Gifford Hall, Room 230
Coordinated by a Faculty Advisory Board
Are you interested in the safety and quality of food from “farm to fork”? The Food Science/Safety interdisciplinary studies programs provide students with the interdisciplinary background necessary for understanding the roles and responsibilities of growers, producers, processors, retailers, consumers, and others working within the food system to ensure that food is safe and healthful. These programs are a cooperative effort by faculty from several departments and colleges within CSU who share a common interest in food quality and safety, and integrated production and processing. Students enrolling in a program will receive their degree from their home department. Completion of requirements for the interdisciplinary studies program will be noted on the transcript.
The programs are available at both the undergraduate and graduate levels. Program details are available from the Office of the Dean in the Colleges of Agricultural Sciences, Health and Human Sciences, or Veterinary Medicine and Biomedical Sciences, or from one of the collaborating departments.
The interdisciplinary minor in Food Science/Safety is designed to complement the student’s major. It consists of a core of required courses (6 credits), foundation courses in the sciences (6 credits), and a selection of advanced courses (12 credits minimum) taken from at least three of the six collaborating departments: Animal Sciences; Environmental and Radiological Health Sciences; Food Science and Human Nutrition; Horticulture and Landscape Architecture; Microbiology, Immunology, and Pathology; and Soil and Crop 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 the Food Science/Safety graduate interdisciplinary studies program. Focusing on interdisciplinary research and education, this program is a cooperative effort by faculty in seven departments: Animal Sciences; Clinical Sciences; Environmental and Radiological Health Sciences, Food Science and Human Nutrition; Horticulture and Landscape Architecture; Microbiology, Immunology, and Pathology; and Soil and Crop Sciences. Faculty research interests include food microbiology, food safety education, food processing, and integrated production/processing. Students interested in the safety and processing of foods and commodities are encouraged to apply.
Students wishing to pursue the Food Science/Safety Graduate Interdisciplinary Studies Program must declare their intent with the chair of the Faculty Advisory Board. The program is customized to fit the student’s interests and long-term objectives. Students are strongly encouraged to interact with faculty from more than one department. Basic training in food science comes from an integrated 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 course that includes papers given by students, participating faculty, and distinguished visiting scientists, and 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. It may be offered by the participating departments on a rotational basis.
Students receive a degree from their home department and an endorsement on their transcript indicating successful completion of the program requirements.
Effective Fall 2011
Additional coursework may be required due to prerequisites.
|MIP 334||Food Microbiology||3|
|FSHN 696A||Group Study: Food Science||1-2|
|FTEC 400||Food Safety||3|
|Thesis or dissertation in home department 1||6|
|Select a minimum of 6 credits from the following courses, to include at least two subject codes: 2||6|
|Issues in Animal Agriculture|
|Meat Processing Systems|
|HACCP Meat Safety|
|Topics in Meat Safety|
|Molecular Approaches to Food Safety|
|Food Product Development|
|Current Issues in Food Safety|
|Bioactives and Probiotics for Health|
|Medicinal and Value-Added Uses of Plants|
|Topics in Organic Agriculture|
|Plant Stress Physiology|
|Food Microbiology Laboratory|
|Biosafety in Research Laboratories|
|Microbial and Molecular Genetics Laboratory|
|Epidemiology of Infectious Diseases/Zoonoses|
|Advanced Topics in Microbial Ecology|
|Advanced Soil Microbiology|
|Food Animal Production and Food Safety|
A minimum of 19 credits are required to complete this program.
Six or more credits, approved by Faculty Advisory Board for the Graduate Interdisciplinary Studies Program in Food Science/Safety.
Students may select from additional courses with approval by the Faculty Advisory Board.