An interdisciplinary program leading to an M.S. degree is available within the College of Agriculture. The program allows a student to pursue graduate studies in areas such as food microbiology, human nutrition and metabolism, meat science and food biochemistry and sensory evaluation of foods and food product development. After admission to the program, students will choose research programs and will work directly with faculty members from the appropriate curricula. The Departments of Family and Consumer Sciences and Animal Science are housed in new facilities. A meat processing laboratory, sensory evaluation rooms, experimental food kitchens and a variety of facilities for small and large animal and human subjects research are available.
Tuition is waived for students awarded state assistantships.
Assistance via contracts and grants also available along with part-time work and student loans. Faculty and Research Interests K. S. Broughton, Assoc. Prof., Department of Family and Consumer Sciences. Lipid metabolism, regulation of inflammatory processes, immunological and hematological parameters, and alterations in tissue enzymology and composition induced by n-3 polyunsaturated fatty acid composition. R. A. Field, Prof., Department of Animal Science.