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Rhoda Schantz

Ph.D., R.D.


Rhoda Schantz 


Associate Professor
Human Nutrition and Food Program Option



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


The courses which I teach provide laboratory learning activities. I am committed to providing the best learning possible with this hands-on approach. The problem-based teaching approach provides both topic content and problem-solving opportunities using food and nutrition content.

  • FCSC 1150 Scientific Study of Food--Examines the chemical, physical, and sensory properties of food. The safety concerns in food are identified throughout the particular foods.
  • FCSC 3150 Intermediate Foods--Provides the scientific basis for the food management. Food regulations including food safety and label reading are examined, as well.
  • FCSC 3152 Food Systems Production--Studies quantity food principles. The community’s con-commercial kitchens provide a real-world learning environment. And a focus of food safety and HACCP contributes a learning to keep food safe for consumers.
  • FCSC 4150 Experimental Foods--Provides studies in food research and product development.
  • FCSC 5151 Sensory Analysis of Food--Demonstrates techniques used in the subjective evaluation of food.

Current Research

I work towards adding value to Wyoming grown agricultural products.  A HATCH project, the Antioxidant Activity Characterization of Food and Crop Plants, will provide a basis for develop nutraceuticals using supporting Food Science techniques of Sensory Analysis to create an overall profile of foods developed.

Examples of recent publications and presentations:

B-1200  Building Your Food Safety Program Step-by-Step, Hazard Analysis Critical Control Point (HACCP) for Small, Non-Meat Processors and the accompanying Facilitator’s Guide with the Train-the-Trainer CD (B-1200.1).

The Science Behind Heritage Foods, for the Saturday University. This presentation was sponsored by the Wyoming Humanities Council and the University of Wyoming (Abstract found on either site) in conjunction with the Smithsonian Institution’s traveling exhibit, Key Ingredients, America by Food.

Gluten-Free Baking Workshop for UW Extension’s In-depth training.

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