Program Overview

Food Science/Safety Interdisciplinary Studies Program

The Food Science/Safety Interdisciplinary Studies Program provides 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 food is safe and healthful. This program is a cooperative effort by faculty from several departments and colleges within Colorado State University (CSU) who share a common interest in food quality and safety and integrated production and processing.

Program Overview

The program is available at both the undergraduate and graduate levels. 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.

Program Details

• 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
  • Soil and Crop Sciences

Graduate Interdisciplinary Studies Program

The Food Science/Safety Graduate Interdisciplinary Studies Program focuses 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
• Soil and Crop Sciences Faculty research interests include food microbiology, food safety education, food processing, and integrated production/processing.

Program Requirements

• 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 receive a degree from their home department and an endorsement on their transcript indicating successful completion of the program requirements.

Course List

• Prerequisite Course:
  • MIP 334: Food Microbiology (3 credits)
• Core Courses:
  • FSHN 696A: Group Study: Food Science (1-2 credits)
  • FTEC 400: Food Safety (3 credits)
  • Thesis or dissertation in home department (6 credits)
• Supporting Courses:
  • 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
    • ERHS 532: Epidemiologic Methods
    • FTEC 570: Food Product Development
    • FTEC 572: Food Biotechnology
    • FTEC 574: Current Issues in Food Safety
    • 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: Fundamentals of Biosafety and Biosecurity
    • 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
• Program Total Credits: 19-20 credits

Additional Information

• A minimum of 19 credits are required to complete this program.
• Additional coursework may be required due to prerequisites.
• Students interested in graduate work should refer to the Graduate and Professional Bulletin.