Program
Director: Professor Sheryl
Barringer
Department Chair: Professor
Denise Smith
Contact: Graduate
Program Assistant April Wax, OSU-FST, 2015 Fyffe Road, Columbus, OH
43210-1007. Call (614) 292-7749 or 1-800-752-2751, fax:
614 292 0218
Ohio State Food Science Web Sites:
Degrees
Offered: M.S., Ph.D.
[Requirements] [Apply
now]
[Costs] [Faculty]
[Unique features] [Phone-
Email
]
Associated Fields and
Departments:
Department faculty work closely with faculty in Animal Science,
Food Animal Health, Human Nutrition, Microbiology, Food
Agricultural and Biological Engineering, Environmental Health
Sciences and the College of Human Medicine. In addition,
students may enroll in the OSU Interdisciplinary Ph.D. degree
Program in Nutrition while being advised by faculty members in
the Department of Food Science and Technology. The
Graduate School
homepage gives you complete information about OSU.
Program Description
Entrance
Requirements:
Admission criteria include a minimum of 3.0 cumulative grade
point average (on a 4-point scale) in all previous
undergraduate and graduate work, and a minimum 400, 600 and
3.0 on the verbal, quantitative and written portions of the
GRE general test.
Program of
Study: Both M.S. and Ph.D. degree programs are offered. Specializations are offered in
the areas of Food Chemistry, Food Microbiology, Sensory Science, Food Safety
Engineering, and Food Processing and Engineering. Coursework is tailored to the needs of
the individual student on consultation with faculty advisors.
Information for prospective grad students.
Graduate
Requirements: The program is tailored to students with varying
backgrounds and interests. Course programs are individualized with
approval by the student's advisor and committee. Minimum requirements
for the M.S. degree are 45 quarter credits, of which at least 30 must be
course credits with the remainder research credits, and completion and
defense of a thesis. Students normally complete the M.S. program in two
years. The minimum requirement for the Ph.D. are 90 quarter credits
beyond the M.S., successful completion of a written and oral candidacy
exam, preparation and successful defense of a research proposal and
completion and successful defense of a Ph.D. dissertation. Complete
course requirements for the M.S. and Ph.D. can be found in our
graduate
handbook (pdf).
Costs:
Graduate Research Assistants
(GRA) and Graduate Teaching Assistants (GTA) earn a stipend of
at least $16,884 per year if an M.S. student or $17,088 if a
Ph.D. candidate. Tuition and fees are paid by OSU for Graduate
Research Assistants, Graduate Teaching Assistants and Fellows.
Click here for the most up to date cost info
Tuition is $3,324/quarter for
a U.S. citizen or permanent resident and a legal resident of the
State of Ohio;
Tuition is $8,042/quarter for a U.S. citizen or permanent
resident whose residence is outside of Ohio;
$12,108 estimated annual expense for room, board, insurance,
books.
 Availability
of Financial Aid:
Fellowships, teaching and research assistantships, and
minority scholarships are available on a competitive basis.
These stipends include tuition and fees.
To
apply,
fill out the on-line application form at
http://gradadmissions.osu.edu/text/apply_online.htm and have
your GRE scores, TOEFL scores (if applicable) and an official
copy of your transcripts from all university-level schools
attended sent directly to the OSU Graduate Admissions Office.
Have another official copy of your transcripts and three letters
of recommendation sent to the Graduate Studies Chair, Department
of Food Science and Technology. Email a letter of intent to
fstgrad@osu.edu The letter of intent should describe any
relevant internships or research experience you have had, as
well as the area of research you would like to pursue, if known.
Unique Capabilities:
 The New
$17 Million Parker Food Science
and Technology building was completed in 2002. Students can work
in three processing pilot plants in meat, dairy and fruit and
vegetable. OSU is a center for innovative process technologies,
including but not limited to ohmic heating, aseptic processing,
ozonation, pulsed electric field (PEF) processing, ultra high
pressure, and combination processes that foster breakthrough
technology. OSU has two fully endowed research chairs (The
JT Parker and
Haas Chairs). OSU has nearly 11,000 graduate students who
study everything from astronomy to zoology. Resources available
at OSU are unmatched by any other institution because of the
large number and diversity of our students, staff and faculty
members. No matter what you seek in coursework or equipment, it
probably exists at OSU. The university provides extensive
support of open access equipment facilities where you can use
state of the art equipment. Our graduates enjoy a 100%
placement rate enjoying high paying jobs in industry, academia
and the government.
Faculty and Research Interests
Click
here for current vitae of any faculty member.
Valente Alvarez, Professor & Director, Food Industries Center -
alvarez.23@osu.edu
Dairy and food products processing and extension, R&D contracts,
pilot plant services, training courses on food processing, new
product development, safety and management.
Hollis
Ashman, Adjunct Professor -
Consumer marketing. Not a
primary graduate advisor.
V.M. (Bala)
Balasubramaniam, Associate Professor -
balasubramaniam.1@osu.edu
Food engineering, food safety,
nonthermal food pasteurization and sterilization with emphasis
on high pressure processing
Sheryl Barringer,
Professor-
barringer.11@osu.edu
Coatings, electrostatic, nonelectrostatic, liquid and powder,
fruit and vegetable processing, especially tomatoes, dielectric
properties, Graduate Studies Chair
Bill Cornelius, Adjunct
Professor -
HACCP. Not a primary
graduate advisor.
Jeff Culbertson,
Professor -
culbertson.34@osu.edu
Director, Distance Certificate Programs, Coordinating Advisor
for Undergraduate Programs, Chair Academic Affairs
Committee, Freshman Advisor.
M. Monica
Giusti, Assistant Professor -
giusti.6@osu.edu
Food chemistry, functional
foods, phytonutrients, colorants.
Harper, W. James,
Professor & Parker Endowed Chair -
harper.9@osu.edu Flavor
and functionality of dairy products.
Harris, Ron, Adjunct Professor -
harris.568@osu.edu R&D
management, operations and project management, statistical
process control and process improvement. Not a primary graduate
advisor.
Gonul
Kaletunc, Professor -
kaletunc.1@osu.edu
Physical properties of
processed foods and biomaterials. Courtesy with Food Ag
Biological Engineering.
Lynn Knipe,
Associate Professor -
knipe.1@osu.edu Extension
for the Ohio meat industry, muscle quality, ingredient
functionality
Ken Lee, Professor & Director, OARDC Food Safety & Security Center -
lee.133@osu.edu
Mineral-nutrient interactions in processed foods, food safety
and security
Jeffrey T. LeJeune,
Associate Professor -
lejeune.3@osu.edu
Preharvest control of foodborne pathogens. Shiga toxin-producing
E. coli, Salmonella, Campylobacter, and antibiotic resistant
bacteria. Courtesy with Food Animal Health.
John
Litchfield, Adjunct Professor –
litchfield.3@osu.edu
Food product and process development, food industry waste and
by-product utilization. Not a primary graduate advisor.
Michael E. Mangino, Professor Emeritus - mangino.2@osu.edu
Structure and function of food proteins. Not a primary
graduate advisor.
David Min,
Professor -
min.2@osu.edu Food lipids and
flavor chemistry.
Charles Moor, Adjunct
Professor -
Not a primary graduate advisor.
Melvin Pascall, Assistant
Professor -
pascall.1@osu.edu Food
packaging integrity and modified atmospheric packaging.
Rodriguez-Saona, Luis,
Assistant Professor -
rodriguez-saona.1@osu.edu
Analytical protocols related to nutrition and food safety,
advanced detection methods.
Linda Saif, Professor -
saif.2@osu.edu Development
of vaccines to enteric and respiratory viruses. Diagnosis of
enteric viral infections in animals that may be relevant to
food. Courtesy with Food Animal Health.
Sudhir K. Sastry,
Professor -
sastry.2@osu.edu
Mathematical modeling of heat
transfer and verification of chemically heated products.
Courtesy with Food Ag Bio Engineering.
Steven Schwartz,
Professor & Haas Endowed Chair -
schwartz.177@osu.edu
Food analytical chemistry, bioavailability and metabolism of
phytonutrients related to chronic disease prevention, efficacy
of functional foods, clinical trials
Denise Smith, Professor &
Department Chair - smith.5732@osu.edu
Food chemistry, chemistry and functionality of proteins, meat
quality and safety.
Stephanie Smith, Lecturer
–
smith.5231@osu.edu Food
safety and nutrition public policy.
Yael Vodovotz,
Associate Professor –
vodovotz.1@osu.edu
Physico-chemical properties of carbohydrate systems, water mobility,
functional properties of food components.
Hua (Helen) Wang,
Associate Professor –
wang.707@osu.edu Rapid microbial
detection, biofilm formation and control, mechanisms of
antibiotic resistance, Listeria monocytogenes, lactic acid
bacteria.
Macdonald Wick, Professor
-
wick.13@osu.edu
Meat biochemistry. Courtesy
with Animal Sciences.
S.T. Yang, Professor - yang.15@osu.edu
Fermentation and bioseparation research, bio reactor design,
enzyme technology and metabolic engineering. Courtesy with
Chemical Engineering.
Ahmed Yousef,
Professor –
yousef.1@osu.edu Improving
food safety using novel technologies, emphasis on ozone
sanitation and biopreservation.
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