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University of Wyoming



Rhoda Schantz, Ph.D., R.D.
Associate Professor
Director, Didactic Program in Dietetics 

 Phone Number: 307-766-5380
FAX Number: 307-766-5686
e-mail: schantz@uwyo.edu



  

 

 

 


Education:                                                                          

Ph.D. Kansas State University
M.S. North Dakota State University
B.S. North Dakota State University

Professional Memberships:

The American Dietetic Association (Registered Dietitian)
Institute of Food Technologists

Advising:

The Didactic Program in Dietetics provides the nationally approved coursework for students to make application to post-graduate Dietetic Internships

Instruction:

The courses I teach provide laboratory experiences in which I am committed to providing the best learning possible with this hands-on approach.

FCSC 1150 Scientific Study of Food
Examines the chemical, physical, and sensory properties of food.

FCSC 3150 Intermediate Food
Introduces the student to food regulations, including nutrition label reading, food management.

FCSC 3152 Food Systems Production
Studies quantity food principles.

FCSC 4150 Experimental Foods
Provides studies in food research and product development.

FCSC 5151 Sensory Analysis of Food
Demonstrates techniques used in the subjective analysis of food.

Research:

Food product development.
I work towards adding value to Wyoming grown agricultural products by developing Functional Foods or Nutraceuticals. Pinto beans have been evaluated for their culinary qualities and ease of cooking. Grapes are currently being evaluated for their potential non-nutrient contributions to thediet. The supporting Food Science techniques of Sensory Analysis, are used to create an overall profile of foods developed.