Food Science/Safety Interdisciplinary Minor Undergraduate Minor
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; and Soil and Crop Sciences.
See below for specific curriculum requirements.
The interdisciplinary graduate research and education program has been designed for students interested in the safety and further processing of foods and commodities are encouraged to apply. Thesis (Plan A) and non-thesis (Plan B) options are available. Students can apply and be admitted into one of the participating departments and take part in Program activities. Student interactions with faculty from more than one department are strongly encouraged. Graduate programs are customized to fit a student’s interests and long-term objectives. Basic training in the food sciences comes from an integrated first-year curriculum featuring core courses in food science, microbiology, nutrition and commodity production. Opportunities exist for students to rotate through various laboratories. Students also participate in a weekly interdisciplinary group-study that includes papers given by students, post docs, participating faculty and distinguished visiting scientists, along with visits to member laboratories. The group-study course is designed to enhance interaction and facilitate research opportunities among the food science/safety community, including students, faculty, postdoctoral fellows and staff and may be offered by the participating departments on a rotational basis.
The student receives a degree from their home department and a transcript endorsement indicating the student has successfully completed the requirements of the Interdisciplinary Studies Program in Food Science/Safety, which will become part of the student’s official record.
Please note: Students who wish to pursue the Interdisciplinary Studies Program in Food Science/Safety at the graduate level must declare their intent with Dr. Marisa Bunning, Program Chair. All students in the program will have taken MIP 334, Food Microbiology, or its equivalent as a prerequisite, FTEC 400, Food Safety, at least one credit of FSHN 696A, Group Study–Food Science, a minimum of 6 credits (2 prefixes) from the approved list of supporting courses below, and complete a thesis or dissertation (in their home department), whose proposal has been approved by the Faculty Advisory Board for the Interdisciplinary Studies Program in Food Science/Safety. The Faculty Advisory Board shall also approve the list of supporting courses taken by the student in fulfillment of the Interdisciplinary Studies Program.