M.S. in Food Science & Human Nutrition

Interdisciplinary Studies Program in Food Science/Safety

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.

Admission
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.

Program Completion
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.


Interdisciplinary Studies in Food Science/Safety

Overview
The graduate research and education program is a cooperative effort offered by seven departments:

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

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 334, Food Microbiology, or its equivalent (3 credits)

Core Courses:

  • FSHN 496A, Group Study - Food Science (at least one credit)
  • FTEC 400, Food Safety, or its equivalent (3 credits)
  • Thesis or dissertation in home department (abstract submitted to ISP/FSS Faculty Advisory Board)

Supporting Courses:

  • Select at least six credits from the following courses or additional courses approved by the Faculty Advisory Board. The courses taken must be from at least two different prefixes.
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

Faculty Advisory Board

College of Health and Human Sciences

College of Agricultural Sciences

College of Veterinary Medicine & Biomedical Sciences