TABLE OF CONTENTS - Ohio State Department Of Food
Department of Food Science and TechnologyTABLE OF CONTENTSI. INTRODUCTORY INFORMATION .4A. RELATIONSHIP TO THE GRADUATE SCHOOL HANDBOOK .4B. DEGREES OFFERED AND AREAS OF SPECIALIZATION .4C. DEPARTMENT FACULTY AND THEIR RESEARCH AREAS .4II. GRADUATE STUDIES COMMITTEE .8A. GRADUATE FACULTY MEMBERSHIP .8B. ROLE AND RESPONSIBILITY .9C. PETITION/APPEAL PROCESS.9III. ADMISSION.9A. CRITERIA AND CREDENTIALS .9B. APPLICATION DEADLINES. .10IV. ADVISOR .10A. ASSIGNMENT OF ADVISOR .10B. ROLE AND RESPONSIBILITY. .10V. COURSE REGISTRATION AND SCHEDULING . 11VI. COURSE CREDIT, MARKS, POINT-HOUR RATIO .12A. COURSE CREDIT .12B. MARKS (GRADES) .12C. POINT-HOUR RATIO. .12VII. ACADEMIC STANDING .12A. REQUIRED COMMITTEE MEETINGS. .12B. INTERNSHIPS. .13C. CONFLICT RESOLUTION .13VIII. REQUIRED SAFETY TRAINING . 13IX. REQUIRED HUMAN SUBJECTS APPROVAL. 13X. MASTER'S DEGREE PROGRAMS .15A. PROGRAM OF STUDY .15M.S. Thesis .15M.S. Non-thesis .16B. PLANS, REQUIREMENTS, TIME LIMIT. .17C. MASTER'S EXAMINATION AND THESIS. .17M.S.-Thesis .18M.S. Non-Thesis .187/16 FSTGSC/MMG/CGD2
XI. DOCTORAL DEGREE PROGRAMS .19A.PROGRAM OF STUDY .19Doctoral Degree Course Requirements.19C. PROPOSAL DEFENSE .19D. CANDIDACY EXAMINATION .20E. CANDIDACY.21F. DISSERTATION .21G. FINAL ORAL EXAMINATION .21XII. GRADUATE ASSOCIATES.22A.B.C.D.E.F.G.H.GRADUATE ASSOCIATE (GA) RESPONSIBILITIES .22ELIGIBILITY REQUIREMENTS .22TERMS OF APPOINTMENT .23STIPENDS .23OTHER FORMS OF FINANCIAL SUPPORT, INCLUDING OUTSIDE JOBS. .24CRITERIA FOR REAPPOINTMENT OR TERMINATION OF GA .24GRIEVANCE PROCEDURES .24BENEFITS .24XIII. DESK ASSIGNMENTS . 24XIV. OUTSTANDING TEACHING ASSISTANT AWARD . 25XV. OUTSTANDING RESEARCH AWARD . 26XVI. OTHER COMPETITIONS, AWARDS AND RECOGNITION. 26REQUIRED TRAINING .28MS COURSE PLAN .29PH.D. COURSE PLAN .30GRADUATE STUDENT RESEARCH AWARD APPLICATION FORM .33GRADUATE STUDENT APPROVAL OF THE RESEARCH PROPOSAL FORM .34GRADUATE STUDENT PETITION FOR CHANGE OF ADVISOR FORM .35GRADUATE PROGRAM ASSESSMENT AND EVALUATION FORM .35GRADUATION CHECKLIST .377/16 FSTGSC/MMG/CGD3
I.A.INTRODUCTORY INFORMATIONRelationship to the Graduate School HandbookThis Department of Food Science and Technology (FST) graduate student handbooksupplements the Graduate School Handbook. It outlines specific rules, procedures, policies, andrequirements that apply to graduate students, faculty, and programs in the Food Science andTechnology graduate program. Reference is made to the appropriate section of the GraduateSchool Handbook when rules are identical.B.Degrees Offered and Areas of SpecializationThe Department offers programs leading to the Master of Science (M.S.) degree and the Doctorof Philosophy (Ph.D.) degree with options as follows:C. M.S. Degree: Food Science and Technology. For the M.S. Degree, both thesis and nonthesis plans are available. M.S. non-thesis is intended as a terminal degree. Ph.D. Degree: Food Science and Technology.Department Faculty and Their Research AreasAdditional information on faculty can be found on the Ohio State Food Science and TechnologyDepartment website. Faculty are FST graduate faculty and serve as advisors and members ofstudents’ advisory committees unless marked with an asterisk (*).FacultyValente Alvarez, Professor & Director, Food Industries Center – alvarez.23@osu.edu Dairyand food processing, research and extension. Industry-related research projects on newtechnologies, product development, ingredient functionality, product quality and shelf life. Foodsafety, GMPs, Better Process Control School (BPCS) ,and HACCP training.V.M. (Bala) Balasubramaniam, Professor – balasubramaniam.1@osu.edu Application ofengineering principles in developing alternative preservation methods (such as high pressureprocessing, pressure-ohmic thermal sterilization, high pressure homogenization) to solve foodsafety, quality and nutritional challenges. Mathematical models for food safety and quality. Insitu sensors for food property research. Process validation of novel preservation technologies. *Sheryl Barringer, Department Chair and Professor – barringer.11@osu.edu Flavor volatiles.Coatings: electrostatic, nonelectrostatic, liquid and powder. Fruit and vegetable processing,especially tomatoes. Dielectric properties.7/16 FSTGSC/MMG/CGD4
Jessica Cooperstone, Assistant Professor – cooperstone.1@osu.edu Targeted and untargetedmetabolomics techniques on plants, foods and biological samples. Understanding bioactivity invivo using pre-clinical and human models. Split appointment in Horticulture and Crop Science aswell as Food Science and Technology.M. Monica Giusti, Professor – giusti.6@osu.edu Functional foods, phytonutrients, naturalcolorants. Chemistry and functionality of flavonoids, with emphasis on anthocyanins as foodcolorants and bioactive compounds, and other phenolics, such as isoflavones andproanthocyanidins. Appointment in OSU Interdisciplinary Graduate Program in Nutrition. FSTGraduate Studies Chair.Emmanuel Hatzakis, Assistant Professor – chatzakis.1@osu.edu Applications of NuclearMagnetic Resonance spectroscopy (NMR) and metabolomics in food science with emphasis onfood safety, food authentication and nutrition.Dennis R. Heldman, Dale A. Seiberling Endowed Professor of Food Engineering –heldman.20@osu.edu Food engineering, with emphasis on process design to achieve maximumefficiency and optimum food product quality. Application of simulation models to ensure foodsafety, while improving product quality attributes.Rafael Jimenez-Flores, J.T. ‘Stubby’ Parker Endowed Chair in Dairy Foods –jimenez-flores.1@osu.edu Dairy Food Science, Technology, Processing and Molecular Biology.Chemistry and biochemistry of milk and dairy food components, application of molecularbiology to assess of biological active compounds from milk and dairy in the areas of health andwellness. Proteomics and metagenomics applied to dairy.Matthias Klein, Assistant Professor – klein.663@osu.edu Metabolomics. Nuclear MagneticResonance (NMR) and Liquid Chromatography-Mass Spectrometry (LC-MS) for the analysis ofsmall molecule metabolites. Detection and identification of pathogenic microbes as well asmetabolomics analyses on maternal health.Lynn Knipe, Associate Professor – knipe.1@osu.edu Processed meat extension for the Ohiomeat industry. Muscle quality and ingredient functionality in further processed meats. Meatproduct safety, particularly intervention practices against pathogens in production, retail, foodservice, and consumer handling and preparation. Joint appointment in Animal Sciences.Srilatha Kolluri*, Faculty Lecturer – kolluri.4@osu.edu The Science of Food, ChocolateScience online instructor.Barbara Kowalcyk, Assistant Professor – kowalcyk.1@osu.edu Food safety with training inepidemiology, biostatistics/informatics, risk analysis, regulatory decision-making and publicpolicy.Jiyoung Lee, Associate Professor – lee.3598@osu.edu Harmful algal blooms and cyanotoxins,with emphasis on emerging health risks with interdisciplinary approach, includingmetagenomics, metabolomics, and geospatial tools. Microbiome in environments and hosts.7/16 FSTGSC/MMG/CGD5
Microbial source tracking and zoonotic pathogen transmission. Water-food-climate nexus. Jointappointment in Environmental Health Sciences, College of Public Health. Appointment in OSUEnvironmental Science Graduate Program.Ken Lee, Professor – lee.133@osu.edu Mineral-nutrient interactions in processed foods. Foodsafety and emerging technologies. Director of the Ohio State Food Innovation Centerhttp://fic.osu.edu http://fst.osu.edu/leeFarnaz Maleky, Assistant Professor – maleky.1@osu.edu Material science of food. Nanoengineering of food systems. Food structuring and process development. Mathematical modelingof food physical processes. Lipid crystallization. Physical chemistry of lipid. Mechanical andstructural properties of food.Melvin Pascall, Professor – pascall.1@osu.edu Food packaging with emphasis on integrity,modified atmospheric packaging, nano technology and plastics, migration/scalping ediblepackaging, packaging material sanitization and food safety.Devin Peterson, Professor – peterson.892@osu.edu Food flavor and related chemistry, withemphasis on identification of flavor stimuli (taste, aroma, chemesthetic, mouthfeel), pathways offormation/degradation, taste/aroma modulation, and mechanisms of delivery. Director of theFlavor Research and Education Center http://frec.osu.eduMary Kay Pohlschneider*, Faculty Lecturer – pohlschneider.1@osu.edu InternshipCoordinator. Student recruitment and outreach, chocolate, meat processing, food safety andHACCP.Luis E. Rodriguez-Saona, Professor – rodriguez-saona.1@osu.edu Application of FourierTransform infrared (FT-NIR and mid-IR) spectroscopy in the field of food safety and qualityassurance. Development of predictive models for the rapid detection, identification andclassification of chemical & microbial contaminants and food components with biologicalactivity.Christopher T. Simons, Assistant Professor – simons.103@osu.edu Sensory evaluation andpsychophysics. Methodology development. Neural and physiological underpinnings of sensation,reward and consumer decision. Functional and cognitive benefits of flavors and food ingredients.Abigail Snyder, Assistant Professor – snyder.814@osu.edu Yeast and mold spoilage,microbial quality management systems and threat assessments, identification of spoilagepredictors and mitigation strategy development, food safety assurance, microbial inactivationkinetics and process validation, regulatory and audit compliance, food preservation and shelfstability, training, outreach, and educationYael Vodovotz, Professor – vodovotz.1@osu.edu Bread staling, physico-chemical properties ofcarbohydrate systems and functional foods, water mobility and functional properties of foodcomponents, material properties of biopolymers and bioplastics. Appointment in OSUInterdisciplinary Graduate Program in Nutrition & Comprehensive Cancer Center.7/16 FSTGSC/MMG/CGD6
Hua (Helen) Wang, Professor – wang.707@osu.edu Antibiotic resistance, microbialecosystems in foods and hosts, biofilms, lactic acid bacteria and Listeria monocytogenes, rapiddetection of food borne pathogens and spoilage microorganisms. Appointment in OSUMicrobiology and Interdisciplinary Graduate Program in Nutrition.Brian Waters*, Faculty Lecturer – waters.200@osu.edu Alcoholic beverages (emphasis onhistory, general production, and sensory), brewing, chocolate, food safety, chlorine-basedsanitizers (emphasis on electrolyzed oxidizing water), academic program assessment coordinatorAhmed Yousef, Professor and Bazler Designated Professor in Food Science –yousef.1@osu.edu Food microbiology, focusing on decontamination of food with gaseoussanitizers, discovery of novel antimicrobial preservatives, and safety of food processed byemerging technology.Courtesy FacultyJoshua Bomser, Associate Professor – jbomser@ehe.osu.edu Molecular nutrition andfunctional foods. Courtesy, with Human Nutrition.Mark Failla, Faculty Emeritus – mfailla@ehe.osu.edu Absorption, metabolism and healthpromoting activities of food phytochemicals. Courtesy, with Human Nutrition.Gonul Kaletunc, Professor – kaletunc.1@osu.edu Physical properties of processed foods andbiomaterials. Courtesy, with Food Agricultural and Biological Engineering.Rachel Kopec, Professor – kopec.4@osu.edu Physical properties of processed foods andbiomaterials. Courtesy, with Food Agricultural and Biological Engineering.Jeffrey T. LeJeune, Professor – lejeune.3@osu.edu Preharvest control of foodbornepathogens. Shiga toxin-producing E. coli, Salmonella, Campylobacter, and antibiotic resistantbacteria. Courtesy, with Food Animal Health Research Program.Jianrong Li, Associate Professor – li.926@osu.edu Food and waterborne viruses, viraldetection, food safety, viral replication and gene expression, vaccine and anti-viral drugdevelopment. Courtesy, with Veterinary Biosciences.Gireesh Rajashekara, Professor – rajashekara.2@osu.edu Major interests include pre-harvestcontrol of bacterial and viral zoonoses, specifically, Salmonella and Campylobacter andantimicrobial resistance (AMR) mitigation. Courtesy with Food Animal Health ResearchProgram.Linda Saif*, Distinguished University Professor – saif.2@osu.edu Development of vaccines,antivirals and adjuvants for enteric and respiratory or foodborne viruses. Diagnosis/epidemiologyof zoonotic and foodborne enteric viral infections in animals including caliciviruses, rotavirusesand coronaviruses. Courtesy with Food Animal Health Research Program.7/16 FSTGSC/MMG/CGD7
Sudhir K. Sastry, Professor – sastry.2@osu.edu Mathematical modeling of heat transfer andverification of chemically heated products. Courtesy appointment with Food Agricultural andBiological Engineering.Macdonald Wick, Professor – wick.13@osu.edu Meat biochemistry. Courtesy, with AnimalSciences.S.T. Yang, Professor – yang.15@osu.edu Fermentation and bioseparation research, bioreactordesign, enzyme technology and metabolic engineering. Courtesy, with Chemical Engineering.Adjunct FacultyBill Cornelius*, Adjunct Professor – cornelius.33@osu.edu HACCP training.Ronald D. Harris*, Adjunct Professor – harris.568@osu.edu Food product development,management of R&D, decision sciences, operations management.John Litchfield*, Adjunct Professor – litchfield.3@osu.edu Food product and processdevelopment, food processing water and waste management; industrial microbiology andenzyme technology.Randal P. McKay*, Adjunct Professor – mckay.27@osu.edu Lecture on the Federal FoodDrug and Cosmetic Act, Federal Meat Inspection and Poultry Inspection Act, Infant FormulaAct, Public Health Security and Bioterrorism Preparedness and Response Act of 2002(Bioterrorism Act), Prohibited Acts / Penalties, Inspections, Investigations, EnforcementActions, Corporate Compliance, Adverse Publicity, and Crisis Management.II.GRADUATE STUDIES COMMITTEEThe Department's Graduate Studies Committee is selected and operates according to the rules ofthe Graduate School Handbook.A.Graduate Faculty MembershipThe faculty elects the Graduate Studies Committee Chair for a three-year term. Upon petition byfive members of the faculty, an election for the Chair can be held. The Department Chairappoints the members of the Committee as recommended by the Graduate Studies CommitteeChair.In addition to the Chair, the Graduate Studies Committee consists of the department chair, onesenior faculty member, one junior faculty member, and at least one other member. Committeemembers serve for two years and may be reappointed.7/16 FSTGSC/MMG/CGD8
B.Role and ResponsibilityThe role and responsibility of the Department's Graduate Studies Committee are listed in theGraduate School Handbook.C.Petition/Appeal ProcessP
well as Food Science and Technology. M. Monica Giusti, Professor – giusti.6@osu.edu Functional foods, phytonutrients, natural colorants. Chemistry and functionality of flavonoids, with emphasis on anthocyanins as food colorants and bioactiv
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