营养与食品科学理学硕士

教师研究涵盖了人类营养和食品科学的基础和应用方面。当前的研究重点是基于网络的交互式多媒体工具，用于教学和研究，基于互联网的体重管理程序，牛奶化学，奶酪技术和食品微生物学。由于我们教职员工的研究兴趣是多种多样的，因此潜在的研究生应访问我们的教职员工信息部分以审查他们的研究兴趣，并与各个部门的成员联系以获取有关正在进行的研究项目和研究金/助学机会的信息。该部门的任务是研究营养，食品科学，健康与健身之间的关系（预防性营养）以及饮食与疾病之间的关系（治疗性营养）。教师研究涵盖人类营养和食品科学与技术的基础和应用或
Faculty research encompasses both basic and applied aspects of human nutrition and food science. Current studies focus on Web-based interactive multimedia tools for teaching and research, Internet-based weight management programs, milk chemistry, cheese technology and food microbiology. Since our faculty members research interests are diverse, prospective graduate students should visit our faculty info section to review their research interests and contact individual department members for information about ongoing research projects and fellowship/assistantship opportunities. The department mission is to study the relationship between nutrition, food science, health and fitness (preventive nutrition), and between diet and disease (therapeutic nutrition). Faculty research encompasses both basic and applied or community aspects of human nutrition and food science and technology. Research is being conducted on: the impact of attitudes and behaviors toward eating and exercise on body weight and composition, web-based interactive multimedia tools for use in teaching and research, behavior modification programs to improve individual eating behaviors, testing the effectiveness of Internet support on the long term management of obesity, factors affecting the nutritional status of children, milk chemistry and cheese technology (i.e., structure, function, and properties of mozzarella and goat's milk cheese), chemistry and processing of infant formula, and food microbiology. The Department of Nutrition and Food Sciences offers thesis-based and non-thesis Master of Science degrees. The thesis-based M.S. degree is a course and research based program, with 15-24 credits in course work, and 6-15 credits of research. The minimum number of credits required is 30.