Dr. Richard Horsley
166 Loftgard Hall
March 15 for entry in summer or fall semesters and September 30 for entry in spring semester.
English Proficiency Requirements
TOEFL iBT 71
The School of Food Systems offers graduate study leading to the M.S. and Ph.D. degrees in Cereal Sciences. Advanced work may involve research in the areas of proteins, carbohydrates, enzymes, and lipids of cereals, legumes, and other northern-grown crops; barley malting and brewing; wheat milling, baking, and pasta processing. Research in functional foods and stability of bioactive compounds in food systems are also predominant areas of research.
The department has a close working relationship with the Northern Crops Institute and the USDA Hard Red Spring and Durum Wheat Quality Laboratory housed in the Harris Hall complex.
Students are strongly urged to visit faculty members to discuss research opportunities. During the first year in the program, the student will, with his or her adviser, prepare a research proposal.
The Cereal Sciences graduate program is open to all qualifiedgraduates of universities and colleges of recognized standing. To be admitted with full standing status to the program, the applicant must meet the Graduate School admission requirements and have adequate preparation in biochemistry/chemistry and the biological sciences, including microbiology.
The number of assistantships varies from year to year, depending on industrial support, grants, and the number of students in residence. Applicants are considered on the basis of scholarship, academic performance, and financial need. The application to the Graduate School, including the three letters of reference and official transcripts, is required to be considered for an assistantship. International students must also submit a TOEFL score. The minimum annual stipends for M.S. and Ph.D. students are $12,000 and $13,200, respectively, for a half-time assistantship. Assistantship stipends may be increased as the student progresses through their program after achieving milestones such as proposal defense, preliminary exam completion, etc.) In addition, graduate tuition is waived for students with assistantships.
The Master of Science program requires a minimum of 20 semester credits of course work with an overall GPA of 3.0 or better. The Ph.D. program requires the completion of a minimum of 40 semester credits of course work with an overall GPA of 3.0 or better.
With assistance from the adviser, a supervisory/advisory and examining committee is established and a plan of study developed. The student is required to prepare and defend a written research proposal.
For M.S. candidates, a written examination on course work is required prior to scheduling the final oral examination at which the student defends the thesis and is asked questions covering academic subject matter.
Ph.D. candidates are required to take a preliminary written and oral examination covering academic subject matter and a final oral defense of a research-based dissertation.
Research Facilities and Equipment
The department maintains specialized equipment that evaluates cereal and food quality including laboratory equipment, such as spectrophotometers, gas chromatographs, a particle size analyzer, LC-MS, GC-MS, high-performance liquid chromatographs, various electrophoretic devices, a differential scanning calorimeter, Rapid ViscoAnalyzer, and computer terminals. Flour mills, ranging up to pilot-plant size; two completely equipped bake shops; continuous bread-baking equipment; rheological instruments for dough testing; several pasta-processing units; malting equipment; Asian noodle making equipment; soymilk/tofu processing machines; a wet processing pilot plant; labscale HT/ST extruder; and a microbrewery are some examples of the specialized equipment.
In addition, the department has access to equipment and instrumentation in the Northern Crops Institute and USDA Hard Red Spring and Durum Wheat Quality Laboratory housed in the same building complex.
Clifford A. Hall III, Ph.D.
University of Nebraska-Lincoln, 1996
Research Interests: Flaxseed, Antioxidants, Phytochemical Stability in Food Systems
Frank Manthey, Ph.D.
North Dakota State University, 1985
Research Interests: Durum Wheat Quality, Pasta/Noodle Processing, Carotenoid Deposition in durum wheat
Deland Myers, Ph.D.
Iowa State University, 1984
Research Interests: Utilization of Legume and Cereal Proteins in Nonfood and Food Applications and Their Functionality.
Paul B. Schwarz, Ph.D.
North Dakota State University, 1987
Research Interests: Malting Barley Quality
Senay Simsek, Ph.D.
Purdue University, 2006
Research Interests: Wheat Quality and Carbohydrate Research
Dilrukshi Thavarajah, Ph.D.
University of Saskatchewan, 2006
Research Interests: Biofortification of Pulse Crops for Increased Micronutrient Bioavailability: Iron, Zinc, Beta Carotene, and Folic Acid
Pushparajah Thavarajah, Ph.D.
University of Saskatchewan, 2004
Research Interests: Food Nutrient-Nutrient Interactions, Bioavailability Chemistry of Carbohydrates, Phenolics, and Bioactive Compounds, and Analytical Method Development for Novel Bioactive Compound Analysis
Dennis P. Wiesenborn, Ph.D.
Rice University, 1988
Research Interests: Food Engineering, Process Development, Oilseeds Processing
Charlene Wolf-Hall, Ph.D.
University of Nebraska-Lincoln, 1995
Research Interests: Food Microbiology and Food Safety
Douglas C. Doehlert, Ph.D.
University of Wisconsin, 1982
Research Interests: Oat Variety Development, Quality of Oats and Oat Products
Jae Ohm, Ph.D.
Kansas State University, 1996
Research Interests: Cereal Chemistry