Plant Sciences

Accessibility


| Share

NDSU Food Science Program Ranked #1 Nationally

The NDSU Food Science program in the Department of Plant Sciences was awarded first place in the Best Value Food Science Degree Programs published by College Values Online. Twenty-nine other schools were evaluated.

February 11, 2016

The NDSU Food Science program gained recognition in January 2016 as the top Best Value Food Science Degree Program in the U.S. The ranking was done by College Values Online, which provides information on many college programs nationwide. Twenty-nine other schools also were evaluated for the award. The rankings are determined by calculating return on investment, which includes examining the cost of the education program, future salary potential and job prospects for students completing the degree, and whether the program provides good hands-on learning opportunities, faculty interaction, financial aid options, and accreditation and career placement rates. Read the full article here: www.collegevaluesonline.com/rankings/food-science-degree/.

In light of this recognition, it seems timely to provide an update on what has been going on in the Food Science and Cereal Science programs in the last few years.

In July 2013 the School of Food Systems was dissolved. The undergraduate program in Food Science and the graduate program in Cereal Science were consolidated with the Department of Plant Sciences. Six faculty continue research and teaching duties and will be briefly introduced.

Dr. Clifford Hall runs the pulse quality research program, is the coordinator of the Food Science undergraduate program and has taught since 1998. He is a professor and teaches Introduction to Food Systems (CFS200), Sensory Science of Foods (CFS474/674) and Advanced Cereal and Food Chemistry II (CFS766).  

Dr. Frank Manthey began teaching in 1998 and is the Cereal Science graduate program coordinator. He runs the durum and pasta quality research program. Manthey is a professor and teaches Milling (CFS759), Pasta Processing (CFS760) and Advanced Cereal and Food Chemistry I (CFS765).

Other faculty include Dr. Paul Schwarz, who runs the malting barley quality research program, Dr. Senay Simsek, who runs the hard red spring wheat end quality research project, and two new faculty, Dr. Bingcan Chen and Dr. Anuradha Vegi.

Schwarz is a professor and has taught at NDSU since 1988. He teaches Malting and Brewing (CFS761) and Advanced Cereal and Food Chemistry I (CFS765).

Simsek is the Bert D’Appolonia Cereal Science and Technology of Wheat Endowed Associate Professor and has worked at NDSU since 2007. She teaches Fundamentals of Flour Testing and Baking (CFS758), Carbohydrate Chemistry (CFS764) and Advanced Cereal and Food Chemistry II (CFS766).

Chen is assistant professor of Food and Cereal Chemistry and began work in August 2015. He teaches Food Chemistry (CFS460/660) and Food Analysis (CFS 464/664).

Vegi is assistant professor of practice in Food Safety, Processing, and Microbiology and began work in December 2015. She teaches Introduction to Food Systems (CFS200), Introduction to Food Science and Technology (CFS210), Food Processing I and II (CFS370 and CFS 470/670) and Cereal Technology (CFS450/650).

Other faculty in the Food Science and Cereal Science programs include Dr. Teresa Bergholz, assistant professor of Food Microbiology and Food Safety, Dr. Kacey Maddock-Carlin, assistant professor of Meat Science, Dr. David Saxowsky, associate professor of Food Law, Dr. Kalidas Shetty, professor of Plant Metabolism and Food Security, and Dr. Dennis Wiesenborn, professor of Food Engineering.

The NDSU Food Science and Cereal Science programs train students to work in many areas of the food production industry. Internship and career opportunities in large and small food corporations and government agencies are plentiful for graduates in these programs. Career areas include food science and technology, food chemistry, food, microbiology, product development, quality control, food production and processing, food inspection, packaging or sales and marketing.

The four year food science degree includes courses in the sciences, mathematics, business and management, engineering, social sciences and food science courses in food chemistry, processing and  microbiology, engineering, meat science, cereal technology and nutrition science. Students in this program have the opportunity to pursue an accelerated M.S. degree.

Students also may pursue M.S. and Ph.D. degrees in Cereal Science. Research areas for advanced degrees include biochemistry of cereals, legumes and other northern grown crops; barley malting and brewing; and wheat milling, baking and pasta processing.

For more information on the NDSU Food Science and Cereal Science programs and faculty, see the program websites at www.ag.ndsu.edu/foodscience and www.ag.ndsu.edu/cerealscience.

Author: Karen Hertsgaard, 701-231-5384,
Editor: Kamie Beeson, 701-231-7123,

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.