Department of Human Nutrition, Food and Animal Sciences

Agricultural Sciences 216
1955 East-West Road
Honolulu, HI 96822
Tel: (808) 956-7095
Fax: (808) 956-4024
Email: hnfas@hawaii.edu
Web: cms.ctahr.hawaii.edu/hnfas/

Faculty

*J. Yang, PhD (Chair)—molecular biology and animal biotechnology
*S. Jun, PhD (Graduate Chair, Food Science MS program)—food engineering, biosensors and processing control
*R. Novotny, PhD, RD (Graduate Chair, Nutritional Sciences MS PhD program)—community and global nutrition, nutritional epidemiology
*R. Jha, PhD (Graduate Chair, Animal Sciences MS program)—animal nutrition, feed evaluation, gut health and physiology
*J. Banna, PhD, RD, CDN—community nutrition, nutrition education in minority populations
*J. Butel, PhD—assistant specialist in community nutrition
*K. C. Caires, PhD—reproductive physiology, quantitative and molecular genetics, genetic improvement of livestock, sustainable livestock production and management practices
*M. K. Esquivel, PhD, RDN, Dietetics Program Director—nutrition and lifestyle behavior-related health disparities in the Pacific
L. Hackney, MS, RD—food science
*Y. He, PhD—animal genetics and genomics
*K. Ho, PhD—bioactive compounds, food lipids, encapsulation, colloid/interface phenomena
*Y. S. Kim, PhD—meat science, muscle biology, animal growth, biotechnology
C. S. Lee, PhD—reproduction control in marine finfish and marine shrimp, sustainable aquaculture, aquaculture management
*M. J. Lee, PhD—nutritional biochemistry
*Y. Li, PhD—food microbiology, food safety, and probiotics
*B. Mishra, DVM, MS, PhD—reproductive physiology, environmental stress on reproductive outcomes
*S. T. Nakamoto, MBA, PhD—marketing of perishable products, agricultural economics
M. Oshiro, MS—livestock production and management (Hawaiʻi Cooperative Extension Service)
*C. C. Reichhardt, PhD—livestock animal production
*A. P. Seale, PhD—comparative endocrinology, molecular, cellular and environmental physiology, aquaculture
*M. S. Thorne, PhD—range production and ecology (Hawaiʻi Cooperative Extension Service)
*Z. Yang, PhD—food biopolymers, rheology, non-thermal processing, food microstructures

Regular Graduate Faculty

*M. K. Revilla, PhD, RD, LDN—indigenous nutrition education, community nutrition

Affiliate Graduate Faculty in Food Sciences

M. Wall, PhD—food sciences and technology
X. Sun, PhD—food sciences and technology

Cooperating Graduate Faculty in Animal Sciences

A. Garcia-Orgeta, PhD
L. Seale, PhD—endocrine physiology, energy metabolism
K. West, PhD—marine mammal conservation

Cooperating Graduate Faculty in Food Sciences

J. Bingham, PhD—biochemistry, peptide synthesis
D. Borthakur, PhD—microbiology, biotechnology
Q. X. Li, PhD—bioremediation, environmental biotechnology
R. Paull, PhD—fresh fruit and vegetable physiology and handling
W. W. Su, PhD—bioprocess engineering

Cooperating Graduate Faculty in Nutritional Sciences

M. Antonio, DrPh—Native Hawaiian and Indigenous health
M. J. Berry, PhD—selenoproteins, antioxidants and human diseases
H. Davis, PhD—mitochondria
B. Fox, PhD—physiology of fish and fresh and saltwater aquaculture production systems
A. Franke, PhD—analytical chemistry, phytochemicals
D. Jenkins, PhD—bioengineering
I. Kimura, PhD—nutrition and exercise
J. D. Latner, PhD—clinical psychology, eating behaviors and disorders, obesity
L. Le Marchand, MD, MPH, PhD—nutritional epidemiology, genetic markers
Q. Li, PhD—environmental biotechnology and bioremediation
U. Lim, PhD—nutrition and cancer; lifestyle risk factors; racial and ethnic variation
G. Maskarinec, MD, MPH, PhD—nutritional epidemiology, soy, hormones and cancer
P. V. Nerurkar, PhD—medical biochemistry
M. Okihiro, MD—pediatric health disparities, childhood obesity
J. Shepherd, PhD—cancer, 3D optical body scanning
K. West, PhD—infectious disease, marine animals
L. Wilkens, DrPH—biostatistics

Affiliate Graduate Faculty in Nutritional Sciences

R. Leon Guerrero, LD, RDN, PhD—factors for breast cancer risk
K. Larson, PhD—nutritional biochemistry
C. P. Lozano, PhD, MHlthProm, GradDip Dietetics—mHealth, nutrition education, implementation science, nutrition epidemiology

* Graduate Faculty

The Academic Program

The Department of Human Nutrition, Food and Animal Sciences (HNFAS) offers both undergraduate and graduate programs leading to BS, MS, and PhD degrees. Three BS degrees are available: animal sciences (ANSC), dietetics, food science and human nutrition (FSHN). The pre-veterinary medicine program is located in the department to provide advising for students seeking to attend veterinary professional training after college. Three MS degrees are offered: animal sciences, nutritional sciences, and food science. The department is also the home for the inter-college PhD program in nutritional sciences. The MS and PhD programs are described under graduate study.

Animal science is the application of experimental investigation, cutting edge technology, and other scientific principles for the advancement of efficient and environmentally friendly animal agriculture and improved food quality and safety. Students receive training in both basic and applied agricultural systems, as well as in animal sciences. One focus of the animal science program is on pre-veterinary training but the program also emphasizes preparation for work in production and management systems for the major farm animals such as swine, sheep and goats, beef and dairy cattle, and aquatic/aquaculture animals. Students are also exposed to the challenges of proper care/welfare and management of pets and companion animals (including horses), marine mammals, exotic wildlife and/or zoo animals, and aquaculture animals. Unlike most continental U.S. institutions, the emphasis of the present program is on tropical production systems with particular reference to the Pacific Basin or other subtropical regions. Animal scientists have careers in management and production, veterinary medicine, food processing and marketing, animal biotechnology, zoo and wildlife management, the pharmaceutical and feed and aquaculture industries, teaching, extension education, and research. Those positions require skills in disciplines such as nutrition, genetics, physiology, environmental and waste management, meat science and growth biology, animal health, feed and forage/browse utilization, engineering, business management/marketing, and salesmanship. Other skills of critical importance are computer proficiency, written and oral communication, problem solving, and ability to build effective interpersonal relationships.

The undergraduate curricula in dietetics or in food science and human nutrition (FSHN) have a strong science base that is applied to food and human nutrition. Degree options in FSHN include: Pre-professional Nutrition, Sports and Wellness Nutrition, Pre-professional Food Science, Business Food Science, and Culinology. The Dietetics degree is accredited by the Accreditation Council for Education in Nutrition and Dietetics and fulfill the academic requirements for becoming a Registered Dietitian Nutritionist. Interest in nutrition, food, and the relationship of food to human health and fitness has never been greater than today. Students majoring in any of the FSHN curriculum options or dietetics are prepared for diverse careers in the food industry, healthcare and fitness facilities, hospitals, nutrition education and communication enterprises, government or private-sector food and nutrition agencies, science related research laboratories and science education. Students learn problem-solving skills, approaches to critical thinking, and basic principles in these related disciplines.

Culinology® combines the education and training in Culinary Arts and Food Science with experiential learning in food service and food production industries. This program option offers students the opportunity to apply and practice skills learned in all aspects of the Culinary Arts in a real world environment.

This program has been accredited by the Research Chefs Association (RCA) as one of the 15 Culinology® programs in the U.S. The new professional who epitomizes this discipline will be someone who combines the passion, skill, and creative talent to prepare and present innovative new food products, together with the scientific and technical knowledge required to provide safe, affordable, healthy, and delicious food products commercially. A Culinology® program prepares students for careers in food processing, product development, foodservice equipment manufacturing, or consulting.

Upon entering animal sciences (ANSC), dietetics (DTCS), or food science and human nutrition (FSHN), students will be assisted by academic advisors to identify their career objectives and select an appropriate option for study.

Advising

All FSHN, DTCS, and ANSC majors are required to report for advising prior to registration each semester. Please contact the CTAHR Academic Advising Office.

Undergraduate Study

BS in Animal Sciences/Pre-Veterinary Medicine

Please see “Programs” section below for more information about this program.

Pre-Veterinary Medicine

Students interested in becoming veterinarians generally major in animal sciences within the Department of Human Nutrition, Food and Animal Sciences, and participate in CTAHR’s Pre-Veterinary Medicine Program. A BS degree in a science-related field is desirable but not required for veterinary schools. The CTAHR Pre-Veterinary Program advisor assists students in meeting the admission requirements of veterinary schools, including academic requirements and veterinary/ animal experience requirements. The Pre-Veterinary Medicine Program offers opportunities to gain experience through mentorship with local veterinarians and those in the various animal industries of Hawaiʻi. The department also sponsors the Pre-Veterinary Medicine Club of Hawaiʻi, which offers students opportunities to interact with other students interested in veterinary medicine as well as participate in hands-on activities and other club events. Hawaiʻi residents are eligible to apply for participation in the Western Interstate Commission for Higher Education (WICHE) program that includes agreements with Colorado State University, Washington State University, Oregon State University, and Midwestern University to preferentially accept students from the Western Region as a subset of each entering veterinary class. Hawaiʻi students are also encouraged to apply to other continental U.S. veterinary schools that accept nonresident students. Students should review the website of the Association of American Veterinary Medical Colleges for information about the Veterinary Medical College Application Service at www.aavmc.org/ and for more information about specific requirements for admission to veterinary schools. Students seeking additional information and advising should contact the Pre-Veterinary Medicine Program advisor or the Department of Human Nutrition, Food, and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822 (808) 956-7095.

BS in Dietetics

Admissions

Students choosing a professional career as a registered dietitian nutritionist (RDN) and who desire to do nutrition counseling should apply to the BS in Dietetics. Students are admitted as juniors or as transfer students (from FSHN, other majors, other institutions) if they have met the following admission requirements: minimum cumulative GPA 3.0, C or higher in CHEM 161/161L, CHEM 162/162L, PHYL 141/141L, PHYL 142/142L, and MATH 140X or higher, B or higher in FSHN 185, and completion of 60 credits of college course work.

The Didactic Program in Dietetics at UH Mānoa is currently granted accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (800) 877-1600, ext. 5400. Students who have successfully completed the BS in dietetics program will be issued a DPD verification statement declaring eligibility for acceptance into an accredited dietetic internship. Students must be accepted and complete an accredited dietetic internship or supervised practice program in order to be eligible to take the national dietetic registration examination administered by the Commission on Dietetic Registration. Students should note that in 2024, the Commission on Dietetic Registration will require that individuals wishing to take the national dietetic registration examination also hold a graduate degree (masters or higher) to be eligible. The average GPA of students admitted to internship programs is 3.3. Students may contact Dr. Monica Esquivel (monicake@hawaii.edu), the Dietetics Program Director, and are encouraged to refer to the Dietetics Student Handbook for more information about this option (cms.ctahr. hawaii.edu/ugstudies/Home/Major-Handbooks/Dietetics). Work and/or volunteer experience in the field of interest is highly recommended. Courses required for the BS in Dietetics include BIOL 340 or CMB 411, PHRM 203, SOC 100, PSY 100, FSHN 112, 311, 312, 381, 381L, 451, 467, 468, 469, 480, and 488 or 454.

BS in Food Science and Human Nutrition

Admissions

Incoming freshmen are admitted directly to the major. Transfer student from other majors and transfer students from other institutions with interest in the Food Science and Human Nutrition (FSHN) major must meet UH Mānoa general admission criteria prior to being accepted into the FSHN major. Students wishing to enter the FSHN-Culinology® option must complete course work at Kapiolani Community College (KCC). The curriculum is a career-pathway structure that begins with a Culinary Arts (CULN) with a concentration in Institutional Food Service Management AS degree at a community college and culminates in a BS degree in Food Science and Human Nutrition with a Culinology® track. Students master the basic skills and knowledge in Culinary Arts, then the Food Science knowledge and skills are learned at UH Mānoa. KCC offers an associate degree in Culinary Arts with a concentration in Institutional Food Service Management, 4303 Diamond Head Road, Honolulu, HI 96816, www.kapiolani. hawaii.edu/programs/culinary/, (808)-734-9499.

While at KCC, students are encouraged to select courses applicable to UH Mānoa General Education, major requirements and prerequisites. Students considering matriculating to UH Mānoa should seek academic advising from advisors on either campus.

Advising

Students seeking additional information and advising should contact the Department of Human Nutrition, Food and Animal Sciences, Agricultural Sciences Building, 1955 EastWest Road, Room 216, Honolulu, HI 96822, (808) 956-7095, email: hnfas@ctahr.hawaii.edu.

Graduate Study

The department offers graduate programs leading to MS and PhD degrees. Students can choose from three MS degree options: animal sciences, nutritional sciences, or food science. The department is also the home locus for the inter-college PhD program in nutrition. Admission and degree requirements for each program are listed below, but are subject to change. For current information, contact the Department of Human Nutrition, Food and Animal Sciences, Agricultural Sciences Building, 1955 East-West Road, Room 216, Honolulu, HI 96822, (808) 956-7095, email: hnfas@ctahr.hawaii.edu.

Financial Aid

CTAHR has scholarships available to qualified students. Graduate students are able to apply for the Alexander Napier, Hiroki Kaku, and Sachiyuki Masumoto scholarships. More information may be found at cms.ctahr.hawaii.edu/Students/Scholarships.

In addition, STAR Giving Tree scholarship funds may be available to qualified admitted applicants. Information regarding applying for these funds is sent out each year by the graduate committee to chair.

Honors and Awards

The department has teaching assistantships, research assistantships, and scholarships that are awarded to deserving qualified students.

Programs

Bachelor’s

Master’s

Doctorate

Nutritional Sciences, PhD