PROGRAM PROFILE

Program Rankings — Nutrition and Food Sciences, University of Vermont


Program Rankings

Survey Based Quality Rankings
Source: NRC, 2010

The National Research Council ranked programs based on 2 measures of quality. They generated 500 different rankings to simulate the effects of using different sets of evaluators and ranking programs in different years. Learn more.


Histogram of Rankings
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Quality rankings (survey-based) out of 32 Food Science programs


Range of Rankings
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18-28

Regression Based Quality Rankings
Source: NRC, 2010

Histogram of Rankings
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Quality ranking (regression-based) out of 32 Food Science programs


Range of Rankings
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21-28

GRE Scores
Source: NRC, 2003-2005

Average Quantitative GRE
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668

Financial Support and Tuition

Graduate Tuition and Fees
Source: IPEDS, 2009

Out-of-State Students

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FULL TIME STUDENTS: TUITION
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$29,568
FULL TIME STUDENTS: FEES
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$1,658
PART TIME STUDENTS: COST PER CREDIT HOUR
$1,232

In-State Students

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FULL TIME STUDENTS: TUITION
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$29,568
FULL TIME STUDENTS: FEES
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$1,658
PART TIME STUDENTS: COST PER CREDIT HOUR
$488

Application Fee

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GRADUATE SCHOOL APPLICATION FEE
$40

Living Expenses
Source: IPEDS, 2009

On Campus

ON-CAMPUS ROOM AND BOARD
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$8,996
ADDITIONAL EXPENSES
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$1,274

Off Campus

OFF-CAMPUS ROOM AND BOARD
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NA
ADDITIONAL EXPENSES
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NA

Type of Financial Support
Source: GSS, 2007

How graduate students in the program (including master's, doctoral, and professional degree students) paid for their graduate educations


Types

TEACHING ASSISTANTSHIP
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22%
RESEARCH ASSISTANTSHIP
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67%
FELLOWSHIP
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0%
TRAINEESHIP
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0%

First Year Support
Source: NRC, 2005

Data for full-time doctoral students in the fall of 2005


First year students with full financial support
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PERCENTAGE OF STUDENTS WHO RECEIVED FULL FINANCIAL SUPPORT
86%

Sources of Financial Support
Source: GSS, 2007

How graduate students in the program (including master's, doctoral, and professional degree students) paid for their graduate educations


Federal Support

DEPARTMENT OF DEFENSE
0%
NATIONAL INSTITUTES OF HEALTH
0%
HEALTH AND HUMAN SERVICES (EXCEPT NIH)
0%
NATIONAL SCIENCE FOUNDATION
0%
DEPARTMENT OF AGRICULTURE
56%
NATIONAL AERONAUTICS AND SPACE ADMINISTRATION
0%
DEPARTMENT OF ENERGY
0%
OTHER FEDERAL SOURCES
0%

Non-Federal Support

INSTITUTIONAL SUPPORT
22%
FOREIGN SOURCES
0%
OTHER US SOURCES
11%
SELF SUPPORT
11%

Tuition Remission
Source: SED, 2000–2004

Tuition paid by 2000–2004 Nutrition and Food Sciences doctorate recipients from University of Vermont


Median tuition remission

83%

Amount of Tuition Remission Granted

NO TUITION REMISSION
31%*
LESS THAN 1/3 OF TUITION
0%
1/3 TO 2/3 OF TUITION
15%*
MORE THAN 2/3 OF TUITION
53%

Graduate School Debt
Source: SED, 2000–2004

Debt for 2000–2004 Nutrition and Food Sciences doctorate recipients from University of Vermont


Median graduate school debt
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$0

Outcomes for Recent Graduates

Degree Completion
Source: NRC, 2010

Time to Degree

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Median years required to complete a doctorate (full-time and part-time students)

4.5

Completion Rates

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Fraction of students completing a doctorate in 6 years

100%

Employment Outcomes
Source: NRC, 2006 & SED, 2000–2004

Quality Assurance

Program collects outcome data about all of its graduates

PROGRAM COLLECTS OUTCOME DATA ABOUT ALL OF ITS GRADUATES
YES

Employment Stats at Graduation

Job / contract / definite commitment
53%
Negotiating with specific organizations
13%*
Still seeking
33%
Other
0%*

Type of Job

(For those with a definite commitment at graduation)

Postdoc
39%*
Educational institution (nonpostdoctoral position)
27%*
Private sector
21%*
Government
13%*

Primary Job Responsibilities

(For those with a definite commitment at graduation)

Research and development
56%*
Teaching
26%*
Management or administration
3%*
Professional services to individuals
15%*

Job Location

(For non-US citizens on temporary visas with a definite commitment at graduation)

In the United States
56%*
Outside the United States
44%*

Student Resources

Student Resources
Source: NRC, 2006

Overall Resources

NUMBER OF RESOURCES OFFERED (OUT OF 18)
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17

Health Insurance

STUDENTS RECEIVE HEALTH INSURANCE
YES

Structured Oversight

PROGRAM COLLECTS OUTCOME DATA
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YES
ANNUAL STUDENT REVIEWS
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YES

Available Training

TEACHING SKILLS
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YES
PROPOSAL WRITING
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YES
ENGLISH LANGUAGE
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YES
WRITING
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YES
STATISTICS
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YES
RESEARCH ETHICS
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NO

Administrative Support

ORIENTATION
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YES
INTERNATIONAL STUDENT ORIENTATION
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YES
TEACHING / RESEARCH PRIZES
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YES
ON-CAMPUS CONFERENCES
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YES
TRAVEL SUPPORT
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YES
STUDENT WORK SPACE
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YES
GRADUATE STUDENT ASSOCIATION
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YES
GRADUATE STUDENT ASSOCIATION SUPPORT
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YES
GRADUATE STUDENT ASSOCIATION STAFF
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YES
GRIEVANCE PROCEDURE
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YES
DISPUTE RESOLUTION PROCEDURE
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YES
PROGRAM COORDINATOR MEETING
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YES

Research Activity

Research Activity Ranking
Source: NRC, 2010

Histogram of Rankings
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Research activity ranking out of 32 Food Science programs


Range of Rankings
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21-29

Research Activity
Source: NRC, 2006

Publications

PUBLICATIONS PER FACULTY MEMBER
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0.6
CITATIONS PER FACULTY MEMBER
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1.6

Grants

PERCENTAGE OF FACULTY WITH GRANTS
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70%

Awards

AWARDS PER FACULTY MEMBER
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0.0

Demographics

Diversity Ranking
Source: NRC, 2010

The National Research Council ranked programs based on a measure of overall diversity. They generated 500 different rankings to simulate the effects of using different sets of evaluators and ranking programs in different years. Learn more.


Histogram of Rankings
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Quality rankings (survey-based) out of 32 Food Science programs


Range of Rankings
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19-29

Faculty Demographics
Source: NRC, 2006

Percent Female
FEMALE
33%

Percent Minority
MINORITY
5%

Doctorate Recipient Demographics
Source: GSS, 2007 and NRC, 2006

Sex
MALE
50%
FEMALE
50%

Citizenship
US CITIZENS OR PERMANENT RESIDENTS
75%
TEMPORARY VISA HOLDERS
25%

Race / Ethnicity
AFRICAN AMERICAN
0%
NATIVE AMERICAN
0%
ASIAN
0%
PACIFIC ISLANDER
0%
WHITE
75%
HISPANIC
0%
UNKNOWN
0%

Full-time Status
FULL TIME
75%
PART TIME
25%

Demographics of all Graduate Students at the Institution
Source: IPEDS, 2007

Sex
MALE
39%
FEMALE
61%

Citizenship
US CITIZENS OR PERMANENT RESIDENTS
88%
TEMPORARY VISA HOLDERS
12%

Race / Ethnicity
BLACK / AFRICAN AMERICAN
1%
AMERICAN INDIAN OR ALASKA NATIVE
0%
ASIAN
2%
WHITE
83%
HISPANIC / LATINO
2%
UNKNOWN
12%

Full-time Status
FULL TIME
45%
PART TIME
55%

Program Size

Faculty
Source: NRC, 2006

Total faculty members
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24
Interdisciplinary faculty
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25%

Total Students
Source: GSS, 2007

Total
12
First year
3

Student-Faculty Ratio
Source: NRC, 2006

Graduate students per faculty member
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0.3

Graduate Degrees
Source: IPEDS, 2005-2009

2005–2009 Nutrition and Food Sciences degrees from University of Vermont


Contact Information

Contact Information, Institution
Source: IPEDS, 2009


Phone

(802) 656-3131 ext. 3131


Location

85 S Prospect St, Burlington, VT 05405-0160


*Value is missing. The value shown is based on the average for other programs in the same field. Learn more.

✝ Data are for all Nutrition and Food Sciences degree recipients from University of Vermont and may include graduates from more than one program.