Rhoda Schantz, Ph.D., R.D.

Associate Professor

Director, Didactic Program in Dietetics

 

Office Phone Number: 307-766-5380

FAX Number: 307-766-5686

e-mail: schantz@uwyo.edu

 

Education:                                                                          

Ph.D. 1988 Kansas State University

M.S. 1978 North Dakota State University

B.S. 1976 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 the diet .  The supporting Food Science techniques of Sensory Analysis, are used to create an overall profile of foods developed.