Date Student or Guest Speaker Name Presentation Major Seminar Title 09/23/2022 Dr. Diana Roopchand Assistant Professor Food Science Chairperson SEBS Academic Integrity Committee Guest Speaker N/A Academic Integrity 09/30/2022 Dr. Gregory V. Pace Consultant, Regulatory & Product Stewardship Gregory V. Pace, Ph.D., LLC Guest Speaker N/A FDA Regulatory Compliance of Printing Inks and Packaging Materials for Food and Consumer Sensitive Articles 10/07/2022 Joseph Scarsella Final Ph.D Dr. Tom Hartman Development and Validation of Analytical Strategies for the Measurement of Migratory Diisocyanates and Primary Amines from Food Packaging Lamination Adhesives 10/14/2022 Nanxi Li Initial Ph.D Dr. Qingli Wu Chemical Profiling of Hibiscus Products and Development of an Anthocyanin Enriched Extract 10/21/2022 Nancy Yongjia Gong Final Ph.D. Dr. Liping Zhao Guild-Level Response of Human Gut Microbiota to Interactions with Oxygen, Dietary Fibers, Elemental Iron and Food Processing Methods 10/28/2022 Liping Zhao Professor Eveleigh-Fenton Chair of Applied Microbiology Department of Biochemistry and Microbiology School of Environmental and Biological Sciences Guest Speaker N/A Guild-Level Responses of Gut Microbiota to Dietary Fibers in Human Health and Diseases 11/04/2022 Troy A. Roepke, Ph.D. Associate Professor Department of Animal Sciences Graduate Program Director, Endocrinology and Animal Biosciences Associate Dean of Diversity, Equity, and Inclusion for the School of Environmental and Biological Sciences Guest Speaker N/A TThe Neurophysiological Impact of Organophosphate Flame Retardant Exposure in the Hypothalamus of Adult Mice 11/11/2022 Michael X. Shen Initial Ph.D. Dr. Paul Takhistov Directed Agglomeration of Plant Proteins Using a Combination of Non-Thermal Processing Techniques 11/18/2022 Shuo Yuan Initial Ph.D. Dr. Kit Yam Optimize the Application of Dual-Release Packaging: a Case Study to Improve Squash Noodles Quality, Safety and Sustainability 12/02/2022 Chip Manuel, Ph.D., Food Safety Science Advisor, Hygiene Sciences & Public Health Advancements, GOJO, Inc. Guest Speaker N/A The Importance of Hand and Surface Hygiene in Controlling Foodborne Illnesses 12/09/2022 Dr. Sumeyye Inanoglu Postdoctoral Research Associate, Food Science Guest Speaker N/A Impact Of Microwave-Assisted Pasteurization System And High Pressure Processing On Quality Parameters Of Green Beans
- Reference Materials
Faculty Chair Rotation
SEMESTER CHAIR CO-CHAIR Spring 2021 Qingrong Huang, Ph. D. Chi-Tang Ho, Ph. D. Fall 2021 Chi-Tang Ho, Ph. D. George M. Carman, Ph. D. Spring 2022 George M. Carman, Ph. D. Karen M. Schaich, Sc. D. Fall 2022 Thomas G. Hartman, Ph. D. Loredana Quadro, Ph. D. Spring 2023 Karen M. Schaich, Sc. D. Thomas G. Hartman, Ph. D. Fall 2023 Loredana Quadro, Ph. D. Michael Chikindas, Ph. D. Spring 2024 Michael Chikindas, Ph. D. Donald W. Schaffner, Ph. D. Fall 2024 Donald W. Schaffner, Ph. D. Beverly J. Tepper, Ph. D. Spring 2025 Beverly J. Tepper, Ph. D. Mukund V. Karwe, PH. D. Fall 2025 Mukund V. Karwe, PH. D. Kit L. Yam, Ph. D. Spring 2026 Kit L. Yam, Ph. D. Paul Takhistov, Ph. D. Fall 2026 Paul Takhistov, Ph. D. Diana E. Roopchand, Ph. D. Spring 2027 Diana E. Roopchand, Ph. D. Karl R. Matthews, Ph. D. Fall 2027 Karl R. Matthews, Ph. D.
Student's Guidelines,Procedures and Responsibilities
Spring 2023 Seminar Chair
Seminar is a required and an integral component of the Food Science Graduate Program. Seminar is offered every fall (16:400:601) and spring (16:400:602) semester. Seminar meets weekly when classes are in session and provides students and faculty members with a forum to present current research and to discuss the latest developments in the field of food science. Seminar provides an important opportunity for members of the Food Science Graduate Program as a whole to interact and exchange ideas. The Graduate Program Faculty considers Seminar to be one of the most important learning experiences in a student’s graduate education. As a scientist in academia, government or industry, our graduates will be judged not only on the quality of their research accomplishments but on how well they communicate them to others. We have a proud tradition of teaching our students how to present excellent seminars and this manifests itself in the numerous times our students have given award-winning presentations at national meetings and how well they do when asked to present a seminar as part of the job interview process.
Required Seminars for M.S. and Ph.D. Students
M.S. students are required to take 1 credit of seminar when they present their M.S. seminar. Ph.D. students are required to take 1 credit of seminar when they present their initial Ph.D. seminar, and 1 credit of seminar when they present their final Ph.D. seminar.
Attendance Expectation and Requirement
All students and faculty are expected to attend seminar when they are on campus. All students who are enrolled in this seminar are expected to prepare their presentations carefully and all are required to attend each seminar during the semesters that they are enrolled. Attendance will be taken for those students who are enrolled in the class. Exceptions to this requirement are allowed only in rare instances, with the approval of the Graduate Director and the Seminar Chair, when such attendance has clearly become onerous due to a change in circumstance while in the program. During the semester, the students registered for Seminar are required to fulfill the attendance requirement of all the seminars and give their seminar presentations. In addition, all full time students, even if not registered for the seminar course, are expected to attend. As of Fall 2016, part-time students registered for seminar must attend seminar virtually via electronic means provided by the Food Science Graduate Program.
The Seminar Committee responsible for seminar each semester shall consist of the Seminar Chair and a second faculty member who will assume the position of Seminar Chair in the following semester.
Who Should Register for Seminar
Students who wish to register for seminar should do so only after consulting with their advisor to discuss the progress of their research or critical essay. The advisor must notify the Seminar Chair that the student is prepared to present. Students who register for seminar are expected to present.
Seminar Orientation & Lottery for Presentation Schedule
At the beginning of each semester, the Faculty Coordinator will schedule a seminar orientation meeting. At this meeting, the seminar schedule will be set and the coordinator will explain specific guidelines covering seminar style, format, abstract preparation, and attendance requirements. Students with a grade of "incomplete" from a previous semester must go first the next semester and should not register again.
Seminar slots are assigned by lottery. Students who must a have a specific date due to extenuating circumstances (job assignments, committee member availability, etc.) must put their request in writing and provide justification for special consideration. If there are any conflicts that are not resolvable, trades may be arranged before the end of the lottery session but no later than the second class meeting time for Seminar. Final schedules will be posted on the department website.
At the end of the session, the evaluation of the strengths and weaknesses of the seminars will be conducted by the Chair and the co-Chair together with the speakers, their advisor and all the students registered for the class. This will be a closed-door session. The objective of this dialogue is to provide suggestions that will strengthen future presentations. The Faculty Coordinator and the co-Chair will determine the grade for seminar (Pass or Fail). To avoid conflicts of interest, faculty members cannot provide grades for their own advisees. The grade is based on preparedness, clarity and organization of contents, articulation of memorable key messages, oral and visual presentation effectiveness, and ability to hold the attention of the audience and arouse their interest.