Minors

Food Safety Minor

WEB_food-manufacturing-and-entrepreneurship

Overview

The Graduate Food Safety minor focuses on knowledge of the entire food safety continuum. Students will be broadly trained in the sciences associated with food safety, including microbiology, epidemiology, quantitative risk assessment, environmental health practices, social sciences, as well as animal and agronomic production practices.

 

Coursework

CORE COURSES

Pre-harvest Food Safety (FSA 520, 3 credits)

Participants will study all of the major food production systems in animals and plants. The animal component will consist of 5 modules covering dairy, beef, swine, poultry, and seafood. Topics included in each module will include government regulation of the food animal products, and use of the antimicrobials in food animal production and the emergence of resistant human pathogens. Epidemiology and control of major recognized foodborne pathogens will be emphasized in the course. The plant component will cover the production and harvest of field, fruit and vegetables crops. Student will study natural and chemical hazards in food plants, including pesticide residues, and the philosophy or organic farming and the public €™s perception of biotechnology applications in food.

Post-harvest Food Safety (FSA 530, 3 credits)

This course covers the relationship of post-harvest handling of agricultural commodities and food products to food safety. It also provides background on the current issues and developments associated with post-harvest food safety, including the biological, chemical and physical food safety hazards. Additionally, regulations governing food safety will be discussed as will the role of consumer perceptions.

Food Safety and Public Health (FSA 540, 3 credits)

This course covers issues and developments related to the relationship between food safety and public health, including emerging foodborne pathogens; virulence and pathogenicity; foodborne toxins; epidemiological techniques used in the investigation of foodborne disease; rapid detection methods; and quantitative microbial risk assessment in food safety.

Professional Development and Ethics in Food Safety Seminar (FSA 580, 1 credit)

A one-credit professional development and ethics seminar is required. This course focuses specifically on professional development and ethics issues related to food safety will be scheduled during the fall and spring semesters. While the course can be taken for credit just once, regular attendance by participants in the Food Safety Minor will be highly encouraged. This seminar will be integrative of all departments and disciplines.

Requirements for a Food Safety Minor

Master’s Degree (10 credits)
Students in a master’s program are required to have all 10 credits from the core courses, to earn the food safety minor.

Doctoral Degree (10 credits)

Students in a doctoral degree are required to have, as a minimum, 10 credits from the core courses. The actual number of courses (credits) required is dependent on the courses previously completed during the master’€™s program either at NCSU or another institution. The additional courses should be related to the disciplines/programs associated with food safety.

 

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