Graduate 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. Students in the program receive their degree from their home departments, and a transcript endorsement showing successful completion of the requirements for the Interdisciplinary Studies Program in Food Science/Safety. This will become part of the student's official record.

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 Courses: (can be taken after enrollment in the program)

• MIP 334, Food Microbiology, or its equivalent (3 credits)
• FTEC 400, Food Safety, or its equivalent (3 credits)

Supporting Courses:

• FN696A, Group Study - Food Science (at least one credit)
• Thesis or dissertation proposal approved by the Faculty Advisory Board for the Interdisciplinary Studies Program in Food Science/Safety
• At least six credits from the following list of supporting courses. The courses taken must be from at least two of the collaborating Departments (designated by the following prefixes - FT/FN, AN, SC, H, MB, EH, VS):

Undergraduate Interdisciplinary Studies in Food Science/Safety

Overview

The undergraduate interdisciplinary program is designed to be an additional component of the student's major, and 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 Courses:

• LS 205 Survey of Microbial Biology ----OR---- MB 300 General Microbiology (3 credits each)
• FT 400 Food Safety ----OR---- MB 334 Food Microbiology (3 credits each)

Faculty Advisory Board

College of Applied Human Sciences

• Patricia Kendall
  http://www.cahs.colostate.edu/fshn/facultydetail.asp?ID=8

College of Agricultural Sciences

• John Sofos
  http://ansci.colostate.edu/facultystaff/indivfaculty/Sofos.html
• Patrick Byrne
  http://www.colostate.edu/Depts/SoilCrop/byrne.html
• Cecil Stushnoff
  http://hla.colostate.edu/faculty/stushnoff.htm

College of Veterinary Medicine & Biomedical Sciences

• Doreene Hyatt, Chair
  http://www.cvmbs.colostate.edu/mip/faculty/hyatt.htm
• Jennifer Peel
  http://www.cvmbs.colostate.edu/erhs/faculty/peel.htm
• Frank Garry
  http://www.cvmbs.colostate.edu/clinsci/faculty/garry.htm