PROGRAM PROFILE

Program Rankings — Food Technology, Clemson University


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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23-29

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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24-30

GRE Scores
Source: NRC, 2003-2005

Average Quantitative GRE
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615

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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$12,436
FULL TIME STUDENTS: FEES
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$3,630
PART TIME STUDENTS: COST PER CREDIT HOUR
$1,078

In-State Students

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FULL TIME STUDENTS: TUITION
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$12,436
FULL TIME STUDENTS: FEES
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$1,906
PART TIME STUDENTS: COST PER CREDIT HOUR
$528

Application Fee

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GRADUATE SCHOOL APPLICATION FEE
$50

Living Expenses
Source: IPEDS, 2009

On Campus

ON-CAMPUS ROOM AND BOARD
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$6,774
ADDITIONAL EXPENSES
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$4,704

Off Campus

OFF-CAMPUS ROOM AND BOARD
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$2,620
ADDITIONAL EXPENSES
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$5,352

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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21%
RESEARCH ASSISTANTSHIP
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46%
FELLOWSHIP
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4%
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
67%

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
4%
HEALTH AND HUMAN SERVICES (EXCEPT NIH)
0%
NATIONAL SCIENCE FOUNDATION
0%
DEPARTMENT OF AGRICULTURE
11%
NATIONAL AERONAUTICS AND SPACE ADMINISTRATION
0%
DEPARTMENT OF ENERGY
0%
OTHER FEDERAL SOURCES
7%

Non-Federal Support

INSTITUTIONAL SUPPORT
29%
FOREIGN SOURCES
0%
OTHER US SOURCES
21%
SELF SUPPORT
29%

Tuition Remission
Source: SED, 2000–2004

Tuition paid by 2000–2004 Food Technology doctorate recipients from Clemson University


Median tuition remission

67%

Amount of Tuition Remission Granted

NO TUITION REMISSION
23%*
LESS THAN 1/3 OF TUITION
4%*
1/3 TO 2/3 OF TUITION
23%
MORE THAN 2/3 OF TUITION
50%

Graduate School Debt
Source: SED, 2000–2004

Debt for 2000–2004 Food Technology doctorate recipients from Clemson University


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)

4.0

Completion Rates

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Fraction of students completing a doctorate in 6 years

87%

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
NO

Employment Stats at Graduation

Job / contract / definite commitment
78%
Negotiating with specific organizations
10%
Still seeking
12%*
Other
0%*

Type of Job

(For those with a definite commitment at graduation)

Postdoc
29%
Educational institution (nonpostdoctoral position)
42%
Private sector
18%*
Government
11%*

Primary Job Responsibilities

(For those with a definite commitment at graduation)

Research and development
32%
Teaching
48%
Management or administration
3%*
Professional services to individuals
16%*

Job Location

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

In the United States
60%
Outside the United States
40%

Student Resources

Student Resources
Source: NRC, 2006

Overall Resources

NUMBER OF RESOURCES OFFERED (OUT OF 18)
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15

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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NO

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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NO
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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27-31

Research Activity
Source: NRC, 2006

Publications

PUBLICATIONS PER FACULTY MEMBER
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0.9
CITATIONS PER FACULTY MEMBER
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0.9

Grants

PERCENTAGE OF FACULTY WITH GRANTS
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64%

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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14-27

Faculty Demographics
Source: NRC, 2006

Percent Female
FEMALE
56%

Percent Minority
MINORITY
22%

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

Sex
MALE
41%
FEMALE
59%

Citizenship
US CITIZENS OR PERMANENT RESIDENTS
50%
TEMPORARY VISA HOLDERS
50%

Race / Ethnicity
AFRICAN AMERICAN
0%
NATIVE AMERICAN
0%
ASIAN
0%
PACIFIC ISLANDER
0%
WHITE
47%
HISPANIC
0%
UNKNOWN
3%

Full-time Status
FULL TIME
82%
PART TIME
18%

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

Sex
MALE
52%
FEMALE
48%

Citizenship
US CITIZENS OR PERMANENT RESIDENTS
77%
TEMPORARY VISA HOLDERS
23%

Race / Ethnicity
BLACK / AFRICAN AMERICAN
5%
AMERICAN INDIAN OR ALASKA NATIVE
0%
ASIAN
1%
WHITE
63%
HISPANIC / LATINO
1%
UNKNOWN
30%

Full-time Status
FULL TIME
63%
PART TIME
37%

Program Size

Faculty
Source: NRC, 2006

Total faculty members
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22
Interdisciplinary faculty
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59%

Total Students
Source: GSS, 2007

Total
34
First year
12

Student-Faculty Ratio
Source: NRC, 2006

Graduate students per faculty member
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0.6

Graduate Degrees
Source: IPEDS, 2005-2009

2005–2009 Food Technology degrees from Clemson University


Doctoral degrees/year

3.2

Contact Information

Contact Information, Program
Source: NRC, 2010


Contact Information

Contact Information, Institution
Source: IPEDS, 2009


Phone

(864) 656-4636 ext. 4636


Location

201 Sikes Hall, Clemson, SC 29634


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

✝ Data are for all Food Technology degree recipients from Clemson University and may include graduates from more than one program.