Interdisciplinary Minor in Food Science/Safety

The interdisciplinary graduate research and education program is a cooperative effort offered by faculty in seven departments: Food Science and Human Nutrition; Animal Sciences; Soil and Crop Sciences; Horticulture and Landscape Architecture; Environmental and Radiological Health Sciences; Microbiology, Immunology and Pathology; and Clinical Sciences. The international reputation of the faculty members and their ability to attract strong extramural support for research in the areas of food science and food safety resulted in the creation of this interdisciplinary program Faculty research interests are focused in food microbiology, food safety education, food processing and integrated production/processing. Students interested in the safety and further processing of foods and commodities are encouraged to apply. Thesis (Plan A) and non-thesis (Plan B) options are available.

Students can apply and be admitted into one of the participating departments and take part in Program activities. Student interactions with faculty from more than one department are strongly encouraged. Graduate programs are customized to fit a student’s interests and long-term objectives. Basic training in the food sciences comes from an integrated first-year curriculum featuring core courses in food science, microbiology, nutrition and commodity production. Opportunities exist for students to rotate through various laboratories. Students also participate in a weekly interdisciplinary group-study that includes papers given by students, post docs, participating faculty and distinguished visiting scientists, along with visits to member laboratories. The group-study course is designed to enhance interaction and facilitate research opportunities among the food science/safety community, including students, faculty, postdoctoral fellows and staff and may be offered by the participating departments on a rotational basis.

The student receives a degree from their home department and a transcript endorsement indicating the student has successfully completed the requirements of the Interdisciplinary Studies Program in Food Science/Safety, which will become part of the student’s official record.

Students who wish to pursue the Interdisciplinary Studies Program in Food Science/Safety at the graduate level must declare their intent with Dr. Doreene Hyatt, Program Chair. All students in the program will have taken MIP 334, Food Microbiology, or its equivalent as a prerequisite, FTEC 400, Food Safety, at least one credit of FSHN 696A, Group Study--Food Science, a minimum of 6 credits (2 prefixes) from the approved list of supporting courses below, and complete a thesis or dissertation (in their home department), whose proposal has been approved by the Faculty Advisory Board for the Interdisciplinary Studies Program in Food Science/Safety. The Faculty Advisory Board shall also approve the list of supporting courses taken by the student in fulfillment of the Interdisciplinary Studies Program.

Students will take at least six credits from the following courses or additional courses approved by the Faculty Advisory Board. These courses must include at least 2 prefixes from the collaborating Departments (FTEC/FSHN, ANEQ, SOCR, HORT, ERHS, MIP, VM/VS).

PROGRAM OF STUDY (Interdisciplinary Studies Program – Food Science/Safety Master’s Program)

Supporting Courses Credits
FTEC 570 Food Product Development (FTEC 447) 2**
FTEC 572 Food Biotechnology (MIP 334) 2**
FTEC 576 Cereal Science (FTEC 447) 2**
FTEC 578 Bioactives and Probiotics for Health (FTEC 447 or CHEM 245 or CHEM 341) 3**
MIP 335 Food Microbiology Laboratory (MIP 301 or MIP 302) 2
MIP 443 Microbial Physiology (MIP 300; BC 351 or BC 401) 4
MIP 450 Microbial Genetics (MIP 300; BC 351 or BC 401 or concurrent reg.) 3
MIP 550 Microbial and Molecular Genetics Laboratory (MIP 301 or MIP 302; MIP 450, or written consent of instructor) 4
MIP 624 Microbial Ecology (MIP 300 or relevant ecology course) 2
MIP/VS 533 Epidemiology of Infectious Diseases/Zoonoses (MIP 300) 3
ERHS 532 Epidemiologic Methods (ERHS 307 or STAT 307) 3
SOCR 755 Advanced Soil Microbiology (MIP 624 or SOCR 455) 3
HORT 401 Medicinal and Value-added Uses of Plants (BZ 120 or MATH100; CHEM107 and CHEM108) 3
HORT 675 Plant Stress Physiology (BZ 440) 3
ANEQ 567 Meat Safety, HACCP, TQM (written consent of instructor) 2
ANEQ 565 Interpreting Animal Science Research (ANEQ 100) 3
ANEQ 660 Advanced Meat Science (ANEQ 360 or ANEQ 422 or FSHN 350) 3
VM 648 Food Animal Production and Food Safety (VM 601) 2
VS/AGRI 570 Issues in Animal Agriculture 2
ANEQ 460 Meat Safety 2 credits
ANEQ 470 Meat Systems 3 credits
Research Credits
Plan A/FTEC 699 Thesis-Food Science 10
Plan B/FTEC 698 Research-Food Science 4
Minimum credits required 35

¹Possible Statistics courses – STAT 511, STAT 512, EDRM 600, EDRM 606, EDRM 704, EDRM 705

**Required in the Department of Food Science and Human Nutrition