Human Nutrition, Food and Animal Sciences | 2024-2025 General Catalog

Agricultural Sciences 216
1955 East-West Road
Honolulu, HI 96822
Tel: (808) 956-7095
Fax: (808) 956-4024
Email: hnfas@ctahr.hawaii.edu
Web: ctahr.hawaii.edu/hnfas/

Faculty

*Graduate Faculty

*J. Yang, PhD (Chair)—molecular biology and animal biotechnology
*S. Jun, PhD (Graduate Chair, Food Science MS program)—food engineering, biosensors and processing control
*R. Novotny, PhD, RD (Graduate Chair, Nutritional Sciences MS PhD program)—community and global nutrition, nutritional epidemiology
*R. Jha, PhD (Graduate Chair, Animal Sciences MS program)—animal nutrition, feed evaluation, gut health and physiology
*J. Banna, PhD, RD, CDN—community nutrition, nutrition education in minority populations
*J. Butel, PhD—assistant specialist in community nutrition
*K. C. Caires, PhD—reproductive physiology, quantitative and molecular genetics, genetic improvement of livestock, sustainable livestock production and management practices
*M. K. Esquivel, PhD, RDN, Dietetics Program Director—nutrition and lifestyle behavior-related health disparities in the Pacific
L. Hackney, MS, RD—food science
*Y. He, PhD—animal genetics and genomics
*K. Ho, PhD—bioactive compounds, food lipids, encapsulation, colloid/interface phenomena
*Y. S. Kim, PhD—meat science, muscle biology, animal growth, biotechnology
C. S. Lee, PhD—reproduction control in marine finfish and marine shrimp, sustainable aquaculture, aquaculture management
*M. J. Lee, PhD—nutritional biochemistry
*Y. Li, PhD—food microbiology, food safety, and probiotics
*B. Mishra, DVM, MS, PhD—reproductive physiology, environmental stress on reproductive outcomes
*S. T. Nakamoto, MBA, PhD—marketing of perishable products, agricultural economics
M. Oshiro, MS—livestock production and management (Hawai‘i Cooperative Extension Service)
*C. C. Reichhardt, PhD—livestock animal production
*A. P. Seale, PhD—comparative endocrinology, molecular, cellular and environmental physiology, aquaculture
*M. S. Thorne, PhD—range production and ecology (Hawai‘i Cooperative Extension Service)

Affiliate Graduate Faculty in Food Sciences

M. Wall, PhD—food sciences and technology
X. Sun, PhD—food sciences and technology

Cooperating Graduate Faculty in Animal Sciences

A. Garcia-Orgeta, PhD
L. Seale, PhD—endocrine physiology, energy metabolism
K. West, PhD—marine mammal conservation

Cooperating Graduate Faculty in Food Sciences

J. Bingham, PhD—biochemistry, peptide synthesis
D. Borthakur, PhD—microbiology, biotechnology
Q. X. Li, PhD—bioremediation, environmental biotechnology
R. Paull, PhD—fresh fruit and vegetable physiology and handling
W. W. Su, PhD—bioprocess engineering

Cooperating Graduate Faculty in Nutritional Sciences

M. Antonio, DrPh—Native Hawaiian and Indigenous health
M. J. Berry, PhD—selenoproteins, antioxidants and human diseases
H. Davis, PhD—mitochondria
B. Fox, PhD—physiology of fish and fresh and saltwater aquaculture production systems
A. Franke, PhD—analytical chemistry, phytochemicals
D. Jenkins, PhD—bioengineering
I. Kimura, PhD—nutrition and exercise
J. D. Latner, PhD—clinical psychology, eating behaviors and disorders, obesity
L. Le Marchand, MD, MPH, PhD—nutritional epidemiology, genetic markers
Q. Li, PhD—environmental biotechnology and bioremediation
U. Lim, PhD—nutrition and cancer; lifestyle risk factors; racial and ethnic variation
G. Maskarinec, MD, MPH, PhD—nutritional epidemiology, soy, hormones and cancer
P. V. Nerurkar, PhD—medical biochemistry
M. Okihiro, MD—pediatric health disparities, childhood obesity
M.K. Revilla, PhD, RD, LDN—indigenous nutrition education, community nutrition
J. Shepherd, PhD—cancer, 3D optical body scanning
K. West, PhD—infectious disease, marine animals
L. Wilkens, DrPH—biostatistics

Affiliate Graduate Faculty in Nutritional Sciences

R. Leon Guerrero, LD, RDN, PhD—factors for breast cancer risk
K. Larson, PhD—nutritional biochemistry
C. P. Lozano, PhD, MHlthProm, GradDip Dietetics—mHealth, nutrition education, implementation science, nutrition epidemiology

Degrees Offered: BS in animal sciences, BS in Dietetics, BS in food science and human nutrition, MS in animal sciences, MS in food science, MS in nutritional sciences, PhD in nutritional sciences

The Academic Program

The Department of Human Nutrition, Food and Animal Sciences (HNFAS) offers both undergraduate and graduate programs leading to BS, MS, and PhD degrees. Three BS degrees are available: animal sciences (ANSC), dietetics, food science and human nutrition (FSHN). The pre-veterinary medicine program is located in the department to provide advising for students seeking to attend veterinary professional training after college. Three MS degrees are offered: animal sciences, nutritional sciences, and food science. The department is also the home for the inter-college PhD program in nutritional sciences. The MS and PhD programs are described under graduate study.

Animal science is the application of experimental investigation, cutting edge technology, and other scientific principles for the advancement of efficient and environmentally friendly animal agriculture and improved food quality and safety. Students receive training in both basic and applied agricultural systems, as well as in animal sciences. One focus of the animal science program is on pre-veterinary training but the program also emphasizes preparation for work in production and management systems for the major farm animals such as swine, sheep and goats, beef and dairy cattle, and aquatic/aquaculture animals. Students are also exposed to the challenges of proper care/welfare and management of pets and companion animals (including horses), marine mammals, exotic wildlife and/or zoo animals, and aquaculture animals. Unlike most continental U.S. institutions, the emphasis of the present program is on tropical production systems with particular reference to the Pacific Basin or other subtropical regions. Animal scientists have careers in management and production, veterinary medicine, food processing and marketing, animal biotechnology, zoo and wildlife management, the pharmaceutical and feed and aquaculture industries, teaching, extension education, and research. Those positions require skills in disciplines such as nutrition, genetics, physiology, environmental and waste management, meat science and growth biology, animal health, feed and forage/browse utilization, engineering, business management/marketing, and salesmanship. Other skills of critical importance are computer proficiency, written and oral communication, problem solving, and ability to build effective interpersonal relationships.

The undergraduate curricula in dietetics or in food science and human nutrition (FSHN) have a strong science base that is applied to food and human nutrition. Degree options in FSHN include: Pre-professional Nutrition, Sports and Wellness Nutrition, Pre-professional Food Science, Business Food Science, and Culinology. The Dietetics degree is accredited by the Accreditation Council for Education in Nutrition and Dietetics and fulfill the academic requirements for becoming a Registered Dietitian Nutritionist. Interest in nutrition, food, and the relationship of food to human health and fitness has never been greater than today. Students majoring in any of the FSHN curriculum options or dietetics are prepared for diverse careers in the food industry, healthcare and fitness facilities, hospitals, nutrition education and communication enterprises, government or private-sector food and nutrition agencies, science related research laboratories and science education. Students learn problem-solving skills, approaches to critical thinking, and basic principles in these related disciplines.

Culinology® combines the education and training in Culinary Arts and Food Science with experiential learning in food service and food production industries. This program option offers students the opportunity to apply and practice skills learned in all aspects of the Culinary Arts in a real world environment.

This program has been accredited by the Research Chefs Association (RCA) as one of the 15 Culinology® programs in the U.S. The new professional who epitomizes this discipline will be someone who combines the passion, skill, and creative talent to prepare and present innovative new food products, together with the scientific and technical knowledge required to provide safe, affordable, healthy, and delicious food products commercially. A Culinology® program prepares students for careers in food processing, product development, foodservice equipment manufacturing, or consulting.

Upon entering animal sciences (ANSC), dietetics (DTCS), or food science and human nutrition (FSHN), students will be assisted by academic advisors to identify their career objectives and select an appropriate option for study

Advising

All FSHN, DTCS, and ANSC majors are required to report for advising prior to registration each semester. Please contact the CTAHR Academic Advising Office.

Undergraduate Study

BS in Animal Sciences/Pre-Veterinary Medicine

Degree Requirements

Course work in the basic sciences, mathematics, economics, and animal sciences including the following:
- MATH 140X or 203, 215, 241, NREM 203, BUS 250
- PHYS 151/151L
- CHEM 161/161L, 162/162L, and 272/272L
- NREM 220 or ECON 131
- MBBE 402/402L
- BIOL 171/171L
Animal sciences required courses:
- ANSC 200, 201, 244, 301, 301L, 321, and 445
- Four of the following: ANSC 446, 451, 453, 454/454L, 462, and 472 
- One of the following production courses: ANSC 430, 431, 432, 433, or 450
Additional electives to make a total of 120 credit hours

In order to enroll in animal science courses, all prerequisite courses must be passed with a grade of C (not C-) or higher.

Because of the diversity among fields of specialization within animal sciences, specific course requirements will vary considerably among students. On the recommendation of the student’s major advisor, courses will be selected from those offered in animal sciences, as well as in natural resources and environmental management, bioengineering, anatomy and reproductive biology, biochemistry and biophysics, chemistry, environmental biochemistry, food science and human nutrition, genetics, tropical plant and soil sciences, information and computer sciences, microbiology, oceanography, physiology, and zoology.

For information on a Bachelor Degree Program Sheet, go to programsheets/.

Pre-Veterinary Medicine

Students interested in becoming veterinarians generally major in animal sciences within the Department of Human Nutrition, Food and Animal Sciences, and participate in CTAHR’s Pre-Veterinary Medicine Program. A BS degree in a science-related field is desirable but not required for veterinary schools. The CTAHR Pre-Veterinary Program advisor assists students in meeting the admission requirements of veterinary schools, including academic requirements and veterinary/ animal experience requirements. The Pre-Veterinary Medicine Program offers opportunities to gain experience through mentorship with local veterinarians and those in the various animal industries of Hawai‘i. The department also sponsors the Pre-Veterinary Medicine Club of Hawai‘i, which offers students opportunities to interact with other students interested in veterinary medicine as well as participate in hands-on activities and other club events. Hawai‘i residents are eligible to apply for participation in the Western Interstate Commission for Higher Education (WICHE) program that includes agreements with Colorado State University, Washington State University, Oregon State University, and Midwestern University to preferentially accept students from the Western Region as a subset of each entering veterinary class. Hawai‘i students are also encouraged to apply to other continental U.S. veterinary schools that accept nonresident students. Students should review the website of the Association of American Veterinary Medical Colleges for information about the Veterinary Medical College Application Service at www.aavmc.org/ and for more information about specific requirements for admission to veterinary schools. Students seeking additional information and advising should contact the Pre-Veterinary Medicine Program advisor or the Department of Human Nutrition, Food, and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822 (808) 956-7095.

BS in Dietetics

Admissions

Students choosing a professional career as a registered dietitian nutritionist (RDN) and who desire to do nutrition counseling should apply to the BS in Dietetics. Students are admitted as juniors or as transfer students (from FSHN, other majors, other institutions) if they have met the following admission requirements: minimum cumulative GPA 3.0, C or higher in CHEM 161/161L, CHEM 162/162L, PHYL 141/141L, PHYL 142/142L, and MATH 140X or higher, B or higher in FSHN 185, and completion of 60 credits of college course work.

The Didactic Program in Dietetics at UH Mānoa is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (800) 877-1600, ext. 5400. Students who have successfully completed the BS in dietetics program will be issued a DPD verification statement declaring eligibility for acceptance into an accredited dietetic internship. Students must be accepted and complete an accredited dietetic internship or supervised practice program in order to be eligible to take the national dietetic registration examination administered by the Commission on Dietetic Registration. Students should note that in 2024, the Commission on Dietetic Registration will require that individuals wishing to take the national dietetic registration examination also hold a graduate degree (masters or higher) to be eligible. The average GPA of students admitted to internship programs is 3.3. Students may contact Dr. Monica Esquivel (monicake@hawaii.edu), the Dietetics Program Director, and are encouraged to refer to the Dietetics Student Handbook for more information about this option (cms.ctahr.hawaii.edu/ugstudies/Home/Major-Handbooks/Dietetics). Work and/or volunteer experience in the field of interest is highly recommended. Courses required for the BS in Dietetics include BIOL 340 or CMB 411, PHRM 203, SOC 100, PSY 100, FSHN 112, 311, 312, 381, 381L, 451, 467, 468, 469, 480, and 488 or 454.

BS in Food Science and Human Nutrition

Admissions

Incoming freshmen are admitted directly to the major. Transfer student from other majors and transfer students from other institutions with interest in the Food Science and Human Nutrition (FSHN) major must meet UH Mānoa general admission criteria prior to being accepted into the FSHN major. Students wishing to enter the FSHN-Culinology® option must complete course work at Kapiolani Community College (KCC). The curriculum is a career-pathway structure that begins with a Culinary Arts (CULN) with a concentration in Institutional Food Service Management AS degree at a community college and culminates in a BS degree in Food Science and Human Nutrition with a Culinology® track. Students master the basic skills and knowledge in Culinary Arts, then the Food Science knowledge and skills are learned at UH Mānoa. KCC offers an associate degree in Culinary Arts with a concentration in Institutional Food Service Management, 4303 Diamond Head Road, Honolulu, HI 96816, www.kapiolani.hawaii.edu/programs/culinary/, (808)-734-9499.

While at KCC, students are encouraged to select courses applicable to UH Mānoa General Education, major requirements and prerequisites. Students considering matriculating to UH Mānoa should seek academic advising from advisors on either campus.

Degree Requirements–All Human Nutrition Options

Course work in the basic sciences and mathematics for all human nutrition options include the following: MATH 140X or above, NREM 203, CHEM 161/161L, 162/162L, 272, PHYL 141/141L, 142/142L, MBBE 375, 402, BIOC 341, or 441, BIOL 171/171L, NREM 310. COMG 151 or 251 is also required.

Course work within the major include the following: FSHN 181/181L, 185, 370, 389, 485, 486, 492. To fulfill degree requirements, students must also complete the course work designated in one of the options listed below.

Contact the Human Nutrition, Food, and Animal Science Department for current degree requirements, Ag. Sci. 216, 1955 East-West Road, (808) 956-7095.

Human Nutrition Pre-professional Option

This course of study allows students to prepare for postbaccalaureate study in nutrition and nutrition-related disciplines. With guidance from their advisor, students can design a course of study to prepare them for post-baccalaureate studies in health professional programs (medicine, dental, pharmacy, etc.), or a graduate degree program in nutrition or other biomedical science. This course of study does not meet all of the undergraduate academic requirements of the Academy of Nutrition and Dietetics to apply for a dietetic internship. Students in the Pre-professional option must take the following: a minimum of 9 credits of FSHN courses numbered 200 or higher; and MICR 130/140L or FSHN 440; and courses in BIOL 275, 340, 375, or CMB 411; and 29 credits of electives.

For information on a Bachelor Degree Program Sheet, go to programsheets/.

Human Nutrition Sports and Wellness Option

Students who are interested in pursuing a career in sports and wellness, are required to complete course work in Structural kinesiology, Exercise Physiology, and Nutrition in Exercise and Sport (FSHN 480). Students in the Sports and Wellness option must take the following: a minimum of 9 credits of FSHN courses numbered 200 or higher; and MICR 130/140L or FSHN 440; and KRS 353, 354/354L, FSHN 480, and 22 credits of electives.

For information on a Bachelor Degree Program Sheet, go to programsheets/.

Degree Requirements–Food Science Options

This study track educates and develops skills in students who desire to work in food processing, regulation, and food business arena, both in the public and private sector. This track also prepares students for managerial positions since there is a high demand for people with skills in food science and knowledge of business, accounting, and interpersonal skills. Students learn about food chemistry, microbiology, structure, engineering, safety, regulation, sanitation, quality control, and business-oriented courses.

Course work in the basic sciences and mathematics for all food science options include the following: MATH 140X or above, CHEM 161/161L, 162/162L, 272, PHYL 151, MICR 130, 140L, MBBE 375 or 402, BIOL 171/171L, NREM 310. COMG 151, or 251 is also required.

Students in the Food Science option must take the following FSHN courses: FSHN 181/181L, 185, 381, 381L, 403, 411, 430/430L, 440, 445, 460, 494. All FSHN majors selecting the Food Science Option must select one of the following specialties to complete degree requirements:

Business: ACC 201, BUS 312, 315, ECON 130, IS 250
Pre-professional: CHEM 272L/273, MATH 215, 216, PHYS 152.
Culinology: AS degree in Culinary Arts from KCC is required. Students need to obtain advisor approval by contacting Lori Maehara at lmaehara@hawaii.edu prior to entering the culinology program.

For information on a Bachelor Degree Program Sheet, go to programsheets/.

Requirements

A total of at least 120 credits are required for graduation. Students seeking additional information and advising should contact the Department of Human Nutrition, Food and Animal Sciences, Agricultural Sciences Building, 1955 EastWest Road, Room 216, Honolulu, HI 96822, (808) 956-7095, email: hnfas@ctahr.hawaii.edu.

Graduate Study

The department offers graduate programs leading to MS and PhD degrees. Students can choose from three MS degree options: animal sciences, nutritional sciences, or food science. The department is also the home locus for the inter-college PhD program in nutrition. Admission and degree requirements for each program are listed below, but are subject to change. For current information, contact the Department of Human Nutrition, Food and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822, (808) 956-7095, email: hnfas@ctahr.hawaii.edu.

MS in Animal Sciences

The MS in animal sciences is offered in both the basic and applied areas of genetics, nutrition, physiology, reproduction, animal health, molecular biology of growth and metabolism, and animal muscle biology.

Specialty areas consist of nutrition and gut health of poultry, pig, and fish; beef-cattle nutrition, grazing management, and genetics; dairy-cattle nutrition and physiology (especially the management of cattle in a hot climate); swine management; reproductive physiology and endocrinology of sheep, cattle, fish and swine; molecular biology of animal growth and metabolism; muscle biology and meat science; reproduction, animal health; nutrient/waste management; and freshwater and saltwater shrimp breeding and production, nutrition, and pond management systems. Emphasis is placed on the application of scientific methods for both the development and improvement of animal industries in subtropical and tropical environments. There is also the opportunity for cooperative studies in the areas of care/welfare and management of pets and companion animals (including horses), marine mammals, exotic wildlife, and/or zoo animals. Candidates wishing to specialize in animal breeding and genetics should be particularly strong in mathematics, including statistics, with a good biological background.

Admission Requirements

To be considered for admission to the animal sciences program, an applicant must: (1) hold a bachelor’s degree with a major in animal science (or the equivalent thereof) from an accredited institution of higher learning with a GPA of 3.0 or higher, (2) provide evidence of superior scholarship in previous academic work, (3) arrange for three letters of recommendation, (4) submit GRE general test scores, (5) submit an application including a statement of objectives, (6) submit a resume, and (7) submit a TOEFL score of 580 minimum, 600 recommended (250 computer) if a foreign student. Interviews by phone or in person in Hawai‘i may be requested by the admissions committee. An applicant with a bachelor’s degree in a major other than animal or veterinary sciences who otherwise qualifies for admission will be required to take ANSC 200 or 201, one production course, and such other undergraduate courses deemed necessary by the department as essential background to the applicant’s studies. The ANSC 200 or 201 requirements may be satisfied through meeting the teaching experience requirement.

The deadlines for receipt of all application materials are February 1 for fall applicants, and September 1 for spring semester applicants.

Degree Requirements

Plan A (Thesis)

Students must complete a minimum of 30 credit hours, including:

At least 18 credits of course work at the graduate level, 12 of which must be at the 600 level or above (excluding 699 and 700) and including two credits of ANSC 641 (Seminar in Animal Sciences) for a grade over 2 semesters. Remaining credits must be in courses numbered 400 and above;
Attend ANSC 641 remaining semesters for CR/NC;
2 credits of Directed Reading/Research (ANSC 699). Additional credits of ANSC 699 taken can be transferred to ANSC 700, as needed;
10 credits of Thesis Research (ANSC 700);
Candidates must be enrolled for at least 1 credit (ANSC 700) during the term in which the degree is awarded;
Teaching experience (one semester).

Plan B (Non-thesis)

Students must complete a minimum of 30 credit hours, including:

At least 18 credits in course work, at least 12 of which must be numbered 600 and above (excluding 699 and 695) and including two credits of ANSC 641 for a grade over 2 semesters. Remaining credits must be in courses numbered 400 and above;
Attend ANSC 641 remaining semesters for CR/NC;
2 credits of Directed Reading/Research (ANSC 699). Additional credits of ANSC 699 taken can be transferred to ANSC 695, as needed;
6-9 credits of Research Project (ANSC 695).
Candidates must be enrolled for at least 1 credit (ANSC 695) during the term in which the degree is awarded;
Teaching experience (one semester).

Both Plan A and B

A general exam on basic knowledge in the animal sciences is required of all students to advance to candidacy for the MS degree. A final exam based on the student’s Plan A Thesis Research or Plan B Directed Research is also required. Students are required to attend weekly seminars each semester and present a minimum of three formal seminars during their graduate training (including their thesis defense). A maximum of 2 credits is allowed for graduate seminar (ANSC 641). The following courses are recommended as a core for most graduate students in animal sciences: ANSC 642, 643, 644, 650, 652, 657, 687, and a graduate-level statistics course.

Each student will be required to serve as a teaching assistant (TA), in either a paid or non-paid status, for a minimum of one course for one semester. This experience must include leading laboratory or discussion sections, and evaluation by the instructor

In both plans (on the recommendation of the student’s graduate committee), the graduate credit hours will be selected from the graduate courses offered in animal sciences or other related disciplines such as anatomy and reproductive biology, biochemistry, chemistry, genetics, microbiology, physiology, public health, and zoology. Because of the diversity of specializations within animal sciences, specific course requirements will vary considerably among students. Further information is available at cms.ctahr.hawaii.edu/hnfas2/academics/animalsciences(ms).aspx.

MS in Nutritional Sciences

The MS in nutritional sciences prepares students to understand the scientific basis of nutrition, its application to health and fitness, and the skills needed to conduct basic and applied nutrition research. Subject areas of concentration include clinical nutrition, obesity, diet and cancer, mineral nutrition and toxicology, nutrition education, nutritional product development, community and international nutrition, nutritional biochemistry, and nutritional epidemiology. The program does not include an RD internship. Cooperating programs include public health, food science, animal sciences, physiology, John A. Burns School of Medicine, and the University of Hawai‘i Cancer Center.

Depending on the area of focus, students are prepared for diverse careers in nutrition and food-related industries, government agencies, and academic institutions. Graduates have found employment as college instructors; nutrition educators or consultants in the private sector; nutritionists in the food industry, fitness facilities, or health-related government agencies; and as research scientists in the health-care industry, private sector, government, or academic research institutions. Many have pursued PhD or other professional degrees at major universities around the country.

Admission Requirements

Academic prerequisites include a bachelor’s degree in nutrition or a closely related field, a minimum grade point average of 3.0, and undergraduate course work in nutrition, physiology, biochemistry, and statistics. Motivated students without a nutrition related degree may apply, but will be expected to make up undergraduate course deficiencies if admitted into the program. Students are strongly encouraged to take introductory science courses prior to applying to the program including at least two of the above mentioned prerequisites (one preferably being introductory nutrition). Additional requirements include submission of GRE General Test scores (no minimum score required), two confidential recommendations (using our program’s recommendation forms), a TOEFL iBT Test or IELTS Test. Foreign applicants must have a minimum TOEFL score of 100 iBT (600 paper, 250 computer) or IELTS score of 7.0; a personal resume; and a completed Graduate Admissions Application including statement of objectives. Interviews by phone (or in person if in Hawai‘i) may be requested by the admissions committee. The deadlines for receipt of all application materials are February 1 for fall semester applicants, and September 1 for spring semester applicants.

Degree Requirements

Two MS degree options are available: Plan A (thesis) and Plan B (non-thesis). Generally, students are expected to follow Plan A unless the Plan B option is approved by the graduate chairperson and the student’s advisor.

Plan A (Thesis)

Students must complete a minimum of 30 credit hours, including:

18 credit hours of course work at the graduate level, 12 of which must be at the 600 level (excluding 699 and 700);
2 credits of 699; and
10 credits of 700.

Plan B (Non-thesis)

Students must complete a minimum of 30 credit hours, including:

At least 18 credit hours of course work at the 600 level or above (excluding 699)
6-9 credits of Directed Research (699); and
Remaining credits are fulfilled by graduate level electives that are selected in consultation with the graduate advisor.

Both Plan A and B

All students are required to pass an oral exam of basic nutrition knowledge to advance to candidacy for the MS degree, and pass a final exam/oral defense of their Thesis Research (Plan A) or Directed Reading and Research (Plan B). The following courses are required as a core for most graduate students in nutritional sciences: FSHN 601, 681, 685 or 784, 689 or PH 748 or 663, a graduate-level statistics course, and at least one of the following: FSHN 682, 686, 784 or 685, 785, PH 684 or 688. FSHN 681 Seminar in Nutritional Science, must be taken at least four times, including at least twice for a letter grade (A-F).

https://cms.ctahr.hawaii.edu/hnfas/Academics/Nutritional-Sciences-MS/NutriSciMS-DegReqPlanA

https://cms.ctahr.hawaii.edu/hnfas/Academics/Nutritional-Sciences-MS/NutriSciMS-DegReqPlanb

Each student will be required to serve as a teaching assistant (TA), in either a paid or non-paid status, for a minimum of one semester. This experience must include a significant instructional component and evaluation by the instructor.

In both plans (in consultation with the student’s graduate committee), the graduate credit hours will be selected from the graduate courses offered in nutritional sciences as well as other related disciplines such as food science, cell and molecular biology, epidemiology, genetics, physiology, public health, kinesiology, and statistics. Because of the diversity of specializations within nutritional sciences, specific course requirements will vary among students. Please see our website at cms.ctahr.hawaii.edu/hnfas/Academics/Nutritional-Sciences-MS.

The MS Nutritional Sciences Registered Dietitian Nutritionist (RDN) concentration provides students with the opportunity to complete both the MS Nutritional Sciences degree and supervised practice requirements to be eligible for the RDN exam. The RDN concentration of the MS in Nutritional Sciences includes 17 graduate credits comprised of supervised practice hours, assignments, and activities (15 credits), and topics course (2 credits). These credits count towards the required general MS in Nutritional Sciences degree requirements. All core MS in Nutritional Sciences courses is completed in addition to the MS RDN concentration coursework. The MS degree can be completed in two years (Plan B option, 30 credits total) or three years (Plan A option, 35 credits total). Applicants to the MS RDN concentration will be required to meet ACEND requirements for eligibility to an ISPP program (which include a Verification Statement or Declaration of Intent from an accredited DPD such as the one offered at UHM). Prospective students should apply to the MS Nutritional Sciences and ISPP programs separately. Contact Dietetics Program Director Monica Esquivel (monicake@hawaii.edu) for questions about this concentration.

Financial Aid

CTAHR has scholarships available to qualified students. Graduate students are able to apply for the Alexander Napier, Hiroki Kaku, and Sachiyuki Masumoto scholarships. More information may be found at ctahr.hawaii.edu/site/Scholarships.

In addition, STAR Giving Tree scholarship funds may be available to qualified admitted applicants. Information regarding applying for these funds is sent out each year by the graduate committee to chair.

MS in Food Science

The MS in food science offers areas of concentration in food safety and quality, food processing and engineering, food chemistry and biochemistry, food microbiology, product development, and food science education. Graduates have found employment as college instructors, technical personnel in the food industry, regulatory or other governmental agencies, and researchers. Others have pursued further postgraduate studies.

Admission Requirements

Academic prerequisites include a bachelor’s degree in food science or a closely related field, a minimum grade point average of 3.0, and undergraduate course work in introductory foods, biochemistry, introductory nutrition, and statistics. Motivated students without a food science-related degree may apply, but will be expected to make up undergraduate deficiencies if admitted. Students are strongly encouraged to take chemistry and introductory food courses prior to applying to the program.

Additional requirements include: submission of GRE General Test scores (no minimum score required); two confidential recommendations (using our program’s recommendation forms); a TOEFL score of 580 minimum, 600 recommended (250 computer) if a foreign student; a personal resume; and a completed Graduate Admissions Application including statement of objectives. Interviews by phone or in person if in Hawai‘i may be requested by the admissions committee. The deadlines for receipt of all application materials are February 1 for fall semester applicants, and September 1 for spring semester applicants.

Degree Requirements

Plan A (Thesis)

Students must complete a minimum of 30 credit hours, including:

At least 18 credit hours of course work, 12 of which must be at the 600 level or above (excluding 699 and 700);
2 credits of Directed Research (699); and
10 credits of Thesis Research (700)

Plan B (Non-thesis)

Students must complete a minimum of 30 credit hours, including:

At least 18 credit hours of course work at the 600 level or above (excluding 699);
6 to 9 credits of Directed Research (699); and
Remaining credits are fulfilled by graduate level electives that are selected in consultation with the graduate advisor.

Both Plan A and B

All students are required to pass an oral exam of basic knowledge in food science to advance to candidacy for the MS degree, and a final exam/oral defense of their Thesis Research (Plan A) or Directed Research (Plan B). Students are required to register for Seminar in Food and Nutritional Sciences (FSHN 681) during four semesters, and present a minimum two seminars for a letter grade (A-F) during their graduate program. The following courses are required as a core for graduate students in food science: FSHN 601, 607, 608, 681, 701, and a graduate-level statistics course. Each student will be required to serve as a teaching assistant (TA), in either a paid or non-paid status, for a minimum of one course for one semester. This experience must include a significant instructional component and evaluation by the instructor.

In both plans (in consultation with the student’s graduate committee), the graduate credit hours will be selected from graduate courses offered in food science as well as other related disciplines such as biochemistry, nutrition, microbiology, genetics, biotechnology, cell and molecular biology, and statistics. Because of the diversity of specializations within food science, specific course requirements will vary among students. Further information is available at cms.ctahr.hawaii.edu/hnfas/Academics/Food-Science-MS.

PhD in Nutritional Sciences

The PhD in Nutritional Sciences program prepares future nutrition researchers to integrate the multiple disciplines of nutrition to serve the Hawai‘i, Pacific and global communities. The mission of the PhD in Nutritional Sciences program is to prepare individuals to function as independent nutrition researchers who can take an interdisciplinary approach to nutrition issues. Students graduating with this degree are prepared for careers as university educators, research scientists or specialized professionals within the field of nutrition.

Students can attain a PhD in Nutritional Sciences in one of the following:

Human nutrition (related to biochemistry, cell and molecular biology, community/global, disease prevention, clinical nutrition, culture [indigenous nutrition], epidemiology, nutrition and cancer)
Animal science (related to nutrient utilization, physiology, disorders, growth, and aquaculture)
Food science (related to food chemistry, engineering and processing, microbiology, safety, and functional foods)

To ensure that graduates are prepared for these roles, students will be expected to demonstrate:

Comprehensive understanding of core nutrition knowledge;
Advanced scholarship in a specialty area (i.e., expertise in a least one overlapping biomedical discipline e.g., biochemistry, physiology, cell and molecular biology, food science/ functional foods, epidemiology, biostatistics, medicine, etc.);
Appropriate exposure to social and career-building disciplines (e.g., education, communications, information technology, technical writing, social sciences, etc.); and
Ability to conduct original scholarly research, develop skills in research methodologies and grant writing, understand research ethics, and effectively dissemination research findings via peer-reviewed publications, seminars, and practical applications such as teaching.

To accomplish these goals, the PhD program integrates faculty and resources from the instructional and research programs across the university to create an inter-college PhD program of highly marketable, interdisciplinary graduates that can assume leadership roles in the field of nutrition.

Admission Requirements

The admission process is a critical step in ensuring the success and quality of the program and its graduates; therefore, applicants will be carefully evaluated and selected. The admissions committee is chosen and led by the graduate chair and is made up of graduate faculty with proven records in mentoring successful graduate students. To insure consistent quality of training and financial support, applicants admitted will be provided high-quality dissertation advisors and plan for support.

Applicants should have a BS or MS degree in nutritional sciences or a closely related biological science; however, highly motivated students with other degrees may be considered if they have excellent academic backgrounds and demonstrated strength in the biological sciences. Applicants are expected to demonstrate adequate preparation in nutrition, biochemistry, physiology, and statistics. If admitted without sufficient preparation in these areas, these prerequisites must be made up early in the student’s program. The admissions committee will determine course deficiencies in an applicant’s background.

Additional admission requirements include a minimum grade point average of 3.4 out of 4.0 for applicants with a BS, and 3.6 out of 4.0 for applicants with a MS or other advanced degree; submission of GRE general test scores that demonstrate performance above the 50% percentile in all areas; three letters of recommendation from individuals that can comment on academic and research potential, a personal resume, and a completed Graduate Admissions Application including a personal statement of objectives that includes reasons for wanting to attend graduate school, research interests, and career goals. Foreign applicants must obtain a minimum TOEFL score of 600 (paper), 250 (computer), or 100 (internet).

Interviews (in person or by phone) are required of all applicants deemed admissible by the admissions committee. In selecting applicants for admission, particular attention will be paid to the quality and depth of the personal statement, the strength of the letters of recommendation (i.e., they must indicate exceptional potential), and the professional qualities and academic depth presented in the interview.

The deadline for receipt of all application materials is February 1 for fall and September 1 for spring applicants.

Degree Requirements

The principal requirements for the PhD degree are:

Pass a qualifying examination,
Complete required course work,
Complete teaching experience,
Pass a dissertation proposal and comprehensive exam to demonstrate advanced scholarship in the field, and
Defend a doctoral dissertation that presents original, independent research.

Qualifying exam. (Form 1 – Pre-Candidacy) The purpose of the exam is to determine mastery of track-specific core Nutrition knowledge, determine if the student has a strong enough background to proceed successfully with their doctoral program, and enable advisors to assist the student in planning an appropriate program of study. PhD students who completed an oral qualifying exam as an MS student in one of the three departmental MS programs within the past 5 years may have the exam waived upon the student’s submission of their UH Mānoa Graduate Division Form I from their MS, as evidence of completion and exam equivalency with the PhD exam. Students from other master’s programs or those entering with a bachelor’s degree will be required to complete the oral qualifying exam.

The exam should be completed within one to two years of admission into the Nutritional Sciences PhD program. The oral qualifying exam will be administered by an oral qualifying exam committee composed of three faculty members, one to represent each subject matter under examination (track-specific) selected by the student together with their advisor and approved by the Nutritional Sciences PhD Graduate Chair.

The exam content is track-specific, outlined below:

Human Nutrition Track- three faculty members to represent subject areas that include Basic Nutrition, Nutritional Biochemistry, and Research Methods.
Food Science Track- three faculty members to represent subject areas that include Food Chemistry/Microbiology, General Food Science, and Research Methods
Animal Sciences Track- three faculty members to represent subject areas that include General Animal Sciences, Nutrition and Physiology, and Research Methods
All students will also be asked to provide a brief overview (e.g., problem statement and research questions) of their dissertation research ideas.

The student’s advisor is responsible for ensuring that the Nutritional Sciences PhD Program Qualifying Examination Rubric Form is distributed to and collected from committee members at the time of the exam. If the committee agrees that the performance met or exceeded their expectations, then the student will have passed the Qualifying Examination. If the committee agrees that the exam performance was not strong (i.e., did not meet or marginally met expectations), then the student will not have passed the Qualifying Exam. The student’s advisor collects the completed Nutritional Sciences PhD Program Qualifying Examination Rubric Forms from each member of the Advisory committee and tabulates the scores (per instructions on bottom of the Form). Completed Nutritional Sciences PhD Program Qualifying Examination Rubric Forms must be submitted to the PhD in Nutritional Sciences Program Graduate Chair no more than 2 days after the examination.

The exam is repeatable once after successful petition to the Graduate Chair. Students failing the qualifying exam twice must withdraw from the program.

Required course work. PhD students are required to have at least 18 credits of graduate level course work (excluding research credits) beyond their MS degree. If entering with a BS degree, at least 36 credits of graduate level course work (excluding research credits) beyond the BS are required. These course requirements are described below.

All students are required to enroll in Program Seminar for two semesters for a letter grade of (FSHN 681 or ANSC 641)
Additional course work is dependent on BS or MS entry into the program as well as track-specific requirements. Courses are classified as
- Preparation for the qualifying exam (6 credits required)
- Advance specialty and research (18 credits)
  - 12 credits FSHN or ANSC 699 research and1 credit FSHN 800 level research are required and fulfill the advance specialty and research requirements
- At least 12 credits must be at the 600-level or higher, excluding 699 and 800

Course Deficiencies: These are prerequisite courses decided upon by the student’s advisor and/or graduate program chair.

Course Work to Prepare for the Qualifying Exam – Courses may be waived or substituted if student earned MS at UH Mānoa and has already taken the course.

Animal Sciences Track:

Department Seminar (ANSC 641): 2 credits
FSHN/ANSC 601: Food Systems (2 credits)
ANSC 642 (2 credits)
ANSC 682 (2 credits)
Research Methods (6 credits)

Food Science Track:

Department Seminar (FSHN 681): 2 credits
FSHN/ANSC 601: Food Systems (2 credits)
FSHN 607 (3 credits)
FSHN 701 (1 credits)
Research Methods (6 credits)

Human Nutrition Track:

Department Seminar (FSHN 681): 2 credits
FSHN/ANSC 601: Food Systems (2 credits)
FSHN 682 (2 credits)
FSHN 685 (2 credits)
Research Methods (6 credits)

Advance Specialty & Research Courses (should total 18 credits)

Advisor approved electives (specialty, career building): 6 credits
Research (ANSC or FSHN 699): 12 credits
Dissertation Research (ANSC or FSHN 800): 1 credit

Note for all: A minimum of 12 credits must be at the 600-level, not including 699 or 800.

The student in consultation with his or her dissertation advisor will decide on the specific courses used to meet the above requirements. Examples of a model course of study for a student entering with a BS are available on our program website at: manoa.hawaii.edu/ctahr/nutritionPhD/program-overview/current-students/requirements/coursework-requirement/bs-plan/ and examples of a model course of study for a student entering with a MS are available on our program website at: manoa.hawaii.edu/ctahr/nutritionPhD/program-overview/current-students/requirements/coursework-requirement/ ms-plan/. Examples of available specialty area courses and career-building courses are available on our program website at: manoa.hawaii.edu/ctahr/nutritionPhD/the-phd-program/student-learning-outcomes/.

Required teaching experience. To foster teaching skills, all PhD candidates must participate in a substantial teaching project during at least one semester of their program. All students are required to develop, with an instructor of their choice who agrees, an instructional experience using the teaching agreement form, approximately equivalent to a quarter time teaching assistantship (10 hours per week) that includes in-class lectures/instructional activities, or laboratory instruction. At the conclusion of the experience a teaching evaluation experience rubric must be completed by their instructional mentor and submitted to the graduate chair. Unsatisfactory evaluations will result in the need to repeat the experience until a favorable evaluation is achieved. Students entering with a BS must fulfill additional two semesters of instructional and those with an MS must complete one semester of instructional experience

Dissertation Proposal and Comprehensive exam. (Form 2-Advance to Candidacy)

In order to Advance to Candidacy in the PhD in Nutritional Sciences Program students must meet the Comprehensive Exam requirement and the Dissertation Proposal Exam requirement. For the PhD in Nutritional Sciences Program these two exams will be combined as described below.

Dissertation Proposal Defense and Comprehensive Exam (Graduate Division Form II): Students are required to defend their dissertation research proposal and pass the comprehensive exam to the satisfaction of their advisor and selected committee. The Dissertation committee should be comprised of four graduate faculty members in addition to the advisor. A majority of the committee must belong to the Nutritional Sciences PhD Graduate faculty while one of the graduate faculty members must be a faculty member from a graduate program other than nutritional sciences, selected to serve as a university representative according to the requirements of Graduate Division. The Dissertation committee must be approved by the Nutritional Sciences PhD Graduate Program Chair.

The purpose of the combined Dissertation Proposal and Comprehensive Exam is to determine the student’s comprehension of fundamental nutrition knowledge, expertise in any related discipline important to his/her plan of study, and competence in research, effective communication, and critical thinking skills as exemplified in the written and oral Proposal Defense. The Dissertation Proposal Defense and Comprehensive Exam serves as a capstone that assures that the student demonstrates sufficient research skills and has prepared an independent, feasible research plan, in order to proceed with the dissertation research. This examination can only be completed after the student has passed his/her Nutritional Sciences qualifying exam and has completed a majority of required course work.

The combined dissertation proposal and comprehensive exam will consist of a written dissertation research proposal and an oral presentation of the proposed dissertation research. Guidelines for the written proposal are provided in a section below. Based on the committee members’ preference, the student will provide a paper copy or an electronic copy one month in advance of the scheduled oral Dissertation Proposal Defense and Comprehensive Exam. The student, in consultation with his/her primary advisor, should apprise the PhD in Nutritional Sciences Graduate Chair of the planned oral defense date.

The Dissertation Proposal Defense and Comprehensive Exam is prepared by an examining committee composed of the student’s Dissertation committee and the exam is administered by the student’s primary advisor. The Dissertation committee members will assess the student’s knowledge of his/her area of expertise through questions related to the student’s dissertation proposal. The oral exam should not take longer than 3 hours. At the end of the oral exam, the committee will discuss the student’s performance on the written dissertation proposal and the oral exam sections and complete the associated rubric. If the committee agrees that the performance met or exceeded their expectations, then the student will have passed the Dissertation Proposal and Comprehensive Examination. If the committee agrees the exam performance was not strong (i.e., did not meet or marginally met expectations), then the student will not have passed the Dissertation Proposal and Comprehensive Examination. Form II should be signed according to the result. The exam is repeatable once after successful petition to the PhD in Nutritional Sciences Program Graduate Chair. After passing the exam the student is eligible to enroll for dissertation research credit (FSHN 800). A student must pass this exam to achieve Doctoral candidacy and to remain in the PhD program.

Dissertation (Form 3 – Dissertation evaluation)

All PhD candidates must conduct scholarly, independent, original research that contributes new knowledge to the field. The candidates develop and conduct research projects under the direction of their dissertation advisor and committee. The doctoral committee is selected by the student in consultation with their dissertation advisor and must be approved by the graduate chair. The dissertation advisor (chair of the doctoral committee), and a majority of the committee members must come from the nutrition graduate faculty. The committee must have at least 5 members, with one member being from a graduate faculty outside the student’s field of study and area of specialization. At the conclusion of the research, students write a dissertation, i.e. a scholarly written presentation of their research. The dissertation may use a traditional format or a multiple manuscript format, as determined by the student in consultation with their advisor and dissertation committee. The student’s dissertation committee then conducts a Final Examination to assess the student’s ability to orally present their dissertation in a seminar format and defend their research and dissertation.

Performance on the Dissertation Defense is based on the PhD in Nutritional Sciences Program Comprehensive Dissertation Defense Rubric. If the committee agrees that the performance met or exceeded their expectations, then the student will have passed the Dissertation Defense. If the committee agrees that the exam performance was not strong (i.e., did not meet or marginally met expectations), then the student will not have passed the Dissertation Defense. The final exam is repeatable once after successful petition to the Graduate Chair and the Graduate Dean. Further information is available at: manoa.hawaii.edu/ctahr/nutritionPhD/program-overview/current-students/requirements/dissertation/.

Honors and Awards

The department has teaching assistantships, research assistantships, and scholarships that are awarded to deserving qualified students.