Food and Nutritional Sciences
School/College: School of Agricultural and Environmental Science
Degree(s) Offered: Master of Science
Graduate Coordinator: Dr. Valerie L. Giddings Email: vlgiddin@ncat.edu Phone: 336-334-7850
Department Chair: Dr. Valerie L. Giddings Email: vlgiddin@ncat.edu Phone: 336-334-7850
The Master of Science in Food and Nutritional Sciences is designed to 1) develop the basic knowledge and skills necessary to undertake research in Food and Nutritional Sciences and other related areas; 2) develop competencies to work as food and nutrition specialists in education, or with other community nutrition agencies and food industries; and 3) obtain theoretical and experimental competencies necessary to pursue additional graduate studies or obtain professional degrees.
Additional Admission Requirements
- Earned baccalaureate degree in food and nutrition or related field from an accredited institution
- Resume
Program Outcomes:
- Upon completion of their coursework, students will accurately communicate in writing their knowledge of advanced concepts and principles related to food and nutritional sciences.
- Upon completion of their coursework, students will effectively express in an oral presentation their knowledge of food and nutritional sciences concepts, principles and trends.
- Upon completion of core courses, students will read and analyze scholarly literature in food and nutritional sciences for accuracy of research techniques and contributions to the discipline.
- Upon completion of the thesis option, students will develop research questions, hypotheses and research methodology to address a problem in the field of food and nutritional sciences.
- Upon completion of the program, students will identify and apply appropriate theories to address food and nutrition related issues impacting society.
Degree Requirements
- The M.S. in Food and Nutritional Sciences thesis option requires 30-31 semester hours
- The M.S. in Food and Nutritional Sciences non-thesis option requires 36-37 semester hours
Subject Core Course(s) (10-11 semester hours)
• FCS 760 Graduate Seminar (1)
• FCS 730 Nutrition and Disease (3)
• FCS 711 Research Design and Methodology in Family & Consumer Sciences (3)
• FCS 735 Experimental Foods OR (4)
• FCS 715 Trace Elements (3)
• FCS 788 Comprehensive Examination (0)
Course Subject Area(s) (9 semester hours)
• CHEM 651 Advanced Biochemistry or equivalent (3)
• AGEC 705 or BIOL 681Statistics (3)
• FCS 739 Thesis Research (Thesis Option) (3)
• FCS 745 Practicum (Non-thesis) (3)
Electives (11-18 hours required):
Choose from food and nutritional sciences and related courses.
Requirements specific to specializations/program options/tracks:
Project Option: 36-37
Thesis Option: 30-31
Prerequisites if needed include: Introduction to Food Science; Introduction to Human Nutrition; Food Chemistry; Advanced Nutrition
Directory of Faculty
- Valerie L. Giddings Associate Professor and Chairperson, B.S., Bennett College; M.S., Ph.D., Virginia Polytechnic Institute and State University
- Salam A. Ibrahim, Professor, B.S., University of Mosul; M.S., University of Georgia; Ph.D., University of Kentucky
- Sung-Jin Lee, Assistant Professor, B.S., Chungnam National University; M.S Chungnam National University; M.S. , Ph.D. Virginia Polytechnic Institute and State University.
- Chantel Lumpkin, Assistant Professor, B.F.A., Bradley University; M.A., Oral Roberts University; M.A. Loyola Marymount University; Ph.D., Michigan State University
- Patricia A. Lynch, Assistant Professor, B.S., M.S. North Carolina A&T State University; Ph.D., R.D., University of Nebraska
- Valerie J. McMillan, Associate Professor, B.S., M.Ed; South Carolina State University; Ph.D. Iowa State University
- Shirley R. McNeill, Cooperative Extension Faculty, B.S., North Carolina A&T State University; M.Ed., North Carolina State, Ph.D., University of North Carolina at Greensboro
- Elizabeth Newcomb, Assistant Professor, B.S., M.S., Ph.D. North Carolina State University
- Yi-Ling Pan, Assistant Professor, B.S., Chung Shan Medical University; M.S., Ph.D., Florida International University.
- Rosa S. Purcell, Associate Professor, B.S., North Carolina A&T State University; M.Ed., Ph.D., University of Illinois
- Geraldine Ray, Associate Professor, B.S., North Carolina A&T State University; M.Ed., University of North Carolina Greensboro; Ph.D., Virginia Polytechnic Institute and State University
- Claudette Smith, Cooperative Extension Faculty, B.S., North Carolina A&T State University; M.S., Ph.D., Ohio State University
- Celvia E. Stovall, Associate Administrator, B.S., Central Michigan University; M.S., Louisiana State University; Ph.D., University of Minnesota
- Rosemarie Vardell, Assistant Professor, B.S., Eastern Illinois University; M.S., University of Illinois; Ph.D., University of North Carolina at Greensboro
- Jane Walker, Associate Professor, B.S., Appalachian State University; M.S., Virginia Polytechnic Institute and State University; Ph.D., University of North Carolina at Greensboro
- Meeshay Williams-Wheeler, Assistant Professor, B.S., University of North Carolina at Greensboro; M.S., North Carolina Central University; Ph.D., University of North Carolina at Greensboro
Faculty Emiriti
- Harold E. Mazyck, Professor, B.S., South Carolina State College; M.A., New York University; Ph.D., University of North Carolina at Greensboro
- Chung W. Seo, Professor, B.S., M.S., Korea University; Ph.D., Florida State University
- Carolyn S. Turner, Professor, B.S., M.S., University of North Carolina at Greensboro; Ph.D., Virginia Polytechnic Institute and State University
