2023-2024 Graduate Catalog [ARCHIVED CATALOG]
Food, Nutrition, Dietetics, and Health
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Tandalayo Kidd, Ph.D., R.D., L.P.N., Head
Weiqun “George” Wang, Ph.D., Director of graduate program
245 Justin Hall
785-532-5508
fndhgrad@ksu.edu
https://www.k-state.edu/hhs.fndh
Programs
The department offers M.S. and Ph.D. degrees in Food, Nutrition, Dietetics and Health. Students may emphasize one of the various nutrition and health sciences, in particular nutritional sciences, nutrition and exercise sciences, dietetics, sensory analysis and consumer behavior, public health nutrition, athletic training, or nutrition education and communication.
The M.S. requires 30-35 credits, including thesis (6-8 credits), report (2 credits), or 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 FNDH courses and the requirement core courses listed above, students often include courses from other departments such as food science institute; grain science and industry; biochemistry; chemistry; anatomy and physiology; kinesiology; psychology; biology; business administration and education; and interdisciplinary GPIDEA courses, etc.
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 a M.S. degree in Food Science.
Research facilities and opportunities
Laboratory facilities
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.
Center for Sensory Analysis and Consumer Behavior
The Center for Sensory Analysis and Consumer Behavior provides professional sensory panel services to researchers at K-State, industry, and government, and conducts consumer research around the world. Students are encouraged to become involved in projects of the 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 personal care, toothpaste and fragrances. In addition, workshops and training are provided to the industry on general or customized sensory and consumer science topics.
Clinical Research
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 Health and Human Sciences. 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.
Career opportunities
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 clinics, 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.
ProgramsAcceleratedDoctor of PhilosophyMaster of Science
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