Interdisciplinary Studies Program
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 Applied Human Sciences, Agricultural Sciences or Veterinary Medicine and Biomedical Sciences, or from one of the collaborating Departments.

Admission
Students interested in the Interdisciplinary Studies Program in Food Science/Safety 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. Doreene Hyatt, chair of the Faculty Advisory Board.

GraduateProgram	UndergraduateProgram	Faculty Advisory Board

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)

• MB 334, Food Microbiology, or its equivalent (3 credits)
• FT 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):
  

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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)
  

Foundation Courses:	Minimum of 6 Credits chosen from the following:
FT 110	Food: From Farm to Table	3 credits
FT 150	Survey of Human Nutrition	3 credits
MB 302	General Microbiology Laboratory OR	2 credits
LS 206	Microbial Biology Laboratory	2 credits
C 245	Fundamentals of Organic Chemistry (or higher)	4 credits
SC 240	Introductory Soil Science	4 credits
HCC 100	Horticultural Science	4 credits
BC 351	Principles of Biochemistry OR	4 credits
BC 401	Comprehensive Biochemistry	3 credits
FT 447	Food Chemistry	2 credits
Advanced Courses:	Minimum of 12 Credits that include courses from at least three of the collaborating Departments (designated by the following prefixes - FT/FN, AN, SC, H, MB, EH, VS):
FT 400	Food Safety (cannot count twice)	3 credits
FT 420	Quality Assessment of Food Products	3 credits
FT 460	Brewing Science and Technology	2 credits
FN 300	Food Principles and Applications	3 credits
FN 350	Human Nutrition	3 credits
AN 300L	Topics in Animal Sciences: Health Programs/ Quality Assurance	2 credits
AN 360	Principles of Meat Science	2 credits
AN 350BV	Animal and Product Judging - Meats	1-3 credits
AN 460	Meat Safety	2 credits
MB 302	General Microbiol Lab (can't count twice)	2 credits
MB 334	Food Microbiology (cannot count twice)	3 credits
MB 335	Food Microbiology Laboratory	2 credits
SC 330	Principles of Genetics	3 credits
SC 430	Applications of Plant Biotechnology	3 credits
H 401	Medicinal and Value-added Uses of Plants	3 credits
H 475	Environmental Requirements of Horticultural Plants	3 credits
H 450A	Cool Season Vegetable Production	1 credit
H 450B	Warm Season Vegetable Production	1 credit
H450C	Small Fruit Production	1 credit
H 450D	Tree Fruit Production	1 credit
H 450E	Grape Production	1 credit
H 454	Horticulture Crop Production and Management	2 credits
XX 486	Special Problems/Internships	varies
BH 306	Bioengineering	4 credits
EH 220	Environmental Health	3 credits
EH 332	Principles of Epidemiology	3 credits
EH 430	Human Disease and the Environment	3 credits
500 Level Classes as Electives by high achieving undergraduate students:
AN 567	HACCP Meat Safety	2 credits
FT 576	Cereal Science	2 credits
FT 578	Neutraceuticals	2 credits
MB 540	Biosafety in Research Laboratories	2 credits
AN 565	Interpreting Animal Science Research	2 credits
FT 570	Food Product Development	2 credits
FT 572	Food Biotechnology	2 credits
VS 570	Issues in Animal Agriculture	2 credits
Program Total = 24 credits

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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