ILLINOIS COLLEGE OF ACES

DEPARTMENT OF

FOOD SCIENCE &HUMAN NUTRITION

Education, research, and outreach providing a safe, nutritious, and affordable food supply

Graduate Programs

IMAGINE YOUR FUTURE

Imagine your future with a graduatedegree from the Department of FoodScience and Human Nutrition:

• Core knowledge in food science and/or human nutrition

• Breakthrough research experience

• Relationships with top researchers inthe field

• Wide variety of employmentopportunities

• Network of accomplished alumni

• High starting salaries

• Graduate degree from a highlyregarded institution

We prepare our students for scientific andtechnical careers in industry, academia,governmental agencies, non-profitorganizations, commodity groups, andhealthcare facilities.

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“I was looking for a well-knownuniversity with access to industryand research. Many food companiesrecruit from our department, and Ihave the chance to work with top-notch scientists. My advisor hasallowed me every opportunity toadvance my knowledge, skills, andperspective of our field. Hersupport, along with that of thedepartment, is what first attractedme to FSHN and what has allowedme to reach for even biggerdreams.”

—Sarah Scholl, Ph.D. candidate in Food Science

MORE THAN A DEGREE

The University of Illinois, the College of ACES,and the Department of Food Science andHuman Nutrition offer many opportunities forgraduate students to develop skills outside ofthe classroom and laboratory.

• Student Organizations: You can be part of astudent club in several areas of study,including food science, human nutrition,hospitality management, and dietetics. TheFSHN Graduate Student Associationprovides added opportunities for academic,social, and career-related growth.

• Leadership and Teaching Experience: FSHNstudents can apply for mentoring andteaching positions, from K–12 up to theuniversity level.

• Alumni: Our alumni continue to be involvedin the department after graduation, to yourbenefit. They are mentors and guestlecturers, conduct mock interviews, and asprofessionals in their fields welcomeinteractions with FSHN students.

• Professional Meetings: We encourage ourgraduate students to attend professionalmeetings related to their area of study.Travel grants offer financial support forthese growth experiences.

“The U of I is a great researchinstitution, but it is also agreat school to enjoy sportsand be a part of the action.”

—Kirstie Canene Adams,assistant professor at Texas

State University-San Marcos

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Make the most of your time atthe University of Illinois. AttendBig 10 sporting events. Usecampus recreation facilities.Attend theater and art exhibits.Enjoy the amenities of anurban environment with asmall-town atmosphere.

“Getting involved in a FSHN researchlab as an undergraduate reallyinspired me to continue myeducation and complete a researchproject of my own. Another reason Idecided to pursue my master’sdegree in food science and humannutrition was that I wanted a lot offlexibility when beginning mycareer. Being qualified for severalindustry positions improved mychances of ending up employedwith a great company during a timeof economic instability.”

—Katie Tryon, 2007 B.S. inHuman Nutrition, minor in

Chemistry; 2009 M.S. in FoodScience and Human Nutrition

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As a FSHN graduate student, you canfocus your studies in either food science orhuman nutrition. You may also choose topursue a professional science master’sdegree in food science.

Food Science – Gain knowledge and skillsin applying principles of science andengineering to ensure the quantity, quality,safety, variety, and attractiveness of foods. Food chemistry, food microbiology,sensory science, and food processing and

engineering are the general areas ofstrength for our food science faculty.

Human Nutrition – Conduct and applyinnovative research to determine how dietimpacts human health now and in the future.

Clinical nutrition, community nutrition,nutritional biochemistry, nutrigenomics,and nutritional toxicology are the generalareas of strength of our human nutritionfaculty.

CUSTOMIZE YOUR EXPERIENCE

FSHN

Professional Science Master’s Degree The University of Illinois professional sciencemaster’s degree in food science is designed forpeople interested in careers in science-basedsettings that combine science withmanagement and leadership responsibilities.

The program’s solid graduate-level corecurriculum is integrated with business coursessuch as management and marketing,accounting and finance, and projectmanagement. For more information about thismaster’s degree, visit www.psm.illinois.edu.

Graduate Dietetic InternshipSelected graduate students can complete aninternship in preparation for the Academy ofNutrition and Dietetics’ national registrationexam for dietitians. Each year, four studentsenrolled in an M.S. or Ph.D. degree program inthe Department of FSHN or the Division ofNutritional Sciences are accepted into theinternship program. Research is the emphasisarea for the University of Illinois graduatedietetic internship.

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RESEARCHThe research focus makes the dieteticinternship in the College of ACES unique,said Sharon Donovan, professor anddirector of the dietetic internship program.“Our goal is to train the future leaders indietetics practice and education." Nearly allparticipants are completing thesis M.S. andPh.D. degrees as well as incorporatingresearch projects into their internships.

The dietetic internship incorporates 13supervised practice sites where interns cangain broad-based experiences in clinical(in-patient and out-patient), community,and administrative settings. A collabor -ation with the Eastern Illinois DieteticAssociation also provides opportunities forstudents to gain leadership experience.

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MAKE IT HAPPEN

The entire application process for the FSHNgraduate program is completed online; noadditional materials are required. Moreinformation about the process is availableon our website: www.fshn.illinois.edu.

Fall admission deadline May 15Spring admission deadline October 1Summer admission deadline February 15

Before you can be accepted as a FSHNgraduate student, you must secure a facultymember willing to train you and serve asyour major professor. Although applicationsare posted for faculty to review, we adviseapplicants to proactively contact facultymembers doing work of interest to them.Visit www.fshn.illinois.edu to reviewresearch topics of FSHN faculty to helpidentify one or more you might be inter -ested in working with throughout yourgraduate studies.

APP

LICATIO

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Clarissa Koga decided topursue a graduateeducation because shebelieved it would openopportunities for her future.And because of theJonathan Baldwin Turner(JBT) Fellowship, she wasable to study food scienceand human nutrition at theUniversity of Illinois.

“I had offers at other universities, but I decided toattend U of I, where the fellowship would provideme freedom in determining my own researchproject,” Koga said.

The JBT Fellowship made it possible for Koga toopen those new doors to her future. “As the firstgeneration in my family to be in graduate school,”she said, “I am so thankful for this opportunity.It’s an honor to be at such an excellent institutionsupported by such generous donors.”

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SECURE YOUR FUTURE

Graduate students in FSHN have optionsfor financial support. In addition to provid -ing research and teaching assistantships,the department awards several fellowships.All of these funding sources provide astipend along with a tuition waiver andpartial fee waiver. Stipends generally rangefrom $7,500 to $23,000 per year.

Professional science master’s degree students arenot eligible for departmental financial aid. They areresponsible for their own financial support.

As a prospectiveFSHN graduatestudent, PatricioLozano, originallyfrom Quito, Ecuador,sought out Dr. KeithCadwallader as amajor professorbecause he believes

Cadwallader has one of the best flavorresearch labs in the United States. “Dr.Cadwallader keeps his research well alignedwith the advances taking place in thescience and food industry,” said Lozano.

Lozano studied flavor chemistry underCadwallader and deepened hisunderstanding of physiology, chemistry,and flavor interactions. He also gainedgreater appreciation of the continuousefforts to comprehend the seeminglysimple phenomena of tasting and smelling.

Most importantly, Lozano said, heappreciated the support and workingrelationship with his research advisor.

“Dr. C was and is more than my advisor; heis my friend,” Lozano said. “We wentthrough a lot of things together, fromfinding funding to teaching classestogether. No matter what the situation, wewere always trying to understand the roleof flavors in food while having a good timedoing that. After all, having fun doing whatyou like to do is what makes those workingrelationships stronger.”

When choosing a research advisor, Lozanosaid, it’s important to be selective if youcan. “Choose wisely. Papers andpublications are important to tailor acareer in science, but an advisor who canalso offer you mentor ship is essential foryour development as a scientist andprofessional.”

The Department of FSHN at the U of I isdifferent from any other, Lozano believes. “Ithink FSHN is unique because it combinesknowledge and people,” he said. “Paperscommonly stay on the shelves; friendshipsand connections last longer.”

Department of Food Science and Human NutritionCollege of ACESUniversity of Illinois at Urbana-ChampaignRoom 260 Bevier Hall905 South Goodwin AvenueUrbana, Illinois 61801-3882217-244-4498fshn.illinois.edu

How to set up a visit

To learn more about graduateprograms in the Department of Food Science and HumanNutrition, visitwww.fshn.illlinois.edu.

To arrange a visit to campus,contact us at 217-244-2875 orfshn-general@illinois.edu. It ishelpful to be prepared to tell usthe names of faculty memberswith whom you might like to work.