INTRODUCTION

Welcome to the Department of Food Science and Technology and congratulations on your acceptance into the graduate program. It is our hope that your experiences in the graduate program will meet your educational and professional goals.  Much of this depends on you.  The more you put into your graduate work, the more you will gain.  You will be the benefactor in your preparation for a professional career.

The purpose of this manual is to provide a summary of procedures and policies regarding the departmental graduate program. Incoming graduate students are urged to read the manual closely and then retain it as a reference throughout their program. This manual is not intended as a replacement for the current Graduate Studies Bulletin (Download Here) which all graduate students should acquire and read before starting their program. The Graduate Studies Bulletin should be consulted for definitive information on University program requirements, thesis guidelines, deadlines, etc.

The mission of the Graduate Committee is to develop and maintain excellence in the departmental graduate program.  The Departmental Graduate Committee consists of three Food Science and Technology faculty members. Committee members are elected by the departmental faculty.  Each member serves a six-year term; the position of the Graduate Committee Chair rotates through a two-year term. It is the Graduate Committee that reviews applications and approves admission to the Graduate Program. The Committee also deals with program policies, departmental program coordination, student academic problems, and student concerns.

MAJOR PROFESSOR (ADVISOR)
All Food Science and Technology faculty have been approved by the Graduate College to serve as major professors for student programs.  Each graduate student, whether fully admitted or provisional, must have a major professor who is the student's advisor.  The major professor advises the student regarding course work, general academic requirements, and the research program.  Selection of the major professor is dependent on the mutual interests of the student and professor.

SUPERVISORY COMMITTEE
M.S. Committee. The Supervisory Committee must be formed and must meet before one-half of the student's program of study has been completed.  It is strongly recommended that this meeting occurs before the end of the student’s second semester.  The Supervisory Committee shall have a minimum of three members, at least two of whom are Food Science and Technology faculty.  The major advisor will serve as the committee chair and should assist the student in selecting the committee members.  The Supervisory Committee also conducts the M.S. Comprehensive and Final Oral examinations for thesis option students, and provides counsel in the event that problems arise during the program.

Ph.D. Committee. The primary function of the Supervisory Committee is to assist the student in constructing a program that will provide professional development compatible with the goals of the student.  The Supervisory Committee also conducts the Ph.D. Comprehensive and Final Oral examinations.
The Supervisory Committee should be formed before the end of the second semester or before a total of 45 graduate credit hours, including M.S. degree credits (if applicable), have been completed.  The committee will consist of at least four Graduate Faculty Members, including at least one external to the Department of Food Science and Technology.  It is beneficial to have a minimum of four members on committee; in the event one member is on sabbatical or otherwise unavailable during the scheduled Comprehensive or Final Oral Exam.  The major professor should assist the student in developing a Supervisory Committee.  The student and major professor must then submit the "Recommendation for Appointment of a Supervisory Committee for the Doctoral Degree (Download Here) form to the Graduate Committee chair for his or her signature.  After approval by the Graduate Committee Chair, this form is forwarded to the Dean of Graduate Studies for final approval of the Supervisory Committee.

Once established, the Supervisory Committee must meet within three weeks to review and act on the student's proposed course program and research topic.  The major advisor serves as chair of the Committee.  A Reading Committee consisting of two members of the Supervisory Committee, exclusive of the Chair, will be appointed by the Supervisory Committee.  Eventually, it will be the responsibility of the Reading Committee to review and approve the dissertation prior to the Final Oral Examination (see below).
In addition to developing the student's program, the Supervisory Committee will also monitor the progress of the student and provide counsel if problems arise during the program.  The Committee ultimately functions to ensure that the student has reached a satisfactory level of academic and research achievement, prior to conferring the Ph.D. degree, by conducting the Comprehensive and Final Oral examinations.

PROGRAM OF STUDY
The program of study consists of all courses deemed desirable for completion of the M.S. or Ph.D. program.  It is intended that programs be flexible to meet specific educational objectives of the student and to build on previous experiences.  In general, M.S. and Ph.D. programs in Food Science and Technology should include course work representing each of the core areas within Food Science and Technology (i.e., chemistry, microbiology, analysis, and processing and engineering).  Programs of study should also include at least one graduate level course in statistics and biochemistry.

In preparing M.S. and Ph.D. programs, students should refer to the current Graduate Studies Bulletin (Download Here). Course descriptions and Graduate College minimum requirements are presented in the Bulletin. Course descriptions of Food Science and Technology courses are also included in Appendix II (View Here) of this document.  Only courses with 800 or 900 level course numbers can be counted for graduate credit. Courses with 400/800 number designations can be taken for graduate credit (if registered at the 800 level).

Deficiencies and Provisional Status. Students entering the graduate program may be deficient in specific course work and consequently may be granted provisional status pending completion of specific background courses.  In such cases, students may be required to take courses for undergraduate credit that cannot be counted in the graduate program of study.  Student backgrounds may also be deemed deficient if lacking in basic subject areas for courses (e.g., calculus, physics, organic chemistry, and microbiology) needed as prerequisites for food science courses.  Students may also be granted provisional status for low scholastic standing pending successful (grades of B or better) completion of one or two semesters of graduate course work.

All admitted Food Science and Technology graduate students (both M.S. and Ph.D. students) must take the Diagnostic Proficiency Examination (DPE).  This exam is administered twice per year, before the start of the Fall and Winter semesters, and must be taken before the student begins their first semester.  The purpose of the proficiency exam is to assess the level of background knowledge in the core areas of Food Science, specifically, Food Chemistry, Food Microbiology, Food Analysis and Food Engineering.  The exam is divided into four modules covering each of these topics.  Each exam consists of 20 multiple choice questions.  The results of the exam will be used by the student’s major advisor and supervisory committee to determine the courses should be selected for the graduate program of study.  Students will be expected to take the corresponding core course if a passing grade (70%) is not received.  However, students will be given the opportunity to re-take the exam one time.

M.S. Programs of Study.
There are two degree options for the M.S. program, Option 1 and Option 2.  Most graduate students in Food Science and Technology pursue Option I degrees (otherwise referred to as the thesis or research option).  This is the option that should be followed by students preparing for careers in research or that are considering further graduate study.  Course requirements for these two options are summarized as follows:

Option I students must earn a minimum of 30 semester hours of graduate credit consisting of at least 20-24 credits of regular course work (including seminar and teaching assistant credits), and 6-10 thesis research credits. Eight hours of credit (not counting thesis credits), must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterparts).  At least one-half of the required work, including thesis credits, must be in Food Science and Technology. The remaining work may be in supporting courses or in a minor consisting of a minimum of 9 semester hours.  Students pursuing a minor should consult with the department issuing the minor to select appropriate courses.

Option II (the non-thesis or non-research option) is primarily pursued by students that plan on the M.S. being the terminal degree and do not intend on being involved in a research-oriented career.  Under this option a student must earn a minimum of 36 credit hours in courses representing a major and either one or two minors.  A thesis is not required, but a review or research paper must be written as described in the "Comprehensive Examinations" section.  A program consisting of a major and one minor must include not fewer than 18 hours in the major and 9 hours in the minor.  At least 12 of the 36 hours must be earned in courses open exclusively to graduate students (900 level or 800 level without 400 or lower counterpart).

The program of study for the M.S. degree (either option) is established by filing a "Memorandum of Courses" (Download Here) with the Graduate Studies office.  The Memorandum of Courses must be filed before the student has received grades in more than one-half of the prescribed program.  After approval by the Supervisory Committee, the Memorandum of Courses must be approved and signed by the Major Advisor, the departmental Graduate Committee Chair, the Graduate Committee in the student's minor (if applicable), and by the Dean of Graduate Studies.

Ph.D. Programs of Study.
A minimum of 90 semester hours of graduate credit beyond the B.S. degree, including dissertation credits, is required in the Ph.D. program.  No fewer than 45 semester hours must be completed at the University of Nebraska.  A minimum residency at UNL is also required, and students completing part of their Ph.D. program at another institution should consult the Graduate Studies Bulletin for details.

At least one-half of the graduate work, including dissertation credits, must be done in Food Science and Technology.  If a student declares a minor field of study, a minimum of 16 semester hours must be completed in the minor, including 6 hours in courses open exclusively to graduate students.  Students should consult with the department issuing the minor to select appropriate courses. Ph.D. programs in Food Science and Technology normally include 25-30 semester hours of dissertation credits.

The program of study must be filed with the Graduate Studies office before the student has completed 45 credit hours. The Supervisory Committee should meet within three weeks of its appointment to review and approve the program of study and general area of research for the dissertation. A "Report of the Supervisory Committee on Program of Studies for the Doctoral Degree" (Download Here) is then forwarded to the Graduate Studies office. Any subsequent changes in the program or in the dissertation topic must be approved by the Supervisory Committee and the action reported to Graduate Studies.

SEMINAR
Seminars are an important part of graduate education. Seminars provide the opportunity to develop skills in organizing and presenting technical information to a group of peers and to be aware of current research in food science.  Therefore, all M.S. and Ph.D. students will be expected to enroll for graduate seminar (FDST 951) every semester.  The only exception will be for class conflict situations where another required class is held at the same time as FDST 951.

There are two sections of FDST 951 listed in the Course Bulletin for which students can register.  Section 001 is for students that will present a research seminar on their specific research project.  Section 002 is for students that will be expected to attend but not present a seminar during that semester.  Typically, new students that are just beginning to conduct research will enroll in section 002.  M.S. students must present one seminar during their program of study and Ph.D. students must present two research seminars (preferably, one of these should be presented near the end of the student’s research program).  During all other semesters, students should register for section 002.  Grading for section 001 will be on a grade basis and grading for Section 002 will be on a Pass-No Pass basis.

TEACHING EXPERIENCE
All regularly enrolled students seeking the M.S. or Ph.D. are expected to obtain experience as a teaching assistant (T.A.).  All M.S. students are required to complete a one-semester laboratory or two-semester lecture assignment. A mixture of a partial laboratory and lecture assignment is also possible.  All Ph.D. candidates are required to complete a one-semester laboratory assignment and a one-semester lecture assignment.  However, all T.A. assignments are subject to departmental needs.   On occasion, some students may be assigned to T.A. for two laboratory courses.  T.A. assignments for both first and second semesters are made in June or July.  Students should include in their Program of Study one credit of FDST 896 for each T.A. experience.  A special section of FDST 896 for T.A. credit is listed in the Schedule of Classes, and students must register on a Pass/No Pass basis.  In addition, a "Record of Completion of T.A. Assignment" (Download Here) form must be filled out by the student and signed by the instructor and major advisor to verify completion of the assignment.  This will become a part of the student’s permanent file.  Students should also retain copies for their personal files.  Policies for appointment of T.A.'s, responsibilities, and evaluations are discussed elsewhere in this document.

ANNUAL REVIEWS
Annual Reviews and Expected Student Performance
Graduate students are expected to make satisfactory progress in course work and research activities at all times.  The Graduate College has the following scholarship requirements that must be satisfied to receive graduate credit:

Unacceptable grades must be reviewed and a recommended course of action submitted by the Supervisory Committee and approved by the Department Graduate Committee before continuing a graduate program.

The major professor is responsible for assembling information on the student's performance, and counsels the student regarding performance throughout the program.

An annual evaluation will be conducted each Spring at a meeting of the student with the major professor and supervisory committee. Students must complete the Graduate Student Annual Evaluation Form (View Here) prior to the meeting. In this meeting, the student will present a summary of their academic and research accomplishments during the previous year, and the committee will determine whether or not the performance was satisfactory.  The signed form should be presented to the Graduate Secretary by June 1 for inclusion in the student’s file.  In the event that the student's academic and/or research performance has not been satisfactory, the major professor will notify the student and the Graduate Committee of the decision together with recommendations for further action.

Students that receive an unsatisfactory progress report may be permitted to continue for the remainder of the school year, but their assistantship will not be renewed if their performance continues to be unsatisfactory during the next semester. Students that were originally admitted on a provisional basis and that receive an unsatisfactory rating will not be permitted to continue in the graduate program.  The student may be permitted to enroll the next semester if they wish to have one more semester's performance considered, but without funding. If two semesters of study prove unsatisfactory, the student will not be permitted to continue in the program.

COMPREHENSIVE EXAMINATIONS
M.S. Students - Option I.
The M.S. Comprehensive Examination consists of a research proposal (on the student’s intended project) that the student will write and then orally defend to the student’s Supervisory Committee.  This presentation must be made prior to the completion of 20 credit hours of graduate course work, exclusive of deficiency and research credits.  The defense involves preparation of a written research proposal of

Summary - A brief synopsis of the full proposal

The major advisor should be involved in planning and development of the project, but the advisor should refrain from doing extensive editing or rewriting of the document prior to submission to the Supervisory Committee.  It is intended that this document be an accurate representation of the student's writing and reasoning abilities.  Therefore, the proposal must be the student's work, and should not be heavily edited by the major advisor.

The written proposal must be submitted to the Graduate Committee Chair at least two weeks prior to the time that an oral defense of the proposal is held.  The Committee Chair will then distribute the proposal to the Supervisory Committee.  Proposals submitted less than two weeks before the scheduled defense, or proposals that do not meet the guidelines outlined in this policy manual, will not be accepted.  The Supervisory Committee will examine the student on the research proposal.  Areas to be evaluated will include the quality of the written presentation, the student's ability to express his/her ideas orally and answer questions related to the proposed project, and the student's knowledge of the science and methods to be used in the project.  A standardized evaluation form  (View Here) will be provided to committee members for the purpose of providing constructive feedback to the student.  The student is responsible for obtaining the forms from the departmental office or web page and distributing them to the committee members.  The Supervisory Committee may recommend unconditional approval of the project, conditional approval (the committee may specify remedial action to improve writing skills, additional course work to improve knowledge in a technical area critical to the research, or other action as necessary), or may recommend that the proposal not be approved.  In this last case, the student will be given a second opportunity to prepare and defend a proposal.

M.S. Students - Option II.
Option II students are required to write a literature review paper to indicate their ability to understand and summarize the literature in the field of Food Science. This review paper should be 15 - 20 double spaced pages, exclusive of literature citations, in a form suitable for publication.  The topic should be selected so as to be mutually agreeable to the student and major advisor.  If the student has performed laboratory research, a research paper suitable for publication is acceptable. In either case, the student should register for 1 credit of FDST 896 during the term that the paper is written or the research is done.  The review paper must be presented to the major advisor at least two weeks prior to the graduation date.  In addition, the student is also required to present a seminar on the review or research paper during the regularly scheduled FDST 951 seminar series.  There is no final oral examination for Option II students. Note that on the Final Examination Report for Masters Degree form (View Here), the review paper serves as the "Written Comprehensive Examination" and that the "Final Oral Examination" is waived.

Ph.D. Students.
The written part of the Comprehensive Examination will consist of four to five questions related to the student’s research area.   This examination must be taken prior to the completion of 50 credit hours.  Questions will originate from the major advisor and Supervisory Committee members.  Each faculty member will be required to grade the student’s answer to their question. Answers receiving a grade of less than "B" will automatically be reviewed by a second faculty grader.  A grade of "B" or better on all questions is necessary for the student to pass and proceed in the PhD program.
In the event that a failing grade (less than a "B") is received on three or more Comprehensive Examination questions, the student will not be permitted to proceed in the Food Science Ph.D. program.  If failing grades are received in 1-2 questions the student will be permitted to re-take the exam on that particular area.  In the event that a student again receives less than a grade of "B" on any of the retested questions, they will not be allowed to proceed in the Ph.D. program and will be advised to consider other fields of study or professional opportunities.

Following successful completion of the first phase of the Comprehensive Examination, the student will be required to write and orally defend a research proposal describing his/her thesis research.  This second phase of the examination must be accomplished within eight months of the completion of the first phase.  Proposals should be constructed to follow the format used for USDA-NRI proposals (NIH or NSF formats are also acceptable) and contain a maximum of 15 double-spaced pages, exclusive of literature citations.  The student is advised to obtain a copy of the current USDA-NRI application kit (View Here) and follow the procedures outlined.  Budget forms and other relevant documents required by USDA should be completed and included with the proposal.

The major advisor should be involved in planning and development of the project, but the advisor should refrain from doing extensive editing or rewriting of the document prior to submission to the Supervisory Committee. It is intended that this document be an accurate representation of the student's writing and reasoning abilities. Therefore, the proposal must be the student's work, and should not be heavily edited by the major advisor.

The written proposal must be submitted to the Graduate Committee Chair at least two weeks prior to the time that the oral defense of the proposal is held.  The Committee Chair will then distribute the proposal to the Supervisory Committee.  Proposals submitted less than two weeks before the scheduled defense, or proposals that do not meet the guidelines outlined in this policy manual, will not be accepted. Following the oral presentation, the Supervisory Committee will examine the student on various aspects of the proposal.  Faculty members who are not committee members may attend this oral examination and ask questions, but are not allowed to vote in the decision.  Areas to be evaluated include the quality of the written presentation, the student's ability to express his/her ideas orally and answer questions related to the proposed project, and the student's knowledge of the science and methods to be used in the project.  A standardized evaluation form (View Here) will be provided to committee members for the purpose of providing constructive feedback to the student.  The student is responsible for obtaining the forms from the departmental office or web site and distributing them to the committee members. Based on the student's performance, the Supervisory Committee may recommend unconditional approval of the project, conditional approval (the committee may specify remedial action to improve writing skills, additional course work to improve knowledge in a technical area critical to the research, or other action as necessary), or may recommend that the proposal not be approved. In the latter case, the student will be given a second opportunity to prepare and defend a proposal. A student must pass both phases of the Comprehensive Examination prior to being admitted to candidacy.

THESIS AND DISSERTATION
Option I M.S. candidates complete a thesis and all Ph.D. candidates must complete a dissertation. Specifics concerning the organization and preparation of the document are published in the Graduate Studies Bulletin. Additional information on form and style can be obtained from the "Guidebook for Preparing your Thesis or Dissertation" available from UNL Graduate Studies. Due dates can also be obtained from the Graduate Studies office. The following policy pertains to the submission of the master's thesis to the Supervisory Committeeprior to a candidate's oral defense:
Following review by the major advisor, copies of a thesis in a format ready for reading by the supervisory committee will be submitted to the Graduate Committee Chair. The Graduate Committee Chair will then be responsible for distributing the copies to the Supervisory Committee members. The copies must be received by the Graduate Committee Chair not less than two calendar weeks prior to the scheduled date of the final examination. Although the Graduate Studies office allows students to submit readers’ copies one week prior to the defense for summer graduation, the Departmental requirement is still two weeks. It is the responsibility of the major advisor to notify the Graduate Committee Chair of the scheduled date for the final examination. If the Graduate Committee Chair does not receive thesis copies in acceptable format at least two weeks prior to the scheduled date, he/she will automatically notify the Supervisory Committee members that the examination has been canceled for that date, and will be rescheduled at a later time (no sooner than two weeks after receipt of the thesis copies). It will be the responsibility of the student to reschedule the examination. The student must make every effort to provide committee members ample time for review of their thesis, especially during summer months when meetings and vacations may be occurring.

The student must also present a copy of the thesis and abstract to the Office of Graduate Studies for preliminary review at least two weeks (one week in summer session) before the candidate's final oral examination.

The departmental policy for submission of Ph.D. dissertation is identical, except that the dissertation must first be approved by the Reading Committee prior to submission to the Graduate Committee Chair. Students must provide the Reading Committee a minimum of two weeks to review the dissertation. An approved copy of the dissertation and abstract must also be presented to the Office of Graduate Studies for review at least three weeks before the final oral examinations. Thus, Ph.D. dissertations are given to the reading committee for a two week review, then the completed "Application for Final Oral Examination" (View Here) form and a copy of the dissertation are presented to the Office of Graduate Studies three weeks prior to the final oral defense.
After successful completion of the final M.S. or Ph.D. examination, two copies of the thesis or dissertation must be provided to the University Library. It is also customary for the student to provide the major professor with a bound copy.

Students are strongly encouraged to schedule their thesis seminars on a day and time that allows for as much attendance as possible. In particular, students should avoid scheduling their exam during times when food science classes are held.

FINAL EXAMINATIONS
M.S. degree.

Option I: The final oral examination is conducted by the student's Supervisory Committee, and deals principally with presentation and defense of the thesis. The first part of the examination consists of a seminar on the student's research results. This seminar is open to faculty, graduate students, and guests with common interests. After completion of the seminar, with reasonable time for questions and answers, the remainder of the examination is conducted by the Supervisory Committee.

Option II: The final oral examination is waived for Option II students. However, as stated above (Comprehensive Examinations) the student is required to present a seminar on the review or research paper during the regularly scheduled FDST 951 seminar course.

Ph.D. degree.
The final oral examination is conducted by the student's Supervisory Committee. This examination deals principally with presentation and defense of the dissertation. The first part of the examination consists of a seminar on the student's research results. This seminar is open to faculty, graduate students, and guests with common interests. After completion of the seminar, with reasonable time for questions and answers, the remainder of the examination is conducted by the Supervisory Committee.

SUMMARY OF GRADUATE COLLEGE AND DEPARTMENT DEADLINES
Links to most forms are shown in Appendix I. Forms are also available from the Graduate Committee secretary in the department office, from the Office of Graduate Studies, or from the Department and Office of Graduate Studies (View Here) web sites. Specific dates of deadlines for scheduling final examinations, depositing final copies of thesis or dissertation in the library, etc. can be obtained from the Graduate Studies Office. For those wishing to submit their Ph.D. dissertation electronically, special instructions (View Here) are found on the Graduate Studies Office web site (for those choosing this option, the Department requires dissertations for the reading committee and Supervisory Committee to be submitted in both electronic and paper formats).

Graduate students are encouraged to use the checklists on the following pages to make certain that the appropriate steps and forms have been completed within the prescribed times.

Checklist for M.S. Programs.

Checklist for Ph.D. Programs.

ASSISTANTSHIPS
Graduate assistantships are awarded on the basis of academic records and evaluation of potential for a professional career. With this award goes the assumption of a full commitment to an academic program for an advanced degree. It is a year-round commitment that requires a full effort during the so-called academic holidays.  This means graduate students are expected to be working during academic holidays such as spring break, semester break, etc., in the same manner as the support staff. Graduate students are included in all official University holidays for faculty, staff and students, i.e., Thanksgiving, year-end University close down, etc.  The University offers no vacation benefit for graduate students. Therefore, time off must be negotiated with the major professor.  Assistantship awards are renewable contingent upon satisfactory performance by the student (see Annual Reviews) and the availability of funds.

All graduate students receiving an assistantship qualify for a waiver of tuition. Students should consult the Graduate Studies Bulletin for current guidelines on requirements for eligibility.  Also, students holding assistantships may not exceed established registration limitations. During regular academic semesters, students holding standard 0.49 FTE assistantships may not register for more than 10 credits, while students with 0.33 FTE assistantships may enroll for a maximum of 12 credits.  Students who do not hold an assistantship, and are not otherwise employed, may enroll for up to 15 credits per semester.  Consult the Graduate Studies Bulletin for minimum and maximum credits allowed during the various summer sessions and for special cases regarding these limits.

Graduate students are expected to pursue an academic area in harmony with that of the major professor.  Therefore, the agreed research enables the student to pursue simultaneously thesis objectives and research objectives of the major professor.  This nurtures mutual interest and professional achievement. The expected end result is a thesis for the student and papers in scientific journals jointly authored with the major professor.  It may be necessary for the student to occasionally perform some duties that are not a direct part of the thesis research, but this should be viewed as part of an overall cooperative program with the major professor and with the Department.  Such activities are a requirement to having a graduate assistantship, but the intent is not that the student be required to do extensive amounts of extra work routinely.

In order to make satisfactory progress in research and course work, students receiving an assistantship are not permitted to accept outside employment, unless approved by the student's major professor and the departmental Graduate Committee.

Students with assistantships are provided a desk and office area for use in performing academic duties and for routine study purposes. Students not on assistantships are provided desks and office space if such facilities are available beyond that required to meet the needs of students holding assistantships.

TEACHING ASSISTANT RESPONSIBILITIES
The Chair of the Graduate Committee, in consultation with the faculty, is responsible for making recommendations to the Department Head for annual assignment of T.A.s. Assignment is based primarily on course needs, and laboratory courses are given preference for a T.A.  In making assignments an attempt is made to match the T.A.'s previous training, stated interest, and background with a course of similar content, though this is not always possible.  Students will be asked to provide this information and to indicate their preference for assignment.  An attempt also is made to select T.A.s who can work effectively with the professor in charge of the course.  After the selection process, the student is informed of the assignment (around June or July). Students are reminded to register for 1 credit of FDST 896 on a PASS/NO PASS basis.

All TAs should expect to make an average time commitment of at least 10 hours per week to teaching during the semester of a laboratory assignment and 4 hours per week during the semester of a lecture assignment. The actual teaching responsibilities vary depending upon the course, the TA, and the professor. As a minimum, however, TAs are expected to prepare and present at least three lectures while assigned to a lecture course. If, however, for some reason the TA cannot carry out classroom teaching, an attempt is made to assign special teaching projects. During a laboratory course, the TA is expected to prepare and present at least one laboratory assignment. Other assignments may include but are not limited to:
1. Grading of quizzes, exams and/or laboratory reports.
2. Prepare and/or conduct laboratories.
3. Laboratory technique instruction.          
4. Evaluation of laboratory exercises.
5. Conducting tutorial sessions.
6. Preparation of audio-tutorial or other individualized learning units.
7. Preparation of slides, tapes, overheads or other audio-visual materials.
8. Preparation and presentation of quizzes and exams.

Prior to the beginning of the semester, the professor-in-charge and the TA should meet to discuss the role and responsibilities that each will have in the course. TA contributions to discussions, laboratories, short-term lecture assignments, etc., should be determined at this time. If laboratory sections require information presented in the lecture and the professor expects the TA to attend lectures, this should be specified as a responsibility.  The respective responsibilities and areas of jurisdiction of the professor and the TA(s) should be clearly delineated.  This is particularly important in regard to grading jurisdiction over problem sets, laboratory work, examinations, and final grades.  The agreed upon roles and responsibilities of the professor and TA should be explained to the students in the course at the beginning of the semester.

Student evaluations of TAs at the completion of the course are strongly encouraged, and these evaluations should be tailored to the TA's actual duties.  Mid-semester evaluations of TAs are also encouraged, as these evaluations provide an opportunity to make improvements during the semester.  Formal student evaluations, and formal and informal evaluations and constructive criticism by the supervising professor, help the TA improve teaching skills.  The evaluations also help the TA assess his/her aptitude for teaching.  For the TA with considerable teaching abilities, good student and professional evaluations often result in important employment recommendations.

A standard TA evaluation form is available in the department office.  If this form is not sufficiently specialized, the TA and/or professor-in-charge should develop a form specially tailored to the situation.  TA evaluations should be designed to ensure that the TA is not compared to the supervising professor.

MISCELLANEOUS INFORMATION
Research or Thesis Credits. All graduate students enrolled for Masters Thesis (FDST 899) or Doctoral Dissertation (FDST 999) credits must do so on a Pass/No Pass (P/N) basis.

Building Access and Keys. New graduate students should report to the department office (143 Filley Hall) to obtain a building access and a key request card.  A deposit for keys is required which will be refunded upon return of the keys. Students should secure their personal belongings when they are in the building and remember to lock all doors during non-business hours.

Parking and Vehicle Registration. Students intending to park vehicles on campus are required to register their vehicle(s) and have a parking permit.  A pamphlet describing the parking lots available, and the University traffic rules and regulations, will be given with the parking permit.  Graduate students are not eligible to park in faculty/staff lots.  Also, parking in the Dairy Store parking spaces immediately south of the Food Industry Building is not allowed during business hours (you will get ticketed by the campus police!).

Awards and Scholarships.  A limited number of scholarships and fellowships are available to graduate students to supplement research assistantships.  These include Institute of Food Technologists Fellowships, the Henningsen Scholarship, the Tyson Outstanding Graduate Student Award, and the Widaman Outstanding Graduate Assistant Award.  Graduate students are especially encouraged to apply for travel scholarships (Larrick Scholarships) that are awarded to students presenting their research at conferences and meetings.  Students should contact their major advisor, the Graduate Committee Chair, Graduate Studies Office or the departmental office for details on applying for these and other awards.  For some awards, students must be nominated by their advisor.

Minors in Food Science and Technology.  Students in related disciplines (e.g., Nutritional Sciences, Animal Sciences, Biological Systems Engineering, Biological Sciences) may earn a Minor in Food Science and Technology.  Requirements for a Minor include: (1) completion of 9 (M.S. programs ) or 16 (Ph.D. programs) graduate credits in Food Science and Technology and (2) a departmental representative on the supervisory committee.  The courses could be of the student’s choosing, but must be actual Food Science and Technology courses (i.e., taught by Food Science and Technology faculty) and must include at least one core course (either Food Chemistry, Food Microbiology, Food Engineering, or Food Analysis).  For Ph.D. minors, at least 6 credits must be graduate only courses.  The program of study would also have to be approved by the Food Science and Technology Graduate Committee.

Health Insurance.  The Graduate Teaching Assistantship will provide basic individual student health insurance at a reduced rate.  The student and the University will share in the cost of the premium.  Approximately 21% of the annual cost of the health insurance premium will be billed directly to the student’s account.  The student will be notified at a later date of the amount for which they will be responsible.  If the student does not require the University health insurance, the student will need to complete a Waiver of Insurance Form each semester.  This waiver form must be submitted to the business office at the University Health Center, located at 15th and U Streets, within 14 school days (excluding holidays and weekends) after the beginning of each semester.  If the Waiver of Insurance Form has not been submitted within those 14 days, the student’s account will be charged for the basic student health insurance.  The student also has the option of purchasing additional health insurance for family members from the same plan by contacting the business office at the University Health Center.  International students are always required to have student health insurance coverage, unless proof of insurance from an outside source is provided.

Termination of Assistantship. If the student wishes to terminate the assistantship it is expected that 30 days notice be given.  Likewise, if the Department has a need to terminate the assistantship the student will be given 30 days notice.  If the assistantship is terminated before completing 120 continuous days of employment within the semester dates, all tuition and health benefits will be forfeited and the entire cost for those benefits for that semester will be billed to the student.

Appendix I – Graduate Studies and Departmental Forms
Appointment of Supervisory Committee for the Doctoral Degree (Download Here)
Memorandum of Courses for the Masters Degree (Download Here)
Program of Studies for the Doctoral Degree(Download Here)
Graduate Student Annual Evaluation Form (Formats: PDF MS-Word RTF) (Download PDF Here)
Record of Completion of the T.A. Assignment (Formats: PDF MS-Word RTF) (Download RTF Here)

Ph.D. Students Only: USDA NRI Application Kit (View Here) Web Site Link Only -- Follow "How to Apply" Link, Don't forget to download necessary budget and other forms.
Evaluation of Research Proposal and Defense (Formats: PDF MS-Word RTF) (Download Here)
Application for Degree (View Only-Obtain Form from Records or Main Office) (Download Here)
Final Examination Report for Masters Degree (Download Here)
Application for Candidacy for the Doctoral Degree (PDF File Format Only) (Download Here)
Application for Final Oral Examination for the Doctoral Degree (View Only Page 1, View Only Page 2-Obtain Form from Grad Studies or Main Office) (Download Page 1 Here) (Download Page 2 Here)

Appendix II – Food Science and Technology Course Descriptions
(Note: Graduate level courses are 800 and above)

101. Introductory Food Science (2 cr I) Lec 2. Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.

131. The Science of Food (CHEM, NUTR 131) (3 cr) Lec 3. General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g. food irradiation, food additives, health foods).

132. Practical Applications in Food Science (1 cr II) Lab 3. Prereq: FDST major or permission. Experience in food processing, preservation, safety, and quality with emphasis on equipment and analytical methods.

205. Food Composition and Analysis (3 cr I) Lec 2; lab 3. Prereq: CHEM 109 and 110; FDST 101 or 131. Parallel CHEM 251 recommended. Major components of foods, their structures, and their role in the functional and nutritional properties of foods. Chemical methods for the determination and characterization of major food components.

280. Contemporary Issues in Food Science (2 cr II) Lec 2. Prereq: CHEM 109, FDST 101 or FDST 131. Current issues in food science, food safety problems, the impact of biotechnology on food production and processing, organic foods, functional foods, and other contemporary topics.

363. Heat and Mass Transfer (MSYM 363) (3 cr I) Lec 2, rec 1. Prereq: MATH 104 or 106; MSYM 109 or PHYS 141 or 151. Fundamentals of food engineering including material and energy balances, fluid mechanics, heat transfer, and mass transfer.

396. Independent Study in Food Science and Technology (1-5 cr) Prereq: Permission. Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.

401/801. Teaching Applications of Food Science (3 cr I) Prereq: BIOS 101 and CHEM 109.  FDST 401/801 will not count toward a FDST major or minor. Overview of the science of food and how food can be used in the classroom to enhance science education.

403/803. Food Quality Assurance (3 cr II) Lec 3. Prereq: FDST 205; STAT 218. Quality related issues as they pertain to manufacturing, processing and/or testing of foods, with a major emphasis on food regulations, statistical process control, and Hazard Analysis of Critical Control Points (HACCP).

405/805. Food Microbiology (BIOS 445/845) (3 cr I) Lec 3. Prereq: BIOS 312; CHEM 251; BIOC 321; or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to food borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.

406/806. Food Microbiology Laboratory (BIOS 446/846) (2 cr I) Lab 6. Prereq: Parallel registration in FDST 405/805 or permission. Laboratory study of the microorganisms in foods and the methods used to study them as discussed in FDST 405/805.

412/812. Cereal Technology (3 cr II) Lec 2; lab 3. Prereq: FDST 205. Offered spring semester of even-numbered calendar years. Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes and practices, with an explanation of the theoretical basis for these operations.

420/820. Fruit and Vegetable Technology (3 cr I) Lec 2; lab 3. Prereq: FDST 205. Offered fall semester of even-numbered calendar years. Harvesting and postharvest handling of fruits and vegetables, processing and safety issues, processes of ripening and/or maturation in fresh fruits and vegetables.

425/825. Food Toxicology (2 cr II) Lec 2. Prereq: FDST 405/805, BIOC 321, or equivalent, or permission. Offered spring semester of odd-numbered calendar years. Toxic substances that may be found in foods with emphasis on bacterial toxins, mycotoxins, and naturally occurring toxicants of plants, animals, and seafoods. Basic toxicological methodology and the effects of food processing and handling on foodborne toxicants.

429/829. Dairy Products Technology (3 cr II) Lec 2, lab 3. Prereq: FDST 205. Offered spring semester of odd-numbered calendar years. Physical, chemical, and microbiological properties of milk. Principles of milk processing and manufacture of cultured dairy products, cheeses, ice cream, and concentrated dairy products.

430/830. Sensory Evaluation (STAT 430/830) (3 cr I) Lec 2, lab 3. Prereq: Introductory course in statistics. Offered fall semester of odd-numbered calendar years. Food evaluation using sensory techniques and statistical analysis.

448/848. Food Chemistry (3 cr I) Lec 3. Prereq: FDST 205, CHEM 251, BIOC 321. Molecular components of various foods and the reactions of these components during the processing of foods.

449/849. Food Chemistry Laboratory (1 cr I) Lab 3. Prereq: FDST 205, 448/848 (or parallel); BIOC 321. Experiments involving the isolation, purification, and characterization of the molecular components of foods.

[IS] 451. Food Science and Technology Seminar (1 cr II) Prereq: Permission. Student presentations of food science literature and research.

455/855. Microbiology of Fermented Foods (2 cr II) Lec 2.. Prereq: FDST 405/805. Offered spring semester of even-numbered calendar years. Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and the effects of processing and manufacturing conditions on production of fermented foods.

455/855L. Microbiology of Fermented Foods Laboratory (1 cr II) Lab 3. Prereq: FDST 405/805 and parallel FDST 855. Offered spring semester of even-numbered years. Companion course to FDST 455/855.  Must be enrolled concurrently in FDST 455/855.

458/858. Advanced Food Analysis (3 cr II) Lec 2, lab 3. Prereq: FDST 205, 448/848 and 449/849. Theory and application of molecular and atomic spectroscopy, immunochemistry, and thermal methods to the analysis of foods. Theory and application of chemical separation techniques to the isolation of food constituents.

460/860. Food Product Development Concepts (3 cr II) Lec 2, lab 3. Prereq: FDST 405/805, 448/848. Develop a commercially viable food product using chemical, microbiological and sensory analysis principles, and marketing and packaging sciences.

465/865. Food Engineering Unit Operations (MSYM 465/865) (3 cr II) Lec 2, lab. 3. Prereq: FDST 363. Unit operations and their applications to food processing.

490. Food Industry Experience (1-3 cr, max 3 I) Prereq: Junior or senior standing and permission. Required seminars/discussions to be completed prior to the internship. At the completion of the internship, a written report of the experience and a seminar presentation of the same material are required.  Obtain a working knowledge of the food industry and begin developing professional credentials.

880. Advanced Food Science: Selected Topics (2-8 cr). Lec 2. Topics offered on a rotating basis, in alternate years, as indicated:
A. Food Carbohydrates (2 cr II) Prereq: FDST 448/848, CHEM 431/831 or permission.
Offered spring semester of odd-numbered calendar years;
E. Food Flavors (2 cr I), Prereq: FDST 448/848 or equivalent.
Offered fall semester of even-numbered calendar years;
L. Food Lipids (2 cr I), Prereq FDST 448/848 or equivalent.
Offered fall semester of odd-numbered calendar years;
P. Food Proteins (2 cr II), Prereq: FDST 448/848 or CHEM 431/831 or permission.
Offered spring semester of even-numbered calendar years.

896. Independent Study in Food Science and Technology (1-5 cr) Prereq: 12 hrs Food Science and Technology or closely related areas or permission.

899. Masters Thesis (1-10 cr).

908. Advanced Food Microbiology (2-8cr). Current topics in food microbiology, offered on a rotating basis in alternate years, as indicated:
A. Food Biotechnology (2 cr I) Lec 2. Prereq: FDST 405/805 (BIOS 445/845), BIOC 432/832, or permission. Offered fall semester, even-numbered calendar years. Microbial genetics and recombinant DNA technology as applied to food science. Includes modification and improvement of microorganisms important in food fermentations; effects of bacteriophages in food fermentations; enzyme engineering; principles of plant and animal tissue culture; bioprocess engineering and down stream processing; DNA probe and monoclonal antibody technology; and regulatory and ethical aspects of biotechnology.
B. Food Borne Pathogen s (2 cr II) Lec 2. Prereq: FDST 405/805 (BIOS 445/845), BIOS 420/820, or permission. BIOC 831 and 832 recommended. Offered spring semester, odd-numbered calendar years. Survey of current research topics in the molecular biology of agents of foodborne disease. Includes structure-function analyses of toxin molecules and other virulence determinants; genetic mechanisms of phenotypic variation, coordinate regulation or virulence gene expression; mobile genetic elements that contribute to pathogenesis; invasion of host tissues; and stress-response systems and survival.
D. Food Mycology (2 cr I) Lec 1, lab 1. Prereq: FDST 405/805 (BIOS 445/845), FDST 406/806 (BIOS 446/846), or permission. Offered fall semester, odd-numbered calendar years. Foodborne filamentous micro-fungi or molds. Includes culture media and methods, and techniques for enumerating and identifying molds belonging to the genera Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, Rhizopus, Mucor , and others. Food spoilage by molds, mycotoxin production, and pathological effects.
E. Readings in Food Microbiology (2 cr II) Lec 2. Prereq: FDST 405/805 (BIOS 445/845) or permission. Offered spring semester, even-numbered calendar years. Primarily a literature course that focuses on current topics in food microbiology. Articles from food microbiology, as well as other applied and basic microbiology journals reviewed and discussed. Recent advances in methodology and microbiological techniques emphasized.

951. Advanced Food Science Seminar (1 cr, I, II, max 2).

996. Research in Food Science and Technology (1-8 cr).999. Doctoral Dissertation (cr arr).