FOOD SCIENCE

GRADUATE PROGRAM

HANDBOOK

DEPARTMENT OF FOOD SCIENCE AND NUTRITION

UNIVERSITY OF MINNESOTA

225 FSCN BUILDING

1334 ECKLES AVENUE

ST. PAUL, MINNESOTA 55108-6099

Tel: 612-624-1290 Fax: 612-625-5272

fscn.cfans.umn.edu/education/StudentHandbooks/index.htm

2010-2011

2

TABLE OF CONTENTS

Contact your advisor, DGS Dave Smith, or DGS Assistant Nancy Toedt for the most current

information.

I. INTRODUCTION ....................................................................................................................... 4 A. Handbook Objectives ........................................................................................................... 4 B. Information Resources ......................................................................................................... 4 II. FOOD SCIENCE PROGRAM .................................................................................................... 5 A. Food Science Program Goals .............................................................................................. 5 III. ENTRANCE REQUIREMENTS FOR THE FOOD SCIENCE GRADUATE PROGRAM........... 5 A. Preparation ........................................................................................................................... 6 B. Test Data .............................................................................................................................. 6 C. Application Procedure .......................................................................................................... 6 D. Action Taken on Applications for Admissions ...................................................................... 6 E. Documentation of Admission Decisions ............................................................................... 7 F. Admission of International Students ..................................................................................... 8 1. General .................................................................................................................... 8 2. Assurance of Financial Support ............................................................................... 8 3. Proficiency in English .............................................................................................. 8 G. Faculty Advisor .................................................................................................................... 9 IV. GRADUATE SCHOOL REGISTRATION REQUIREMENT ....................................................... 9 V. READMISSION POLICY ......................................................................................................... 10 VI. RESPONSIBILITIES AND POLICIES WITH RESPECT TO FACULTY AND STUDENTS .... 10 A. General Policy with Respect to Graduate Research Assistants ........................................ 10 B. Department Responsibility to the Graduate Student .......................................................... 11 C. Duties, Responsibilities and Privileges of Graduate Students ........................................... 11 1. Service ................................................................................................................... 11 2. The Graduate Program .......................................................................................... 12 3. Vacations ............................................................................................................... 12 4. Resident Tuition Policy .......................................................................................... 12 5. Teaching Assistant Requirements ......................................................................... 13 6. Required Safety Training ....................................................................................... 15 VII. POLICY AND PRACTICES RELATING TO RESEARCH ASSISTANTS IN THE DEPARTMENT OF

FOOD SCIENCE AND NUTRITION ........................................................................................ 16 A. Selection of Graduate Assistants ....................................................................................... 16 B. Reappointment of Graduate Assistants ............................................................................. 16 C. Responsibilities of the Graduate Student........................................................................... 16 D. Relationship to the Department ......................................................................................... 17 E. Evaluation of Graduate Student Progress ......................................................................... 17 F. Student Rights .................................................................................................................... 18 G. Grievances ......................................................................................................................... 18 H. Orientation .......................................................................................................................... 18 I. Student Placement .............................................................................................................. 18 J. Student Progress ................................................................................................................ 19 K. Payment of Student Travel to Scientific Meetings ............................................................. 19 I. Travel Fellowships ............................................................................................................... 19 VIII. GPA REQUIREMENTS FOR M.S. AND PH.D. STUDENTS .................................................. 20

3

IX. GRADUATE LEVEL COURSES IN FOOD SCIENCE ............................................................ 20 A. Core Coursework Requirements ........................................................................................ 20 B. Registration for Food Science Examinations ..................................................................... 22 C. Approved Courses for use on Food Science Graduate Programs to build expertise in a given

area ................................................................................................................................... 23 X. DEGREE PROGRAMS ............................................................................................................ 23 A. Master of Science Program ................................................................................................ 23 1. General Requirements for Master’s Degree .......................................................... 23 2. Plan A: Master’s Degree with Thesis..................................................................... 24 3. Plan B: Master’s Degree without Thesis ............................................................... 27 4. Student Status and Time Sequence ...................................................................... 29 5. Benchmarks for Food Science M.S. Degree Program Guidelines ........................ 30 B. Doctor of Philosophy Program ........................................................................................... 32 1. General Requirements for the Ph.D. Degree ....................................................... 32 2. Admission to the Ph.D. Program ........................................................................... 32 3. Program of Study and Schedule ............................................................................ 33 4. Thesis Title Form ................................................................................................... 33 5. Language Requirement ......................................................................................... 33 6. Coursework in Major Area ..................................................................................... 34 7. Coursework in Supporting/Minor Program ............................................................ 35 8. Preliminary Written Examination ........................................................................... 36 9. Preliminary Oral Examination ............................................................................... 38 10. Publication Requirement ......................................................................................... 39 11. Doctoral Thesis ........................................................................................................ 39 12. Final Oral Examination ............................................................................................ 39 13. Benchmarks for Food Science Ph.D. Degree Program Guidelines ........................ 42 XI. MINOR REQUIREMENTS FOR STUDENTS MAJORING IN OTHER FIELDS WISHING TO

MINOR IN FOOD SCIENCE .................................................................................................... 43 XII. IMPORTANT CONTACT INFORMATION ............................................................................... 43 XIII. FOOD SCIENCE GRADUATE COMMITTEES/OFFICERS .................................................... 45 A. Director of Graduate Studies .............................................................................................. 45 B. Associate DGS ................................................................................................................... 46 C. Graduate Advisors ............................................................................................................. 46 D. Graduate Studies Committee ............................................................................................. 46 E. Graduate Handbook Committee ........................................................................................ 47 F. Quality Control Committee ................................................................................................. 47 G. Orientation Committee ....................................................................................................... 48 H. Seminar Committee ........................................................................................................... 48 XIV. LIST OF FOOD SCIENCE GRADUATE FACULTY ................................................................ 48 XV. CRITERIA FOR MAINTAINING MEMBERSHIP ON THE FOOD SCIENCE GRADUATE FACULTY

50 XVI. GOVERNANCE: OFFICERS, COMMITTEE AND STUDENT REPRESENTATIVES ............ 51

4

I. INTRODUCTION A. Handbook Objectives

This handbook is prepared in an effort to provide a summary of the policies of the Graduate Faculty in Food Science regarding graduate study. Each graduate student is expected to be familiar with this handbook as well as the University of Minnesota Graduate School Catalog and Handbook for Graduate Assistants (both available online below). The material contained in these references is generally not reproduced in this handbook. The Food Science Program Handbook is revised periodically to keep it up-to-date. Suggestions for its improvement are welcomed at any time and should be submitted to the Director of Graduate Studies.

B. Information Resources

The Graduate School Catalog (www.grad.umn.edu/program/index.html) contains information on:

General graduate information Registration and regulations Problem solvers and support groups Money and jobs Course descriptions Campus activities

The Handbook for Graduate Assistants (www1.umn.edu/ohr/gae/) contains information on the following topics:

Assistantships & appointments Tuition benefits Grievances Graduate assistant taxes Workloads and compensation Health benefits International graduate assistants Vacations and leaves

Tuition and other student fees are available at www.onestop.tuition.html or 130 Coffey Hall. Forms necessary for the specific degree program petitions and thesis titles are available online through the Graduate School www.grad.umn.edu/current_students and the Department of Food Science and Nutrition fscn.cfans.umn.edu/education/forms/index.htm. A list of useful websites, telephone and office numbers is provided in Section XII of this handbook.

5

II. FOOD SCIENCE PROGRAM

A. Food Science Program Goals

The Department of Food Science and Nutrition is the administrative unit of the Food Science Graduate Program. Specialization in food science may be achieved through coursework and thesis research in such areas as food chemistry, microbiology, technology, consumer food issues, and certain commodity orientations. The program offers both the Master of Science (M.S.) and Doctor of Philosophy (Ph.D) degrees. Qualified students with strong foundations in the sciences are eligible for admission. The specific objectives of the Food Science Graduate Program are as follows: 1. To provide graduate level education for post-baccalaureate students

interested in applying science and engineering to the theoretical and practical aspects of the entire food chain from production of the raw material to utilization of the product by the consumer.

2. To provide a focus for graduate study and research in food science

at the University of Minnesota. 3. To aid in promoting interactions with other disciplines which relate to

the study of food science. III. ENTRANCE REQUIREMENTS FOR THE FOOD SCIENCE GRADUATE

PROGRAM

General requirements for admission to graduate study are discussed in the section on “Graduate School General Information” and in the sections on “Fields of Instruction: Food Science” of the Graduate School Catalog. The Food Science Graduate Program endorses the Graduate School’s commitment to diversity which states: “The Graduate School embraces the University of Minnesota’s position that promoting and supporting diversity among the student body enriches graduate education by providing a multiplicity of views and perspectives that enhance research, teaching, and the development of new knowledge. A diverse mix of students promotes respect for, and opportunities to learn from, others with the broad range of backgrounds and experiences that constitute modern society. Higher education trains the next generation of leaders of academia and society in general, and such opportunities for leadership should be accessible to all members of society. The Graduate School and its constituent graduate programs are therefore committed to providing equal access to educational opportunities through recruitment, admission, and support programs that promote diversity, foster successful academic experiences, and cultivate the leaders of the next generation.”

6

A. Preparation

The program listings and course descriptions (except 8xxx, which are for graduate students only) appear in the undergraduate catalog. Short descriptions of the 5000 and 8000 level courses may also be found in the current Graduate School Catalog.

B. Test Data C. Application Procedure

Application materials and instructions are available online through the FScN website fscn.cfans.umn.edu/education/index.htm or the Graduate School www.grad.umn.edu/prospective_students. Questions may be directed to Student Services at the Department of Food Science and Nutrition, 1334 Eckles Avenue, St. Paul, Minnesota 55l08-6099. Telephone: 612.624.6753.

D. Action Taken on Applications for Admissions

The Graduate Studies Committee of the Food Science Graduate Program implements the rules and regulations of the graduate faculty in Food Science on all aspects of evaluation of applicants for admission to the program. The evaluation of applicants includes:

1. Evaluation of scholastic record as an undergraduate (and graduate if

appropriate).

a. Overall grade point average (GPA). The Food Science Graduate Program has a preferred performance level of 3.0.

b. Grades in basic sciences; general chemistry, organic

chemistry, biochemistry, physics, mathematics, biology, microbiology, statistics, and others as appropriate. The applicant must meet the following coursework requirements:

1) General Chemistry with lab 2) Organic Chemistry with lab 3) Physics with lab 4) Biology with lab 5) Calculus (college level or documented equivalent)

7

Applicants who have not completed the above may not be admitted, but will be sent a note asking them to verify when they have completed the courses. Courses in biochemistry, microbiology, and statistics may be made up in the program at the discretion of the advisor and student, or could be met by enrolling in higher level courses.

2. GRE Test Scores The applicant in Food Science is required to take the Graduate Record Examination (GRE). The results are advisory to the Food Science Graduate Studies Committee and no specific minimum scores are required. Applicants whose native tongue is not English are required to submit Test of English as a Foreign Language (TOEFL) (see section III. F). An international applicant is exempt for the TOEFL requirement if he/she has a degree from a U.S. university.

3. Evaluation of three recommendations. 4. Evaluation of TOEFL for international students when appropriate.

The Graduate School operational minimum for the TOEFL Score is 550 (paper version), 213 (computer version), or 79 (internet-based version). Additionally, a minimum score of 80 on the MELAB or 6.5 on the ITELS is acceptable.

5. Personal objectives and goals statement. Advisors select students based on their credentials and approval of admittance by the Graduate Studies Committee. When the Graduate Studies Committee has decided that the applicant is acceptable for Admission, the Director of Graduate Studies (DGS) reviews the file again and attempts to fit the applicant with the appropriate advisor. If the DGS is not successful, the faculty are made aware of the applications that have been approved and they then have the opportunity to review the files and determine if the applicant meets their needs. An applicant may also actively seek out an advisor. The files are left open for several months. If an advisor is not identified or if an advisor does not come forth in that time, the applicant is rejected for lack of space or lack of an advisor. Although the DGS in Food Science may serve as a temporary advisor, no student is recommended for admission unless an advisor is available.

E. Documentation of Admission Decisions

The DGS summarizes the remarks of the Graduate Studies Committee from each admission evaluation sheet. If the applicant is qualified for admission, an attempt to identify a potential advisor is made.

8

Alternatively, the Graduate Studies Committee has the option of meeting at regular intervals for oral meetings to make recommendations during heavy workload periods or for special problems. The summary from such meetings would be recorded.

F. Admission of International Students

1. General

Any student with a bachelor’s degree or its international equivalent from a recognized college may apply for admission. International students must fill out a financial certification statement prior to admission according to Graduate School rules.

2. Assurance of Financial Support

The Food Science and Nutrition Department has very limited funds to assist international students on a planned basis. There are no funds available for assistance on an emergency basis. International students are required to provide the University with a financial statement in order to get a visa. This must be endorsed by an official governmental or institutional agency from the student’s home country or an international agency such as the World Health Organization, the Agency for International Development of the United States State Department, or other acceptable national or international agency or organization. A student planning to finance their education out of their own, family, or other private resources must still provide written assurance from an official agency that their financial resources are adequate for the entire period of study, and that the agency giving such assurance is prepared to provide or otherwise secure appropriate assistance for the student in the event that the student experiences an unforeseen emergency while studying in the United States.

3. Proficiency in English

All students in the Food Science Program must participate in some teaching experience (see section VI.C.5). The amount of remedial English study will be determined through testing by the University. English courses will have priority over other coursework until adequate proficiency is demonstrated. All international students must take the Teaching Assistant SPEAK test upon arrival and must pass before they TA any courses.

G. Faculty Advisor

9

Ordinarily, students are assigned an academic and research advisor prior to admission to the program. The advisor will assist the student with program planning, course selection, and the selection of a research project. The prospective graduate student may contact a member of the graduate faculty whose research is in an area of common interest and request that person to serve as the advisor. If the faculty member agrees to serve this role, the student and the faculty member should notify the DGS. Students do not often change advisors during the pursuit of a particular degree, but occasionally it is necessary to do so. If either the faculty member or the student wishes to initiate a change, this may be done by contacting the DGS who will consult with all concerned and arrange the change.

IV. GRADUATE SCHOOL REGISTRATION REQUIREMENT

All graduate students are required to register in the Graduate School every fall and spring semester to maintain active status. This registration requirement continues until all degree requirements are completed and you graduate. Grad 0999- a zero-credit, zero-fee, non-graded registration option is available for those Graduate School students who must register solely to meet the Graduate School’s registration requirement. Confer with your advisor and/or DGS to determine what you should register for each semester. In addition to any criteria outlined by your advisor and/or DGS, you should consider the following: 1. Do you have course credits or thesis credits that must be taken to complete

graduate program and/or Graduate School degree requirements? 2. Do you have to be registered part-time or full-time to meet any

internal/external registration requirements in addition to the Graduate School’s fall/spring registration requirement? For example, obtaining financial aid, holding an assistantship or fellowship, maintaining legal visa status, deferring loans, etc. What number and type of credits will meet the requirements of those internal/external demands?

3. If you have completed all coursework and (if applicable) thesis credit

requirements, and you do not have to be registered to meet any requirements other than the Graduate School’s fall/spring registration requirement to maintain active status, you may register for Grad 0999.

If you have internal/external registration requirements and if you have received grades for all of your courses and have all of your degree requirements (including thesis credits) completed by the deadline date, you are eligible to be considered for Advanced Student Status. The latter permits eligible Advanced Master’s and

10

Doctoral candidates to be certified as “full-time” students when registered for only one credit. The advisor and DGS must affirm that each student is indeed working full time on the thesis or dissertation. The term deadlines for submission of Request for Advanced Student Status are: Fall term August 15 Spring term December 15 Summer term May 15 Eligible M.S. students register for FScN 8333 (FTE: Master’s) and eligible Ph.D. candidates register for FScN 8444 (FTE: Doctoral). Additional information and forms can be found on The Graduate School website www.grad.umn.edu.

V. READMISSION POLICY

You will be required to seek readmission if you do not register in the Graduate School every fall and spring term. The Change of Status/ Readmission Application is available on Graduate School website. If your request for readmission is approved you will be required to register the term for which you are readmitted and every subsequent fall and spring term until you complete all degree requirements and graduate.

VI. RESPONSIBILITIES AND POLICIES WITH RESPECT TO FACULTY AND

STUDENTS A. General Policy with Respect to Graduate Research Assistants

On appointment, or on any subsequent change in the terms or conditions of appointment, the graduate Research Assistant (RA) receives a letter stating the rank, term and amount of appointment, and any other relevant information. The appointee will be informed in appropriate detail, usually by the advisor, as to what characterizes (a) satisfactory performance of the assigned duties and (b) satisfactory academic progress as a graduate student. The Department of Food Science and Nutrition has prepared a performance evaluation form that can be used regularly by the advisor and Research Assistant. Graduate Research Assistants are normally continued on appointment until they complete their program objectives, if funds permit and if they are making satisfactory progress (defined below). Except in the case of unforeseen reductions in funds, the student who is not to be continued on appointment will be notified as soon as possible and not later than mid-July when the termination date is prior to August 30th. Students terminating their graduate study with the M.S. final examination may wish to terminate their appointment based on discussions between the student and advisor.

11

Any student wishing to discontinue his or her appointment as a Research Assistant should notify the advisor and the Department in writing as soon as possible and no later than two weeks prior to the close of the academic semester. Grievances which arise from employment and/or graduate study shall be handled as outlined in Section VII.G. Full-time graduate students, including those holding assistantships of 25-50% time, are expected to complete the M.S. degree program in 2 calendar years; combined M.S. and Ph.D. program within 5 calendar years. Students who enter the Ph.D. program with an M.S. degree are expected to finish in 3 calendar years. A Plan B M.S. degree, however, can be designed to be completed in less than 2 years dependent upon background and program.

B. Department Responsibility to the Graduate Student

All staff, but particularly those who are members of the graduate faculty, are obligated to provide the best instruction, advice and counsel possible for the graduate students. Those faculty who serve as advisors are specifically obligated to give high priority to the academic needs of their advisees. While doing this, the advisor should be careful to provide the student with ample opportunity to develop initiative and self-reliance.

C. Duties, Responsibilities and Privileges of Graduate Students

1. Service

Graduate students who hold part-time assistantships are expected to provide services to the Department, through the advisor, in relation to the amount of time indicated in the appointment. A full-time appointment is assumed to be at least 40 hours per week, though the “40-hour-per-week student” is likely to have some problems in meeting the satisfactory progress schedule described above. The 12 month (50% time) appointee is expected to provide 20 hours per week of service, or 1000 hours per year. This does not include the time spent on the courses which are part of the graduate program. There are approximately 2 weeks of legal holidays per year. Graduate students who receive an assistantship should be familiar with the current University of Minnesota Handbook for Graduate Assistants at http://www1.umn.edu/ohr/gae/. For the student on an RA and busy with coursework, allowance is often made through the advisor so that the obligation to the Department is temporarily deferred. In this case, the student has a special responsibility to plan the use of time so that the obligation

12

can be fulfilled later. The details of these arrangements should be worked out by the student with the advisor. When the student reaches the thesis stage, thesis research time may frequently, but not necessarily, be included as part or all of the work obligation to the Department.

2. The Graduate Program

It is assumed that a student who has completed an undergraduate course of study and earned a baccalaureate degree is qualified to personally assume major responsibility for the design of a graduate program. Because the advisor has greater experience in the profession, the advisor is in a unique position to advise the student on this program. However, the advisor, as well as the student, should always keep in mind that it is the student’s future that is the primary issue and, therefore, it is appropriate that the student assume responsibility for it. It is, of course, the student’s and the advisor’s joint responsibility to make final decisions which ensure that the requirements of the Graduate School are met and that high academic standards are maintained.

3. Vacations

University policy provides no official vacation time for graduate Research Assistants. Students who plan wisely for the use of their time should have no problem in setting aside some time for “rest and rehabilitation.” This planning must always include the advisor because obligations to the advisor have priority.

4. Resident Tuition Policy

Graduate and professional students holding University administered and selected fellowships, research assistantships and traineeships generally are entitled to resident tuition rates. The resident tuition benefit may accrue to immediate family members of the fellow/trainee, and the recipient can accumulate extended resident tuition eligibility to the same extent that such privileges are provided to students holding assistantships. The mechanism for establishing resident tuition eligibility for graduate students is as follows: Departments should forward a letter of request to the Graduate School Fellowship Office, 314 Johnston Hall, which includes the following information: a. The non-resident student’s full name and I.D. number.

13

b. A copy of the fellowship award letter to the student. c. A copy of the approved University appointing document, i.e.,

the B.A. 25 (Scholarship, Fellowship, Award Appointment). Authorization to pay resident rates for the specific semester(s) will be forwarded directly to Admissions and Records. (Note: Departments will continue to submit tuition authorizations to the Registration Center in 202 Fraser Hall if they want the tuition billed directly to a budget number.)

5. Teaching Assistant Requirements – FScN Department TA policy

Graduate education is more than just taking courses, passing milestones and doing research for a thesis. One significant component of graduate education is for students to participate in the education endeavor by acting as a Teaching Assistant (TA) in undergraduate courses. These experiences are invaluable in learning how to deal with people in meaningful ways and when confronted with difficult situations. Thus, graduate students should consider this experience as a means of improving their teaching and communication skills and as a part of their contribution to the educational experience. In return, the Department of Food Science and Nutrition intends that serving as a TA (with no extra compensation) will provide valuable educational benefits to the students. The graduate faculties in the Department have agreed on a system that requires each graduate student to serve as a Teaching Assistant for about 60 hours a year (one class per year) for each year they are in a graduate program up to a maximum of 2 years for a M.S. student and a maximum of 3 years for a Ph.D. student. A student completing both M.S. and a Ph.D. degrees at the University of Minnesota would serve a maximum of 4 years for both degrees combined. A student holding a paying Teaching Assistant position will be automatically credited with 60 hours of service for each semester they serve as a paid TA. It is generally expected that each TA would attend the lectures for the class they are assigned. Attendance at lectures is considered necessary to provide meaningful help in the class. This time does not count as part of the 60 hours of service. There are some classes or situations where lecture attendance may not be required; however, this decision rests with the course instructor. All students are expected to meet this TA requirement irrespective of receiving a salary from the Department. In situations where the

14

student is working full time outside the Department or where TA requirements present personal hardship, alternatives will be presented for meeting this requirement. Alternatives might include developing laboratories, giving guest lectures, or developing course materials for Internet delivery. Students must request a TA alternative if desired. Every effort will be made to avoid scheduling a graduate student in an unpaid TA position during their first semester in Graduate School. All incoming students must take the General TA Workshop offered through the University at the start of their first semester. All international students will also be required to take the SPEAK test upon arrival. If students do not pass this test they will be placed in TA positions that do not require direct student contact. Faculty wishing to have an unpaid Teaching Assistant must submit the following information to the TA Committee by May 15 of the preceding academic year:

Name of course,

Credits,

Anticipated enrollment,

Lab and classroom schedule,

TA responsibilities, including the estimated amount of time required per estimated number of students (e.g. TA hours per 40 students enrolled),

The total number of TA hours requested both for the entire semester and broken down by weekly intervals,

Faculty must describe how they will change the course if one or more of the TA positions requested is not available. (We will assume that all courses can be taught in some manner without a TA, but the activities in the course will differ if TA help is available. In some cases the number of laboratories will be diminished if there is no help, in some cases the number of tests given may diminish, in some cases the number of assignments, projects, etc. may be diminished or the proportion of those that are graded may be diminished if no TA help is available.)

Brief description of course development, support or administrative activity that a student may pursue that does not include classroom or laboratory attendance.

The TA Oversight and Assignment Committee is composed of the Directors of Graduate Study in Food Science and in Nutrition, the Food Science and Nutrition Undergraduate Program Chairs, the Graduate Program Coordinator and 2 FScN graduate student representatives (one each from Nutrition and Food Science). This Committee will meet each year after May 15, but before June 1 to

15

consider faculty requests for unpaid TAs and to match available graduate students with the requests. Graduate students may request assisting in a specific course. A form for that purpose will be provided to all graduate students. The TA Committee will try to accommodate all requests, but cannot guarantee specific placement. This TA system assumes that each student will put forth about 4 hours per week for a given class or 60 hours effort per course. A graduate student may request that he/she contribute double this, 8 hrs per week per class, to get double credit thereby reducing the number of years that a student would have to serve as a TA. This request will be granted when it is consistent with course needs. The time estimated for a given class may be in error and thus, students should keep an accurate accounting of their time and review this with the course instructor on a regular basis. If the time required from an individual graduate student is over what has been estimated, or the nature of the work is different from that promised, the student should first attempt to resolve the discrepancy as soon as possible with the course instructor. If that fails, the student should bring the issue to the TA Oversight and Assignment Committee. The Committee will work together with the student, faculty member and department head to correct the situation. Graduate students should request evaluations of their performance as a TA from the faculty supervisor and from students in the course as a part of the required student course evaluation. After completing their work in the TA activity, students will be asked to evaluate their experience using the evaluation form provided them at the start of the semester. These evaluations will be used to improve the experience for future TAs.

6. Required Safety Training

All graduate students must meet the University safety requirements for training as outlined by the Departmental Safety Committee for their work area. The laboratory safety coordinator for the student’s work area will have the necessary information on training required and forms for documentation of completing training. A copy of the Departmental Chemical Hygiene program is on file in FScN 225. This document provides the protocols for the safe handling and use of hazardous chemicals.

16

VII. POLICY AND PRACTICES RELATING TO RESEARCH ASSISTANTS IN THE DEPARTMENT OF FOOD SCIENCE AND NUTRITION

A. Selection of Graduate Assistants

Admission to a graduate program of the University is a prerequisite to appointment and is based on scholastic capabilities, recommendations, previous experience and training, general aptitude, space available for the student, and a professor available to serve as an advisor. Appointment as a graduate Research Assistant is based on essentially all the measurements used to admit a student to a graduate program, especially those appropriate to the activities of the graduate assistantship. The recommendation of the Project Director would be requested for appointment of a specific graduate student to a research assistantship. For Teaching Assistants, selected instructors or the Department Head would make the recommendation instead of the project director. Notification of selection as a graduate Research Assistant is by letter from the Head of the Department. Any assistantship still in effect at the end of the semester in which the student completes all requirements for the degree sought terminates automatically unless specifically reappointed in accordance with the provisions in section III relative to shifting to a Ph.D. program.

B. Reappointment of Graduate Assistants

All criteria used for the initial appointment are utilized to evaluate reappointment on a regular basis. The Department may elect not to reappoint a Graduate Assistant for the next term of appointment on the basis of its evaluation of performance of the duties of the position, the student’s progress toward the degree, or budgetary constraints. Each Graduate Assistant will receive notification about mid-July renewing his or her appointment as an RA for the academic year or for the next fiscal year. The renewal normally is in the same format as the notification of original appointment. Notification of discontinuance of the assistantship is given at the same time.

C. Responsibilities of the Graduate Student

Each appointment or reappointment to a graduate research assistantship carries responsibilities and activities that will be defined by and regulated by the project principal investigator or faculty advisor. The advisor should identify the source of funds to the Graduate Assistant. Whenever continuation involves a shift from M.S. to Ph.D. it should be emphasized that such continuation is contingent upon adequate research performance,

17

satisfactory academic performance in graduate studies, and formal approval of a change in degree objective. Without such performance and approval, appointment to the assistantship will be terminated.

D. Relationship to the Department

The relationship of the graduate student to departmental and college governance is defined in the constitutions of the colleges, and graduate student representation at faculty meetings is defined in the departmental guidelines.

E. Evaluation of Graduate Student Progress

Rationale: 1. To ensure the timely completion of degree requirements 2. To ensure that M.S. / Ph.D. quality research is being conducted

which will meet thesis requirements 3. To increase interaction between the student and his/her Thesis

Committee

The evaluation process involves completion of the “Annual Food Science Graduate Student Progress Report” form by the student and his/her advisor. This form will serve to summarize degree program progress and to identify any concerns. The form is submitted to the DGS. If performance necessitates discussion or action, the DGS, the Food Science Quality Control Committee, the advisor, and the student will hold a meeting to attempt mediation. When a student’s performance and/or progress does not meet program requirements, he/she shall be notified by the DGS or his/her advisor. If the deficiencies endanger the student’s status in the graduate program, he/she shall be promptly informed. A graduate student will be dismissed if his/her cumulative GPA is below 2.8 for three consecutive semesters. Research expectations will be made clear to the graduate student by his/her faculty research advisor. The evaluation of research progress serves to keep the student and advisor focused on the timely completion of the degree. The faculty research advisor will determine satisfactory research progress; however, it is recommended that the student actively involve his/her Thesis Committee. If satisfactory research progress is not being made, the advisor must inform the student in writing on the “Annual Food Science Graduate Student Progress Report” form and must indicate the conditions necessary for satisfactory progress. If satisfactory progress is not made by the end of the following semester, the advisor may dismiss the student. In the final year of graduate study, the Ph.D. student should

18

meet with his/her Thesis Committee members, as a group or individually, at least 6 months prior to the expected completion date. This meeting is to discuss any additional work or identify any clarifications needed for completion of the thesis investigation. The “Annual Food Science Graduate Student Progress Report” form will become a permanent record of accomplishment and will be maintained in the graduate student’s departmental file. This form must be submitted to the DGS each year, irrespective of the type of appointment. The yearly report is due on March 15 of each year in the program. Submit your completed form to your advisor for comments and signature. The form will be forwarded to the DGS for final approval. A copy will be returned to the student and to the advisor. A student’s continued participation in the Food Science Graduate Program is contingent upon submission of the Annual Food Science Graduate Student Progress Report by March 15. A student’s registration may be put on hold if this form is not submitted to the DGS by March 15.

F. Student rights

A graduate Research Assistant who is discharged prior to appointment termination, or is disciplined in any way, is entitled to a written explanation of the cause and of her/his avenues of appeal. Graduate Assistants are held responsible only for actions relating to or affecting their academic duties, and in appeal cases, assistants will be continued on salary until final decision.

G. Grievances

If there is a potential grievance, the student should first attempt resolution working with the advisor, second with the Director of Graduate Studies and third, with the Department Head. If the problem remains unresolved, the student should contact the Graduate Assistant Office. Graduate students with employment grievances are covered by the Regent’s University Grievance Policy. The policy and form for filing a complaint may be obtained from the University Grievance Office at www1.umn.edu/ugo, 658 Mgmt/Econ Building, 271-19th Ave S, Minneapolis, MN 55455 (612-624-1030).

H. Orientation

The service and inservice orientation and training include a fall semester graduate student orientation meeting and an open door policy on the part of the DGS.

I. Student Placement

19

The placement of graduate students has always been an important activity on the part of all of the faculty in the Department, as well as of the college offices of Food, Agricultural and Natural Resource Sciences. However, there is neither departmental nor faculty responsibility for successful placement. Job openings may be emailed to students or posted on the St. Paul Campus Career Center website.

J. Student Progress

A timetable for progress, as well as many other procedures for Graduate Assistants, is well defined elsewhere in the Food Science Graduate Student Handbook. Most procedures and policies for Graduate Assistants are identical to those for graduate students not on assistantships. This includes grievance procedures and other departmental or program operations.

K. Payment of Student Travel to Scientific Meetings

No commitment to payment for student travel is to be made informally in advance of completing and securing approval on a travel authorization, or alternatively, of stating the circumstances in a memo to the Department Head for informal approval or exemption. The major criteria for funding any student meeting travel are participation in the meeting by delivering and (co)authoring a paper or doing something else of equivalent weight. Additionally, in the project leader’s judgment, project funds must available for necessary travel. If the above activity requirement is met and project funds are available, travel expenses may be funded on the basis of the lowest airfare, actual registration cost, room cost at lowest student rate, and a Department set meal allowance. Availability of funds is always a criterion whether explicitly stated or not and project leaders are free to set lower amounts. Where the above concepts of student travel limitation and of an activity requirement are maintained, variations that are within the spirit or intent in terms of amount expended may be introduced, in recognition of particular circumstances (e.g., some meetings within driving distance, others not; sharing auto transportation to reduce cost and allow others to attend who might not otherwise qualify, etc.). The rationale for such variations must be communicated to and approved by the Department Head prior to any travel commitment being made or any travel document prepared.

L. Travel Fellowships

Funds may be available through the Graduate Studies Committee to award some travel fellowships to graduate students in the Food Science Program. The grant will not cover all of the expenses and current policy is that the

20

student must be presenting a paper. If the student desires support, he/she will submit: 1. a justification for support and the proposed expenses; 2. a letter from the advisor stating support of attending; 3. a copy of the accepted abstract to the DGS. The Graduate Studies

Committee will meet or by ballot will decide on how to dispense the funds.

VIII. GPA REQUIREMENTS FOR M.S. AND PH.D. STUDENTS

Grades of A, B, and C are permitted on the graduate program. No credit is allowed for work with a grade lower than a C minus, and the student is expected to maintain an average GPA in all coursework of better than 2.8 for the M.S. degree and for the Ph.D. degree (A=4, B=3, C=2, D=1). However, the student may take any course on an S/N basis as per the University of Minnesota Graduate School regulations. At least two-thirds of the credit hours on any official degree program must be in courses taken on an A/F basis. The Food Science Graduate Program permits a maximum of 4 credits of incomplete coursework on a student’s transcript. More than 4 credits of incomplete coursework will result in a hold on the student’s record. All grades received become a part of the student’s permanent record, whether or not they are satisfactory. While there may be unusual exceptions, no course may be retaken for the purpose of raising a low grade previously earned. In cases where the student has taken coursework beyond the minimum program requirements, the advisor and the Graduate Studies Committee in evaluating and approving the minimum program submitted, will also expect comparable standards of performance for all classes on the transcript. They may reject the minimum degree program if the total record falls below the academic standard for the degree and may also terminate candidacy. The DGS will monitor degree program progress (see section VII.E) to determine if any student falls below the required GPA for the degree program. A student’s registration may be put on hold if the calculated GPA falls below the degree standard. The DGS will forward such transcripts of students below acceptable academic performance to the Quality Control Committee who will then review the transcript with the advisor and make recommendations to the DGS whether or not to put a hold on the record or terminate.

IX. GRADUATE LEVEL COURSES IN FOOD SCIENCE A. Core Coursework Requirements

The Food Science Graduate Program requires the student to have breadth in food science and depth in an area of study within food science. The

21

minimum graduate Food Science core course requirements for breadth in food science are: FScN 4111 Food Chemistry, 3cr FScN 4121 Food Microbiology and Fermentations, 3cr FScN 4122 Laboratory Methods in Food Microbiology and Fermentations, 2cr FScN 4131 Food Quality, 3cr FScN 4312 Food Analysis, 4cr BBE 4744 Engineering Principles for Biological Scientists, 4cr FScN 4332 Food Processing Operations, 3cr It is expected that all students will have a working knowledge of the content of the Food Science core courses. The class syllabus and performance objectives for each of these classes will be available and should be used by students to assess their competence in these courses. Any deficiencies must be corrected if the student expects to perform well on the degree examinations. It is the student’s responsibility to ensure that they meet the expected student performance objectives of these courses before they take the final oral examination. Students must sign the “Graduate Student Registration for the Food Science Examination” form to indicate that they have read the expected student performance objectives and are satisfied that they are adequately prepared to be examined for competency in the Food Science core disciplines.

22

B. Registration for Food Science Examinations Form

Graduate Student Registration

for the Food Science Examination It is expected that all students will have a working knowledge of the Food Science core courses. The class syllabus and performance objectives for these classes will be available and should be used by students to assess their competence in these courses. Any deficiencies must be corrected if the student expects to perform well on the final degree examination. It is the student’s responsibility to ensure that they meet the expected student performance objectives of these courses before they take the final oral examination or Ph.D. written preliminary examination. The students must sign the “Graduate Student Registration for the Food Science Examination” form to indicate that they have read the expected student performance objectives and are satisfied that they are adequately prepared to be examined for competency in the Food Science core disciplines. Check one: _____M.S. Plan A Final Oral Exam _____M.S. Plan B Final Oral Exam _____Ph.D. Written Preliminary Exam I hereby certify that I have read the expected student performance objectives for the core disciplines in Food Science and am satisfied that I am adequately prepared to be examined for competency in the core disciplines. ____________________ ____________________ __________ Signature Print Name Date

23

C. Approved Courses for use on Food Science Graduate Programs to build expertise in a given area:

FScN 4103 World Food Problems, 2cr FScN 4341 Sensory Evaluation of Food Quality, 2cr FScN 4342 Properties of Water in Foods, 4cr FScN 4343 Processing of Dairy Products, 3cr FScN 4344 Technology of Fermented Dairy Products, 4cr FScN 4345 Flavor Technology, 3cr FScN 4346 Functional Foods: Regulations and Technology, 3cr FScN 5411 Food Biotechnology, 2cr FScN 5421 Introduction to Food Law, 3cr FScN 5431 Physiochemistry of Food, 2cr FScN 5441 Introduction to New Product Development, 2cr FScN 5451 Structure and Function in Foods: Quantitative Analysis, 2cr FScN 5461 Food Packaging, 2cr FScN 5471 Advanced Food Chemistry, 3cr FScN 5531 Grains: Introduction to Cereal Chemistry and Technology, 2cr

FScN 8211 Risk Analysis in Food Science and Nutrition, 2cr FScN 8213 Food Lipids: Biological and Toxicological Aspects, 2cr FScN 8320 Advanced Topics in Food Science, 1-3cr FScN 8330 Research Topics, 1cr FScN 8331 Dairy Chemistry and Physics, 2cr FScN 8334 Reaction Kinetics of Food Deterioration, 2cr FScN 8335 Carbohydrate Chemistry in Food and Nutrition, 2cr FScN 8336 Lipid Chemistry and Rancidity of Foods, 2cr FScN 8337 Flavor Chemistry, 2cr FScN 8338 Antioxidants in Food: Practical Applications, 2cr FScN 8391 Independent Study: Food Science, 1-4cr

X. DEGREE PROGRAMS A. Master of Science Program

The Master’s degree program is awarded in recognition of academic accomplishment as demonstrated by a coherent program of coursework, passing of the required examinations and the preparation of a thesis or projects.

1. General Requirements for the Master’s Degree

The Master’s degree is offered under two options: Plan A, involving a thesis, and Plan B, which substitutes for the thesis a special project (to be described).

24

A student should submit to the advisor a proposed master’s program (using the “Degree Program Form” available on the Gradual School website) by the time they have taken 10 semester credits of graduate work. An unofficial transcript should be submitted along with the program. A student’s registration may be put on hold if the calculated GPA falls below 2.8 (see GPA requirements for M.S. and Ph.D. Students). The student’s program including proposed coursework, thesis topic and title should be submitted to the Food Science Graduate Studies Committee for review. The program must be approved by a majority of the members of the Committee. If adequate, it is then signed by the Director of Graduate Studies and forwarded to the Graduate School for approval by the Dean of the Graduate School. The student will be notified by mail by the Graduate School of the Dean’s approval of the program. If a student’s registration is to be put on hold by the Graduate School because the program has not been filed by the appropriate time, the DGS will notify the advisor. All requirements for the Master’s degree must be completed within 7 years after the study is started, but realistically the student should complete all requirements in 2 years. If, for some reason, a student does not maintain “active status” in the Graduate School, and then wishes to take more coursework, that student must be readmitted to the Graduate School. The request is made on a “Change of Status” form through the Graduate School.

2. Plan A: Masters Degree with Thesis

All Plan A M.S. students must meet the minimum Graduate School requirements of 14 credits in the major, 6 credits in related fields or minor, and 10 thesis credits. Of the 14 credits required in the major, General Seminar (FScN 8310, 1cr) and Current Issues in Food Science (FScN 8318, 2cr) must be taken. The student must also take or have taken a course in human nutrition (FScN 1112 or the equivalent). The Food Science core courses may have been taken as an undergraduate at the University of Minnesota or at another academic institution. If these requirements or their equivalents have been met, a student will not be expected to repeat this material. The student would then build a program by selecting courses from the approved list for use on graduate programs to build their area of expertise and to meet the 14 credit requirement in the major. Students entering the Food Science Plan A M.S. graduate program without a degree in Food Science or a food science background will be required to take the minimum Food Science core course requirements (22cr) in place of their 14 credit major requirement in Food Science. The student may also be expected to take additional

25

food science courses beyond the core, in order to provide further depth in food science. a. Coursework requirements in the related fields or minor. The student can choose to pursue coursework in either a minor or related fields. The minor involves coursework concentration in a given area and courses must be approved by the DGS in the chosen department. Related fields involves the student electing courses from one or several areas that will support his/her academic goals. For example, the student may choose to take a course in experimental design from the Statistics Department and one in biochemistry - the courses do not have to be from the same department. Courses with a 6xxx or 7xxx designator are acceptable up to a maximum of four credits on a student’s program, providing the courses have sufficient graduate level rigor, which will be determined on a course by course basis by the graduate studies committee. These fields (or minor) may include analytical chemistry, biochemistry, chemical engineering, industrial engineering, marketing, microbiology, nutrition, physiology, public health, economics, business administration, physical chemistry, statistics or any other area decided upon by the student and the advisor. The coursework of the supporting field supports the student's academic and professional goals. It should be noted, however, that the credits in the outside area must be clearly related to the thesis or strongly supportive of the student’s Food Science Graduate Program. If this is not the case, the DGS should be consulted prior to taking any courses intended to meet this requirement. As noted above for a minor program, the DGS of that program may specify the required coursework and must sign the program. No split minor is allowed, but a double minor is possible by taking the minimum number of credits in each field. Work in other related fields is also allowed to be added. b. Thesis The thesis must be written in acceptable English (instructions for preparation of the Master’s thesis are available from the Graduate School - document titled “Preparation of the Master’s Thesis”), showing ability to work independently as a research scholar (see Graduate School policy in the Graduate School Catalog). Registration of the title page must be made in the Graduate School at least 1 month before the date by which the candidate expects to receive the degree.

26

At the discretion of the advisor, a student may submit one full-length original research paper ready for submission for publication in a reputable journal to the Thesis Review Committee in lieu of a traditional thesis. Review articles or technical notes are not acceptable... However, the overall thesis format submitted to the Graduate School must still conform to the Graduate School requirements. A number of conditions must be met: l) the candidate shall be listed as the sole author of the thesis; 2) if the manuscript includes more than the student’s research, the student must make his/her contribution clear to the Committee; 3) submission of a manuscript in lieu of the traditional thesis requires a suitable introduction and, if necessary, transition sections which might not ordinarily be included in the published manuscript; 4) where appropriate, a comprehensive literature review, not usually permitted by journals, should be part of the submitted thesis; 5) appendices should be added to the manuscript as necessary to provide the comprehensiveness not ordinarily permitted by scholarly journals. The Graduate School will allow the binding of reprints of published manuscripts if satisfactorily (and legally) reproduced on thesis-quality paper. The final copy of the thesis requires a front page signed by one advisor indicating that the student has made all of the changes that were suggested by the reading/oral examination committee and that the advisor has reviewed these changes and approved them. Once completed, an unbound copy is submitted to the Graduate School. At least four copies of the thesis must be prepared: two unbound copies for the Graduate School, one for the advisor, and one for the department. c. Thesis Reading and Oral Examining Committee The advisor and graduate student must submit a suggested list of faculty to serve as the Thesis Reading and Oral Examination Committee. The two departmental members of this Committee should be chosen to reflect breath in the food science discipline. For example, one should not choose two “chemists” or “microbiologists” but mix the expertise of the Committee to include one chemist and one microbiologist or one technologist and one microbiologist. The faculty suggested must have been contacted in advance by the graduate student to insure their willingness to participate (if selected) in the student’s examination. The faculty member from the minor or related field will serve as the outside examiner for the oral final exam. This member is generally chosen based on the student having had a course from an instructor or the person is directly involved in the student’s research. The Graduate Studies Committee will review

27

those names and may modify the list before submitting it to the Graduate School. The Graduate School will make the final approval of Examination Committee members. To assist the Graduate Studies Committee in assessing the proposed M.S. program, the student should complete the “Food Science Graduate Program Evaluation” form (on our department forms website at fscn.cfans.umn.edu/education/forms/index.htm) A draft of the thesis must be submitted to the Final Oral Examination Committee no less than 2 weeks prior to the scheduled examination. The Committee will determine if the thesis is “ready for defense”. “Ready for defense” means the student has completed work on a research area and has written it up; it does not mean it has to be in a form the reviewer felt it should be or the research was not done in a manner the reviewer would have done it. These matters are for consideration at the oral defense. The candidate for a Master’s degree, Plan A, must pass the final oral examination of not more than 2 hours length. The candidate must obtain a “Final Examination Report” form from the Graduate School before the exam. The oral presentation of the thesis research for the examination should not exceed 20 minutes, if given uninterrupted, and should cover research objectives, important results and the significance of the findings. A majority vote of the Oral Committee is required for passage. Only when voted by a majority of the Examining Committee will it be necessary for the candidate to take an additional written or oral examination of not greater than 2 hours in length. Results of the oral and additional written or oral examination (when voted on) must be reported to the Graduate School on the appropriate form and must be returned within 24 hours of the examination day. The student can ask for the results of the exam to be set aside if all members of the Committee aren’t present for the exam since the Graduate School requires that all members must be present and voting in any examination.

3. Plan B: Master’s Degree without Thesis

a. Coursework required

The coursework required for the Plan B M.S. degree is the same as that noted above for the general requirements for the Plan A Master’s degree, but additional course credits are required in place of the 10 thesis credits. All Plan B M.S. students must meet the minimum Graduate School coursework requirement of 30 credits including 14 credits in the major and 6 credits in related fields or minor. The remaining credits needed to meet the 30 credit minimum

28

requirement for the degree are chosen by agreement between the advisor and the student. The Food Science core courses may have been taken as an undergraduate at the University of Minnesota or at another academic institution. If these requirements or their equivalents have been met, a student will not be expected to repeat this material. The student would then build a program by selecting courses from the approved list for use on graduate programs to build their area of expertise and to meet the 14 credit requirement in the major. Students entering the Food Science Plan B M.S. Graduate Program without a degree in Food Science or a food science background will be required to take the minimum Food Science core courses (22cr) as part of their 30 credit requirement. b. Plan B project The Plan B project, as required by the graduate faculty in the field of Food Science, is done by the candidate in lieu of a Master’s thesis. It is equivalent to 120 hours of work or three full weeks of research and writing. It should consist of one of the following options which are intended to familiarize the candidate with the tools of research or scholarship in the field and serve to demonstrate the ability to work independently: 1) The candidate may prepare one paper equivalent to 120

hours of work in one advanced course, over and above the normal course requirement as approved by the instructor in consultation with the advisor. This course must be from the major field of interest.

2) The candidate may prepare one paper equivalent to the

requirement of 120 hours in some related field or course as approved in consultation with the instructor and the advisor.

3) The student may do an equivalent amount of library or

laboratory research and write a research report to satisfy the requirement as approved by the advisor. This may take the form of a research proposal.

The intent of the Plan B project is to give the candidate some chance to do work (independent of courses) which should be of the quality of graduate study. As noted, the plans of the Plan B project should be submitted along with the Master’s program to the Graduate Studies Committee.

29

c. Oral Examination Committee The advisor and graduate student must submit a suggested list of faculty to serve as the Oral Examination Committee. The two departmental members of this Committee should be chosen to reflect breath in the food science discipline. For example, one should not choose two “chemists” or “microbiologists” but mix the expertise of the Committee to include one chemist and one microbiologist or one technologist and one microbiologist. The faculty suggested must have been contacted in advance by the graduate student to insure their willingness to participate (if selected) in the student’s examination. The faculty member from the minor or related field will serve as the outside examiner for the oral final exam. The Graduate Studies Committee will review those names and may modify the list before submitting it to the Graduate School. The Graduate School will make the final selection of Examination Committee members. To assist the Graduate Studies Committee in assessing the proposed M.S. program, the student should complete the “Evaluation of Graduate Program” form (see student support services assistant or the DGS for the form). The candidate for a master’s degree, Plan B, must pass the final oral examination of not more than 2 hours length. The candidate must obtain a “Final Examination Report” form from the Graduate School before the exam. A majority vote of the Oral Committee is required for passage. Only when voted by a majority of the Examining Committee will it be necessary for the candidate to take an additional written or oral examination of not greater than 2 hours length. Results of the oral and additional written or oral examination (when voted on) must be reported to the Graduate School on the appropriate form and must be returned within 24 hours of the examination day. The student can ask for the results of the exam to be set aside if all members of the Committee aren’t present for the exam since the Graduate School requires that all members must be present and voting in any examination.

4. Student Status and Time Sequence

Full-time graduate students, including those on assistantships, are expected to complete M.S. degree programs in not more than 2 calendar years following their initial enrollment. Students not admitted for further continuing study shall be terminated at the end of the semester in which they take their examination. Any request for an exception to this policy shall be submitted to the Graduate Studies Committee for review and final action.

30

5. Benchmarks for Food Science M.S. Degree Program Guidelines

This list is a guideline of benchmarks for a timely graduation. Students should meet with their advisor to convert the guidelines into specific goals for their degree program. For the M.S. program, each student is required to be a Teaching Assistant in two classes. For complete information, consult the Food Science Graduate Program Handbook and the Graduate School Catalog.

31

First Semester 1. Complete required safety training. 2. With assistance from advisor, plan graduate program, course selection, and selection of a

research project. 3. Start coursework. 4. Begin thesis literature review. 5. Begin thesis research. 6. Be aware of Ethics Seminars and attend as appropriate. Second Semester 1. Continue coursework. 2. Continue thesis research. 3. Fulfill T.A. responsibility. 4. After completing 10 credits of graduate course work, file official degree program with thesis

(Plan A) or project (Plan B) title. 5. Prepare final draft of literature review. Summer following First Year 1. Continue thesis research Third Semester 1. Continue coursework. 2. Continue thesis research. 3. Fulfill T.A. responsibility. 4. Submit abstract for presentation at national/international meeting. Fourth Semester 1. Complete coursework. 2. Complete thesis research. 3. Begin writing publication(s)/thesis. 4. Present seminar Summer following Second Year 1. Register thesis title with the Graduate School when draft of thesis is ready for distribution to

reviewers. 2. Order a graduation packet online via the GS website after the thesis title is registered. 3. Schedule final oral examination. Notify the advisor and other members of the final Oral

Examination Committee at least two weeks in advance that the thesis or Plan B project will be delivered on a particular date. All Examining Committee members must have at least two weeks to read the thesis or Plan B project after it has been delivered.

4. After final exam, make corrections or revisions to the thesis and submit thesis to Graduate School. Also submit one bound copy of the thesis to FScN Student Services in 225J FScN.

5. Perform required Departmental laboratory checkout. Turn in keys. 6. Complete students are encouraged to schedule an exit interview with the Department Head.

32

B. Doctor of Philosophy Program

1. General Requirements for the Doctor of Philosophy (Ph.D. Degree)

The Doctor of Philosophy degree is granted, not on the basis of successful completion of a definite amount of prescribed work, but rather in recognition of the candidate’s notable accomplishments and abilities in a specialized field. This is shown, first, by passing the required examinations covering both the general and the specialized fields of the candidate and, second, by preparing a thesis. The Graduate School does not specify a minimum number of credits in the major field for the doctoral degree. Depending on previous preparation and the nature of the research undertaken, the number of credits required for individual students may vary considerably. However, most students in the Ph.D. Food Science Graduate Program will take a total course workload equal to 60 semester credits. Of these, a minimum of 12 credits must be completed in the minor field or supporting program and 24 credits comprise the required thesis credits (FScN 8888). A student is expected to complete all requirements for the Ph.D. degree within 5 calendar years from the date of passing the preliminary oral exam (see Evaluation of Graduate Student Progress, section VII.E). The Food Science Graduate Program maintains the policy for a GPA of 2.8 or better for Ph.D. candidates. (see Graduate School Catalog).

2. Admission to the Ph.D. Program

Admission to the Ph.D. program is possible under the following circumstances: a. Direct Admission from the Bachelor’s to the Ph.D. Program

In addition to an exceptional coursework record and exceptional GRE scores, the student must have demonstrated research capabilities. Demonstration of research capabilities can take many forms, e.g., a published paper, senior thesis, undergraduate research project report, etc. In any case, something tangible must be present for evaluation.

b. Petition to Change into Ph.D. Program

The petition should be submitted after the student has completed 10 credits but not more than 20 credits and has demonstrated research capabilities. The student and advisor

33

must adequately document research capability. It is still desirable for the student to have a M.S. before the Ph.D.

c. Upon Completion of the M.S.

A student may apply for admission to the Ph.D. program after obtaining the M.S. degree.

3. Program of Study and Schedule

The “Degree Program Transmittal” form must be filed before the end of the third semester from initial registration. This form will include all work offered for the degree: all graduate courses completed and proposed in the major are listed as well as the courses in the minor if required, and supporting fields when used. Use of credit from other institutions will be considered when the doctoral program is reviewed first by the Graduate Studies Committee and then by the Graduate School. At this time, the advisor and student also submits with the program a list of faculty who may be chosen for the subsequent Oral Examination and Thesis Review and Defense Committees. Include a statement outlining the suitability of the chosen Committee members for reviewing your proposed thesis research and for reviewing the final doctoral dissertation. The criteria for selection of these two Committees are described later in this handbook. To assist the Graduate Studies Committee in assessing the proposed Ph.D. program, the student should complete the “Food Science Graduate Program Evaluation” form (on the FScN forms website http://fscn.cfans.umn.edu/education/forms/index.htm)

4. Thesis Title Form

The “Thesis Title” form for the doctoral dissertation must be filed at the time of submission of the doctoral program. This must be approved by the advisor and the Food Science Graduate Studies Committee prior to submission to the Graduate School. The Graduate School requires that the thesis title be accompanied by a typewritten statement of approximately 250 words, describing the research to be undertaken and the methods to be used in carrying it out.

5. Language Requirement

The Graduate Faculty in Food Science has no language requirement for M.S. or Ph.D. degrees. Students who wish to have proficiency in a language recorded on their transcripts must prove proficiency by

34

passing either the Graduate School Foreign Language Test or a test administered by the appropriate language department.

6. Coursework in Major Area

The course requirements for a Ph.D. can be broken down into the following situations:

a. Students who have previously completed their M.S. degree in

Food Science at the University of Minnesota will be required to take the minimum 12 credits in the minor field or supporting program (minor field or supporting program credits obtained with the M.S. count toward the 12 if approved by the advisor), General Seminar (FScN 8310, 1cr), Current Issues in Food Science, (FScN 8318, 2cr), and an additional 24 thesis credits (FScN 8888) beyond the 10 thesis credits required for the M.S.

b. Students who have not completed an M.S. in Food Science at

the University of Minnesota will be required to meet the Food Science undergraduate core course requirements (22cr). These Food Science core courses may have been taken as an undergraduate at the University of Minnesota or at another academic institution. If these requirements or their equivalents have been met, a student will not be expected to repeat this material. The student will then build a program by selecting courses from the approved list for use on graduate programs in order to provide further depth in food science. The student must take a minimum of 4 courses in food science beyond the Food Science core requirements, not including General Seminar (FScN 8310) and Current Issues in Food Science (FScN 8318). The student will also be required to take the minimum 12 credits in the minor field or supporting program, General Seminar (FScN 8310, 1cr), Current Issues in Food Science, (FScN 8318, 2cr), and 24 thesis credits (FScN 8888) beyond the 10 thesis credits required for the M.S. The student must also take or have taken a course in human nutrition (FScN 1112 or the equivalent).

c. Students entering the Food Science Ph.D. Graduate Program

without a degree in Food Science or food science background will be required to take the minimum Food Science undergraduate core course requirements (22cr) as part of their Ph.D. major field requirements. The student will then build a program by selecting courses from the approved list for use on graduate programs in order to provide further depth in food science. The student must take a minimum of 4

35

courses in food science beyond the Food Science core requirements, not including General Seminar (FScN 8310) and Current Issues in Food Science (FScN 8318). The student will also be required to take the minimum 12 credits in a minor field or supporting program, Graduate Seminar (FScN 8310, 1cr), Current Issues in Food Science, (FScN 8318, 2cr), and 24 thesis credits (FScN 8888) beyond the 10 thesis credits required for the M.S. The student must also take or have taken a course in human nutrition (FScN 1112 or the equivalent).

It should be emphasized that the above course requirements

are minimums. It is anticipated that students will take additional courses in both the major field and minor or supporting fields to support their research and professional interests.

7. Coursework in Supporting/Minor Program

The student can choose to pursue coursework in either a minor or related fields. The minor involves coursework concentration in a given area and courses must be approved by the DGS in the chosen department. Related fields involve the student electing courses from one or several areas that will support his/her academic goals. For example, the student may choose to take a course in experimental design from the Statistics Department, one in biochemistry and one in business management – the courses normally are not from the same department. Courses with a 6xxx or 7xxx designator are acceptable up to a maximum of four credits on a student’s program, providing the courses have sufficient graduate level rigor, which will be determined on a course by course basis by the graduate studies committee. These fields (or minor) may include analytical chemistry, biochemistry, chemical engineering, industrial engineering, marketing, microbiology, nutrition, physiology, public health, economics, business administration, physical chemistry, statistics or any other area decided upon by the student and the advisor. The coursework of the supporting field supports the student's academic and professional goals. It should be noted, however, that the credits in the outside must be clearly related to the thesis or strongly supportive of the student’s graduate program in Food Science. If this is not the case, the DGS should be consulted prior to taking any courses intended to meet this requirement.

No split minor is allowed, but a double minor is possible by taking the minimum number of credits in each field. Work in other related fields is also allowed to be added.

36

8. Preliminary Written Examination for Ph. D. in Food Science

Preliminary Written Examination is a Research Proposal prepared by Food Science Doctoral Candidate Students. Purpose of the examination: 1) It is a requirement of the Graduate School; 2) To examine the student’s ability to write a research proposal; 3) To evaluate and enhance written communication skills.

Research proposal: The research proposal must be drafted by the student with only minor help from the advisor. Any detailed proposals on this research topic, written by the advisor (for example to acquire funding for the student's research), cannot be utilized. This research proposal will follow the current USDA AFRI Grant Proposal Format.

Examination Procedure:

-The research proposal, this section of Food Science Graduate Student Handbook, (Preliminary Written Examination for Ph. D. in Food Science), and a copy of the current USDA AFRI Grant Proposal Format (to which the proposal must conform) are to be given by the student to each of the members of the student’s Examining Committee. . -At this same time these same documents and a list of the members of the Examining Committee should be given to the DGS (see below for contact information). -Each committee member will read the proposal, evaluate it and issue a score of either SATISFACTORY or NOT SATISFACTORY and then email their score to the DGS [Dave Smith: desmith@umn.edu; phone 612-624-3260] and copy the DGS Assistant [fscngrad@umn.edu] and the Associate DGS [Dan O’Sullivan: dosulliv@umn.edu]. -The evaluation is to be completed within 30 calendar days of receiving the proposal. If this time line cannot be met by a committee member, she/he must inform the student and the DGS immediately. -If all members of the committee deem the proposal SATISFACTORY the student will have passed the Preliminary Written Examination and the result will be reported to the Graduate School, the committee, the advisor and the student ASAP. -If any “NOT SATISFACTORY” evaluations are given, the Examining Committee will be convened by the student’s advisor to discuss the reason(s) for the “NOT SATISFACTORY” evaluation(s). At the end of the committee’s discussion the committee will cast a final written ballot.

37

-Following the final ballot at this meeting, the student will be considered to “PASS” the Preliminary Written Examination if no more than ONE Examining Committee member assigns a “NOT SATISFACTORY” grade. If a “Pass” is the result of the meeting, the advisor will communicate this to the DGS and the result will be sent to the Graduate School. Also, the advisor is responsible for immediately notifying the student of the “PASS.” -If, however, TWO or more Examining Committee members assign a “NOT SATISFACTORY” grade, a letter stating the concerns of the committee will be drafted by the committee chair (the adviser) and circulated to the other members of the committee for their approval prior to sending it to the student. -Upon receipt of the letter the student must submit, to each member of the committee, a revised proposal within 30 calendar days of the date of the letter from the committee. -Along with a revised proposal, the student must also submit a letter documenting how each of the points raised by the Committee members in their letter was addressed. (The student is encouraged to contact each of the Committee members during this period to get their feedback.) – If the student does not submit a revised proposal and response to the points raised by the committee within the 30 day time limit, the student will Fail the Preliminary Written Examination. A notice of this will immediately be sent by the DGS Assistant to the Graduate School. -Based on the final proposal and letter received within the 30 day requirement, each Examining Committee member must submit a second and final grade (within 30 calendar days) on the revised proposal to the DGS, Associate DGS and DGS Assistant (see above for email addresses). -Based on these grades, the student will be considered to pass the Preliminary Written Examination if no more than ONE Examining Committee member assigns a “NOT SATISFACTORY” grade. -If the student obtains TWO or more “NOT SATISFACTORY” grades on the final proposal, he/she will be considered to have “FAILED” the Preliminary Written Examination and will be dismissed from the Food Science Ph.D. program. -The final vote of the Examining Committee will be filed by the DGS Assistant with the Graduate School and each committee member including the adviser will be notified of the final vote. The adviser will be responsible for notifying the student.

38

9. Preliminary Oral Examination

At least one full academic semester before the degree is conferred, a preliminary oral examination of the student shall be given by a committee suggested by the student in consultation with the advisor and approved by the Graduate Studies Committee and Graduate School. This examination may not be taken until the written examination has been satisfactorily completed and until the student has completed most of the course work on their Degree Program.

a. Purpose of the examination:

1) It is a Graduate School requirement; 2) To evaluate the student’s knowledge in food science as

well as in the supporting or minor field; 3) Evaluate the readiness of the student to conduct

independent research.

b. Mechanism

1) Examining committee

The advisor and student will choose his/her Committee in the first year of study. The Committee will consist of individuals on the graduate faculty of the University of Minnesota who have familiarity with the thesis subject area. If the student is being coadvised and both advisors are serving on the Examining Committee, an additional committee member will be added to the Committee. The Committee will be suggested by the advisor and approved by the Graduate Studies Committee.

2) Examination procedure

The examination will conform to the Graduate School requirements for length, committee composition, voting procedure etc. The primary goals of this examination are to evaluate the readiness of the student to conduct independent research and to evaluate the student’s breadth in food science. The readiness of the student to conduct independent research will be evaluated by having the student prepare a research proposal as defined in Section 8 above. This proposal will be given to the Examining Committee at least 10 working days

39

before the preliminary oral examination. The student will give an oral presentation of the research plan in the examination not to exceed 15 minutes if given uninterrupted. This will form the basis for the research component of the examination.

3) Reporting the results

The Examining Committee will report the results of the preliminary oral examination to the Graduate School office. If the Committee decides that a student passed the examination with reservations, it must inform the student immediately. The Committee has one week, however, to send the student a letter that clearly stipulates the reservations and the steps required to remove them. A copy of this letter must be forwarded to the Graduate School. A second letter informing the student that the reservations have been satisfied is also required; again, a copy must be forwarded to the Graduate School. The Chair of the Preliminary Oral Examination Committee should write both letters on the Committee’s behalf. The final oral examination cannot be scheduled until the Graduate School receives a copy of the second letter.

10. Publication Requirement

Before the student schedules the final thesis defense, they will submit a first authored, peer reviewed paper on their doctoral research, in a journal pertinent to their research discipline (published or accepted for publication) to the graduate studies committee. Upon confirmation from the DGS that the publication requirement has been met the student can proceed with the final thesis defense.

11. Doctoral Thesis

The rules, regulations and timing of events occurring in the successful preparation of a Ph.D. thesis are defined in the Graduate School Catalog. The format requirements for the thesis are also available from the Graduate School in a document titled “Preparation of the Doctoral Thesis”.

12. Final Oral Examination

a. Final Oral Examining Committee

40

Although the student’s advisor will serve as a member of the Final Oral Examining Committee, another member of the Committee must be designated as the Chair and will function in this capacity at the final oral examination. The Chair must be a full member of the graduate faculty but may be from the minor or supporting program. The Graduate School Dean will appoint the Chair and other members of the Final Oral Examining Committee upon recommendation of the Director of Graduate Studies in the major field. The Final Oral Examining Committee should consist minimally of five members, three from the major and two from the minor or supporting program, at least two of whom normally shall represent a graduate program and a budgetary unit other than that of the candidate’s major.

b. Function of the Final Oral Examination

The final oral examination shall consist of a seminar to which the scholarly community is invited and which includes a presentation of the thesis by the candidate. A closed meeting between the candidate and the appointed Examining Committee will immediately follow the thesis presentation. Following the examination (3 hr limit), the candidate shall be excused and the vote taken on whether the student passed the examination. The final oral examination shall be limited to the thesis subject and relevant areas. The advisor should be responsible for ensuring the inclusion of appropriate modifications and required revisions, if any, in the final thesis. The “final oral examination report” form should not be signed and submitted to the Graduate School until all reservations have been satisfied. The voting distribution to pass can not include more than one dissenting vote. The Chair of the Final Examination Committee may withhold the final examination form until all of the thesis corrections recommended by the Committee have been completed. The Examining Committee has both the authority and the responsibility to fail a student whose performance in the thesis or the oral defense does not meet the standards for award of a doctoral degree. On the other hand, there are occasionally instances in which, although the final examination does not proceed well, the Committee feels that the student has an acceptable thesis that he or she is capable of defending adequately. Under these circumstances, the final oral exam may be recessed and reconvened.

41

Circumstances that might prompt a recess of the final oral examination fall into two broad categories. The first involves primarily non-substantive matters. These include, but are not limited to, cases in which the student’s nervousness prevents him or her from adequately defending the thesis. In such circumstances, the Examining Committee may decide informally to recess for up to a week. The Committee and the student should select a date and time for reconvening that is agreeable to all parties. No written notice need be given to the student, although the Committee should give him or her such advice and assurances as it deems important. The Graduate School need not be notified of the recess until after the fact, when the “final oral examination report” form is returned. At that time, the Chair of the Examining Committee should attach a brief note indicating simply that the Committee has recessed, and the date it reconvened and completed its examination of the student. The second category includes all cases in which Committee members have serious concerns about either the thesis itself or the student’s ability to defend it, but in which they believe that the situation can be remedied if the student is given additional time to revise the thesis or prepare for the examination. In such cases, the Committee should stop the examination, inform the student of its intent to recess, and discuss with the student the deficiencies that prompted the recess. Within a week of the examination, the Chair of the Committee should send a letter to the student clearly stating these deficiencies, outlining the steps necessary to remedy them, and indicating when the Committee expects to reconvene and resume the examination. A copy of this letter should be sent to the Graduate School, along with the unsigned “final oral examination report” form. When the student and the Committee are ready to reconvene the examination, it should be scheduled in the normal way with the Graduate School. The date of the final oral examination shall be publicly announced and any member of the graduate faculty may attend. To be recommended for the award of the doctoral degree requires that the candidate receive either a unanimous vote or that there be not more than one dissenting member of the total Committee. The Chair reports the results to the Graduate School.

42

13. Benchmarks for Food Science Ph.D. Degree Program Guidelines

This list is a guideline of benchmarks for a timely graduation. Students should meet with their advisor to convert the guidelines into specific goals for their degree program. For the Ph.D. program, each student is required to be a Teaching Assistant in three classes. For more complete information, consult your Food Science Graduate Program Handbook and the Graduate School Catalog.

First Semester 1. Complete required safety training. 2. With assistance from advisor, plan graduate program, course selection, and

selection of a research project. 3. Start coursework. 4. Begin thesis literature review. 5. Begin thesis research. 6. Be aware of Ethics Seminars and attend as appropriate. Second Semester 1. Continue coursework. 2. Continue thesis research. 3. Fulfill T.A. responsibility. 4. Take written prelim (first Monday in May following spring semester finals). 5. Work on literature review. Summer following First Year 1. Continue thesis research. 2. Prepare final draft of literature review. Third Semester 1. Continue coursework. 2. Continue thesis research. 3. Fulfill T.A. responsibility. 4. File “Official Degree Program” and “Thesis Title” forms. 5. Submit abstract for presentation at national/international meeting. 6. Start research proposal for oral prelim.

43

Fourth Semester 1. Complete coursework. 2. Continue thesis research. 3. If written prelim was not taken at end of second semester, student must take it now

(first Monday in May following spring semester finals). 4. Complete research proposal for oral prelim. 5. Begin writing publication(s). 6. Schedule oral prelim if written prelim was taken at end of second semester. Summer following Second Year 1. Continue thesis research. Fifth Semester 1. Begin registering for thesis credits (students may not register for thesis credits until

the semester after passing their oral prelim). 2. Schedule oral prelim with Graduate School if not yet taken (at least one full

academic semester before degree is conferred). 3. Continue thesis research. 4. Fulfill T.A. responsibility. 5. Submit abstract for presentation at national/international meeting. 6. Order a graduation packet online via the GS website after passing oral prelim. Sixth Semester 1. Complete thesis research. 2. Present seminar. 3. Begin writing publication(s)/thesis. 4. Register for thesis credits. Summer following Third Year 1. Schedule final oral examination. Notify the advisor and other members of the Final

Oral Examination Committee at least two weeks in advance that the thesis will be delivered on a particular date. All Examining Committee members must have at least two weeks to read the thesis after it has been delivered.

2. After final thesis defense, make corrections or revisions to the thesis and then submit thesis to Graduate School. Also submit one bound copy of the thesis to FScN Student Services in 225J FScN.

3. Perform required Departmental laboratory checkout. Turn in keys. 4. Completed students are encouraged to schedule an exit interview with the

Department Head.

XI. MINOR REQUIREMENTS FOR STUDENTS MAJORING IN OTHER FIELDS

WISHING TO MINOR IN FOOD SCIENCE

The student must consult with the DGS in Food Science to establish specific requirements and goals for an acceptable minor program of study. FScN 4111 Food Chemistry (3 cr), 4121 Food Microbiology and Fermentations (3 cr), and

44

BAE 4744 Engineering Principles for Biological Scientists (4 cr) must be taken for an M.S. minor totaling 10 credits. For a Ph.D. minor, all three of the courses listed above for the M.S. are required plus one additional Food Science graduate level course totaling 12 credits.

XII. Important Contact Information

Accounting Office

Jackie Lee, Principal Accountant - budgetary matters leexx079@umn.edu 330 Haecker Hall Ph:612.624.3440

Sue Merrin, Accountant - payroll and health insurance smerrin@umn.edu 225A FScN St. Paul campus Ph: 612.624.4289

Director of Graduate Studies in Food Science

Dr. Dave Smith, Professor desmith@umn.edu 136H ABLMS, St. Paul campus Ph: 612.624.3260

Graduate Assistant Employment Office

gaoinfo@umn.edu, Donohowe Bldg, 319 15th Ave SE, Minneapolis Campus Ph: 612.624.7070

Graduate Assistants Insurance Office

www.bhs.umn.edu/insurance/graduate 410 Church Street SE, N-321 BHS, Minneapolis campus Ph: 612.625.6936

Graduate School

www.grad.umn.edu 316 Johnston Hall, Minneapolis Campus Ph: 612.625.3490 M.S. student inquiries email: gsmast@umn.edu

Ph.D. student inquiries email : gsdoc@umn.edu

Catalog (degree requirements): www.catalogs.umn.edu/grad/index.html

International Student and Scholar Services

www.isss.umn.edu 190 Hubert H. Humphrey Center, Minneapolis campus Ph: 612.626.7100

Office Support

Sue Winkelman, Executive Administrative Specialist – general department information, meeting room scheduling (FScN & ABLMS) , grad mailboxes

swinkelman@umn.edu 225 FScN, St. Paul campus Ph: 612.624.1290

45

Student Services Nancy Toedt, Graduate Program Coordinator fscngrad@umn.edu 225J FScN, St. Paul campus Ph: 612.624.6753 Anna Cariad-Barret, Undergraduate Program Coordinator Ph: 612.624.4787 Permission numbers, course/classroom scheduling, food ordering

Frequently Used Web Sites Department of Food Science and Nutrition fscn.cfans.umn.edu Financial Aid onestop.umn.edu/finances/index.html Graduate Assistant Employment Office www1.umn.edu/ohr/policies/governing/gradasst Graduate Assistant Insurance Office www1.umn.edu/ohr/gae/benefits/index.html Graduate School www.grad.umn.edu International Student and Scholar Services www.isss.umn.edu Nutrition Graduate Program

fscn.cfans.umn.edu/education/nutritiongraduate/index.htm One Stop (search for everything U of MN) onestop.umn.edu Registration onestop.umn.edu/onestop/registration.htm

XIII. FOOD SCIENCE GRADUATE COMMITTEES/OFFICERS A. Director of Graduate Studies

Generally DGS terms are two years in length, with an option for term renewal. Elections are held in the spring for the following academic year. The Director of Graduate Studies (DGS) shall supervise and coordinate the administration of graduate studies within the graduate program or programs for which he/she is responsible. He/she shall perform such duties in the administration of graduate studies as the faculty of the graduate program may assign, normally including such functions as arranging for the review of graduate admissions, orienting and counseling graduate students with respect to program and degree requirements until they choose graduate advisors, assisting graduate students in choosing advisors, enforcing the regulations of the Graduate School and of the degree programs, receiving and arranging for review of petitions submitted by graduate students, maintaining graduate student records, initiating and providing data for evaluations of graduate students, referring to the graduate faculty in the degree program or to a committee on graduate admissions or graduate studies any of the matters which may require its attention and providing it with information or data it may need and providing guidance and information needed by graduate advisors in the degree programs. The DGS also serves as the programs representative to the Biological Sciences Policy and Review Committee of the Graduate School.

46

B. Associate DGS

The DGS is elected to a two-year term by the graduate faculty in Food Science. Associate DGS will serve as DGS when DGS is absent from campus. Associate DGS maybe past DGS or DGS elect. The DGS elect is elected by the program faculty no later than six months prior to the completion of the second year term of DGS.

C. Graduate Advisors

Each graduate student must secure the assistance and counsel of a graduate advisor who is a member of the graduate faculty of the program in which he/she is pursuing studies. When appropriate, one advisor may counsel the student during the period of graduate coursework, and another may supervise the student’s thesis or dissertation research; the latter shall have special competency in the area of the student’s concentration. Students may obtain help from the Director of Graduate Studies in identifying appropriate advisors or changing advisors. The provision of an advisor for each student is the responsibility of the faculty of the program. However, the individual advisor-advisee relationship rests upon mutual agreement. The advisor (a) shall assist the student in formulating a program of study and research, and his recommendation must accompany the program submitted; (b) shall review and attach a recommendation to any petition the student may make with respect to graduate status or requesting a waiver of normal requirements affecting graduate studies, examinations, or research; (c) shall direct the student’s research for and writing of any graduate thesis or dissertation; (d) from time to time shall provide the student with evaluations of academic progress. The advisor should normally be a member of the student’s committees for approval of dissertation and final oral examinations, and shall be responsible for having the reports signed by the members of the Examination Committee and returned to the Graduate School. In the discharge of these functions the graduate advisor is responsible to the faculty of the program and to the Dean of the Graduate School.

D. Graduate Studies Committee

The Graduate Studies Committee shall implement the wishes of the graduate faculty in Food Science on all aspects of evaluation of applicants for admission to the program and on the approval of graduate student programs, thesis titles and abstracts, petitions, and associated matters. Activities not explicitly identified with other standing committees of the Food Science Graduate Program also would be a responsibility of this Committee.

47

The Committee shall be made up of the Director of Graduate Study (Chair), the Associate Director of Graduate Study, the Affirmative Action Officer for the program, and the Chair of the Quality Control Committee. The Graduate Faculty of Food Science may add other individuals to the Graduate Studies Committee or modify the Committee by an appropriate motion at a regular graduate faculty meeting.

E. Graduate Handbook Committee

Preparation and revision of the Food Science Graduate Faculty-Graduate Student Handbook. 1. Handbook is to include main points of policy of Graduate School and

Department of Food Science and Nutrition. 2. Handbook shall contain specifics of the Food Science Graduate

Program with respect to requirements for M.S. and Ph.D. programs including examination guidelines and course requirements.

3. Handbook shall contain specifics and standard procedures of the

Food Science graduate faculty committees. To prepare or revise handbook at least every two years unless otherwise voted by the graduate faculty. To insure adequate copies are available for new faculty and students and that such copies are distributed and used.

F. Quality Control Committee

Periodically review procedures and recommend to the faculty possible changes and new procedures for the following: 1. M.S. and Ph.D. oral examination procedures 2. GPA standards for graduate student 3. Minimum course requirements for M.S. and Ph.D. students 4. Monitor student progress on annual basis Review current files on all M.S. and Ph.D. students, as supplied by DGS, to determine if the time sequences and GPA standards, as outlined in the handbook for degree completion, are being followed and recommend actions with respect to holds and warnings. Periodically review and sit in on student oral examinations to determine whether student quality is being maintained.

48

G. Orientation Committee

Coordinates orientation activities for incoming and continuing graduate students.

H. Seminar Committee

Coordinates scheduling of graduate seminar series. XIV. LIST OF FOOD SCIENCE GRADUATE FACULTY

Senior Members Mrinal Bhattacharya Len Marquart Linda Brady Larry McKay Mirko Bunzel Lloyd Metzger Agi Csallany Dan O’Sullivan Francisco Diez Devin Peterson Joellen Feirtag Gary Reineccius Baraem Ismail Roger Ruan Ted Labuza Dave Smith Allen Levine Zata Vickers

Affiliate Senior Member Frank Busta (Emeritus Professor, Current Termination Date: 6/30/09) Affiliate Advising Member Craig Hassel Kayla Polzin Joanne Slavin Katherine Swanson Bernard van Lengerich Affiliate Member Mary Schmidl Appointment Responsibilities Senior Member

Teach course for graduate credit Examine Minor Field and Post Baccalaureate Certificate (PBC) Examine Master's & M.S. Thesis Review Advise M.S.'s Co-Advise Doctoral Examine Doctoral & Ph.D. Thesis Rev Chair Doctoral Exam

49

Advise Doctoral Participate in governance

Affiliate Senior Member Same as Senior Member but does not participate in governance Advising Member

Teach course for graduate credit Examine Minor Field and Post Baccalaureate Certificate (PBC) Examine Master's & M.S. Thesis Review Advise M.S.'s Co-Advise Doctoral with Senior or Affiliate Senior Member Examine Doctoral & Ph.D. Thesis Rev Participate in governance

Affiliate Advising Member Same as Advising Member but does participate in governance Member

Teach course for graduate credit Examine Minor Field and Post Baccalaureate Certificate (PBC) Examine Master's & M.S. Thesis Review Examine Doctoral & Ph.D. Thesis Rev Participate in governance

Affiliate Member Same as Member but does participate in governance

50

XV. Criteria for Maintaining Membership on the Food Science Graduate Faculty

The Food Science graduate member contributions will be reviewed by the Food Science Graduate Program Quality Control Committee every three years. This Committee will forward its recommendations to the DGS for a full graduate faculty vote on continuation or termination of membership for each member. Senior Members, Advising Members, or Members must satisfy at least one requirement in each of the four categories listed under section I in the three-year period under review. Affiliate Senior Members, Affiliate Advising Members, or Affiliate Members must satisfy at least one requirement in two of the three categories (Seminar, Teaching, and Research) listed under section I in the three-year period under review. It will be the responsibility of each graduate faculty member to communicate in writing his or her contributions, with documentation, to the DGS at the time of the review. Section I. Participation in Food Science Graduate Program Activities Seminar Present a seminar at the Food Science graduate seminar series Regularly attend the Food Science graduate seminar series or special Food

Science Graduate Program seminars Invite and host an outside speaker sponsored by the Food Science Graduate

Program Governance Regularly attend Food Science graduate faculty meetings Serve on a Food Science Graduate Program committee Teaching Coordinate or co-coordinate Food Science graduate seminar series Write a question for the Ph.D. written prelim and grade the responses Teach or co-teach a food science course (FScN designation) for graduate credit Research Serve on examination committees for Food Science M.S. or Ph.D. students Advise Food Science M.S. or Ph.D. students Contribute to writing a successful grant to support a Food Science graduate

student Publish at least 2 peer-reviewed research/review papers in field of Food Science Section II. I no longer wish to remain a member of the Food Science Graduate Program. Signed: ______________________________ Date: _______________

51

XVI. GOVERNANCE: OFFICERS, COMMITTEES AND STUDENT

REPRESENTATIVES

Food Science Graduate Program Committee Members for July 1, 2008 to June 30, 2010 A. Director of Graduate Studies: David E. Smith B. Associate DGS: Daniel J. O’Sulllivan C. Graduate Studies Committee David E. Smith , Chair, Director of Graduate Studies Daniel J. O’Sulllivan, Associate DGS Zata Vickers, Affirmative Action Officer for the program Francisco Diez, Member-at-Large Mirko Bunzel, Member-at-Large

D. Quality Control Committee

Zata Vickers, Chair Daniel J. O’Sullivan Francisco Diez

E. Seminar Committee 2009

Fall and Spring Semester: David Smith F. Representative to the Graduate Faculty

Josephine Charve

G. COGS Representative TBD