Gifford Building, Room 200B
(970) 491-7180
www.chhs.colostate.edu/fshn
Professor Marisa Bunning, Ph.D. Department of Food Science and Human Nutrition, Extension Specialist, Interdisciplinary Studies Program Chair
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 minor 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.
Learning Objectives
Students will:
- Integrate biological and chemical processes into production and quality of foods, and analyze the relationships among food production, nutrition, and food safety.
- Demonstrate discipline-specific knowledge of the skills and competencies needed in food science, safety, and technology, including food microbiology, sensory evaluation, food chemistry, quality assessment, packaging technologies, and food production.
- Analyze the production, service, and consumption of foods and beverages, including financial aspects, functional skills, and efficient management of resources (with emphasis on safe service training).
Students must satisfactorily complete the total credits required for the minor. Minors and interdisciplinary minors require 12 or more upper-division (300- to 400-level) credits.
Additional coursework may be required due to prerequisites.
Effective Fall 2022
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| Select one from the following: | 3 | |
| Food Safety 1 | ||
| Food Microbiology 1 | ||
| Select one from the following: | 3 | |
| Microbial Biology | ||
| General Microbiology | ||
| Foundation Courses | ||
| Select a minimum of 6 credits from the following: | 6 | |
| Principles of Biochemistry | ||
or BC 401 | Comprehensive Biochemistry I | |
| Fundamentals of Organic Chemistry 2 | ||
| Environmental Health--Water Quality | ||
| Survey of Human Nutrition | ||
| Food-From Farm to Table | ||
| Food Chemistry | ||
| Horticultural Science | ||
| Microbial Biology Laboratory | ||
or MIP 302 | General Microbiology Laboratory | |
| Introduction to Human Disease (GT-SC2) | ||
| General Crops | ||
| Introductory Soil Science | ||
| Advanced Courses | ||
| Select a minimum of 12 credits, which must include at least three subject codes from the collaborating departments (ANEQ, ERHS, FSHN/FTEC, HORT, MIP, SOCR), from the following: | 12 | |
| Topics in Animal Sciences: Quality Assurance | ||
| Principles of Meat Science | ||
| Introduction to Meat Product Evaluation | ||
| Meat Safety | ||
| Meat Processing Systems | ||
| Bioprocess Engineering | ||
| Environmental Health | ||
| Principles of Epidemiology | ||
| Human Disease and the Environment | ||
| Food Principles and Applications | ||
| Human Nutrition | ||
| Group Study in Dietetics and Nutrition: Food Safety | ||
| Fermentation Microbiology | ||
| Food Safety 1 | ||
| Sensory Evaluation of Fermented Products | ||
| Brewing Science II | ||
| Medicinal and Value-Added Uses of Plants | ||
| Topics in Organic Agriculture | ||
| Vegetable Crop Management | ||
| Principles of Fruit Crop Management | ||
| Horticulture Crop Production and Management | ||
| General Microbiology Laboratory 3 | ||
| Pathology of Human and Animal Disease | ||
| Food Microbiology 1 | ||
| Food Microbiology Laboratory | ||
| Principles of Genetics | ||
| Plant Breeding and Biotechnology | ||
Independent Study/Group Study/Internship 4 | ||
| 500-level courses that may be selected as Advanced Courses by high-achieving undergraduates: 5 | ||
| Animal Metabolism | ||
| Interpreting Animal Science Research | ||
| HACCP Meat Safety | ||
| Food Product Development | ||
| Food Biotechnology | ||
| Current Issues in Food Safety | ||
| Cereal Science | ||
| Phytochemicals and Probiotics for Health | ||
| Biosafety in Research Laboratories | ||
| Issues in Animal Agriculture | ||
| Program Total Credits: | 24 | |
- 1
If both FTEC 400 and MIP 334 are taken, credit for one class may be used for Advanced Courses credit.
- 2
Or higher level organic chemistry course.
- 3
Cannot double count as a Foundation course.
- 4
Maximum of three upper-division (300- or 400-level) credits allowed for Independent Study/Group Study/Internship (must be food related). Select from subject codes ANEQ, ERHS, FSHN, FTEC, HORT, MIP, SOCR.
- 5
With approval of advisor.