Food Science is the multidisciplinary study of food, utilizing biology, chemistry, nutrition, engineering, and other sciences. Nutritional Science examines the effects of food consumption on the metabolism, health, and disease resistance in humans. Dietetics is the application of food and nutrition principles in healthcare and food service settings. Programs in both disciplines offer rigorous classroom instruction combined with challenging, original research. Small faculty-to-student ratios permit intense, meaningful mentoring by faculty advisors.
The Department of Nutrition, Dietetics, and Food Science offers two graduate degrees: an MS in Food Science and an MS in Nutritional Science and Dietetics (two tracks: Nutrition Science and Dietetics). Usual completion time is two years.
Fax: (801) 422-0258
Chair: Merrill Christensen
Graduate Coordinator: James LeCheminant
Pilot Plant. The Pilot Plant is used to conduct research dealing with food products, using pilot-scale equipment.
Sensory Laboratory. The sensory laboratory is a modern taste panel facility used to train students in sensory testing. Panelists register impressions of samples on computerized questionnaires in an isolated booth equipped with aroma and lighting control. Computerized analysis rapidly transforms data into easily interpreted results.
Quality Assurance Laboratory. The quality assurance laboratory performs quality assurance tests for The Church of Jesus Christ of Latter-day Saints Welfare Services. This research grant provides on-the-job-training, practical experience, and the opportunity to receive compensation for the time spent in learning.
Nutrition Assessment Laboratory. The nutrition assessment lab houses a duel energy x-ray absorption scanner (DXA) to measure body composition and bone density, an indirect calorimeter to measure resting metabolic rate, infant and adult anthropometric equipment, several pieces of equipment to perform basic biochemical assays (glucose, hemoglobin, lipid profile, urine analysis), and computer carousels for qualitative research.
Dietetic Internship. The Brigham Young University Dietetic Internship is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of The Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-4876. The ten-month dietetic internship (DI) meets the competencies and learning outcomes requirements established by ACEND for entry-level dietitians.
See the department Web site for graduate faculty research interests and ongoing research projects.
Opportunities. Depending on the research project, a student might learn to do some of the following methods and instrumentation: chromatography (HPLD, GC-MS, headspace analysis), nitrogen analysis, mitochondria respiration assays, animal husbandry, pancreatic islet isolation, live cell imaging, histology, immunofluorescence, molecular biology techniques (proteomics, genomics, bioinformatics, data mining, metabolic studies, real-time PCR, and Western blots), DXA, indirect calorimetry, nutritional assessment and qualitative research methods.
Graduate students may be supported as department teaching assistants or research assistants. Students may also be supported by external research funds (grants, contracts) awarded to their advisors. Graduate students are encouraged to apply for scholarships, grants, fellowships, assistantships, and other awards made by the department, college, and university and by external funding agencies.