Food, Nutrition, Dietetics, and Health
213 Justin Hall
Mark D. Haub
Director of graduate studies:
Weiqun (George) Wang
*Delores H. Chambers, Ph.D., Kansas State University
*Edgar Chambers IV, Ph.D., Kansas State University
*Katharine K. Grunewald, Ph.D., R.D., University of Kentucky
*Jennifer Hanson, Ph.D., Kansas State University
*Mark D. Haub, Ph.D., University of Kansas
Amber Howells, Ph.D., Kansas State University
*Tandalayo Kidd, Ph.D., Kansas State University
*Kadri Koppel, Ph.D., Tallinn University of Technology
Dingbo Lin, Ph.D., Zhejiang Agricultural University
Annika Linde, Ph.D., Kansas State University
*Brian Lindshield, Ph.D., University of Illinois at Urbana-Champaign
*April Mason, Ph.D., Purdue University
*Paula K. Peters, Ph.D, Ohio State University
*Sandra B. Procter, Ph.D, Kansas State University
*Sara Rosenkranz, Ph.D., Kansas State University
*Richard R. Rosenkranz, Ph.D., Kansas State University
*Martin Talavera, Ph.D., Kansas State University
*Ryan Thiele, Ph.D., Oklahoma State University
*John Vardiman, Ph.D., University of Arkansas
*Weiqun (George) Wang, Ph.D., Nanjing Agricultural University
Linda K. Yarrow, Ph.D., Kansas State University
Ancillary graduate faculty (from Department of Kinesiology)
*Thomas Barstow, Ph.D., University of California-Davis
*David Dzewaltowski, Ph.D., University of Iowa
*Nancy C. Gyurcsik, Ph.D., University of Waterloo
*Craig Harms, Ph.D., Indiana University
*Mary McElroy, Ph.D., University of Maryland
*David Poole, Ph.D., University of California-Los Angeles
Adjunct graduate faculty
Koushik Adhikari, Ph.D., University of Missouri
*Richard Baybutt, Ph.D., Penn State University
Sooncil Chun, Ph.D., Bukyung National University
Michael Dretsch, Ph.D., University of Hull, UK
Sandria L. Godwin, PhD., Adjunct, Kansas State University
Kenneth Prusa, Ph.D., Kansas State University
Robert Wildman, Ph.D., R.D., Ohio State University
Graduate Faculty Associates:
Wendi Armbrister, Ph.D., Kansas State University
James Fraser, MS, Abilene Christian University
Shawna Jordan, Ph.D., Kansas State University
Annika Linde, Ph.D., Kansas State University
Marianne Swaney-Stueve, Ph.D., University of Missouri
*Denotes graduate faculty that are certified to serve as the major professor for doctoral students.
The department offers M.S. and Ph.D. degrees in human nutrition. Students may emphasize one of the various food or nutrition sciences, in particular sensory analysis and consumer behavior, nutrition and exercise sciences, nutritional sciences, public health nutrition, or nutrition education and communication.
The M.S. requires 30-35 credits for the thesis (6-8 credits), report (2 credits), and coursework-only options. The Ph.D. requires 90 credits, including a minimum of 30 credits for the Ph.D. dissertation. No foreign language is required.
Programs of study are developed according to the interests, backgrounds, and career goals of the students. In addition to graduate human nutrition courses and the requirements listed above, students often include courses from other departments such as animal sciences and industry; grain science and industry; biochemistry; chemistry; anatomy and physiology; kinesiology; psychology; and biology; from the Colleges of Business Administration and Education; and from interdisciplinary international courses.
The department participates in the University wide Master of Public Health (MPH) degree program. This is a professional degree requiring 36 hours of course work plus a field experience. Additionally, the department participates in the interdepartmental food science graduate degree program. Students in this program earn, M.S. degrees in food science.
Research facilities and opportunities
The Department of Food, Nutrition, Dietetics, and Health has approximately 27,000 square feet of laboratory space devoted to research. The department has a 1,500-square-feet animal laboratory that is fully accredited by the American Association for Accreditation of Laboratory Animal Care. In cooperation with the College of Veterinary Medicine, animals housed and maintained in our laboratory receive veterinary care to comply with the federal guidelines. Facilities for basic research are up-to-date.
Sensory Analysis Center
The Sensory Analysis Center provides professional sensory panel services to researchers at K-State, industry, and government, and conducts numerous assessments with consumers around the world. Students are encouraged to become involved in projects of the Sensory Analysis Center to gain practical knowledge for conducting sensory tests. The center uses both highly trained/experienced panelists and consumers, depending on the test objectives. Graduate students research projects conducted through the center include a variety of food, beverage and other consumer products such as toothpaste and fragrances. In addition studies of consumption behavior, dietary methods assessment, and nutrition education materials are conducted.
The Physical Activity and Nutrition Clinical Research Consortium is a 6,400 square feet joint research facility shared by the Department of Food, Nutrition, Dietetics, and Health and the Department of Kinesiology within the College of Human Ecology. All of the studies use human subjects and the studies utilize community interventions or clinical trials to better understand how physical activity and nutrition affect the health of children and adults. The facility has a dual-energy X-ray absorptiometer, metabolic cart, bioelectrical impedance assessment, exercise equipment, a metabolic kitchen, blood analytical equipment, and space for conducting individual and group interviews.
Graduate study in the human nutrition program prepares students for various academic, industry, and government positions. Graduates from our program are employed by universities and colleges as teachers and researchers; by government agencies as extension specialists, nutritionists, and nutrition education coordinators; by hospitals, health clincs, and community health organizations; and in industry as directors of food product development and sensory evaluation divisions, senior food scientists, managers of quality assurance and test kitchens, directors of consumer services, and technical representatives.
Doctor of Philosophy
Master of Science