Gifford Building, Room 200B
(970) 491-7180

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.

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

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
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
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

If both FTEC 400 and MIP 334 are taken, credit for one class may be used for Advanced Courses credit.


Or higher level organic chemistry course.


Cannot double count as a Foundation course.


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.


With approval of advisor.