investigation of critical issues in food & biological systems, components, products, and processes. We interpret, adapt and extend research information to the North Carolina, national, and international food and bioprocessing industries. We maintain and improve the safety, variety, and quality of food and biological products. |
16楼2008-06-25 14:46:05
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signal023(金币+1,VIP+0):3QS
signal023(金币+1,VIP+0):3QS
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15 University of Kentucky (Kentucky) http://www.uky.edu/Ag/AnimalSciences/foodsci/foodscience.html Contact: (859) 257-3822 Address: University of Kentucky, Department of Nutrition and Food Science, 206 W. P. Garrigus Building, Lexington, KY 40546-0215 Degrees Offered: BS, MS, PhD |
17楼2008-06-26 00:21:52
18楼2008-06-26 16:54:35
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16 Texas A & M University (Texas) http://nfs.tamu.edu/ Course Forcing The Department of Nutrition and Food Science will be accepting forces for FSTC and NUTR courses only. Primary force forms will be available online April 10th through April 25th . Forcing is based on graduation date and forcing is not guaranteed. Students filling out a force request after April 25th will be placed on a waitlist only. See the link on the left side of the homepage. To be forced in FSTC 326 or 327, you must go to Dr. Taylor's Office in Kleberg 310. To be forced into BIOL 319, 320, or 351, you must go to Butler Hall Room 107. To be forced into BICH 410 or 411 or GENE 301, you must go to Bio/Bio Room 104. For all other non-NUTR and non-FSTC courses, you need to go to the Department in which that class is located. Thanks and Gig 'em! |
19楼2008-06-27 08:35:41
20楼2008-06-27 23:10:03
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17 Florida State Univ. (Florida) http://www.chs.fsu.edu/nfes/ Nutrition, Food & Exercise Sciences Today’s interest in healthy lifestyles is translating into a remarkable range of career opportunities related to diet, fitness, and health. Florida State University’s leading-edge programs in Nutrition, Food and Exercise Sciences are preparing students to pursue a wide variety of health-related careers through a series of rigorous courses in each program that provides a firm foundation plus essential scientific and technical knowledge and practical skills. Targeted coursework allows students to learn the professional, technical, and interpersonal aspects of their career with an emphasis on the prevention of chronic disease. |
21楼2008-06-28 00:21:00
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kidy008(金币+1,VIP+0):谢谢分享，希望楼主坚持下去~~！！
kidy008(金币+1,VIP+0):谢谢分享，希望楼主坚持下去~~！！
|
18 pennsylvania State univ. (Pennsylvania) http://www.cas.psu.edu/docs/CASDEPT/FOOD/index.html Faculty Staff Graduate Students Undergraduate Students Intranet (department use only) Berkey Creamery Pilot Plants Sensory Lab 2005-2008 Contact: (814) 863-8667 jmw5@psu.edu Address: Department of Food Science, Penn State University, 111 Borland Lab, University Park, PA 16802 Degrees Offered: BS, MS, PhD |
22楼2008-06-29 00:29:39
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19 univ. of Florida (Florida) http://fshn.ifas.ufl.edu/ Contact: (352) 392-1991 fos@mail.ifas.ufl.edu Address: Food Science & Human Nutrition Department, University of Florida, Gainesville, FL 32611 Degrees Offered: BS, MS |
23楼2008-06-30 00:46:39
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20 Arizona State University (Arizona) http://nutrition.arizona.edu/ The Department of Nutritional Sciences The Nutritional Sciences Department is a leader in providing cutting-edge Research, outstanding Undergraduate Programs and Graduate Programs and Cooperative Extension Programs; that advance the discovery and translation of the roles of nutrition in optimizing health for people in Arizona, the nation and the world.Welcome to the Department of Nutritional Sciences The Nutritional Sciences Department takes a collaborative and interdisciplinary approach to discovering, integrating, extending and applying knowledge of nutritional sciences to promote optimal nutritional status, health and well being and to prevent infectious and chronic diseases including cancers, diabetes, obesity, musculoskeletal, and cardiovascular diseases. For more information on our Research, Undergraduate and Graduate programs and Cooperative Extension-Outreach educational activities and accomplishments, please visit these sections of our Departmental Website. |
24楼2008-07-01 10:19:31
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21 University of Massachusetts (Massachusetts) http://www.umass.edu/foodsci/ Food Science, broadly defined, is the profession that deals with the scientific and technological aspects of foods and related products. The food scientist is concerned with determining the chemical, biological, and physical nature of food in terms of quality, safety, and nutrition, with the application of science and engineering to the processing, and storage and use of food and food-related products. Food scientists’ training must be truly interdisciplinary in order to provide the nation and the world with a nutritious, safe, and wholesome food supply. |
25楼2008-07-02 11:06:56
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22 Univ. of Tennessee http://foodscience.tennessee.edu/ University of Tennessee Contact: (865) 974-7247 mailto:dgolden@utk.edu Address: Department of Food Science and Technology, The University of Tennessee, P.O. Box 1071 (2605 River Road), Knoxville, TN 37901 Degrees Offered: BS, MS, PhD |
26楼2008-07-03 12:02:01
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23 Iowa State Univ. (Iowa) http://www.hs.iastate.edu/ In the College of Human Sciences, we are driven by a passion to help people. We study every aspect of their daily lives, whether it's how they learn. How they eat. How they exercise. How they spend money. How they vacation. How they train for sports. Even how they dress. From this deep understanding of people we strive to make an impact on the quality of their lives. So they can learn more. Live longer. Lead more fulfilling lives. Thrive. In other words, we help people expand their potential. Welcome to our world. |
27楼2008-07-04 10:35:57
28楼2008-07-04 15:26:34
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signal023(金币+1,VIP+0):希望坚持！
signal023(金币+1,VIP+0):希望坚持！
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24 Virginia Polytechnic Institute and State University (Virginia) http://www.fst.vt.edu/ MISSION The mission of the Department of Food Science and Technology is to be a leader in contributing to food quality, safety, marketability, and availability through excellence in teaching, research and extension. The principal supporting disciplines are chemistry, biochemistry, economics, engineering, microbiology, nutrition, and physics. Food science and technology is defined as the application of science and engineering to the processing, preservation, packaging, distribution, and utilization of foods. The objectives of food science and technology are to elucidate the chemical, physical and microbiological properties of foods, and to apply this knowledge to the efficient utilization of raw ingredients for economical development and improvement of processes and packaging, leading to products of high quality and nutritional value. Food science and technology is the key to the conversion of raw materials into a wide variety of safe, wholesome, nutritious and economical food products, thus contributing in an important manner to the well being, standard of living, and progress of humanity. The major mechanisms for accomplishing the mission of the Department of Food Science and Technology are: Providing quality education and training in food science and technology at the undergraduate and graduate levels in order to supply professional personnel to meet the needs of educational and research institutions, industrial firms, and government agencies. Conducting research and establishing new concepts which will provide consumers with safe, nutritious, economical and acceptable food products, consistent with minimal environmental impact. Conducting extension activities which (a) bring food science and technology educational and research information to the attention of consumers, producers, food processors, and federal and state agencies including various administrative and service units of Virginia Polytechnic Institute and State University; and (b) provide an avenue for the Department to receive industry and consumer input on research and educational needs. |
29楼2008-07-05 00:15:00
★
kidy008(金币+1,VIP+0):谢谢，坚持，坚持~~！
kidy008(金币+1,VIP+0):谢谢，坚持，坚持~~！
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25 Colorado State Univ. (Colorado) http://www.fshn.cahs.colostate.edu/ MESSAGE FROM THE (ACTING) DEPARTMENT HEAD As acting department head during Chris Melby’s semester-long (and well-deserved) sabbatical, I would like to welcome you to the Department of Food Science and Human Nutrition 2008 newsletter. As you will see, this year’s newsletter demonstrates the high level of activity in our department and our continued efforts to maintain excellence in the areas of education, research, and service. As you might expect, our department continues to grow. Undergraduate and graduate student numbers have increased, current research, extension, and community programs have expended, and we are in the midist of adding a new faculty member in the area of bioactive food components and human health. This growth and expansion requires extraordinary efforts to manage budgets and technology demands, accommodate students, maintain and organize undergraduatelaboratories, and oversee the day-to-day operation of our many research,extension, and community programs. The individuals charged with thisresponsibility, our administrative staff and professionals, are not only exceptional but often are overlooked. Therefore, I would like to express my gratitudeto you and to emphasize how much you are valued in our department. In closing, I can assure you of two things. First, Chris is coming back, and there is no one more excited about that than yours truly. Second, our department will continue to make significant contributions to nutrition-related research, education, and service. I hope you enjoy the articles in the newsletter and that you will seriously consider supporting our department with a charitable contribution. Mike Pagliassotti |
30楼2008-07-06 00:16:42
31楼2008-07-06 10:14:05
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26 Auburn Univ. (Alabama) http://www.humsci.auburn.edu/ Welcome to the College of Human Sciences at Auburn University (CHS@AU). It is my pleasure to introduce you to our students, faculty, and the unique programs offered in this College. The hallmark of human sciences is interdisciplinary scholarship with human well-being at its center. CHS@AU is a vibrant, engaging intellectual environment where the best and the brightest study with outstanding faculty who demonstrate the caring concern so important to the human sciences. The focus of CHS@AU is “students first,” with the goal of producing competent, socially responsible leaders for the new century. We are committed to providing world-class education that requires students to reach beyond the classroom to gain practical experiences, an awareness of emerging trends, and a realistic perspective of their place in the world. Exciting activities are underway in the College of Human Sciences. We invite you to look further and see where challenging careers of a lifetime begin. |
32楼2008-07-07 09:53:58
34楼2008-07-08 00:47:28
kidy008(金币+0,VIP+0):这个学校好像一般。
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27 Kansas State Univ. (Kansas) http://www.humec.k-state.edu/hn/ The only program of its kind in the state of Kansas, the Department of Human Nutrition discovers, disseminates and applies knowledge to promote improved food choices, nutritional status, and well-being of people. The vision of the Department is to enhance the well-being of people by promoting informed food choices and optimal nutrition. |
35楼2008-07-08 09:25:10
★
kidy008(金币+1,VIP+0):坚持分享，谢谢~~！
kidy008(金币+1,VIP+0):坚持分享，谢谢~~！
|
28 Louisiana State University (Lousiana) http://www.lsuagcenter.com/foodscience/ Welcome to the LSU Department of Food Science. Food is a basic requirement for life. We set our daily schedules by it, depend on it for good health, and it is the focal point of most of our social activities. Hundreds of billions of dollars are spent each year on advertising, processing and purchasing food. As a result, food processing is one of the nation’s largest industries. With growing and shifting populations, methods for processing, distributing and marketing foods have changed dramatically in this century. Along with these changes, there are increasing new challenges in food safety and quality. This is an exciting time as new and innovative processing methods are emerging with technologic advances. |
36楼2008-07-09 07:23:16
37楼2008-07-10 10:10:43
kidy008(金币+0,VIP+0):辛苦了，谢谢~~！欢迎常顾小木虫食品版，谢谢~~！
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29 University of Missouri-Columbia (missouri) http://cafnr.missouri.edu/ Address: Department of Food Science and Human Nutrition, University of Missouri-Columbia, 122 Eckles Hall, Columbia, MO 65211 Degrees Offered: BS, MS, PhD |
38楼2008-07-10 11:06:22
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30 Oklahoma State University (Oklahoma) http://www.fapc.okstate.edu/ For many, Oklahoma’s agricultural and food industries evoke thoughts of wheat and cattle. While this is a rich part of Oklahoma’s heritage and a significant portion of our economy, many of these commodities are currently sent to other states or even other countries for further processing into the bakery, meat and other products that reach the consumers’ table. The Robert M. Kerr Food & Agricultural Products Center, located in Stillwater, Okla., on the campus of Oklahoma State University, strives to keep the products, jobs and dollars home in Oklahoma. The FAPC offers large and small businesses, producers and entrepreneurs of Oklahoma, as well as other states, access to faculty and staff with expertise in business and technical disciplines. The FAPC’s research laboratories, pilot-processing facilities, educational programs and seminars keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology. |
39楼2008-07-11 08:56:03
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31 University of Arkansas (Arkansas) http://bumperscollege.uark.edu/2061.htm FAYETTEVILLE, Ark. -- The University of Arkansas System Division of Agriculture抯 department of food science was ranked in the top 10 nationally for 揻aculty scholarly productivity?by Academic Analytics, which recently released its 2006-2007 ranking of doctoral research programs at 357 universities and colleges. Doctoral research programs in all agricultural sciences in the Division of Agriculture and at the university's Fayetteville campus were ranked No. 22. Only two other Southeastern Conference schools, Florida and Kentucky, were also ranked in the top 25 for agriculture. The index, partly financed by the State University of New York at Stony Brook, objectively rates scholarly output based on the number of book and journal articles published by faculty members, journal citations, awards, honors, and grants received. Rankings are published online at http://chronicle.com/stats/productivity. This is the third year of what Academic Analytics says is a purely objective measure of doctoral research programs in contrast to other rankings that rely heavily on reputation, says founder Lawrence Martin of Stony Brook. The company also provides a variety of studies to help institutions evaluate programs. At No. 10, the Arkansas food science program, with 12 faculty members, is in the company of larger universities with double or triple the number of faculty members. Wisconsin is ranked No. 1., the University of California at Davis is No. 9, and Florida -- the only other Southeastern Conference school in the top 10 for food science -- is No. 8. Twelve faculty members direct Division of Agriculture research and extension programs and teach courses for B.S., M.S. and Ph.D. degrees in food science awarded by the Fayetteville campus. Ron Buescher, food science department head, said there are 45 undergraduate food science majors this fall and 38 students working on M.S. or Ph.D. degrees. 揈xciting and rewarding careers for our graduates are plentiful in Arkansas and the global food industry,?Buescher said. 揙ur graduates are hired to design and test new products and processing technologies, assure food quality and safety, and improve human nutrition and health. 揟he high regard for our faculty in the food industry and research community assists with recruiting high quality students and placement of graduates in nationally competitive positions. The high rank serves to document that our faculty are among the best in the nation? Buescher added. Research Programs. Buescher said Arkansas is nationally known for research in functionality and health benefits of foods; food microbiology and safety; food processing and packaging; rheology and sensory analysis; food carbohydrate, lipid (fat and oil) and protein chemistry; and developing value-added products using cereal, oil seed, fruit, vegetable and meat commodities important to Arkansas. Areas of faculty expertise include the following. Terry Siebenmorgen directs a rice processing program supported by the Arkansas rice industry and processing companies to increase processing efficiency and the quality of rice products. Justin Morris directs the enology and viticulture program, which includes a patented system for mechanized vineyard management being tested in commercial wine vineyards in California. Jean-Francois Meullenet抯 rheology and sensory analysis program develops new ways to evaluate food quality and consumer preferences. It includes a professional sensory panel that conducts tests for food industry clients. Functional foods research by Luke Howard is identifying bioactive components in foods and developing ways to improve their retention. The research identifies and characterizes health beneficial phytochemicals. Michael Johnson, Steve Ricke and Phil Crandall focus on food-borne pathogens and prevention of food-borne illnesses. Ricke holds the Donald 揃uddy?Wray Chair in Food Safety and is director of the Division of Agriculture抯 Center for Food Safety. Ruben Morawicki focuses on food processing issues such as byproduct utilization, waste management, energy efficiency and packaging. Research programs by Ya-Jane Wang, Navam Hetiarachchy and Andy Proctor focus on the chemistry and functionality of three primary food components of carbohydrates, protein and lipids, respectively. They address issues that impact food quality and functionality. They also develop new products such as edible protein film coatings for fresh food, soy oil with enhanced conjugated linoleic acid content, health-promoting oligosaccharides and probiotics (beneficial bacteria). Each program area includes a staff of supporting scientists and graduate students who contribute to the nationally ranked scholarly productivity of the faculty, Buescher said. |
40楼2008-07-12 09:21:54
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Auburn那个似乎不是食品方面的吧，实际上在College of Agriculture和Samuel Ginn College of Engineering中都有一些食品的学科。比如Biosystem Engineering Department---------In food and biological engineering, we apply our expertise to problems such as food and feed production and environmental protection and remediation. Our engineers work on biological processing of biomass, food, feed, and wastes and treatment of hazardous wastes and composting. http://eng.auburn.edu/programs/bsen/staff/faculty.html [ Last edited by highong on 2008-7-12 at 09:45 ] |
41楼2008-07-12 09:43:39
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32 University of Maine (Maine) http://www.fsn.umaine.edu/ Serving the State of Maine and Beyond… Greetings from the Department of Food Science and Human Nutrition at the University of Maine! We are dedicated to providing quality undergraduate and graduate education, relevant research, and exceptional public service. Students choose from one of four undergraduate degree concentrations (Food Science, Human Nutrition and Dietetics, Food Management, or Nutrition Science), or pursue master’s or doctoral degrees. The combined dietetic internship/graduate degree program plays a vital role in training dietetics professionals. Our faculty collaborates with researchers and industrial partners within the state and around the globe. Our new departmental facilities in Hitchner Hall contain spacious research laboratories, a commercial teaching kitchen, a Consumer Testing Center for sensory evaluation of foods, and a Pilot Plant food processing facility. Come for a visit and learn more about us! Department of Food Science and Human Nutrition 5735 Hitchner Hall University of Maine Orono, ME 04469-5735 Phone: 207-581-1621 Fax: 207-581-1636 |
42楼2008-07-13 20:08:06
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说明：因为要出差，不能上网；提前把剩下的学校的全部给贴了。 33 University of Nebraska-Lincoln （Nebraska） http://foodsci.unl.edu/ Welcome to the Food Science and Technology contact list. Below are contacts and email addresses for the undergraduate and graduate programs. Please email or fax questions, requests, and comments to the appropriate professor or contact individual. Specific contact information for individual professors can be found in the faculty profile section. Contact: (402) 472-2831 djackson@foodsci.unl.edu Address: University of Nebraska, Department of Food Science & Technology, 256 Food Industry Building, Lincoln, NE 68583-0919 Degrees Offered: BS, MS, PhD [ Last edited by protein2008 on 2008-7-13 at 20:12 ] |
43楼2008-07-13 20:11:02
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34 Alabama A&M University （Alabama） http://saes.aamu.edu/fas/index.htm The department is now 26 years old with a short but eventful history. The events have been largely progressive and pleasant. Beyond any doubt, hard work and dedication of faculty have been singularly responsible for these events. The ardent support of the administration deserves equal gratitude. High-lights of our program include continued re-approval of the undergraduate Food Science curriculum by the Institute of Food Technologists, initiation of graduate programs in both animal science and food science including the relatively young Ph.D. program in Food Science, active Block and Bridle and Food Science clubs, active research by the faculty, international activities, and successful placement of the graduates. Our faculty have been actively involved in professional societies, organizing workshops and symposia, presenting and publishing papers. We are hoping to graduate our first Ph.D.s in Food Science by May 96. Lloyd T. Walker, Ph.D. Associate Professor and Interim Chair Department of Food & Animal Sciences Alabama A&M University 4900 Meridian St. N. Normal, AL 35762 Tel: 256-372-4166 Fax: 256-372-5432 |
44楼2008-07-13 20:20:01
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35 mississippi state univ. （Mississippi） http://www.msstate.edu/dept/fsnhp/ Food Science, Nutrition and Health Promotion (FSNHP) offers the opportunity to gain a broad education in food science, nutrition, and health, as well as the specific academic background to pursue careers as food scientists, dietitians/nutritionists, and health educators. It involves the integration of new knowledge and advances in technology and the physical and biological sciences with psychological, sociological, and behavioral sciences in the provision of a safe, nutritious food supply. Research, teaching, and outreach extend the continuum from the processing of food to its marketing, consumption, and impact on public health and community. STUDENT NEWS: • Second Term Summer School Classes Begin July 7th • Fall 2008 Semester Classes Begin August 18th UPCOMING EVENTS: • 9th Annual Advancement Golf Tournament - August 22-23nd • Food as a Business Workshop - August 28th • Steve Doocy Reception/Fundraiser - October 12th |
45楼2008-07-13 20:21:59
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36 University of Idaho （Idaho） http://www.ag.uidaho.edu/fst/ The Department of Food Science and Toxicology, in the College of Agricultural and Life Sciences, offers undergraduate degrees and graduate degrees (M.S., Ph.D.) in Food Science. Our faculty also advise students working toward M.S. and Ph.D. degrees in Environmental Sciences. We work closely with faculty in the Department of Food Science and Human Nutrition at Washington State University in Pullman, WA, 7 miles to the west of Moscow. Please continue to browse this website for more information on our teaching, research and outreach programs. Check out our careers site for more information on the exciting and numerous job opportunities for food scientists in the food industry, government agencies and academia. Click here to read about how The Schwan Food Co. will market a sherbet featuring a new flavor one of our food science majors developed. We have a great group of students majoring in Food Science. The Food Science Club is very active. Students organize the North Idaho Chili Cook-Off during Ag Days in the fall to raise money for club activities. To learn more about careers in the food industry, our students travel to the Northwest Food Processors Meeting and Convention in Seattle or Portland, tour a variety of food plants around the Northwest, and attend the Intermountain Institute of Food Technologists' Annual Meeting in Sun Valley. Several food scientists come to campus each year to talk about their companies and career options in the food industry. Take a look at photos of recent FST activities. There are 9 faculty and one extension specialist in the department working on a variety of exciting projects. Click here to read about a few of the interesting research projects our faculty and students are working on. Faculty are housed on-campus at the Agricultural Science Building, the Holm Research Center, and the Agricultural Biotechnology building. (Click here for a look at our facilities.) Our Food Processing Extension Specialist provides technical services and workshops to the food processing industry within Idaho and the Pacific Northwest. The Food Technology Center in Caldwell, Idaho provides business, technical and processing assistance to food entrepreneurs and food companies. For more information about the department, please contact us at foodscience@uidaho.edu or call 208-885-7084. [ Last edited by protein2008 on 2008-7-13 at 20:26 ] |
46楼2008-07-13 20:24:54
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37 University of Delaware （Delaware） http://ag.udel.edu/anfs/ Welcome to the Department of Animal and Food Sciences! Our faculty and staff have expertise in a wide range of disciplines including virology, physiology, nutrition, microbiology, immunology, molecular biology, engineering, and genomics. We constantly strive to create a stimulating and nurturing environment to provide both graduate and undergraduate students with the highest level of teaching and advising possible. Our research and outreach programs address contemporary and future scientific challenges by using cutting edge technologies in basic and applied sciences with the goal of assisting stakeholders in the poultry, livestock, and food industries. Please browse through our homepage and meet the highly motivated group of people in our department. We encourage you to contact us if you have any questions or would like to learn more about our programs. |
47楼2008-07-13 20:25:57
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38 Chapman University （Carlifornia） http://www.chapman.edu/fsn/ Food Science Demand for Food Scientists has never been greater. In fact, industry demand is outpacing the current supply of food scientists. Chapman University’s Master of Science in Food Science is the perfect graduate degree program to help turn your passion, knowledge and experience into a rewarding career. Earn your degree in as little as 18 months Convenient evening classes for working adults 99% graduate and alumni career placement State-of-the-art sensory evaluation laboratory Internship opportunities The food industry is economically stable – people must eat! With over 1,500 food processing companies within a 90-minute drive, Orange County is the ideal location for career and internship opportunities. |
48楼2008-07-13 20:28:54
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39 Clemson Univ. （South Carolina） http://www.clemson.edu/foodscience/ Careers In Food Science and Technology: Food Safety Microbiologist New Food Product Developer Research Chef Food Manufacturing Operations Manager Quality Assurance Manager Flavor Chemist Regulatory Inspector Food Packaging Specialist Processing Engineer Careers in Dietetics and Human Nutrition: Community Nutritionist Public Health Nutritionist Clinical Dietitian Pediatric Dietitian Cardiovascular Dietitian Healthcare/School Food Service Director Private Practice Dietitian Sports/Wellness dietitian Pharmaceutical Sales Representative Dietitian in Business and Industry Journalism and Communications Public Relations and Marketing A Nutrition/Dietetics degree is also an excellent choice for students interested in pursuing pre-professional career paths like Medical School, Pharmacy, Physical Therapy, etc. |
49楼2008-07-13 20:31:09
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40 Drexel University （Pennsylvania） http://www.drexel.edu/catalog/ABOUT/nfs.htm Nutrition and Foods About the Degree The B.S. in Nutrition and Foods requires four years of study and the completion of at least 180 credits. The curriculum is designed to provide a sound basis for careers in dietetics and the application of the principles of nutrition and food science to the nutritional care of individuals and groups—such as in school food service or community nutrition—or to provide a sound basis for careers in the food and pharmaceutical industries. The study of the biochemical nature of nutrients and foods, their interaction with the environment, and their eventual metabolic fate is a strong career path for more research-minded students and provides a unique base for graduate study. About the Nutrition Program Dietetics is the practical application of nutrition in the prevention and treatment of disease. Dietetics is an exciting and challenging profession because there are many diseases that are related to nutrition, such as heart disease, high blood pressure, stroke, cancer, diabetes and obesity. The nutrition program at Drexel University is referred to as a Didactic Program in Dietetics (DPD) because we provide classroom training for students who want to become Registered Dietitians. Our Didactic Program in Dietetics is currently granted developmental accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association (ADA -120 S Riverside Plaza, Suite 2000, Chicago, IL 60606, 800-877-1600 x5400, www.eatright.org). The American Dietetic Association is the nation's largest organization of food and nutrition professionals, most of whom are Registered Dietitians. |
50楼2008-07-13 20:34:02
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weiac33楼
2008-07-07 10:55
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