Agriculture and Related Sciences

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Undergraduate Admission and Academic Policies

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Undergraduate Admission and Academic Policies Undergraduate Admission and Academic Policy  Students are expected to fulfill DSU's undergraduate admission requirements as outlined in the admission application booklet. Admission requirements are provided in the DSU Undergraduate Catalog published online and available by visiting the DSU Website  (http://www.desu.edu/admissions/admissions-information-requirements). However, a minimum GPA of  2.000 and a minimum composite ACT score of 17 are required for acceptance into all undergraduate programs in the Department of Human Ecology. In compliance with the univeristy's guidelines, students accepted into the department must maintain a minimum GPA of 2.000 to remain in good academic standing. Students are also required to earn a “C” grade or better in all courses that are designated as major core courses to fulfill a baccalaureate requirement.  In addition, students are only allowed to earn one “D” grade in all courses that are designated as support courses. Students pursuing the Food and Nutritional Science program, and choosing the Didactic Program in Dietetics (DPD) option, must achieve and maintain a minimum GPA of 3.0 to be in good academic standing, and to receive a Verification Statement and a better opportunity for acceptance into a Dietetic Internship Practice program. Students are also required to earn a “C” grade or better in all courses that are designated as major core courses to fulfill a baccalaureate requirement.   Semester Course Registration: The Department’s policy is that students must meet with their academic Advisor or Department Chair for course selection and registration. Students cannot obtain an Alternate PIN prior to advisement. An Alternate PIN can only be issued to a student by an academic Advisor or Department Chairperson. Add/Drop monitoring: The Department encourages students to make use of all academic support services on campus in order to avoid the need to a course during a semester. If a student decides to drop a course due to factors above his/her control, the student will be asked to complete an Add/Drop slip, obtain advisor’s signature and course instructor’s signature prior to the last day to add or drop courses. After the Add/Drop period, student must obtain the signature of the Department Chair and the Dean of the College prior to dropping a course. ACADEMIC PROBATION  Delaware State University has established an Early Warning System to identify students who may have academic difficulty throughout the duration of their study at DSU. In addition, the university has developed intervention programs and resources such as the Advisement Center and tutorial services to help students resolve academic difficulties so that they can succeed. Students who are placed on Academic Probation are required to register for the three credit-hour course, “Learning Strategies for Academic Success” during the semester in which the student is on probation. Students on Academic Probation are not allowed to register for more than 13 credit hours during the semester in which they are on probation.  In addition, students on Academic Probation are required to make use of all support services on campus until they have shown significant improvement. EXPECTED CONDUCT The Department expects students to read and be familiar with the Student Conduct Code that is found in the DSU Undergraduate Catalog. The Catalog outlines students' rights, responsibilities and expectations. Students are expected to remain honest in academic endeavors (not cheating, or knowingly or willingly falsifying data, not plagiarizing) and avoid social misconduct. Academic dishonesty may result in a failing grade for the assigned work or a failing grade for the course. Students enrolled in the Didactic Program in Dietetics (DPD) should also become familiar with the Code of Ethics for the Profession of Dietetics. All members of The Academy of Nutrition and Dietetics, and Registered Dietitians, are bound to abide by this code of ethics. Students should expect to follow the Code while in their Didactic Programs as well as during dietetic internships. For more information about this program, visit: http://www.desu.edu/human-ecology-degree-programs. COMPLAINT PROCESS The Department expects students to abide by and respect the DSU grievance procedures. DSU has grievance procedures that are outlined in the Undergraduate Catalog.  The process for resolution of grievances about academic problems begins first with speaking with the faculty member or instructor involved. If the difficulty is not resolved, the student may meet with the Department Chair without the faculty member. If a satisfactory resolution does not occur after a meeting with the Department Chair, the student may take the grievance to the Dean of the College of Agriculture and Related Sciences, and if necessary, to the Vice President of Academic Affairs and Provost. Students enrolled in the Didactic Program in Dietetics are also expected to become familiar with the Academy of Nutrition and Dietetics complaint procedure and policy. Any individual, for example, student, faculty, dietetics practitioner and/or member of the public, may submit a complaint against any accredited program to the Accreditation Council for Education in Nutrition and Dietetics (ACEND, formerly the Commission on Accreditation for Dietetics Education).  A copy of the accreditation/approval standards and/or CADE's policy and procedure for submission of complaints about programs is available at http://www.eatright.org/ACEND/ and may be obtained by contacting the Education and Accreditation Team at The Academy for Nutrition and Dietetics at 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995.        

Kevina Vulinec, PhD

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UPDATES

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Welcome to the Vulinec Bat Lab at Delaware State University! I am involved in several projects around the Mid-Atlantic region and in the Neotropics. Currently, I work primarily on bats.   Visit my Lab webpage: http://cars.desu.edu/faculty/kvulinec/Index.html

The Center for Small Flock Research and Innovation

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Center for Small Flock Research and Innovation

Dr. Brigid McCrea
U.S. Washington Center
Delaware State University
Cooperative Extension Programs
1200 N. Dupont Hwy.
Dover, DE 19901

Ph: (302) 857-6432
F:   (302) 857-6430

 

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The Center for Small Flock Research and Innovation (CSFRI) a source of information for small flock producers.  We provide timely information on upcoming events of interest to small flock holders as well as special interest fact sheets.  As research related to keeping small flocks becomes available, the information will be published on this website.   CSFRI will help small flock and niche market poultry producers by performing research on their specific production techniques, management methods, and biosecurity modifications.   As the nation's first and the only research center of its kind, CSFRI will provide unique educational and research opportunities for undergraduate and graduate students. Poultry Showmanship Video Click Here Mid-Atlantic Avain Bowl Challenge Click here for more information New Study Sections Poultry Judging (entire section) pgs. 11-16 Understanding Food Poisoners (entire section) pgs. 19-20 Raising Waterfowl (entire section) pgs. 23-33 Breeds, Varieties, and Strains (Introduction, Bantam,American, and Asiatic) pgs. 69-73 Eggcyclopedia (Easter Egg through Organic) pgs. 121-132 General Care of Pet Birds pgs. 165-166 Fact Sheets: The Commercial Poultry Industry pgs. 175-176   Biosecurity pgs 179-180   Embryology (Daily embryonic development through Candling) pgs. 191-192    Breed Variety Fact Sheets Ancona Australorp Buckeye Plymouth Rock Sebright Wyandotte Additional Fact Sheets Brooding Poultry Cleaning and Disinfection Footbaths For Pastured Poultry Farms Poultry Breeds The Lasher Laboratory Locks and Signs Rodent Control on Small Poultry Farms Traffic Patterns Winterizing Your Coop      
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Brigid McCrea, PhD

Dr. McCrea serves as Assistant Professor in the Department of Agriculture and Natural Resources, and as State Poultry Specialist for Cooperative Extension at Delaware State University. She is trained as a microbiologist and received her Ph.D. in Poultry Science from Auburn University.  She specializes in small flocks, niche market poultry products, and both pre– and post-harvest food safety.

 

UPCOMING EVENTS

 

 

COOPERATIVE RESEARCH NEWS

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Researchers in the CARS Catfish Laboratory from left: Mr. Balaji Babu, Research Associate; Ms. Huldah Haynes, Research Technician; Ms. Adeyimika Adepoju, Undergraduate Student Assistant; Dr. Brigid McCrea, Co-Project Director; and Dr. Gulnihal Ozbay, Project Director. Not pictured: Dr. Dennis McIntosh, Co-Project Director.

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  COOPERATIVE RESEARCH NEWS     Do Golf Courses Make Good Bat Habitats?   CATFISH SAFETY INSPECTION PROGRAM   By Dr. Gulnihal Ozbay, Project Director Mr. Balaji Kubandra Babu, Research Associate   Seafood is one of the most relished culinary delicacies in the world. The consumption of seafood has increased manifold in the last decade. However, the production of seafood in the U.S. has decreased by about 20% in the last 10 years, whereas the value of seafood imported from Vietnam has increased 5 fold in the same time frame.   Catfish ranks number one among the top ten seafoods consumed in the U.S. As of 2007, the per capita consumption of catfish was 0.87 pounds. There is an increase in demand for both domestic and imported catfish in the U.S. In 2005, the catfish imported from Vietnam were recalled due to the concerns of antibiotic residues. A similar recall was issued for catfish imported from China in 2007. In the wake of recent recalls of some of the imported fish, the United States Department of Agriculture (USDA) has beefed up the scrutiny of imported and domestic seafood. The most recent recall involved the mackerel imported from Vietnam for concerns of Clostridium botulinum contamination.                                         The use of unapproved antimicrobial drugs in the raising of fish can cause acute and chronic health effects in people. An acute response could be an allergy, but chronic effects may take a long time to develop and cancer is considered a chronic long-term effect. The catfish grown in ponds may also have heavy metals in them due to bioaccumulation.   The short-term goal of this Cooperative Research project in the College of Agriculture and Related Sciences  is to determine the presence of antimicrobial drugs, heavy metals and food borne pathogens in both domestic and imported catfish fillets. The long-term goal is to establish a nationally recognized Catfish Research and Education Center, which couples research with extension programs. Microbiological Testing The catfish fillets purchased from retail outlets in Delaware, Maryland, Virginia, and Washington, DC are tested for the presence of Salmonella species and generic Escherichia coli. The microbial floras in the samples are also quantified using Aerobic Plate Count (APC) and Psychrotrophic plate count (PPC).The catfish fillets are tested for the presence of pathogens as per the protocol set forth in the Microbiological Laboratory Guidebook (MLG).                   CATFISH FILLETS LINED UP FOR TESTING                              AEROBIC PLATE COUNT (APC) IN CATFISH SAMPLES        PLATING OF INOCULUM ON PETRIDISHES       ANTIMICROBIAL DRUG TESTING The presence of antimicrobial drugs like Chloramphenicol, Malachite Green and Gentian Violet in the catfish fillets are detected using ELISA (Enzyme Linked ImmunoSorbent Assay). The testing is done as per the protocol set forth by the USDA-FSIS, Office of Public Health Science CLG.                                              READING ELISA PLATES IN A BIOTEK® ELISA READER                            EXTRACTION OF SAMPLES FOR CHLORAMPHENICOL DETECTION                                                                                                                                                    PHOTOGRAPH OF AN ELISA PLATE SCREENING   Heavy metals testing   As of January 2011, the installation of the Atomic Absorption Spectrophotometer (AAS) is completed. The AAS aids in the detection of heavy metals like Cadmium (Cd), Lead (Pb), Mercury (Hg) and Arsenic (As) in the catfish fillets. The detection of heavy metals in catfish fillets began in January 2011 and will continue through September 2011.   The Catfish project team includes Dr. Gulnihal Ozbay as Project Director; Dr. Brigid McCrea and Dr. Dennis McIntosh as Co-Project Directors; Mr. Balaji Kubandra Babu as Research Associate; Ms. Huldah Haynes as Research Technician; and undergraduate student interns Adeyimika Adepoju, Pamela Stampul, Eunice Handy, Brandon Bruce, Yesenia Rosado, and Venessa Richards. This project is funded by the USDA-FSIS Seafood Inspection Program and the Catfish Inspection Laboratory is established with the same USDA-FSIS funding.   Picture 'AAS' is Atomic Absorption Spectrometer 600.    'FIMS' is Flow Injection Mercury System   Note: This project is funded by USDA-FSIS Catfish Inspection Program and allowed DSU to establish a laboratory for inspecting both domestic and imported catfish for microbiological and chemical contaminants. The funding is also provided to the Cooperative Extension Program to establish a catfish processing laboratory and community outreach and education.         

College of Agriculture & Related Sciences

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DSU was voted 1890 land-grant institution of the year by the Association of Public and Land-Grant Universities, Nov. 2013!

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A word from the dean... Are you a potential undergraduate or graduate student with an interest in agriculture, natural resources, food science, or textiles and apparel studies? I welcome you to visit the College of Agriculture and Related Sciences (CARS). We have programs that offer you a solid academic and experiential learning foundation to help you achieve your educational and career goals.   CARS includes four divisions:   Agriculture and Natural Resources Arboretum Claude E. Phillips Herbarium Cooperative Extension Cooperative Research Human Ecology   At DSU, The College of Agriculture and Related Sciences is the bedrock of the 1890 land-grant tradition. Our history began with the second Morrill Act and is reinforced daily through our teaching, research and extension activities--the three core components that define the land-grant mission. Teaching Research Extension Faculty Graduate Programs Majors & Minors Scholarships & Financial Aid MANRRS Undergraduate Programs Areas of Study Facilities 4H and Youth Development Agriculture and Natural Resources Family and Consumer Science CARS Conversations Check the link above each month as we introduce you to members of the CARS staff. These people work behind the scenes to help our students and to support our projects and programs. CARS Notables. . . DSU Professor Kevina Vulinec, a Fulbright Scholar in the field of Environmental Sciences, discusses the importance of seed-dispersing bats in tropical rainforests of Brazil.  CARS congratulates Dr. Jung-lim Lee on receiving a 2014 Faculty Excellence Award!   DSU granted $1.4 million for ASSESS project in West Africa DSU ASSESS Team: (l-r) Dr. Hankoua Bertrand, Dr. Samuel Besong, Dr. Marikis Alvarez (principal investigator) Dr. Albert Essel and Dr. Michael Casson.                    Dr. Kingsley (USDA at DSU) named 2014 Food Safety Innovator                           Dr. Hankoua to work with U.S. DOE this summer   ARCHIVE
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Graduate Studies


Graduate Program in Food Science

The Graduate Program in Food Science is a multi-disciplinary program that integrates knowledge in Microbiology, Biology, Chemistry, Nutrition and Engineering to the study and production of nutritious and safe food.… Read more

College of Agriculture & Related Sciences


(302) 857-6400

Administrative Staff Profile


Dyremple B. Marsh
Dean

Marikis Alvarez
Associate Dean 
for Research

Albert Essel
Associate Dean 
for Extension

Richard Barczewski
Chairperson
Department of Agriculture
and Natural Resources

Samuel Besong
Chairperson
Department of Human Ecology

Brandon Brown
Communications Media Assistant

Troy Darden
Information Coordinator

Secretary
 
Lee Hawkins
Academic Advisor
 
Invoice Audit Clerk III
 
Administrative Assistant
 
College Recruiter 
 
IT Coordinator
 
Financial & Budget Analyst
 
Ahira Y. Smith
Director of Academic Advisement
 

Mission

The mission of the College of Agriculture and Related Sciences is to celebrate the uniqueness of the 1890 land-grant tripartite design by educating students through the pursuit of scholarly excellence; by conducting basic and applied research; and through teaching and extension to improve the lives of people in the state, nation and world. This mission is supported by: 

  • Innovative basic and applied research that leads to the discovery of new and beneficial knowledge that is consistent with societal needs. 
  • A quality educational experience that provides professional opportunities for future leaders in agriculture and related sciences. 
  • Quality outreach education that is designed to address specific needs of a diverse audience including under-represented groups.

 

Want more information on our activities? Check us out on:

 

 
 
     
 

Graduate Degree Programs

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Dr. Jung-lim Lee explains molecular biological assays to graduate students in Food Science program.

 

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    The Department of Human Ecology offers graduate degree programs in Food Science and Family and Consumer Science Education MS in Food Science: The Master’s degree program in Food Science at Delaware State University prepares graduates with a BS degree in Agriculture, Biology, Chemistry, or Food and Nutritional Sciences for an excellent career in the high-tech food industry.   The Graduate Program in Food Science is a multi-disciplinary program that integrates knowledge in Microbiology, Biology, Chemistry, Nutrition and Engineering into the study and production of nutritious and safe food.   This program will provide students a unique opportunity to work with USDA-ARS scientists and have access to the state-of-the-art equipment at the DSU main campus and USDA/ARS/ERRC, Wyndmoor, PA. for their thesis work.   The Food Science Master candidates will perform their research projects and thesis defenses under the advisement of expert faculty in the Department of Human Ecology. USDA-ARS scientists are also willing to serve as co-advisors on students’ research.   The food industry and related private agencies for food safety are the largest and fastest-growing private-sector employers in the United States. Career opportunities in Food Science include: Food Chemistry, Food Microbiology, Food Safety and Quality Assurance, Biotechnology and Pharmaceutics, Nutrition Labeling and Packaging, Food Analysis/Control, Sensory evaluation, Food processing and engineering, Food marketing, Sales and distribution.   Students entering the program must choose one of two concentrations: 1) Food Microbiology (Go to the JLRG website) or 2) Food Chemistry.     Program Objectives   Program Requirements and Course Work   Program Management   Curriculum     MS in Family and Consumer Sciences Education: The Family and Consumer Sciences Education (FCSE) program prepares Food & Nutritional Sciences, Consumer Sciences, and Textiles and Apparel Studies graduates for professional positions in teaching, government, community agencies, and for entering a doctoral program in Family and Consumer Sciences or in a related discipline. The FCSE program offers specializations in family and consumer sciences teacher certification and family and consumer sciences.     An MS degree in FCSE would also provide a foundation for advanced graduate courses and research work for teachers with a BS degree currently in practice. The program is designed to serve the needs of qualified students preparing for Family and Consumer Sciences careers in Students seeking certification to teach should consult the chairperson of the Department of Education for additional course requirements. Students seeking certification will have advisors in both the departments of Human Ecology and Education. Program Objectives   Program Requirements and Course Work   Program Management   Curriculum Course Descriptions    
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Are you interested in state-of-the-art food science research?
 
For more information on the Food Science Program, contact:
 
Assistant Professor
Graduate Advisor in Food Science Program
(302) 857-6448
 

For more information on the Family and Consumer Sciences Program, contact:
 
Chairperson
Department of Human Ecology
(302) 857-6440
 
 

 

 

FCSE Admission Requirement and Curriculum

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  A. Educational Objectives of the Program The degree will involve a minimum of two years with 30-32 credit hours of advanced and seminar-style coursework. Family and Consumer Sciences Education provides graduates with competencies needed to teach young people about family life, work life, interpersonal communication, practical knowledge, and vocational preparation. Graduates from this program will develop the knowledge needed to teach young people how to balance personal, home, family and work lives; acquire marketable skills to be successful in life management, employment, and career development; promote optimal nutrition and wellness; and manage resources to meet the material needs of individuals and families.   Teaching Certification: Students seeking teacher certification must meet all requirements outlined by the Department of Education. Graduate students may obtain a teaching certificate in Family and Consumer Sciences by completing coursework that meets the Delaware standards for teacher certification. The Family and Consumer Sciences Teacher Certification qualifies individuals to teach all family and consumer sciences courses offered in Delaware Elementary, Secondary schools.     B. Program Requirement and Curriculum   For admission to the MS degree program in FCSE, applicants are required to have completed a B.S. degree in family and consumer science education or a related field. Preference will be given to applicants who are certified teachers of Family and Consumer Sciences.  Prospective graduate students must have a minimum of 2.75 overall undergraduate GPA in their undergraduate work and taken the GRE. Students who have not taken the GRE will be given probational admission. Students on probational admission must complete admission requirements on/or before the end of the first semester. All applicants are required to: 1.  Posess a baccalaureate degree 2.  Complete an application for admission 3.  Submit official transcript(s) 4.  Submit GRE scores 5.  Submit a resume   6.  Submit two letters of recommendation to the Office of Graduate School and copies to the Chairperson of the Department of Human Ecology  7.  The TOEFL test must be taken if the earned baccalaureate degree is from a non-English speaking country The Department of Human Ecology's graduate committee will review student application materials and make recommendations for acceptance into the FCSE program. Admission to a graduate degree program requires both the recommendation of the department and the Graduate School.   Degree Requirement: Students admitted into the FCSE program are required to complete at least 30 hours of graduate level course work for a Thesis Option or 32 credit hours for a Non-Thesis Option. Required coursework includes: 1) Curriculum Development, 2) Educational Leadership, and 3) Statistics and Research Methods. A master's degree of Family and Consumer Sciences Education is conferred upon completion of course work, maintaining a minimum GPA of 3.00 and completing a thesis or passing a written and oral comprehensive examination.   M.S. Thesis Option: Candidates selecting a thesis option must develop a thesis topic, prepare a research prospectus and submit to a thesis committee for approval. Prior to graduation, a candidate must conduct research work, collect and analyze data, and write results and present to the thesis committee for an oral examination, which will consist principally of a defense of the thesis. After the thesis has been read and approved by the thesis committee, it must be submitted to the dean of the College and finally to the dean of the Graduate School. A majority of the student's thesis committee must approve the thesis and its defense. If approval is denied, the candidate will not be recommended for graduation. In this event, the student may be reexamined at a later period as determined by the thesis committee.   M.S. Non-Thesis Option: Candidates selecting a non-thesis option are required to take a comprehensive written and oral examination. Candidates are also required to write a comprehensive term paper on a topic related to Family and Consumer Science. The examination will be administered each spring semester and during the first summer session each year. To be eligible to take the examination, the student must be within six (6) hours or less of completing degree requirements at the end of semester in which the comprehensive examination is scheduled.   Non-Degree Option: This option provides opportunities for FCS professionals who are seeking graduate course work for their professional growth.   Required Course Work: Students enrolled in the FCSE graduate program are required to complete a minimum of 30 credit hours for the Thesis Option or 33 credit hours for Non-Thesis option.  Required coursework includes: 1) curriculum development, 2) educational leadership, and 3) statistics and research methods. In addition to these required courses, students may focus on an individualized area of interest through the selection of courses within and outside of the department.  Students must complete at least 18 credit hours in Family and Consumer Sciences courses offered in the Department of Human Ecology. This may include the 6 semester hours for thesis. The remaining semester hours could be completed outside of the department.     Students must complete graduate level course work in one of the following areas (6 credits) with the approval of an advisor:    Family and Consumer Sciences Food and Nutritional Science Textiles and Apparel Studies   Requirements: Total hours required: a minimum of 30 credit hours for Thesis option or 33 credit hours for Non-Thesis option. All coursework must be above 500-level. Transfer Credits: a minimum of 6 credit hours may be transferred into the program from another accredited institution of higher learning. For credits to be transferred: 1) the course curriculum must have covered material equivalent to that of the substituted course within the program, 2) the student must have earned a minimum grade of “B” for the course, and 3) the course must be approved by the student’s Advisory Committee. Departmental Seminar: students are required to take 2 credit hours of departmental seminar. Candidates selecting a thesis option must develop a thesis topic, prepare a research prospectus and submit to a thesis committee for approval. Prior to graduation, a candidate must conduct research work, collect and analyze data, and write results and present to the Thesis Committee for an oral examination, which will consist principally of a defense of the thesis. A minimum of 6 credit hours are required for Thesis research. Candidates selecting a non-thesis option are required to take a comprehensive written and oral examination. Candidates are also required to write a comprehensive term paper on a topic related to Family and Consumer Science. C. Program Management   Thesis/Advisory Committee: Students admitted into the program must have an Advisor who will serve as the Chairperson of the Thesis/Advisory Committee. A student’s Academic Advisor, in consultation with the student, must select an Advisory Committee during the last week of the first semester and no later than the first month of the second semester. The Thesis/Advisory Committee must be approved by the department chairperson and the Graduate School. The Advisory Committee should consist of a minimum of three graduate faculty members, and one of the members must be from another department.   Thesis/Advisory Committee Responsibility: The responsibility of this Committee is to guide a student’s research work and proofread thesis, evaluate academic performance and conduct appropriate examination.   Time Limit for Completion of Degree: It is expected that this program will take two-three years.       D. Curriculum   E. Course Descriptions HMEC-503 (TAS)Fundamentals of Fashion Industry.  3 credits Fashion with an emphasis on various product categories. Concentration on fashion innovation, the role of designers, trends in fashion, and the power of fashion in society. Identification of components in apparel assembly and a structural approach to evaluating apparel quality.   HMEC-505 (TAS) Product Development in the Textile and Apparel Industries.  3 credits Study of product development methods and core functions of this process. The principles discussed in this course can be used in the development of all types of products. This course is specifically designed to focus on products that utilize textiles.   HMEC-507 (TAS) Fashion Promotion and Visual Merchandising.  3 credits Overview of promotion practices in the apparel design, product development, manufacturing, and retail merchandising environment, including promotion planning and budgeting, special event organization, advertising, public relations, publicity, fashion show production, and visual merchandising. HMEC-508 (FCSE) Current Problems and Trends in Family & Consumer Sciences.  3 credits Readings and discussion of selected classic studies and recent developments in the field of family studies, education, clothing, textiles and merchandising. Implications for teachers, extension workers and others.   HMEC-509 (TAS) Economics of Apparel and Textile Industries.  3 credits Factors affecting the production, distribution, and consumption of apparel and textile products; the role of the apparel and textile industries in the national economy.   HMEC-510 (FNS) Issues in Eating Disorders/Obesity & Health Problems.  3 credits Interdisciplinary examination of eating disorders within the social and family context. Body image, self-esteem, cultural context, appropriate exercise and nutrition, human development, family science theory, family stress, child abuse, and interventions. Issues related to prevention, intervention, and genetics/physiology.   HMEC-513 (FCSE) Theory & Practice for Web-Based Instruction in Education.  3 credits Theory and application of design and development principles unique to Career and Technical Education (CTE) web-based course content. Focuses on development of knowledge and skills needed to engage in planning, management, assessment, and effective delivery of CTE web-based instruction and learning.   HMEC-515 (FCSE) Family Economic Issues and Resource Management.  3 credits Personal and family management, including value orientation, decision making, and developing and using resources. Evaluate Family decision making processes involved and the role of housing. Emphasis is on interrelationships among decisions and the links between economic and social issues.   HMEC-522 (FNS) Food and Nutrition Education Methods.  3 credits Philosophy, principles, methods, and materials involved in nutrition education. Application of nutrition knowledge and skills in the development, delivery, and evaluation of nutrition education curriculum and programs in schools and communities is emphasized. Non-traditional format: Lecture and online.   HMEC-524 (FNS) Managing School Nutrition Programs.  3 credits Principles of managing school nutrition programs, including federal, state, and local regulations; planning appealing and nutritious meals for children; budget management; human resources management; organizational leadership; marketing and communications; planning, assessment, and evaluation of programs.   HMEC-551 (FCSE) Family Financial Counseling.  3 credits  Indicators, causes, and impact of family financial problems on the family's well-being. Topics covered include credit difficulties, repossessions, liens, garnishments, and bankruptcy. Non-traditional format: Students are required to work on a regular basis with families in financial difficulty.   HMEC-561 (FCSE) Curriculum Development & Evaluation in Fam. & Con. Sci.  3 credits Principles of curriculum development involving theoretical and philosophical concepts with emphasis on Family and Consumer Sciences programs including elementary, secondary, continuing education, and college. The analysis and development of curriculum and methods of teaching FCS in the context of the National Standards for FCS Students, the National Standards for Teachers of FCS and the standards for the state in which the candidate will teach. This course will include learners and the learning environment; program leadership; beginning instructional strategies; curriculum development; integration of technology in the FCS classroom; and assessment.   HMEC-603 (TAS) Global Sourcing of Apparel and Textile Products.  3 credits  The theory and practice of the global sourcing, manufacturing, and distribution of apparel and textile products. Understand the basic concepts and strategies unique to the retail industries of countries around the world. Emphasis placed on successful retail organizations and structures, merchandising and organization of market resources in apparel and textiles. EDUC-611 Theories And Practices of Exceptionalities. 3 credits This course is designed to identify exceptional learners and provide an understanding of their educational needs.  Specific teaching techniques will be explored, as well as principles and practices of program development.      EDUC-614 (ED) Human Growth and Development.  3 credits Educational implications of human development over the life-span are examined.  Students will survey research with special attention to the applications to teaching and developmentally appropriate school programs.     HMEC-620 (FCSE) Issues of Ethnically Diverse students in Fam & Con. Sci.  2 credits Influences of culture and ethnicity on family dynamics and child development on Family and Consumer Science programs. Historical, social, economic, political, and environmental factors that impact family processes and child bearing practices of ethnically diverse groups will be examined. Professional skills for effectively interacting with and serving culturally diverse populations.   HMEC-621 (FCSE) Statistics & Research Methods in FCS.  3 credits Analysis and interpretation of research in family consumer sciences. Examination of qualitative and quantitative research methodologies. Emphasis is placed on theory development, research design, and data analysis.    HMEC-622 (FCSE) Theories and Methods of Instruction in FCS.  3 credits This course is a study of educational theories as applied to curriculum and instruction in Family and Consumer Sciences (FCS) with emphasis on current trends and the identification of the instructional process, organizing operations and skills for teaching FCS.     HMEC-631 (FCSE) Evaluation in Family and Consumer Sciences Education.  2 credits Methods of evaluation. Relationship to curriculum. Selection, construction, and use of evaluation devices for family and consumer sciences programs.   EDUC-640 (ED). Diversity in Education.  3 credits This course explores the use of knowledge about culture in the schooling process. It presents specific teaching strategies, classroom management techniques and communication strategies that have proven effective with culturally diverse student populations. Students explore ways to identify and alleviate negative bias and prejudice in teaching materials, assessment instruments, school practices and school organization.     HMEC-661 (FCSE) Research Seminar in FCSE.  1-3 credits Repeatable for maximum 3 hours credit. Critical evaluation of research literature, research paradigms, future research needs, and research design/methodology in FCSE. Development of research skills necessary to identify an appropriate thesis topic and prepare the prospectus.   HMEC-700 (FCSE). Master's Thesis.  1-6 credits Repeatable for maximum 6 hours credit. Thesis writing under the direction of the major professor. Non-traditional format: Independent research and thesis preparation.  
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For more information, contact:

Samuel Besong Ph.D.
Chair, Department of Human Ecology
(302) 857-6440

 

 

Admission Requirement and Curriculum

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  A. Educational Objectives of the Program The degree will involve a minimum of two years with 30 credit hours of Advanced and seminar-style coursework. The Graduate Program in Food Science is a multi-disciplinary program that integrates knowledge in Biology, Chemistry, Biochemistry, Microbiology, Nutrition and Engineering. Students entering the program must concentrate in one of two areas: 1) Food Microbiology or 2) Food Chemistry. Background course requirements will normally be satisfied with completion of a BS degree in Food Science from an accredited institution. Students deficient in the background courses will be required to complete selected undergraduate coursework to fulfill these background course requirements.     B. Program Requirement and Curriculum - Admission Requirements For admission into the MS degree program in Food Science, applicants are required to have completed a B.S. degree in Food Science, Biology, Chemistry, Nutrition or a closely related field. Prospective graduate students must have a minimum 2.75 overall undergraduate GPA of their undergraduate work and have taken the GRE. Students who have not taken the GRE will be given probational admission. Students on probational admission must complete admission requirements on/or before the end of the first semester. All applicants are required to:   1.       Have a Baccalaureate degree 2.       Complete an application for admission 3.       Submit official transcript(s) 4.       Submit GRE scores 5.       Submit a resume 6.       Submit two letters of recommendation to the Office of Graduate School and copies to the Chairperson of the   Human Ecology department   7.       The TOEFL test must be taken if the earned baccalaureate degree is from a non-English speaking country.   The department of Human Ecology’s graduate committee will review students’ application materials and make   a recommendation for acceptance into the Food Science program. Admission to a graduate degree program   requires both the recommendation of the department and the Graduate School.   Degree Requirement: Students admitted into the Food Science program are required to complete at least 24 hours of graduate-level course work. A Master's degree in Food Science is conferred upon completion of required coursework, and by maintaining a minimum 3.0 GPA and completing and defending a Thesis.   Non-Degree Option This option provides an opportunity for MBA and other professionals to pursue graduate coursework for their professional growth.   - Required Course Work Students enrolled in the Food Science graduate program are required to complete a minimum of 30 credit hours. Required coursework includes: 1) Fundamentals of Food Science, 2) Advanced Food Microbiology, 3) Food Toxicology, and 4) Experimental Design. Students must complete graduate level course work with the approval of an advisor. Requirements:   Total hours required: a minimum of 30 credit hours. All coursework must be above 500-level. Transfer Credits: a maximum of 6 credit hours may be transferred into the program from another accredited institution of higher learning. For credits to be transferred: 1) the course curriculum must have covered material equivalent to that of the substituted course within the program, 2) the student must have earned a minimum grade of “B” for the course, and 3) the course must be approved by the student’s Advisory Committee. Departmental Seminar: students are required to take 2 credit hours of departmental seminar. Candidates must develop a thesis topic, prepare a research prospectus and submit to a thesis committee for approval. Prior to graduation, a candidate must conduct research work, collect and analyze data, and write results and present to the Thesis Committee for defense. A minimum of 6 credit hours are required for Thesis research.   C. Program Management Thesis/Advisory Committee: Students admitted into the program must have an Advisor who will serve as the Chairperson of the Thesis/Advisory Committee. A student’s Academic Advisor, in consultation with the student, must select an Advisory Committee during the last week of the first semester and no later than the first month of the second semester. The Thesis/Advisory Committee must be approved by the Department Chairperson and the Graduate School. The Advisory Committee should consist of a minimum of three graduate faculty members, and one of the members must be from another department.   Thesis/ Advisory Committee Responsibility: The responsibility of this Committee is to guide students’ research work and proofread their thesis, evaluate their academic performance and conduct an appropriate examination.   Time Limit for Completion of Degree: It is expected that this program will take two to three years.   D. Curriculum    

Dr. J. Lee Research Group in the Food Microbiology Laboratory

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 Pursue a professional career in Food Microbiology & Food Safety at DSU!

 

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    Welcome to the Jung-lim Lee’s Research Group’s (JLRG) page The Food Microbiology laboratory is located in Price building in the Department of Human Ecology at Delaware State University (DSU), Dover.  My major research interests at DSU are in Food Safety, Metagenomics, commercial development, etc.  Nowadays, JLRG members focus on developing novel Real-time PCR methodology for the rapid quantification of viable bacterial communities derived from foods, isolating and identifying spoilage bacteria using molecular biological approaches, studying antimicrobial activity derived from natural products, developing a multi-purpose assay to assess food safety and water quality.   The nature of our research is highly multidisciplinary, encompassing the fields of Aquaculture, Biostatistics, Soil Science, etc.  We recently began collaborating with scientists at USDA-ARS and aquaculture and biostatistics experts in the Department of Agriculture and Natural Resources at DSU.  The members of JLRG have been actively pursuing our mission statement through research, inter-/multi-disciplinary collaboration, and outreach.  Our studies could give significant information to understanding the mechanism of food spoilage and our development of molecular assays could be applied to the rapid monitoring of food quality and food safety in the private sector.   In addition to our lab environment, we are planning to move the Lab to a new Food Microbiology Lab that will be equipped with new facilities and cutting-edge instruments at the new Human Ecology Department building in the summer 2011.     Research Interests and Expertise Major areas of research concentration have included (1) DNA and protein-based assays for the rapid detection of food born pathogen, (2) isolation and identification of food spoilage bacteria, (3) fishery microbiology, (4) discrimination between viable and dead bacteria, (5) metagenomics in foods and environments, (6) water quality and food safety assessment, (7) DNA recombination and gene cloning from bacterial or other genomic sources, (8) expression and purification of protein in GRAS, (9) fermentation technology and biomass, (10) commercial developments, etc.     Mission Statement of Food Microbiology at DSU - Food poisoning and outbreaks are annually reported and have increased in the United States and other countries. The new Food Science program at Delaware State University must be strengthened through graduate research projects in Food Safety and Microbiology in order to follow national and international demands.   - By using cutting-edge techniques in molecular biology, the MS Food Science program will give students an excellent research opportunity in the Food Safety and Microbiology field and contribute to public safety and the health of citizens in Delaware and the North Atlantic region.  
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Contact

Jung-lim Lee, Ph.D.
Assistant Professor in Food Microbiology and Food Safety,
Food Science Program,
Department of Human Ecology,
1200 N. DuPont Highway, Dover, DE, 19901.
Fax: (302) 857-6441
jlee@desu.edu
 

Food Microbiology Lab

 

News & Events at JLRG

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News and Events Positions Available JLRG is currently looking for a post-doctoral scientist and graduate/undergraduate students (please see attachment). If you are interested in working in our lab, please contact Professor Jung-lim Lee at jlee@desu.edu. News and Events Professor Lee attended the Korean Society of Food Science and Technology  (KOSFOST) meeting in Cheonan, South Korea from August 28-30, 2013. Professor Lee attended the International Association for Food Protection (IAFP)meeting  in Charlotte, North Carolina from July 28-31, 2013. Professor Lee attended the North American Colleges and Teachers of Agriculture (NACTA) meeting in Blacksburg, Virginia from June 25-29, 2013. Professor Lee attended the Association of Research Directors (ARD) Symposium in Atlanta, Georgia from April 9-13, 2011. Professor Lee, as the DSU representative, presented with his graduate students at the Graduate Student Agricultural Research Symposium at USDA-ARC in Beltsville, Maryland from Feb. 10-11, 2011. Professor Lee attended the Korean Society of Food Science and Technology (KOSFOST) meeting in Dea-gu, South Korea from June 8-10, 2011.   Professor Lee (left) and his undergraduate student (Michael Hickey) attended the REU meeting in August 2011.      Talaysha Lingham, graduate student under the tutelage of Professor Lee in the Food Science program received a second place award in poster presentation titled “The Study of the Antimicrobial Activity from Vinegar on Bacteria Species” at the DSU 2012 Graduate Research Symposium poster.   Undergraduate research students and international visiting students in the Food Microbiology Lab in 2012. (From left: Gina Accumanno, Michael Hickey, Jonie Woodard, Prof. Lee, and Bastien Gembka and Elodie Perreu from France).    Michael Hickey, undergraduate student and Janay Young, graduate student in the Food Science program received a first and second place award in oral presentation/students competition at the ARD Research Symposium in Jacksonville 2013. (From left: Michael Hickey, Prof. Lee, and Janay Young).
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Contact

Jung-lim Lee, Ph.D.
Assistant Professor in Food Microbiology and Food Safety,
Food Science Program,
Department of Human Ecology,
1200 N. DuPont Highway, Dover, DE, 19901.
Fax: (302) 857-6441
jlee@desu.edu
 

Food Microbiology Lab

 

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