乳科学理学硕士-乳营养

乳业科学系的营养学研究生课程是一个国际知名的小组，其研究涉及从应用到基础的问题。营养小组由Drs。组成。Armentano，梳子，剃须刀，Wattiaux和White。在共享实验室中攻读牛奶科学硕士或博士学位的学生，重点是在与其他研究生，博士后研究人员和教职员工共同培养培训环境的共享实验室中。营养领域的研究重点因教职人员而异，包括草料质量和加工，淀粉利用，纤维消化，NDF分析和建模，脂质代谢，牛奶脂肪减少，膳食氮利用效率，蛋白质代谢，氨基酸平衡，副产物和添加剂，甲烷排放以及营养与环境影响，肝代谢和代谢紊乱
The nutrition graduate program within the Department of Dairy Science is an internationally renowned group with research addressing questions spanning from applied to basic. The nutrition group is comprised of Drs. Armentano, Combs, Shaver, Wattiaux, and White. Students pursuing a MS or PhD in Dairy Science with emphasis in nutrition work in a shared laboratory space that fosters a collaborative training environment with other graduate students, post-doctoral research associates, and faculty. Research focus varies by faculty within the nutrition group and include forage quality and processing, starch utilization, fiber digestion, NDF analysis and modeling, lipid metabolism, milk fat depression, dietary nitrogen use efficiency, protein metabolism, amino acid balancing, byproducts and additives, methane emission and the linkages between nutrition and environmental impacts, hepatic metabolism, and metabolic disorders. Research within the nutrition group is highly collaborative and integral and involves collaboration with other disciplines within the Department of Dairy Science, researchers in other departments at the University of Wisconsin focusing on aspects of dairy production (Agricultural Engineering, Food Science, etc.), as well as other research groups worldwide. Opportunities for joint graduate training programs through the Department of Dairy Science and the US Dairy Forage Research Center (USDFRC), University of Wisconsin School of Veterinary Medicine, and the Interdepartmental Graduate Program in Nutritional Sciences (IGPNS) are available.