METODOLOGÍA UTILIZADA EN LA GENERACIÓN DE INFORMACIÓN

Objective of the Program

The Food Science and Technology (FDST) Program is part of the Department of Agriculture, Food and Resource Sciences in the School of Agricultural and Natural Sciences. The mission of the FDST Doctoral program is to prepare students for successful careers and life-long learning experiences within the food industry, academia and government. Specially, the program aims:

 To meet the need for highly trained food scientists, including food safety professionals, by providing a multi-disciplinary education and intensive research experiences in food science and technology.

 To provide in the Land Grant tradition a national and international Center of Excellence in Food Science and Technology that will be used for teaching, research and outreach to include the education and training of personnel who are or will be involved in the food related sectors of agriculture.

 To create new opportunities and training for UMES students to develop their skills and competencies in problem solving, critical and analytical thinking and communications, with an emphasis on food safety and food quality systems.

Admission Requirements

Regular Admission may be granted to applicants with a baccalaureate and a Master’s degree (thesis option) in either food science or related disciplines (nutrition, microbiology, chemistry, biology, animal and poultry science, environmental science, plant and soil science, veterinary medicine, etc.). GRE scores (General Test) may also be considered.

Applicants may be considered for admission into the Ph.D. program with a minimum of 30 credit hours beyond the B.S. degree, or only the B.S. degree, and may be admitted:

1. on a provisional basis with final acceptance to the Ph.D. program contingent upon successful completion of a probationary period, usually the second semester after matriculation, and on the recommendation of the student’s Graduate Committee; or 2. admitted to Regular Status based on a high GPA (3.5/4.0), strong background in the food

sciences and potential demonstrated in GRE scores (General Test), and strong support of recommenders that the applicant has the ability to complete the Doctoral degree.

Provisional Admission may be granted to applicants with the baccalaureate and the Master’s degree, or the baccalaureate degree, who need prerequisite coursework or are pending award of the Master’s degree (See Graduate School subsection on Provisional Admission Status). International students must take the Test of English as a Foreign Language (TOEFL) and score a minimum of 213 (computer test). International applicants must also submit documentation that they will be financially able to support their studies.

Additionally, to be admitted to the FDST program, each applicant must submit a brief description of his or her intended dissertation research proposal with the completed application package. If admitted, the student in consultation with his/her academic adviser and Graduate Dissertation Advisory Committee, will decide on the research proposal. The FDST Executive Committee will subsequently review the dissertation proposal to determine the appropriateness of the intended research for the FDST program.

Application Deadlines

Fall Semester - April 15 Spring Semester - October 30 Summer Sessions - April 15

Program Retention and Graduate Committee Role

The program requires completion of a dissertation as partial fulfillment for the Doctoral degree. Each student is initially assigned a major Advisor who is responsible for advising the student on all aspects of the student’s progress throughout the program.

The major Advisor must be a Regular member of the University of Maryland Eastern Shore Graduate Faculty.

The student must have a major professor (Regular Graduate Faculty Status) and select a Graduate Committee no later than the end of the second semester of enrollment. Before the end of the second semester of enrollment, each student’s program of study is planned in consort with the major professor (Advisor) and the Graduate Committee, including any transfer credits to be applied to the degree program. The Graduate Committee must have five members, three of whom must hold UMES Regular or Associate Graduate Faculty status membership, and a majority of the Committee must be UMES full-time faculty in academic departments. The major professor chairs the Committee. Annual student progress reviews will be conducted by the Committee to ensure satisfactory progress of students toward degree completion. All students must maintain a cumulative 3.0 GPA, pass a written comprehensive examination and complete degree requirements, including dissertation within seven years of initial enrollment if full-time, otherwise nine years if part-time.

Exit Degree Requirements

The Ph.D. requires a minimum of 36 credits beyond the M.S. level (or 66 credits minimum beyond the baccalaureate degree), with at least 24 credits of course work and 12 credits of dissertation research; those with only a Bachelor’s degree will need additional coursework to meet the 66 credits minimum. Of the minimum 24 credits of course work, there are 9 credit hours of core courses and 15 credit hours of electives. Twelve credits of course work must be at the 600 level or above. Formal application for advancement to candidacy in the Doctoral program requires successful completion of both the comprehensive examination and an oral defense of the dissertation proposal. The Graduate Committee administers the comprehensive examination, defense of the dissertation proposal, oversees the student’s dissertation research, and administers the dissertation seminar and final dissertation defense (see the Graduate School’s Established Procedures for Conduct of the Doctoral Dissertation Defense in this Catalog – Pg. 62).

Full-time students must be advanced to candidacy, i.e., taken and passed the comprehensive examination and dissertation proposal defense no later than four years after matriculation. Part-time students follow the Graduate School’s time limits for Doctoral degrees (5 years to Advancement to Candidacy, 4 years to final dissertation submission).

For further information and forms, students should consult the booklet Guidelines for the Graduate Degree Programs in Food and Agricultural Sciences and Food Science & Technology; the Graduate School booklet on Guidelines for Graduate Student Academic Advisement, and the sections in this Catalog on the Graduate School Requirements Applicable to the Ph.D. Degree, the Established Procedures for Conduct of the Doctoral Dissertation Defense, Minimum Registration Requirements, Minimum Registration Requirements for Doctoral Candidates and Dissertation Research.

Credit Requirements and Distribution (NOTE: Credit Hours are given in parentheses)

Core Requirements: (9)

- FDST 700 Seminar in Food Science & Technology (3) - AGSC 605 Statistics in Agricultural Research (3) - AGSC 691 Research Methodology in the Agricultural

Sciences (3) Dissertation: (12)

- FDST 899 Doctoral Dissertation Research (1-12) Electives: (Select 15 credits from the list below) - AGRI 684 Recombinant DNA Technology (3) - ANPT 622 Analytical Laboratory Methods (2) - ANPT 611 Poultry Diseases and Hygiene (4)

- ANPT 614 Advanced Animal and Avian Physiology (4) - ANPT 624 Animal & Avian Health and Diseases (4) - ANPT 634 Advanced Animal and Avian Diseases (4) - BIOL 601 Environmental Microbiology (4) - CHEM 672 Carbohydrate Chemistry (3) - CHEM 670 Advanced Biochemistry (3)

- CHEM 621 Advanced Environmental Chemistry (4) - CSDP 604 Computer Methods in Statistics (3) - CSDP 658 Computer Applications in Agriculture (3) - FDST 493 Food Chemistry (3)

- FDST 680 Food Policy Regulations (3) - FDST 692 Advanced Food Microbiology (3) - FDST 693 Food Microbiology Lab (2) - FDST 801 Food Quality Assurance (3) - FDST 802 Advanced Food Toxicology (3) - FDST 805 Food Processing (3)

- NUDT 654 Nutritional Biochemistry (4) - FDST 670 Advanced Food Safety (3)

Students not having a prior statistics course will be required to complete a prerequisite statistics course.

Students who have previously completed some core requirement courses will take different courses, or if eligible to transfer a research methods or statistics course will be advised and assisted by the major Advisor in identifying an alternate course.

Course Descriptions

(NOTE: Credit Hours are given in parentheses)

FDST 700 Seminar in Food Science and Technology (1)

This course is designed to build communications skills for graduate students. Presentations, both verbal and written, are prepared and given by students following an extensive review of the technical literature. Seminar topics to be presented include the specific research area of the student as well as more general topics in the food science field. A minimum of three (3) credit hours is required of all students in the program.

AGSC 605 Statistics in Agricultural Research (3)

Emphasis is placed on techniques and application of statistical and experimental design, data acquisition, analysis, interpretation and presentation as applied to the Agricultural Sciences. AGSC 691 Research Methodology in the Agricultural Sciences (3)

Students will learn the basic principles of research methodology. Emphasis will be placed on techniques used in identifying problems, forming hypotheses, constructing and using data- gathering instruments, designing research studies, and employing statistical procedures to analyze data.

AGRI 684 Recombinant DNA Technology (3)

This is a laboratory course to introduce the basic principles of gene cloning, give essential background on working with E.coli, utilize different cloning systems and employ methods utilized for DNA sequencing.

ANPT 424/624 Animal and Avian Health and Diseases (4)

The study of parasitic, viral, bacterial and protozoal disease of mammalian and avian species will be covered. Methods of disease prevention, control and eradication will also be discussed. ANPT 611 Poultry Diseases and Hygiene (4)

Students will study the parasitic, viral, bacterial and protozoan diseases of domestic poultry. Methods of disease prevention, control and eradication will also be discussed.

ANPT 614 Advanced Animal and Avian Physiology (4)

This course covers an in depth presentation of major organ systems and their interaction in the maintenance of homeokinesis.

ANPT 622 Analytical Laboratory Methods (2)

The application of analytical laboratory techniques used in biomedical research will be explored.

ANPT 634 Advanced Animal and Avian Diseases (4)

Students will study the nutritional and metabolic diseases and the isolation and cultivation of macro-and microscopic parasites inclusive of gross and microscopic pathology.

BIOL 601 Environmental Microbiology (4)

Topics include microbial ecology of plants and animals, aquatic microbial ecology (including medical implications), soil microbial ecology, biodegradation, microbial insecticides, gastrointestinal microbiology, microbiology of foods and environmental problems management. Each student will be required to complete an independent research project. Prerequisite: General Microbiology

CHEM 672 Carbohydrate Chemistry (3)

This course is an advanced course on carbohydrates. The course will cover the structure, synthesis and biological function of carbohydrates as well as the clinical and commercial value of carbohydrates. The course will involve detailed studies of the structures and cellular functions of carbohydrates and glycoconjugates of plants and animals. The course will place special emphasis on techniques for the analysis and biosynthesis of complex carbohydrate structures and the relevance of the techniques to biomedical research. The major part of the course material will be based on current research findings in carbohydrate chemistry. Students will be required to read and write papers on current research findings on selected topics on carbohydrates. An oral presentation is required.

CHEM 670 Advanced Biochemistry (3)

The course covers the classification, chemistry and metabolism of protein, amino acids, carbohydrates and lipids. Prerequisite: One semester of Biochemistry.

CHEM 621 Advanced Environmental Chemistry (4)

The origin, transport and effects of atmospheric and aquatic pollutants are studied, with emphasis on energy-related pollutants which include coal, oil and synfuels. Prerequisites: One year of General Chemistry, one semester of Organic Chemistry and one semester of Analytical Chemistry or permission of the instructor.

CSDP 604 Computer Methods in Statistics (3)

This course is an introduction to the principles and applications of probability and statistics needed in graduate studies in various academic areas and to the computer realization of these methods. The course begins with a brief intensive review of basic statistical principles. Prerequisites: One Semester of calculus.

CSDP 658 Computer Applications in Agriculture (3)

Current topics include expert systems for small farm applications, farm-record management, and special planning tools for agriculture.

NUTD 654 Nutritional Biochemistry (4)

The course reviews recent developments in nutritional sciences, designed to acquaint students with laboratory procedures in nutritional biochemistry and physiology, including the identification and measurements of nutrients and their metabolites in foods, tissue and body fluids and human and animal experiments in nutrition. Special emphasis is placed on the relationship between biochemistry and nutrition.

NUTD 670 Advanced Food Safety (3)

The course emphasizes current trends in number of areas: food safety and emerging food borne pathogens, regulating food safety, traditional and rapid microbiological methods, relationship of environmental factors to occurrence, growth and survival of microorganisms in foods, mechanisms of control, HACCP, risk assessment, sanitation and food safety education. Special emphasis is placed on actual food borne outbreaks. Prerequisite: BIOL 301 or AMIC 324 or permission of the instructor.

FDST 493 Food Chemistry (3)

This course presents the chemistry of food components including water, carbohydrates, liquids, proteins, vitamins, and minerals, as well as additives including preservatives, colorants, flavors, antioxidants and sweeteners. Functionality and interaction of components

and their importance to quality and wholesomeness of foods will be discussed. Prerequisites: CHEM 212 or permission of instructor.

FDST 680 Food Policy Regulations (3)

The course focuses on food and nutrition policy development, guidelines that govern compliance and enforcement rules in inspection, labeling, import and export and federal and state food regulations. Emphasis is given to HACCP and food safety education.

FDST 692 Advanced Food Microbiology (3)

This course is designed to provide the microbiologist and/or food scientist with extended education and training in food microbiology. Emphasis on spoilage and pathogenic microorganisms in food includes detection, identification, characterization, and control methods utilized. Ecology and survival strategies of pathogens in foods and virulence mechanisms of food borne pathogens are being discussed. Prerequisites: BIOL 301 or AMIC 324

FDST 693 Food Microbiology Laboratory (2)

The course is designed to introduce techniques for detecting and enumerating microorganisms in foods. Conventional and rapid microbiological methods, immunoassays and molecular techniques will be applied to determine the microorganisms and their end products in foods.

FDST 801 Food Quality Assurance (3)

This course provides understanding of food quality control/assurance programs and compliance with government regulation. Topics presented include International Standards for Quality Management Systems, ISO 9000, Good Manufacturing Practices (GMP), Total Quality Management (TQM) and Hazard Analysis Critical Control Point (HACCP). The class also covers factors affecting the quality of food products, such as appearance, flavor, texture, nutritional value, safety and wholesomeness as well as principles of statistical quality control. Prerequisite: FDST 493

FDST 802 Advanced Food Toxicology (3)

This course emphasizes biological and chemical aspects of toxicology, microbial aspects of food borne infections and intoxications, food additives, toxic substances occurring in food, either naturally or formed during processing, and the toxic effects of these substances on the biological systems. Safety of genetically engineered foods, risk assessment and food safety policy will be discussed as general topics. Prerequisite: permission of instructor

FDST 805 Food Processing (3)

This course integrates principles of food chemistry, food microbiology, food engineering, nutrition, statistics and sensory evaluation through discussion of food processing operations, such as processing of fruit and vegetables, dairy, seafood, fats and oils, beverages, and chocolate manufacture. Food sanitation as well as food packaging will be discussed as general topics. Prerequisites: Permission of instructor.

FDST 899 Doctoral Dissertation Research (1-12) Repeatable credit.

For information on the FDST program, please contact:

Jurgen Schwarz, Ph.D.

Program Director – FDST Program Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne, MD 21853

Email: [email protected]