Ph.D. in Food and Nutrition Sciences

The Ph.D. in Food and Nutrition Sciences program has variable credit hour requirements, but usually requires an additional 60 hours and an additional 3-4 years beyond the Master’s to complete. An individualized program of study is developed by the student and Graduate Committee. Course requirements are flexible but include 4 credits of seminar with formal courses in nutrition sciences and related areas chosen to prepare the student for comprehensive examinations and research expertise. Both written and oral comprehensive examinations are required at the end of formal course work, but may be taken no earlier than one year into the program.

The Ph.D. in Food and Nutrition Sciences is an interdisciplinary program where
students may focus on animal nutrition, food science, or human nutrition. Our graduates
can be found worldwide in academic institutions, food companies, healthcare
organizations, government agencies, and non-profit associations. Student presentations
at regional, national, and international conferences are encouraged. Several faculty
members have been honored as outstanding graduate mentors.

The Food and Nutrition Sciences faculty are located in Hitchner and Rogers Halls.
Research facilities are equipped for food safety and microbiology, food processing, food
composition, ruminant nutrition, microbiome characterization, and food quality
evaluation. The Sensory Evaluation Center offers computerized sensory evaluation
services. A pilot plant for processing fruits and vegetables, seafood, and dairy products
is available on site. There is a fully-equipped kitchen for food product preparation and
several research laboratories for applied human studies or animal research. Special
facilities and equipment are available in the College and University, including DNA
sequencing, electron and confocal microscopes, and a small animal care facility.

The student and their Graduate Advisory Committee develop an individualized program
of study consisting of their graduate advisor(s) and four other faculty members.
Graduate Committees should be formed in the first year of study. A typical doctoral
committee consists of a chair who must hold a doctoral degree, at least two other
University of Maine faculty members in the same discipline, and another 2-3 faculty
members with complementary areas of expertise. Up to two graduate committee
members may be located in other University of Maine System campuses, universities,
or organizations. All members of graduate committees must have Records of
Qualification on file with the Graduate School. Students may participate in the Graduate
Student Government, Food Science Club (a chapter of the Institute of Food
Technologists Student Association), and Kappa Omicron Nu honor society. A graduate
student union is forming on campus.

We have recently changed our admission policies. Applications are accepted
throughout the year (for August/September, January, and May/June admission);
however, if you wish to be considered for a teaching assistantship or tuition scholarship,
please submit your application and all accompanying materials by January 15 for
admission in the following Summer or Fall. Prior college classes in organic chemistry
and biochemistry are required for students study food science or human nutrition.
Nutrition, anatomy, and physiology classes are also recommended for students
planning to study human nutrition. Please submit the required documents
(https://umaine.edu/graduate/apply/application-checklist/) with the application. An application fee of $65.00 is required. This fee is not waived except for IRT and McNair
Scholars, current and former US Armed Forces members and their dependents, and
any University of Maine System program alums. Unofficial transcripts are acceptable for
application, but official versions are needed before a student can begin classes. Please
request letters of recommendation from three people unrelated to you. At least two
letters from former professors in your major field of study are recommended, and one
should be from a current or former work supervisor. Please correspond with professors
whose research interests you. We do not accept students unless a professor is willing to
serve as the student’s academic advisor. Potential advisors must have a plan for
funding the student’s research. Self-funded research is discouraged.

Please note that only the following faculty members are accepting doctoral students:
Professors Ishaq, Jin, Machado, McNamara, Pereira, Perry, Romero, and Skonberg.
Associate and External graduate faculty are do not supervise doctoral students unless
they have a co-advisor in the School of Food and Agriculture faculty.


Grade point average (GPA)
● Applicants who have or will soon complete an MS with a thesis should have a
GPA of at least 3.0 on a 4.0 scale.
● Applicants holding an MS, MPS, or MPH without a thesis should have a GPA of
3.25 or higher. These applicants will be expected to complete an additional
research course focused on hypothesis development and research design to
ensure the timely completion of research projects.
● Exceptional students who have earned a four-year BS in animal science, food
science, or human nutrition, completed an honors thesis or other research
experience, and have a GPA of at least 3.5 may be considered for direct
admission to the doctoral program.
● All doctoral students must be aware that failing to maintain grades, failing
comprehensive exams, or not making progress on their research will lead to a
terminal MS degree or no degree at all.


GRE
Recent GRE scores are required. Strong applicants with a faculty member willing to
support them financially may petition the graduate faculty to waive the exam. However,
individual faculty members may request alternative assessment options, such as video
interviews or writing samples in place of GRE scores. We will not waive the exam for
students who have not secured an advisor and funding in advance.


English Proficiency Requirement

Demonstration of English proficiency is expected for graduates of universities outside
the United States. Standardized tests or alternative measures will be assessed by the
faculty. The following minimum test scores are expected:
Test Admission minimum score Teaching Assistant minimum score

The Intensive English Institute offers a writing class for students who are not native
English speakers that assistantships with tuition scholarships can cover.

Each student’s Graduate Advisory Committee will decide the required number of
credits. Students with a Master’s degree are expected to take 15-18 credits in the major
field of study to expand their knowledge in that discipline. At least 12 of those credits
must be taken as a doctoral student, excluding seminar and thesis credits. Students
with previous degrees in a different field of study need additional courses to gain
proficiency. Such students may want to take related classes in their new field at the 400
level, which senior undergraduates typically take. Up to 6 credits of 400-level classes
taken in the doctoral program may be applied to meet the minimum number of credits in
the field. No more than 30 credits from the Master’s degree may be applied to the
doctoral program of study.
Students who have only a BS degree are expected to take 45 credits beyond their
undergraduate studies (including lecture classes, seminars, and statistics classes). Two
classes on experimental design or statistics are required for all students. However, MS
students may apply one statistics class taken during their Master’s program as long as a
grade of B- or better was earned. Students are advised to gain experience in both
quantitative and qualitative statistics. Graduate classes taken while an applicant was an
undergraduate student cannot be used to satisfy the minimum number of credits in the
major field. Four seminar classes must be completed to document communication skills.
Up to two credits of seminar classes may be transferred from the MS.


Responsible Conduct of Research Training
All students must complete a Responsible Conduct of Research course and complete
training in the protection of research animals and human research volunteers,
depending on the nature of the research project. The RCR class must be taken before
students register for their fourth FSN 699 (graduate thesis) credit. RCR classes typically
taken by our students include FSN 524 – Responsible Design, Conduct and Analysis of
Research (3 credits) (may also be used to fulfill the statistics requirement). INT 601 –

Responsible Conduct of Research (1 credit), BIO 505 – Professionalism in Biology (2
credits), and SMS 691 – Marine Science Seminar (1 credit).


Residency Requirement
According to the Graduate School’s Policies and Regulations
(https://umaine.edu/graduate/facultystaff-resources/policies-and-
regulations/#residence), “The minimum residence requirement for doctoral programs is
met by registering for courses or thesis research through The University of Maine for
four semesters beyond the baccalaureate degree.  Students entering doctoral programs
with a Master’s degree must register for at least two semesters of coursework or
research at the University.  For the purposes of satisfying residency, the summer
session may count as a semester.”


Admission to Candidacy and Time Limit for Completion of Requirements

Candidacy is a status that means that a student has completed most of the
requirements for the Ph.D. Students must be admitted to candidacy within four years of
their first registration, and all work for the degree must be completed within four years
after the admission to candidacy. There are three requirements for the admission to
candidacy:
✔ Successful passing of both written and oral comprehensive examinations.
✔ Completion of all course and skill requirements, except for the dissertation.
✔ The student’s committee has approved the research proposal.


Special Skill
The special skill requirement is intended to provide students with useful skills unrelated
to their dissertation research or academic classes in their field of study. Special skill
areas must be pre-approved by the student’s graduate advisory committee. This
requirement may be met through classes or supervised activities. Topics for the skill
may include statistics, electron microscopy, innovation engineering, marketing, online
education, foreign languages (other than English and the student’s native language),
gerontology, and advanced qualitative and quantitative chemical analyses. Typically two
3-credit classes at the 400-level or higher are considered adequate to meet the skill requirement; a graduate
certificate is not required. The requirements for meeting the skill should be provided in
the plan of study.


Doctoral Examinations

Doctoral students must pass a written and an oral comprehensive examination. If one
version of the exam is failed, the student may re-take the exam. However, if students
fail more than once, they cannot continue in the program. If significant progress has
been made to justify an MS, then the student may complete a terminal MS. Re-application to the doctoral program is not allowed. The examinations should not be
taken sooner than two years after starting doctoral studies and completing all required
classes. Written examinations are taken first. If the student passes, then an oral
examination is scheduled.


The examinations may be evaluated by only faculty in the student’s main field of study,
with committee members in other fields assessing the student in the final examination.
In some cases, all advisory committee members will be involved in comprehensive
examination assessment. Details of the comprehensive examination structure should be
agreed upon within the first year of study so that students may take classes to make
them successful in their first attempt at the examination. The graduate committee
members identify themes/topics for the comprehensive exam and recommend class
notes or other readings to help each student succeed.


Two options for comprehensive examinations are possible. The traditional option
involves the student taking 0.5-1.0 days per topic to answer written questions from each
of the 3-5 committee members. The other option is preparing a detailed grant proposal
on a topic unrelated to the student’s dissertation or M.S. thesis. The proposed research
must include novel assessments that are not part of the student’s research; ideally, new
statistical analyses will be proposed. The student will have no more than 14 days to
complete the proposal, which will be checked for plagiarism. Students may not base
their proposal on a published study. An oral examination follows both options for the
comprehensive examination. Students may not select the test option; the graduate
advisory committee will decide which testing approach best suits the student’s career
plans.


At least one semester (four months) must pass between the comprehensive and final
examinations. The final examination is scheduled after all advisory committee members
have read and approved the dissertation draft. The advisor(s) must have at least one
month to read the dissertation. Committee members typically have at least two weeks to
read and edit the dissertation. A public seminar presenting the dissertation must be
scheduled in person or via video conference. After the public has asked questions, the
second phase of the examination begins. Committee members ask questions about the
details of the dissertation and the student’s prior academic experiences, such as
research methods and courses. Only one failing vote is permitted.

Publications
Peer-reviewed publication of research findings is an expected outcome for a doctoral
student, but publication is not a graduation requirement. However, an advisor may
require manuscript submission as part of a graduate research assistant’s funded duties.
The choice of journal for manuscript submission should be made jointly by the advisor
and student.

Graduate Faculty


Alfred A. Bushway, Ph.D. (Purdue, 1978), Professor Emeritus. Fruit and vegetable
post-harvest quality and safety and product development. Dr. Bushway is no longer
accepting graduate advisees.


Jason Bolton, Ph.D. (University of Maine, 2012), Associate Director of Extension, and
Professor. Food safety; food processing; product development. Dr. Bolton is no longer
accepting graduate advisees.


Mary Ellen Camire, Ph.D. (Texas Woman’s University, 1989),
Professor.  Development, evaluation, and consumer acceptance of healthful foods;
sensory science and consumer research, healthy aging, nutrition education, and
behavior; dietary fiber; whole grains. Dr. Camire is no longer recruiting Ph.D. students.


Suzanne Ishaq, Ph.D. (University of Vermont, 2015). Associate Professor of Animal
and Veterinary Sciences. Microbiota-host interactions, using microorganisms to resolve
disordered communities and host health, broccoli bioactives and gut health.


Qing Jin, Ph.D. (Virginia Tech, 2020), Assistant Professor of Food Science. Food- and
bio-processing; food waste/by-product valorization; bioproducts; techno-economic
analysis.


Dorothy Klimis-Zacas, Ph.D. (Pennsylvania State University, 1982), Professor.
Cholesterol, lipoprotein, trace mineral nutrition, and metabolism as related to chronic
diseases. Berry bioactives and their role in inflammation and vascular function,
metabolism, and gene expression related to chronic diseases (cardiovascular disease,
diabetes metabolic syndrome). Trans-cultural studies on the role of the Mediterranean
diet(s) on chronic diseases. Dr. Klimis-Zacas is no longer accepting graduate thesis
advisees.


Robson Machado, Ph.D. (Pennsylvania State University, 2016), Associate Extension
Professor, and Food Safety Specialist. Helping Maine farmers and food entrepreneurs
develop safe foods while assisting processors in addressing changing regulations when
commercializing local food and beverage products.


Jade McNamara, Ph.D. (University of Rhode Island, 2018), Associate Professor of
Human Nutrition. Exploring the relationship between nutrition and food literacy and
dietary behaviors, developing curricula and interventions, theory-driven behavior
change methods to influence healthy behavior change in youth and young adults,
evidence- based instructional practices for critical thinking in health studies and higher
education. Instrument/survey development to assess behavior and perceptions of
health.

Jennifer Perry, Ph.D. (The Ohio State University, 2010), Associate Professor. Microbial
food spoilage; non- thermal technologies, biocontrol and biopreservation; food safety;
food processing.


Juan Romero, Ph.D. (University of Florida, 2013), Associate Professor of Animal
Nutrition. Forage quality and conservation, ruminant nutrition, animal systems
microbiota, and enzymology.


Denise I. Skonberg, Ph.D. (University of Washington, 1997), Professor. By-product
utilization, minimal processing of seafood, quality evaluation and development
of aquatic food products.


Mona Therrien-Genest, D.C.N., R.D, L.D. (Rutgers 2013), Associate Director of the
School of Food and Agriculture, Lecturer and Dietetic Internship Director. Nutrition in
aging, nutrition program evaluation, nutrition in chronic kidney disease and diabetes. Dr.
Therrien-Genest is not accepting Ph.D. students.


Kathryn L. Yerxa, M.S., R.D. (University of Maine, 2003), Extension Professor.
Nutrition education; obesity prevention; food security. Professor Yerxa is not accepting
doctoral students.
 
Associate Graduate Faculty


Beth L. Calder, Ph.D. (University of Maine, 2003), Associate Extension Professor and
Food Science Specialist.  Assisting the food industry with research, food testing, and
educational programs in the areas of food safety and technology. Director of the
Process and Product Review Testing Services.


Neil Greenberg, MSc. (University of Maryland, 1992), Assistant Director of Aquatic
Operations. Aquaculture.


Lisa Phelps, Ph.D., Program Administrator and Extension Professor, University of
Maine Cooperative Extension. 4H.


Kathleen Savoie, M.S., R.D. (University of Massachusetts-Amherst, 1991), Associate
Extension Professor. Community nutrition; food security; food safety; food preservation.


Susan S. Sullivan, D.Sc., R.D. (Boston University, 1995), Associate Dean of
Instruction, College of Natural Science, Forestry, and Agriculture. Clinical nutrition
topics and vitamin D.


External Graduate Faculty

Kathleen Halpin, M.S., R.D., L.D. (University of Southern Maine, 1978), Manager,
Clinical Nutrition & Patient Services, Maine Medical Center. Portland, ME. Clinical
nutrition.


Brianna Hughes, PhD (University of Maine, 2014), Director of R&D, Once Upon a
Farm. Berkeley, CA.


Yanyan Li, Ph.D. (The Ohio State University, 2011), Assistant Professor of
Pharmaceutical Sciences, SUNY Binghamton, NY.


Erika Lichter, D.Sc. (Harvard School of Public Health, 2004), Associate Research
Professor, University of Southern Maine, Muskie School of Public Service. Portland,
ME. Maternal and child health.


Noereem Mena, Ph.D., R.D.N., LDN. (University of Rhode Island, 2019), Assistant
Professor of Nutritional Sciences, University of New Hampshire, Durham, NH.
Qualitative data assessment and interpretation, maternal health.


Sharon Tate, M.S., R.D., L.D. (Montana State University, 2002), Clinical Dietitian,
Maine Medical Center. Portland, ME. Clinical nutrition.


Stefano Vendrame, Ph.D. (University of Maine, 2014), Registered Dietitian,
Poliambulatorio Polis, Torino, Italy.


Tao Zhang, Ph.D. (University of Michigan, 2010), Assistant Professor, School of
Pharmacy and Pharmaceutical Sciences, Binghamton University, State University of
New York.


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