Index:
- Adam J. Kuchnia » Twin Lakes, Wisconsin
- Afiya Saleem » Eau Claire, Wisconsin
- Bandana Upadhyaya » Biratnagar, Nepal
- Chandrakanth Belde » Hyderabad, India
- Jacent Asiimwe » Kampala, Uganda
- Jane Palakeel » Kerala, India
- Jayjamnajay Patel » Gujrat, India
- Karla Mickelson » Maple Grove, Minnesota
- Kelly Samz » Two Rivers, Wisconsin
- Laurelyn Harper » Green Bay, Wisconsin
- Meghana Kurra » Hyderabad, India
- Omoregbee Aigbosiomwan » New Brighton, Minnesota
- Rakesh J. Karki » Jhapa, Nepal
- Robin Welcher » Eau Claire, Wisconsin
- Robyn J. Verschay » Eau Claire, Wisconsin
- Shane J. A. Medin » Brainerd, Minnesota
- Stephanie Kaltenberg » River Falls, Wisconsin
- Susan Krahn » Eau Claire, Wisconsin
- Tapan Gor » Gujrat, India
- Tomoko Tanaka » Kakogawa, Japan
- Yanfang Liu » Xi’an, China
Adam J. Kuchnia
Twin Lakes, Wisconsin
I think very highly of the master’s program in Food and Nutritional Sciences at UW-Stout. I heard about Stout’s program through a friend and started doing my own research. Shortly after I made an appointment to meet the faculty and see the campus. Everything seemed to fit for me and I felt that attending a smaller university would allow me more access to professors and a wider array of academic experiences. The faculty at Stout truly cares about students and I was always able to find help if I needed it. They want all students to succeed and it shows in the amount of extra time they put in the office. My experiences and knowledge gained through Stout has proven effective. I am currently in the dietetic internship through the University of Minnesota Medical Center, Fairview and I feel I am doing very well, with good evaluations across the board. I have Stout to thank for all the preparation. After the internship I hope to be working in the clinical setting, focusing on nutrition support. I plan to get my CNSD certification. As far as research goes, I am very interested in trace mineral and nutrition support. I have recently been looking into chromium and its role in insulin sensitivity and glucose tolerance.
Afiya Saleem
Eau Claire, Wisconsin
I chose the UW-Stout Master’s program because of all the places I reviewed, UW Stout stood above all as it provides a unique combination of a friendly atmosphere in a small town and its high standards of education. The best part of studying at UW-Stout is that the unique teachers and professors who are very dedicated to the professional development of their students and they help them achieve their goals and reach their full potential. My interests include nutrition education, specifically pediatric nutrition. After the completion of my internship I plan to take my RD exam so that I can enter the dietetics field and give knowledge to others. I look forward to one day getting my PhD in nutrition.
Bandana Upadhyaya
Biratnagar, Nepal
I chose UW-Stout because it is close to my family and Stout received a good recommendation from close friends. The best part of studying here is the quiet environment and being able to interact with the professors and students. The faculty and staff have been quite helpful in my time here, and have been great in guiding me towards my career goals. The facilities allow wireless iInternet and open labs. My current interests include dealing with the current issues in the food industry. After graduation I would like to work in the Wisconsin or Minnesota area within a dynamic food company. I am looking into obtaining my PhD also.
Chandrakanth Belde
Hyderabad, India
I chose UW-Stout because of great testimonials from friends who went through the program. As an international student the tuition waiver helped me financially and was an important reason to applying to UW-Stout. The best part of Stout is the simultaneous theory and practicum classes. I would like to work as a food technologist for a company like PepsiCo, Coca-Cola, Cadbury, Kraft, or others.
Jacent Asiimwe
Kampala, Uganda
I chose UW-Stout because the university is part of the UW System and because of Stout’s worldwide reputation for quality education. As an international student, I found it a plus that I did not need GRE scores to be admitted to the program, and that I was given a five-year grace period after admission to decide when to begin the program. The best part of studying at UW-Stout was that the professors took a personal interest in the students and helped each individual to develop their skills. The university has great teaching facilities as well as well-maintained lecture halls, laboratories, and classrooms. The Human Performance Laboratory is especially well-equipped with a bone-density sonometer, TANITA scale, cholesterol and hemoglobin meters, and a DEXA machine that provide students practical hands-on experience. The education and skills I obtained from UW-Stout were excellent. I will never forget the homecoming weekends and the annual international student’s dinner, which provided me with many wonderful memories. My future plans include getting clinical and public health experience within the United States before returning home to Uganda to use the knowledge and experience that I’ve gained. In fact I am currently working as a Nutritionist for the Women, Infant and Children (WIC) program. Like my education at Stout, I am gaining skills that will be vital in my career.
Jane Palakeel
Kerala, India
I chose the UW-Stout master’s Program because it was the ideal school for me to complete my education and lessen my financial burden. It also is special because it is known to bring international students together making it more cultural friendly and hospitable. The best part of Stout is that it brought out the hidden potential of teaching in me. I never dreamt of teaching, but now I am confident to speak in front of large groups of people. There is an excellent faculty with a variety of experience, knowledge, ideas, and their teaching skills and capabilities bring out the best in each student. My education has helped me deepen my understanding in food science and allowed me to apply my knowledge in my two internships. My interests include exploring antioxidant potential in spices and increasing the shelf life of food by natural means. I plan to pursue another master’s degree in Quality Control and Regulatory Sciences followed by a PhD in Food Science.
Jayjamnajay Patel
Gujrat, India
I chose the UW-Stout master’s program because of the good course design, helpful facilities, beautiful campus, and the diversity of students. I will never forget the international dinners and the cultural program provided for international students. They have been amazing and memorable for me. The faculty members and staff are very helpful and interactive, and the library is full of useful resources and is connected with the entire UW System. The courses are designed to succeed in the food and nutritional sciences career. The education and skills I receive at Stout will provide me the confidence to work as a qualified food technologist. After completing my graduate study, I would like to join a food company and work in a quality control area.
Karla Mickelson
Maple Grove, Minnesota
I was drawn to the UW-Stout master’s program because of the small campus and knowing I would get individual attention and interaction with the faculty. Also, Stout has a well-known hospitality program and would be beneficial to the coursework in food science. I feel that the people are the best part of studying at Stout. Both students and faculty are friendly and create a conducive environment for learning. The faculty and staff are informative, accessible, and willing to help. They bring diversity to the classroom with their many different backgrounds. The education we receive is high and my classes have provided me with the opportunity to gain skills that allow me to be a critical consumer of research. I am interested in the behavior of buyers, along with food trends. Following graduation I plan to combine my background in food science, marketing, and culinary arts to pursue a career in food product development.
Kelly Samz
Two Rivers, Wisconsin
I chose UW-Stout's master's program in Food and Nutritional Sciences because throughout my undergraduate career, I had always heard great things about the university and the programs offered. As a current graduate student at UW-Stout, I really feel connected to the university and have developed great relationships with faculty, staff, and fellow students. UW-Stout has created an environment in which everyone collaborates well with others that has made my time at this university enjoyable. The faculty and staff at UW-Stout are incredible. Every professor that I have had throughout my graduate course work has gone to great lengths to make sure we were getting the most we could out of each assignment, project, or experience. In addition, professors have always been accessible outside of class for questions and help as needed. The courses I have taken at UW-Stout are providing me with the latest knowledge that will allow me to provide individuals I will serve in the future with up-to-date information. My research interest is childhood obesity. I also have a research interest in the role parents play in children’s eating patterns. After graduation, I plan to work as a Registered Dietitian in a community setting. Beyond this, I will continue to further my education by obtaining continuing education credits and potentially go on to obtain a doctoral degree after working as a Registered Dietitian for a few years. During my time at UW-Stout, I will never forget the friendships I have made with future colleagues. These friendships have helped me move forward to complete my degree through the support and advice offered along the way.
Laurelyn Harper
Green Bay, Wisconsin
I chose UW-Stout because of its small sized campus and location. I like the western Wisconsin area because it is closer to my family. The best part of UW-Stout is the small class sizes and that the program can be tailored to meet your needs. There are required courses, but there are quite a few that can be selected to meet your interests. The faculty and staff are very friendly, willing to help, and available often for one-on-one appointments to answer questions. One thing I will never forget is how helpful people have been. Before starting any course work at UW-Stout I had met with my adviser and casually mentioned I would definitely be interested in a Graduate Assistantship in the future. Part way through my second semester I got an e-mail saying I was recommended for a GA in the Hospitality and Tourism Department. I found out that my adviser had recommended me. I was able to work with some amazing people in that department and am grateful for the opportunity. I would rate the education and skills at Stout as excellent. I feel that after completing my degree, I will be fully prepared for my future career. The learning is very hands on with the opportunities to practice counseling skills and present to groups outside the classroom. I have a strong interest in body image and eating disorders. After graduation I plan on pursuing a dietetic internship, and furthermore become a Registered Dietitian. I would like to focus on the counseling aspect of nutrition and work with children and adolescents.
Meghana Kurra
Hyderabad, India
I chose UW-Stout because of the encouragement students are given through funding and scholarships. It is a one of a kind school, and I feel it will give me a great foundation for my future. As an international student I especially enjoy the many events made available specifically for international students. They are so much fun and help us socialize with different people from different parts of the world. The faculty and staff members are very well experienced and I am thankful for their immense help and hard work. I am confident that what I have learned at UW-Stout is going to take me a long way. My interests include food processing and preservation, food extrusion, process design and development. After graduation I plan to work in a major food company and possibly in quality assurance. My final goal is to help my country in the areas of better food and better health.
Omoregbee Aigbosiomwan
New Brighton, Minnesota
I chose the master’s program at UW-Stout because of the location, reputation, and low tuition costs. I feel that Stout offers an exceptionally good faculty, and displays a great camaraderie between students and the professors. My research interests include carbohydrate measurements and modifications and its importance in the prevention of chronic diseases. After graduation I would like to further my education and continue my career.
Rakesh J. Karki
Jhapa, Nepal
After working for several years as a Food Technologist, I became interested in continuing my education to higher level. I came to know about UW-Stout from one of my friends who was already studying here. I chose UW-Stout because of the courses offered and the program design. The university is small enough to have personal interactions with faculty, staff and colleague in confidence and comfort. The University is located in a small, beautiful city that is affordable and conducive for studying and learning. I have found the faculty and staff to be very helpful and approachable. They are readily available outside classroom for any help or suggestion one might need, and are very knowledgeable. The courses are designed to provide in-depth theoretical knowledge, which is then fine-tuned by practical exposures. The scientific paper reviews, research paper analyses, class presentations, and group discussions done during classroom study have definitely sharpened my skill of conducting and presenting research. I strongly believe that this is a big value addition to my future career. My area of interest for research is in dairy product development, especially yogurt fermentation. I will be researching textural and sensory property of low fat yogurt fortified with various dietary fibers. After graduation, I would love to work in the area of research and development or quality assurance. The best part of studying at Stout is the many friends I have made from different cultural backgrounds. I am also enjoying a lot working with experienced and helpful professors as a graduate/teaching assistant. My most unforgettable memory is carrying the flag of my country during the flag parade for the International dinner sponsored by the university.
Robin Welcher
Eau Claire, Wisconsin
I chose UW-Stout’s program because I completed my undergraduate here in 2004 and had a great experience. I think the best part of studying at UW-Stout is the hands-on experience it offers it all programs. UW-Stout has smaller classroom sizes and the professors take the time to get to know the students. The faculty and staff are great, and it is clearly shown that they want the students to succeed through their encouragement and support. The facilities create a comfortable environment, and the Food and Nutrition Department is always adding new educational tools and equipment to enhance the learning process. I would rate the education and skills I have obtained here, very highly. I have a research interest in energy densities of food and beverages in relation to their effect on satiety and total caloric intake. After graduation, I plan on pursuing a career in a clinical setting. Being a graduate assistant is the experience at UW-Stout that I will never forget. I had the opportunity to work with several instructors, teaching different courses. I learned a lot about myself, and where I want to go in the future. In long run, I want to pursue PhD and become a professor.
Robyn J. Verschay
Eau Claire, Wisconsin
I decided to pursue my master’s degree at UW-Stout the first time I visited the campus. Besides having a wonderful curriculum, the Food and Nutritional Sciences master’s program offers small class sizes and a dedicated staff. The best part about studying at UW-Stout is the opportunity to work with professionals in the dietetics field, both through classes and volunteer opportunities. The faculty and staff here are knowledgeable and always willing to help. Each professor in the nutrition department has experience working in the field and can bring real life examples into the classroom. They work hard so that students have every advantage to succeed. The facilities at UW-Stout are also state-of-the-art. The nutritional assessment and human performance laboratories allow students to gain practical skills and experience that are needed in the dietetics field.
The knowledge and skills I have gained here at UW-Stout have prepared me well for the future. After graduation I plan to complete a dietetic internship and then go on to pass the RD exam. My education will help me reach these and future career goals. My current research project involves determining the availability of fresh fruits and vegetables in Clark County, Wisconsin. I am fortunate enough to be working with several practicing dietitians on my research for the Wisconsin Partnership for Activity and Nutrition. One experience during my time here at Stout that I will never forget is the opportunity to serve as a student host at the American Dietetic Association 2008 Food and Nutrition Conference and Expo. It was a wonderful learning experience and it allowed me to network with many other students and professionals in the field.
Shane J. A. Medin
Brainerd, Minnesota
I received my undergraduate degree in dietetics from Stout, and the Food and Nutritional Sciences master’s program is the perfect complement to my undergraduate degree. UW-Stout is a phenomenal university all around! Menomonie is located in a very convenient upper-Midwest location. The campus is small and easily navigable. The faculty and staff are very accommodating to all students and they strive with care and passion to prepare each student independently for their career of choice. Unlike many other schools I have been to the faculty at UW-Stout seem to go out of their way to help you succeed and accomplish your educational goals. All facilities have wireless high speed Internet allowing the students to 24-hour access to course materials and resources. After graduation I plan to obtain a dietetic internship, pass the RD exam, and become a registered dietitian. Ultimately, I want to teach secondary education in the upper Midwest.
Stephanie Kaltenberg
River Falls, Wisconsin
The primary influence in my decision to apply to the UW-Stout Food and Nutritional Sciences graduate program was the advisement I received from an undergraduate food science professor. He told me about the excellent reputation that this program encompassed, as well as its level of academic achievement. Also, after meeting with the director of the program, I was able to clarify the expectations of the program’s credentials. What was specifically appealing about this program was that it was CADE accredited; I could achieve the competencies to become a registered dietitian upon completion of my internship. The graduate curriculum’s strengths range from the diversity of research experiences to working with registered dietitians in local communities. The professors emphasize relevant information you must obtain, as well as provide you with resources to learn more about your special interests such as your thesis.
Susan Krahn
Eau Claire, Wisconsin
I chose UW-Stout’s master’s program in Food and Nutritional Sciences over other similar programs at other universities because of its reputation in preparing students for the next steps in their career. The dietetics program at UW-Stout has a placement rate into dietetic internships of more than 95 percent. UW-Stout has provided an active, innovative, and career-focused environment that has prepared me for the dietetic workplace of the 21st century. The dietetics program strives to implement evidence-based practice into curriculum. My experience in courses such as Nutrition Counseling and Nutrition Assessment are examples the hands-on approach that UW-Stout provides to its dietetic students. In these courses, I was able to develop motivational interviewing skills while counseling student clients and practice assessment skills using modern equipment in a human performance laboratory. I have found that the faculty and staff are very dedicated and passionate about their jobs. The small class sizes allow the faculty to get to know the students. The facilities in the nutrition department provide students with opportunities to work with modern technology.
UW-Stout’s Food and Nutritional Sciences program has prepared me with the education and skills that I will need to be successful in my future career. However, I believe the exceptional feature of UW-Stout’s program is their emphasis on applying knowledge and skills to field experiences throughout their students’ education. Due to the experiences I have pursued during my education, I have developed an interest in public health nutrition. After obtaining the registered dietitian credentials, I intend to pursue a position in community nutrition. In long run, I intend to apply for a graduate program to earn a doctoral degree in public health.
Tapan Gor
Gujrat, India
I chose the master’s program at UW-Stout because of the great recommendations from other students. The best part of Stout is studying with the department in a graduate assistantship and the international student dinner banquet, and gradually making new and wonderful friends. The faculty and staff members are really helpful and friendly. I feel that the education given at Stout is good. After graduation I plan on getting some industrial work experience before pursuing further education.
Tomoko Tanaka
Kakogawa, Japan
I chose UW-Stout’s master’s program because a colleague of mine who I work with in Japan graduated from the Nutritional Sciences concentration and completed the Dietetic Internship program at UW-Stout. The best parts of studying at Stout are my advisors and teachers who provided a supportive environment. In my education at UW-Stout, I learned research skills, counseling skills, how to develop effective nutritional materials, and medical nutrition therapy for various cases. These skills have helped me in my current work as a dietetic intern. My interests include dietary strategies for weight management and the importance of portion control. After graduation I look to work as a Registered Dietitian in the United States.
Yanfang Liu
Xi’an, China
I chose the UW-Stout’s master’s program because of Stout’s excellent packaging major. I especially like the library and its labs and resources. The faculty and staff here are all great and very nice. I am new to Stout and not sure of my future. However, I know I will cherish my time here. I am currently interested in packaging and recycling and look forward to completing an internship and PhD. Overall, I love Stout.