Animal Science	Family & Consumer Sciences	Food Science
Crop Science	Poultry Science	Toxicology

DEGREES/PROGRAMS

FACULTY

COURSE REQUIREMENTS

ADMISSION

Degrees Offered:
Master of Nutrition (Non-thesis), Master of Science in Nutrition, Ph.D. in Nutrition

Programs of study fall mainly in two general areas:
Nutritional Biochemistry & Experimental Animal Nutrition

The Nutrition Program is founded not only on advanced study in nutrition but also in related biological and physical sciences. Particular emphasis is given to the development of creativity in nutrition research. An individual program of courses, which includes certain core requirements, is developed for each student by an advisory committee.

Research activities are as diverse as the Nutrition faculty and range in level from the molecular to the whole animal. Students majoring in Nutrition are affiliated with and housed in one of the departments mentioned above. The choice of department, as well as faculty adviser, depends on the research interests of the student.

A graduate program in human clinical nutrition or dietetics is not available.

Department of Animal Science

B.P. Alston-Mills-Mammary gland biology; role of calcium in glucose uptake by mammary gland; synthesis of lactose and milk proteins.

J.H. Eisemann-Hormonal regulation of protein and lipid accretion in growing animals; inter-organ (tissue) metabolism.

V. Fellner- Microbial physiology and rumen function.

R.J. Harrell- Nutritional and hormonal regulation of growth and nutrient utilization in health-challenged swine.

B.A. Hopkins-Applied dairy nutrition; amino acid and protein nutrition; nutritional effects on milk yield and milk composition; calf and heifer nutrition.

G.B. Huntington- Beef nutrition, nitrogen metabolism, nutritional biochemistry.

J.M. Luginbuhl- Nutritional management and forage-based feeding systems for meat goats.

J.A. Moore-Applied horse and ruminant (especially beef cattle) nutrition.

J. Odle-Ontogeny and regulation of lipid digestion and metabolism; neonatal nutritional biochemistry; medium-chain triglyceride metabolism; carnitine metabolism; intestinal growth and metabolism in normal and pathophysiological states - role of milkborne growth factors.

M.H. Poore-Utilization of grazed and harvested forages by beef cattle as influenced by nutrient supplementation. Determining the feeding value of locally available by products for beef cattle. Nutrient management in forage production systems utilizing animal wastes as fertilizer sources.

J.W. Spears-Mineral metabolism of ruminants; nutritional immunology.

Eric van Heugten-Energy, protein, and mineral nutrition of swine. Lean growth modeling. Applied swine nutrition.

L.W. Whitlow-Applied dairy nutrition; mycotoxins; forage quality; forage systems; nutritional management related with performance and health.

Department of Crop Science

J-M Luginbuhl-Nutrition and development of meat goats; non-pharmaceutical approaches to treating animals with anthelmintics; development of sustainable forage/browse-based feeding systems; role of goats in biocontrol of brush-infested pastures and woodlots.

Department of Family and Consumer Sciences

C. Dunn - Exercise Nutrition

C. Lackey-Food Safety

J. McClelland-Community Nutrition

Department of Food Science

J.C. Allen-Milk protein processing; food allergy; mineral nutrition; lactation and milk secretion; effects of physiological and processing factors on mineral availability, causes and prevention of diabetes.

S.L. Ash-Evaluation of dietary practices and nutrition knowledge among population groups, particularly the elderly.

L.C. Boyd-Characterization of lipid components contributing to the development of off-flavors in fish oil model systems and seafood products following processing and storage.

G.L. Catignani-Fat soluble vitamin metabolism; carotene metabolism; flavonoid metabolism, effects of food processing on protein nutritive value; methods for assessing protein quality.

Department of Poultry Science

K.E. Anderson-Pullet management; nutritional regimen effect on skeletal development and subsequent performance; quality enhancement in shell eggs.

J. Brake-Broiler Breeder reproduction, hatchery management, broiler nutrition and management.

W. J. Croom- Intestinal physiology, toxicology.

P.R. Ferket-Nutrition and development of turkeys; nutritional factors affecting skeletal problems and immune function; supplemental enzymes in poultry diets; feed extrusion processing; rendering animal by-products.

J. Grimes-Turkey management. Turkey breeder management, and turkey waste management.

W.M. Hagler, Jr.-Mycotoxicology; mycotoxin analysis; fungal physiology; mycotoxin-nutrition interactions; natural occurrence of mycotoxins in feedstuffs.

P. Mozdziak- Muscle biology, cell and molecular factors influencing muscle growth.

Edgar O. Oviedo- Broiler nutrition and management, nutrient and waste management; mechanisms of nitrogen and amino acid utilizatio; computerized growth models; feed additives, feedstuffs, feed processing methods; dietary electrolyte balance and mineral requirements.

J.C.H. Shih-Experimental atherosclerosis; genetics of bacterial keratinase; biodegradation and utilization of feathers; anaerobic treatment of animal wastes.

Department of Toxicology

R.C. Smart-Effect of various nutritive and non-nutritive dietary constituents on multi-stage chemical-induced carcinogenesis.

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The following graduate courses in nutrition are available:

	Principles of Human Nutrition
	Protein and Amino Acid Metabolism
	Mineral Metabolism
	Vitamin Metabolism
	Energy Metabolism
	Human Nutrition
	Applied Ruminant Nutrition
	Advanced Special Problems in Nutrition
	Nutrition and Biotechnology
	Lactation, Milk, and Nutrition
	Digestion and Metabolism in Ruminants
	Food Lipids
	Exercise Nutrition
	Feed Formulation and Simulation

Every nutrition student is expected to have a strong background in chemistry and mathematics. Additional graduate courses in Biochemistry, Chemistry, Genetics, Microbiology, and Physiology are available for students to enhance the basic science support areas. A minor in another program or department is encouraged. Course selection for a plan of work is by agreement between the student and their faculty advisory committee.

Course Requirements for a Minor (Ph.D.) in Nutrition:

	Course(s)		Credits
1	BCH 453/553 Biochemistry of Gene Expression or ANS/BCH 571 Regulation of Metabolism		3
2	At least one Biochemistry (BCH) course at the 700 level		3
3	NTR 797 or 801 DR Seminar 1		1
4	At least 8 credit hours of NTR courses at the 500 level		8

Minimum Course Requirements for the M. S. Degree in Nutrition*:

	Course(s)	Credits
1	BCH 451 Principles of Biochemistry	3
2	BCH 453/553 Biochemistry of Gene Expression or ANS/BCH 571 Regulation of Metabolism	3
3	NTR 601 or NTR 797 MR Seminar	1
4	At least 8 credit hours of NTR courses at the 500 level or above	8
*The Master of Nutrition (Non-thesis) requires a minimum of 36 credit hours, at least 20 of which must be 500 or 700 level or above. Course requirements for the M.S. in Nutrition listed above must be met. Four to six semester hours of special problems course (NTR 624 or NTR 693) is required. A minor in another department or program is encouraged.

Course Requirements for a Minor (M. S.) in Nutrition:

	Course(s)		Credits
1	At least 8 credit hours from the following group are required, including not more than 3 hours at the 400 level.		8
		BCH 453 or 553 Introduction to Molecular Biology & Metabolism
		NTR 415 Comparative Nutrition
		NTR 419 Human Nutrition in Health & Disease
		NTR 500 Principles of Human Nutrition
		NTR 510 Food Lipids: Issues and Controversies
		NTR 730 Human Nutrition
		ANS/NTR 550 Applied Ruminant Nutrition
		NTR 554 Lactation, Milk, & Nutrition
		NTR 624 Topical Problems in Nutrition
		NTR 701 Protein & Amino Acid Metabolism
		NTR 775 Mineral Metabolism
		NTR 706 Vitamin Metabolism
		NTR 708 Energy Metabolism
		NTR 625 Advanced Special Problems in Nutrition
		NTR 801 Seminar
		ANS/NTR 785 Digestion and Metabolism in Ruminants
		FS/NTR 710 Food Lipids
		NTR 554 Exercise Nutrition
		NTR 824A Feed Formulation and Simulation

*The Master of Nutrition (Non-thesis) requires a minimum of 36 credit hours, at least 20 of which must be 500 or 700 level or above. Course requirements for the M.S. in Nutrition listed above must be met. Four to six semester hours of special problems course is required. A minor in another department or program is encouraged.

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The application must include:

• A personal statement including the area of research interest and a sumary of the student's background and experience
  
• Transcripts from all universities attended
  
• Three letters of recommendation
  
• Graduate Record Examination score
  
• Foreign applicants must also provide a TOEFL score (550 being the lowest acceptable - 213 on computer-based test)

Assistantships and Fellowships are awarded on a competitive basis by the department in which the advisor resides. Normally, we do not have assistantships or fellowships available to support international graduate students.

Complete applications for admission to the Graduate School should be sent to:

Dr. Jonathan C. Allen, Coordinator Nutrition Program North Carolina State University Box 7624 Raleigh, NC 27695-7624 Phone: (919) 515-2968 jon_allen@ncsu.edu

For more information or an application contact judy_cooper@ncsu.edu

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NCSU Graduate Catalog