Food Science/Safety Interdisciplinary Studies Program

Program Overview

The Food Science/Safety Graduate Interdisciplinary Studies Program at Colorado State University provides students with a comprehensive understanding of food safety and quality from production to consumption. The program offers core courses in food science, microbiology, nutrition, and commodity production, as well as specialized electives from multiple departments. Students collaborate with faculty from various disciplines to tailor their education to their research interests and career goals. Upon completion, graduates receive a degree from their home department with an endorsement indicating successful completion of the program.

Program Outline

Food Science/Safety Graduate Interdisciplinary Studies Program at Colorado State University

Degree Overview:

The Food Science/Safety Graduate Interdisciplinary Studies Program at Colorado State University (CSU) is designed for students interested in the safety and quality of food from "farm to fork." The program provides students with an interdisciplinary background necessary for understanding the roles and responsibilities of various stakeholders in the food system, including growers, producers, processors, retailers, consumers, and others. The program focuses on interdisciplinary research and education, offering a cooperative effort by faculty from seven departments:

• Animal Sciences
• Clinical Sciences
• Environmental and Radiological Health Sciences
• Food Science and Human Nutrition
• Horticulture and Landscape Architecture
• Microbiology, Immunology, and Pathology
• 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.

Outline:

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.

Required Courses:

• Core Courses (9 credits):
• MIP 334 Food Microbiology (3 credits)
• FSHN 696A Group Study: Food Science (1-2 credits)
• FTEC 400 Food Safety (3 credits)
• Supporting Courses (Minimum 6 credits):
• Select a minimum of 6 credits from the following courses, to include at least two subject codes:
• AGRI 570/VS 570 Issues in Animal Agriculture
• ANEQ 470 Meat Processing Systems
• ANEQ 567 HACCP Meat Safety
• ANEQ 660 Topics in Meat Safety
• ANEQ 676 Molecular Approaches to Food Safety
• ERHS 532 Epidemiologic Methods
• FTEC 570 Food Product Development
• FTEC 572 Food Biotechnology
• FTEC 574 Current Issues in Food Safety
• FTEC 576 Cereal Science
• FTEC 578/HORT 578 Phytochemicals and Probiotics for Health
• HORT 401 Medicinal and Value-Added Uses of Plants
• HORT 424/SOCR 424 Topics in Organic Agriculture
• MIP 335 Food Microbiology Laboratory
• MIP 443 Microbial Physiology
• MIP 450 Microbial Genetics
• MIP 540 Biosafety in Research Laboratories
• MIP 550 Microbial and Molecular Genetics Laboratory
• MIP 533/VS 533 Epidemiology of Infectious Diseases/Zoonoses
• MIP 624 Advanced Topics in Microbial Ecology
• SOCR 755 Advanced Soil Microbiology
• VM 648/VS 648 Food Animal Production and Food Safety

Other:

• Students receive a degree from their home department and an endorsement on their transcript indicating successful completion of the program requirements.
• Additional coursework may be required due to prerequisites.
• 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 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.
• 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.