2………………..Graduate Studies in Food Science
Contents
SCAN
QR Code to
visit Food Science
Department
website
3………………..Food Science Facts
5………………..Choose Your Focus
6………………..Food Chemistry & Biochemistry
7………………..Food Microbiology & Safety
8………………..Food Processing & Engineering
9………………..Food for Health
10……………...Sensory & Consumer Science
11.……………..Research Faculty
13……………...Admission Procedures
15……………...Graduate Assistantships & Fellowships
17……………...Distance Education - Food Safety
19……………...Live in Fayetteville, AR
20…….…..……Study at the U of A
21……………...Our Graduates at Work
1
Graduate Studies in Food Science
The Food Science Department at the University of Arkansas provides graduate
education and research, both fundamental and applied, aimed at:
enhancing production and processing techniques
assuring food safety
utilizing co-products of food processing
improving the sensory and nutritional quality of food
understanding the role of nutrition in health and
disease.
Created in 1967, the UA Food Science Department
has a long history of offering graduate degrees. Currently
there are 45 graduate students, about equally divided between
those working toward M.S. and Ph.D. degrees.
2
Food Science
facts
3
The personnel of the Department of
Food Science includes 14
nationally recognized faculty and
10 adjunct faculty who, along with
outstanding support personnel, are
dedicated to the teaching,
research and outreach missions of
our land-grant institution.

Food Science faculty advance knowledge and technologies through research programs
in the areas of Food Chemistry & Biochemistry, Food Microbiology & Safety, Food
Processing & Engineering, Food for Health, and Sensory & Consumer Science.

Important commodities in the state, such as poultry, rice and soybeans, are addressed
through research tailored to serve the needs of Arkansas and the nation.

The Food Science faculty attract more than two million dollars annually through external
grants from state, federal and industry sources to support their research programs.
The Food Science Department is a wellrespected program nationally. In its latest
assessment of Ph.D. programs in the United
States, the National Research Council of the
National Academy of Sciences ranked the
University of Arkansas Department of Food
Science Ph.D. program in the top five in the
nation.

Interdisciplinary faculty with comprehensive expertise in the food and food-related sciences,
along with state-of-the-art facilities, are capable of addressing the most complex fundamental
and applied research problems.

The proximity of many major food companies and processing plants, including, Allen’s Inc.,
Cargill, ConAgra, Gerber, McKee Foods (Little Debbie’s™), Mars, Planters, Riceland Foods, Riviana
Foods, Simmons Foods, Tyson Foods and the headquarters of Wal-Mart, the world’s largest
retailer, offers opportunities for partnerships and collaborations leading to unique experiences for
students in the department.
4
CHOOSE
YOUR
FOCUS
Food Chemistry & Biochemistry
Food Microbiology & Safety
Food Processing & Engineering
Food for Health
5
Sensory & Consumer Science
Food Chemistry & Biochemistry
Research in this emphasis area focuses on understanding the fundamental mechanisms that
influence quality of food, especially, rice, soy, and their products and by-products. Areas of
study include chemical transformations of lipids, carbohydrates, and proteins, how these
components are affected by specific production, processing, handling and storage
techniques, and ways to either enhance or prevent these transformations from occurring.
Research projects representative of work within this emphasis
area include:
 Conjugated linoleic acid (CLA) synthesis
from soy oil and other linoleic acid rich
vegetable oils; HPLC fatty acid analysis of
CLA isomers in CLA rich oil; and CLA rich
soy oil oxidation
 Structures and physicochemical properties
of starch with relation to rice quality
 Modification of starch via chemical, physical, and enzymatic
means for food and pharmaceutical applications and the
development of value-added products
 Functionality and physicochemical properties of proteins and
bioactive peptides during processing, extrusion. and storage
 Value-added food products and ingredients from protein
and industrial co-products.
6
Food Microbiology & Safety
This emphasis area is centered around the safety and quality of food products with a focus on
biological, chemical and physical hazards. Efforts are directed toward the development and
utilization of advanced research technologies leading to evaluations of the factors that impact the
safety and quality of foods during harvesting, production, processing, packaging, storage and
distribution.
Research projects representative of work within this
emphasis area include:
 Physiology, genetics, metabolomics, and
pathogenesis of food-borne pathogens
 Rapid detection and control of
pathogens through innovative
processes
 Gastrointestinal microbiology
 Food microbial fermentation and ecology
 Prevention of post-harvest
microbial spoilage.
7
Food Processing & Engineering
Focus of work within this emphasis area is on facilitating and encouraging value-added research and
improving the efficiency and effectiveness of processing of food and co-products. Food Processing
is a long-standing tradition in the department and a major part of our departmental history. Current
research focuses on bio-processing, oil utilization, juice processing, and canning and fermentation.
Arkansas has a vibrant food industry that allows research to be conducted in close collaboration with
industrial partners.
Research projects representative of work within this
emphasis area include:
 Enhancement of the quality and value of rice and rice
products through basic and applied research.
Programmatic emphases include pre-harvest quality,
drying, milling, and parboiling
 Production of value-added foods with emphasis on the
environmental impact of
production and processing
operations, the enhancement of
sustainability, and green
technologies as applied to food
processing, energy efficiency, and
the use of co-products from food
production.
8
Food for Health
Researchers working in the Food for Health emphasis are seeking to gain a better
understanding of the role of nutrition in health and disease. This includes identifying
specific nutrients and bioactive components, determining the optimum levels of
intake for disease prevention, and translating findings into solutions.
Research projects representative of work
within this emphasis area include:
 Defining the role of dietary protein on
body composition, energy
metabolism and metabolic health
throughout the lifecycle
 Discovering the role of dietary phytochemicals and natural extracts in
health and disease
 Identifying and characterizing bioactive phytonutrients in horticultural
crops, legumes and grains
 Determining the bioavailability of
bioactive components in natural
products and food.
9
Sensory & Consumer Science
Both basic and applied research within this emphasis area address the challenges that face
the food industry with respect to the sensory quality of foods. Research focuses on increasing
understanding of the physiological aspects of human perception and the role these play in
food acceptability. Also being studied is the relationship between consumer acceptance and
sensory properties of foods. Graduate students working in this research emphasis have the
opportunity to assist in the operation of the Sensory Service Center giving them experience in
organizing, conducting, and managing industrial projects.
Research projects representative of work within
this emphasis area include:
 Sensory and consumer sciences
 Chemosensory perception and multisensory
integration
 Food neuropsychology
 Food choice and eating behavior
10
Food
Science
Graduate Faculty
Graduate Students in the department receive in-depth education in the
core disciplines of food science as they advance their knowledge and
professional development under the direction of the Department’s
nationally and internationally recognized faculty.
11
Nutritional Sciences
Food Safety
Food Safety
Food Chemistry
Food Chemistry
Nutritional Sciences
Jamie I. Baum
Phil Crandall
Kristen Gibson
Luke Howard
Navam Hettirachchy
Sun-Ok Lee
Food Processing
Food Chemistry
Food Safety
Sensory Science
Food Engineering
Food Chemistry
Ruben Morawicki
Andy Proctor
Steven Ricke
Han-Seok Seo
Terry Siebenmorgen
Ya-Jane Wang
12
Admission Requirements
Applicants for graduate studies must meet entry requirements of the Graduate School and the
Department of Food Science.

Graduate School requirements are available at http://grad.uark.edu/recruit/applying.html

Applicants must also meet Department of Food Science requirements. These requirements
can be found at http://foodscience.uark.edu/2674.htm
Application
The application for graduate studies at the University of Arkansas (MS or Ph.D.) is available at
http://grad.uark.edu/recruit/applying.html. In addition to submitting the Graduate School application
and other documents required by the Graduate School (Transcripts, TOEFL, etc.), applicants should
also provide:

a letter that describes who you are, your professional career goals, and the reasons why you
want to study for a Food Science graduate degree

GRE scores

two letters of recommendation
SCAN QR Code to
link to Graduate
School admission
forms
Departmental
Contact
Review Process


13
The Graduate School will review applications to determine qualifications based on
Graduate School requirements.
Applications are then forwarded to the Department of Food Science for review by the
Graduate Program Coordinator and faculty to determine acceptance based on
departmental requirements and to determine the appropriate faculty advisor.
Dr. Jean-Francois Meullenet
Department Head
[email protected]
14
Admission
Process
14
SCAN
QR Code
to link to
financial aid info
15
Assistantships and Fellowships for M.S. and Ph.D.
students are available on a competitive basis
Doctoral
 $25,000 stipend
 Tuition waiver
 Qualifications: Master’s GPA>3.65, GRE>1100 (~300
new scale), 4.5 writing score
Distinguished
 $30,000 stipend
 Tuition waiver
 Qualifications: Master’s GPA>3.85, GRE>1200 (~307
new scale), 5.0 writing score
Academy Fellowship
Doctoral Fellowship
Ph.D. Assistantships
M.S. Assistantships
 $15,000 stipend
 Tuition waiver
 Qualifications: Master’s GPA>3.5, GRE>1100, 4.0 writing score
 $13,000 stipend
 Tuition waiver
 Qualifications: GPA>3.0, GRE>1000, 4.0 writing score
16
Distance
Education
Food Safety
17
Master of Science in Agricultural, Food & Life
Sciences (Food Safety)
The program is offered by the Dale Bumpers College of Agricultural, Food & Life Sciences and is
administered by the School of Continuing Education & Academic Outreach. The degree is a 30hour, web-based, non-thesis Master of Science degree in Agricultural, Food & Life Sciences with
an emphasis in Food Safety.
The degree is designed to prepare practitioners of diverse backgrounds and perspectives to
address environmental, social, community, and biologically-based problems in agricultural
industries, education, and agencies. The emphasis in food safety provides a subject matter core
of courses in food microbiology, sanitation, food processing, epidemiology, food law, HACCP
applications, human diseases, and other quality
control areas facing the food industry.
Departmental
Contact
Dr. Steve Seideman
Food Safety Distance Education
Program Coordinator
[email protected]
18
Live in
Fayetteville, AR
19
Located in the heart of the Ozark Mountains, Fayetteville is a thriving city that offers a small
town feel along with the opportunities of a large city. The four distinct seasons enjoyed by
Fayetteville residents gives outdoors enthusiasts opportunities for year-round enjoyment.
World-class venues for music, art, and entertainment provide numerous options for culture
and entertainment. For those who enjoy watching sports, the University of Arkansas provides a
range of collegiate sports. All of this, combined with low crime rates, a low cost of living, a
high job growth rate and access to the finest school systems and healthcare facilities have
contributed to Fayetteville’s continuous recognition among America’s top places to live.
Study at The
U of A
The University of Arkansas is a public, land-grant institution built on strong
roots in agriculture and engineering.

The U of A is “a very high
research university”, a formal
classification that places it in
the top 2% of the nation’s
4,600 universities and
colleges.

The university’s nearly 4,000
graduate students come from
across Arkansas and the world,
and they have nearly 200
academic programs in which
to study.

Through the integration of
teaching, research and
service that puts students first,
the University of Arkansas is
taking its place among the
nation’s comprehensive
academies.
20
21
Our
Graduates
At Work



Employment in Industry







Employment in Academia







Doctoral Studies



Jeana Boucher (Ph.D. 2010) - Ready-to-Serve Development Manager,
Riviana Foods
Lauren Dooley (Ph.D. 2010) - Sensory Scientist, Givaudan
Fernanda Onofre (Ph.D. 2010) Senior Scientist, FMC Biopolymer,
Brussels, Belgium
John Handley (M.S. 2010) - Associate Microbiologist, Tyson Foods
Erin Shannon (M.S. 2010) - Application Technologist, Danisco
Erick Friendly (M.S. 2007) - Food Safety Supervisor, Land-O-Frost
Michael Sostrin (Ph.D. 2003) - Food Safety Division Manager, Wal-Mart
Harold Schmitz (B.S. 1987) - Chief Science Officer, Mars Incorporated
Ronny Horax (Ph.D. 2009) - Department of Pharmacy, Makassar,
Indonesia
Deborah Piland (Ph.D. 2006) - Director of Didactic Dietetics Program,
College of the Ozarks
Shanhu Tang (Ph.D. 2002) - Chendu University of Technology
Marlene James (Ph.D. 2001) - Louisiana State University
Svetlana Zivanovic (Ph.D. 2001) - University of Tennessee, Knoxville
Steven Talcott (Ph.D. 2000) - Texas A&M University
Charles Sims (Ph.D. 1986) - University of Florida
Sean Pendleton (M.S. 2011) - University of Tennessee, Knoxville
Bangde Li (M.S. 2011) - Pennsylvania State University
Jordan Teeple (M.S. 2011) - Dietetic Internship, U of A for Medical
Sciences
Tanreskree Tokle (M.S. 2009) - University of Massachusetts
Josh Saldivar (M.S. 2007) - Integrated Biomedical Sciences,
Ohio State University
22
Department of Food Science
2650 North Young Avenue
Fayetteville, AR 72704
Phone: 479.575.4605
Fax: 479.575.6936
Email: [email protected]
Visit us at:
foodscience.uark.edu