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

Associate Professor
Director, Didactic Program in Dietetics
Human Nutrition and Food Program Option

Education

Ph.D. Kansas State University
M.S. North Dakota State University
B.S. North Dakota State University Professional Memberships:

The Academy of Nutrition and Dietetics (Registered and Licensed 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.