Curriculum

Interdisciplinary Minor in Food Science/Safety

The Interdisciplinary Studies Program in Food Science/Safety 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. The program is a cooperative effort of faculty in seven departments and three colleges within the University who share a common interest in food quality, safety and integrated production/processing. 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. Program details are available from the offices of the Dean in the Colleges of Health & Human Sciences, Agricultural Sciences or Veterinary Medicine and Biomedical Sciences, or from one of the collaborating Departments. For more information, click here (http://www.fshn.chhs.colostate.edu/students/)

Interdisciplinary Studies in Food Science/Safety

Overview

The undergraduate 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 minimum), and a selection of advanced courses taken from at least three of the six cooperating departments (12 credits minimum):

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

Program of Study
Core Required Courses:

  • LIFE 205 Survey of Microbial Biology ----OR---- MIP 300 General Microbiology (3 credits each)
  • FTEC 400 Food Safety ----OR---- MIP 334 Food Microbiology (3 credits each)
Foundation Courses: Minimum of 6 Credits chosen from the following:
FTEC 110 Food: From Farm to Table 3 credits
FTEC 150 Survey of Human Nutrition 3 credits
FTEC 447 Food Chemistry 2 credits
MIP 302 General Microbiology Laboratory OR 2 credits
LIFE 206 Microbial Biology Laboratory 2 credits
CHEM 245 Fundamentals of Organic Chemistry (or higher) 4 credits
SOCR 240 Introductory Soil Science 4 credits
HORT 100 Horticultural Science 4 credits
BC 351 Principles of Biochemistry OR 4 credits
BC 401 Comprehensive Biochemistry 3 credits
Advanced Courses: Minimum of 12 Credits. Must include courses from at least three of the collaborating Departments (designated by the following prefixes - FTEC/FSHN, ANEQ, SOCR, HORT, MIP, ERHS, VS):
FTEC 400 Food Safety (cannot count twice) 3 credits
FTEC 420 Quality Assessment of Food Products 3 credits
FTEC 460 Brewing Science and Technology 3 credits
FSHN 300 Food Principles and Applications 3 credits
FSHN 350 Human Nutrition 3 credits
ANEQ 300L Topics in Animal Sciences: Health Pgms/Quality Assurance
2 credits
ANEQ 360 Principles of Meat Science 3 credits
ANEQ 361 Introduction to Meat Product Evaluation 3 credits
ANEQ 460 Meat Safety 2 credits
ANEQ 470 Meat Systems 3 credits
MIP 302 General Microbiol Lab (can't count twice) 2 credits
MIP 334 Food Microbiology (cannot count twice) 3 credits
MIP 335 Food Microbiology Laboratory 2 credits
SOCR 330 Principles of Genetics 3 credits
SOCR 430 Applications of Plant Biotechnology 3 credits
HORT 401 Medicinal and Value-added Uses of Plants 3 credits
HORT 475 Environmental Requirements of Horticultural Plants 3 credits
HORT 450A Cool Season Vegetable Production 1 credit
HORT 450B Warm Season Vegetable Production 1 credit
HORT 450C Small Fruit Production 1 credit
HORT 450D Tree Fruit Production 1 credit
HORT 454 Horticulture Crop Production and Management 2 credit
HORT 475 Environment Requirements of Horticulture Plants 3 credits
XX 486 Special Problems/Internships varies
BTEC/BIOM 306 Bioprocess Engineering 4 credits
ERHS 220 Environmental Health 3 credits
ERHS 332 Principles of Epidemiology 3 credits
ERHS 430 Human Disease and the Environment 3 credits
500 Level Classes as Electives by high achieving undergraduate students:
ANEQ 565 Interpreting Animal Science Research 3 credits
ANEQ 567 HACCP Meat Safety 3 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
MIP 540 Biosafety in Research Laboratories 2 credits
VS/AGRI 570 Issues in Animal Agriculture 2 credits
Program Total = 24 credits