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Graduate Degrees

We welcome your interest in Food Science and Human Nutrition for graduate study. Our graduate faculty’s research interests encompass many different aspects of food science and nutrition.

We accept applications throughout the year, however, if you wish to be considered for a research or teaching assistantship, please submit your application and all accompanying materials by January 31.

Our program normally encompasses about 20 Masters degree students and about 15 Ph.D. students. We offer the availability of a two-year dietetic internship as part of the Masters degree program, accepting 6-8 new interns annually. We have 30 class/thesis offerings at the 400, 500 and 600 levels. Classes at the 600 level are restricted to graduate students only. Most content courses at the 500 and 600 levels are taught on an every-other-year basis.

Courses offered regularly for undergraduate senior and graduate status, or for graduate internship status, are taught annually. Some courses are offered online, but most are not, and a degree cannot be attained through online work only. The Masters degree program is highly structured, whereas the Ph.D. program is much more flexible. However, all course work for a graduate degree is tailored individually for the student through input from a graduate faculty committee. Please refer to the specific details of each degree under the headings Food Science and Human Nutrition or Food and Nutrition Sciences. Additional information about our graduate programs and graduate student life is available in the FSN Graduate Student Handbook.

One factor often appreciated by our graduate students is the close student/faculty relationships. Being a small-sized university and school allows much camaraderie among the students themselves and with their advisors. We have a large graduate student room in the building where graduates have their own private desk and access to the internet from their desk or from a bank of common computers in the room. Common printing capability and telephone access is provided as well. Students often take courses together and interact for studying. Our graduate classes are small (often 5-10 students) which allows for much student/faculty interaction for learning.

Students traditionally work on research projects that are ongoing among the faculty; hence, it is important for incoming graduates to be aware of research interests of each graduate faculty member. Students and major faculty advisors mutually seek out each other for common interests and research support. The area of Food Science and Human Nutrition has limited teaching assistantships and research assistantships as determined by grant funding of individual faculty. Teaching assistantships include tuition payment. Research assistantships may or may not cover tuition. Student fees are not covered by assistantships. All graduates have the opportunity for health coverage through the university. Assistantships pay part of the health coverage. All students holding an assistantship are charged instate tuition rates, regardless of where they come from.

The Dietetic Internship Program and the Food Science Club foster strong bonds among our graduate students. Interns constantly interact in common-based campus and community functions and state-based conferences. Food Science Club members belong to the Institute of Food Technology and carry out many IFT projects. Money is raised annually so that members can attend national conferences and present research results.

We accept applications throughout the year, however, if you wish to be considered for a research or teaching assistantship, please submit your application and all accompanying materials by January 31.

The School of Food and Agriculture encourages prospective students to visit the area of Food Science and Human Nutriton. Should you desire to visit the campus or want additional information, please contact the Graduate Coordinator:

Denise I. Skonberg, Ph.D.
denise.skonberg@umit.maine.edu
Telephone: 207-581-1639

Thank you for your interest in our program.