M.S. in Food Science & Human Nutrition
The Interdisciplinary Studies Program in Food Science/Safety (ISP-FSS) is offered at both the undergraduate and graduate level. The program is designed to provide students interested in the safety and quality of food from "farm to fork" with the background necessary for understanding the roles and responsibilities of various members (such as growers, producers, processors, retailers, and consumers) within the food system in ensuring that food is safe and healthful.
Students must be admitted into a department prior to enrolling in the Interdisciplinary Studies Program in Food Science/Safety. Students interested in the ISP-FSS are encouraged to talk with a member of the Faculty Advisory Board. They must also declare their intent to enroll in the program with Dr. Marisa Bunning.
Students enrolling in this program will receive their degree from their home department. Completion of the requirements for the interdisciplinary program will be noted on their transcript. It is the student’s responsibility in their final semester to inform Dr. Marisa Bunning, chair of the Faculty Advisory Board, by email of their progress in completing the program requirements.
The graduate research and education program is a cooperative effort offered by seven departments:
The involved faculty members from each department have the ability to attract strong support for research in the areas of food science and food safety, resulting in the creation of the interdisciplinary program. Faculty research interests are mainly focused in food microbiology, food safety education, food product development, food processing and integrated production. Students who are admitted can take part in program activities, and are encouraged to interact with faculty from several departments. Graduate programs are customized to fit each student's specific interests and objectives.
Basic training during an integrated first-year curriculum features core courses in food science, microbiology, nutrition, and commodity production. Graduate students also participate in a weekly interdisciplinary group study seminar that includes paper presentations by students, faculty and distinguished visiting scientists, as well as visits to member laboratories. This group study course is designed to enhance interaction and facilitate research opportunities among the food science/food safety community.
Program of Study
Prerequisite Course: (can be taken after enrollment in the program)
|MIP 335||Food Microbiology Laboratory||2 credits|
|MIP 443||Microbial Physiology||4 credits|
|MIP 450||Microbial Genetics||3 credits|
|MIP 540||Biosafety in Research Labs||2 credits|
|MIP 550||Microbial / Molec. Genetics Lab.||4 credits|
|MIP 624||Advanced Topics in Microbial Ecology||2 credits|
|ERHS/MIP 533||Epidemiology of Infect. Diseases/Zoonoses||3 credits|
|ERHS 532||Epidemiologic Methods||3 credits|
|SOCR 755||Advanced Soil Microbiology||3 credits|
|HORT 401||Medicinal and Value-added Uses of Plants||3 credits|
|HORT 675||Plant Stress Physiology||3 credits|
|ANEQ 470||Meat Systems||2 credits|
|ANEQ 567||HACCP Meat Safety||2 credits|
|ANEQ 660||Topics in Meat Safety||1 credits|
|FTEC 570||Food Product Development||2 credits|
|FTEC 572||Food Biotechnology||2 credits|
|FTEC 576||Cereal Science||2 credits|
|FTEC 578||Bioactives and Probiotics for Health||3 credits|
|VS/VM 648||Food Animal Prod./Food Safety||2 credits|
|VS/AGRI 570||Issues in Animal Agriculture||2 credits|
College of Health and Human Sciences
College of Agricultural Sciences
College of Veterinary Medicine & Biomedical Sciences