Application and Admission
- Meet the Iowa State University Graduate College admission standards and requirements,
- Secure a letter of commitment from a Food Science and Technology faculty member
- Apply for admission using the electronic application form
- Be accepted by the Food Science and Technology Graduate Admissions, Recruitment, and Advisory Committee.
- Iowa State University Graduate College Application
- Letter of Commitment indicating degree pursued, the extent of financial support, and duration of support
- Resume
- Nonrefundable application fee
- Official academic transcripts from each college or university currently or previously attended. (Official transcripts from Iowa State University are not required.)
- Three letters of recommendation from faculty members and/or employers
- References whose names and e-mail addresses are submitted with the application form will be sent instructions on how to submit their letter electronically
- Test of English as a Foreign Language (TOEFL) or IELTS
- Year 1: Serve as a Graduate Teaching Assistant (GTA), providing teaching support for four laboratory courses offered by the department.
- Year 2: Transition to a Graduate Research Assistant (GRA) role, conducting research with a faculty member and project of your choice from the list below.
- Minimum GPA of 3.0
- Minimum English Proficiency Score
- Excellent communication and interpersonal skills
- Ability to work effectively in a team environment
- Availability to work 20 hours per week as a TA during both Spring and Fall semesters
- Strong professional skills, including time management, accountability, and emotional intelligence
- Preference will be given to candidates who have completed the following courses (or their equivalents) in an IFT-accredited program (or equivalent) with a grade of B or higher:
- FSHN 3110: Food Chemistry with Laboratory
- FSHN 4110: Food Analysis
- FSHN 4200/4210: Food Microbiology with Laboratory
- FSHN 4720: Food Processing
- Required Application Materials can be found here*
- Justification for Candidacy: Explain why you are a strong candidate, highlighting relevant skills and experiences that would contribute to your potential success as a TA in the specified courses and as an RA in Food Science and Technology.
- Research Preference: Indicate your first-choice professor and project from the “Available Research Projects” list below.
- Dr. Nicolas Delchier
- Title: Interaction of B-Vitamins and Protein, Impact on Stability and Bioaccessibility.
- Description: B vitamins could bind various proteins to form non-covalent complexes by hydrophilic and hydrophobic interactions. Interaction between Vitamin B6 or Folates and protein (pea) will be studied. The stability of the vitamin and the bioaccessibility of the vitamin will be evaluated as well as the physico-chemical characteristics of the vitamin-protein complex. Several analytical methods will be used such as HPLC or particle size analyzer.
- Dr. Aude Watrelot
- Title: Valorization of Grape Pomace Through the Extraction and Characterization of Tannins
- Description: This project aims to use grape pomace as a value-added multifunctional natural preservative for pre-cooked sausage products. In order to provide antioxidant and antimicrobial characteristics to sausages, the phenolic compounds, especially tannins, from grape pomace have to be extracted and characterized thoroughly. There is a lack of knowledge on the composition and extractability of tannins in grape pomace obtained from cold-hardy grape varieties and this project will focus on these aspects.
- Dr. Budhhi Lamsal
- Title: Utilizing Food Co-Products (Soy Whey and Corn Steep Liquor) as Fermentation Growth Media for Recombinant Bacteria to Produce Antifreeze Protein for Potential Food Applications
- Description: We aim to valorize food coproducts (soy whey/ corn steep liquor) as optimized fermentation growth media for recombinant E. coli and S. cerevisiae in producing ice recrystallization inhibition (IRI) ryegrass proteins. Shake-flask (1-L) and bioreactor (5-L) studies will be successively carried out on optimally formulated media Expression and functional analysis of the IRI proteins will be carried out. Thermal hysteresis in pure water with IRI protein for onset of structural ice formation and their growth inhibition will be compared.
- Dr. James Hollis
- Title: Multimodal Analysis of Food Texture: Using Sound and EMG to Understand Sensory Perception and Shelf Life Dynamics
- Description: This study aims to investigate how sound and electromyography (EMG) data collected during food consumption can provide insights into food texture and its changes over time. Using human participants, the study will measure the acoustic signals generated during mastication, such as crunching and crackling sounds, alongside EMG recordings of jaw muscle activity. These signals will be analyzed using machine learning (ML) techniques to identify key features that correlate with specific textural properties (e.g., crispness, hardness) and to predict food age or freshness. Using supervised learning models, the study will classify foods based on texture and shelf life, while unsupervised methods will explore patterns in the data. The integration of sound and EMG data in a ML framework provides an opportunity to understand the sensory and mechanical processes underlying texture perception. This research is crucial for improving food product design and enhancing quality control systems in the food industry. Furthermore, the findings may offer valuable insights into consumer preferences and the sensory factors influencing eating behavior.
- Dr. Cicero Pola
- Title: Zein-Based Nanostructured Delivery Systems for Applications in Food and Agriculture
- Description: The student will work in the area of nanotechnology in food science and agriculture, with a focus on designing and characterizing zein-based nanostructures and optimizing their performance for real-world applications. This project will involve techniques such as nanoparticle fabrication, electrospinning, polymeric complex formation, physicochemical analyses, and microbiological assessments. The primary application of these delivery systems will be the control of foodborne pathogens and phytopathogens relevant to food safety and field crops.
- Dr. Joey Talbert
- Title: Multi-Enzyme Modification of Plant-Based Proteins: Machine Learning for Predicting Functional Properties
- Description: This project explores the use of multiple enzymes to modify the functional properties of plant-based proteins under varying environmental conditions, such as pH and temperature. By systematically assessing the impact of enzymatic treatments, the study will generate data to train machine learning models that predict key functional attributes. The findings will contribute to more precise and efficient strategies for optimizing plant-based proteins in food and industrial applications.
- Sustainable Processing and Resource Valorization
- Technological Innovation in Dairy Science
- Product Development
- Circular Economy in Food Systems
- Develop a scalable and sustainable process to produce bacterial nanocellulose (BNC) from food waste and by-products, reducing environmental impact.
- Characterize the physical, chemical, and functional properties of BNC to optimize applications in sustainable food packaging and other industrial uses.
- Evaluate the feasibility of repurposing fermentation by-products as fertilizers, ensuring efficient resource utilization and minimizing secondary waste.
- Conduct a comprehensive literature review on relevant topics.
- Develop, plan, and execute experiments for BNC production and analysis.
- Collaborate effectively within the research team.
- Prepare detailed lab reports and contribute to the drafting of scientific manuscripts.
- Disseminate research findings through conferences, workshops, and industry meetings.
- A Bachelor’s degree in Food Science and Technology, Biochemistry, or a related field (Honors preferred).
- Strong laboratory skills and the ability to work both independently and as part of a team.
- Excellent communication skills, including the ability to write concise reports and protocols.
- Fluency in English
- Demonstrated interest in the project’s core scientific areas.
- Rigorous, curious, and motivated with a passion for sustainability and innovation.
- Open-minded, eager to learn, and willing to contribute to a collaborative research environment.
- Start Date: April 2025
- Location: Iowa State University
- Application Materials:
- A comprehensive CV
- A tailored cover letter explaining your interest in the project and relevant background
- Application Submission:
- Please send your application materials to Dr. Dylan Liu at dylanliu@iastate.edu.
Need More Information?
Brenda Emery
220 Mackay Hall
2302 Osborn Drive
Ames, IA 50011-1078