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Department of food science and technology: dissertations, theses, and student research.

Utilization of Probiotics to Compete with Clostridioides difficile for Nutrient-Niches in a Variety of in vitro Contexts , April Elizabeth Johnson

The Effect of Fat Content on the Inactivation and Recovery of Listeria spp. in Ready-To-Eat Foods After High Pressure Processing , Yhuliana Kattalina Niño Fuerte

Microbial Transfer and Cross-Contamination in Milling Facilities and Pathogen Survival In Milled Products and Baking Mixes , Aryany Leticia Peña-Gomez

Development and Validation of Aronia melanocarpa Berry Recipes for Home Canning: Integrating Thermal Lethality Studies, Microbiological Safety, and Antioxidant Analysis , Juan Diego Villegas Posada

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

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Implementation of quality management in the food industry

• Masters Thesis
• Zaki, Ayman
• Dominguez Hills
• College of Extended and International Education
• Quality Assurance Program
• California State University, Dominguez Hills
• Quality Assurance
• food industry
• quality assurance
• quality management
• http://hdl.handle.net/20.500.12680/jw827c18c

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Online Food Safety Program

Masters Program

Fall Semester Application Deadline

The Online MS in Food Safety program is a Professional Science Masters, which means its core curriculum is based heavily in the sciences while also including leadership and food law components.

Elective choices have been designed to offer students flexibility according to their interests by addressing the large number of current issues which face food safety and regulatory professionals today.

The Food Safety Masters program’s courses are immediately applicable to students current positions while, at the same time, preparing them for future leadership roles within food regulation and industry.

Why this masters program? 

• Obtain an advanced degree from an accredited Big-Ten institution
• Fully online, asynchronous study
• Designed for mid-career/mid-management working professionals
• Consists of ten 3-credit courses to equal a 30-credit hour program
• Average time to degree = 3 years / maximum allowed = 5 years
• Non-thesis professional science master's: Plan-B applied food safety project
• No GRE required!
• As an employer you will retain the best and brightest employees with this flexible online program
• Michigan State University 
• Higher Learning Commission-North Central Association
• AVMA Council on Education (COE) through the College of Veterinary Medicine  
• Affiliate of the  Professional Science Masters

After this MS program, you will…

• Effectively evaluate and manage the broad range of food safety information essential to success   
• Understand and evaluate new and emerging technologies as they arise 
• Address new concerns, such as food security, food packaging, emerging foodborne pathogens, zoonotic diseases, antimicrobial resistance and biotechnology
• Develop critical thinking, organizational and leadership skills 
• Be more effective, efficient, and confident in an ever-changing food safety industry
• Be able to connect food safety regulations to the science behind them

The curriculum was rigorous and challenging but it developed my confidence, increased my depth of knowledge and helped to shape me as a food safety leader. With my new found confidence, many doors have opened.

- Mitzi Baum, CEO of Stop Foodborne Illness

• Food Safety and Technology (M.S.)
• Academic Programs

The Master of Science in Food Safety and Technology program prepares students to be food safety experts in the private sector and at federal and state health agencies. Students will gain a working knowledge of food microbiology, food packaging, food chemistry, food analysis, human nutrition, and food regulations. Graduates are prepared to enter the food safety industry or continue their studies in the pursuit of a Ph.D. in a food-related discipline.

A unique collaborative research program between Illinois Tech and the United Sates Food and Drug Administration—located on Illinois Tech's Moffett Campus—provides our master of science students with the opportunity for focused research interaction with FDA scientists. Thesis research provides students with a rich hands-on experience testing and discovering innovative food safety technologies, and redefining the safety of food through the study of diet-disease interactions in our clinical nutrition research center. Research results further the understanding of the science of food safety, nutrition, and health, and may influence the regulatory decisions of the FDA and other government agencies.

Program Overview

The Master of Science in Food Safety and Technology prepares students to pursue a career or a Ph.D. The program provides students the opportunity to take part in a collaborative research program with the United States Food and Drug Administration, researching issues that may influence regulatory decisions.

Career Opportunities

Graduates either continue their studies in pursuit of a Ph.D. in a food-related discipline, or accept positions within the food safety industry such as: 

• Quality assurance
• Quality control
• Product development
• Food safety regulatory compliance
• Food safety auditing

View Details

Admission Requirements

Admission to the graduate program normally requires a bachelor’s degree in chemistry; biology; food science; or chemical, agricultural, food, or environmental engineering, or a related field.

A cumulative undergraduate GPA of 3.0 on a 4.0 scale is required, as well as a TOEFL score of 550 (paper), 213 (computer), and 80 (internet) is required for international applicants.

Learn more...

Department of

Food Science and Nutrition

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Food Science Graduate Program

The Department of Food Science and Nutrition at the University of Minnesota-Twin Cities offers a comprehensive graduate program in Food Science with both Master's (MS) and Doctoral (PhD) degree options.

Rooted in a commitment to innovation, excellence, and creating and sharing knowledge, the goal of the Food Science Graduate Program is to ensure a safe, healthy, and appealing food supply that supports the wellbeing of individuals and the environment. We uphold the highest standards of ethical rigor, collaboration, compassion, integrity, innovation, diversity, and a steadfast commitment to excellence and service to society.

Our program nurtures expertise in food chemistry, microbiology, engineering, and technology. By pursuing advanced education in food science, you'll gain specialized knowledge that opens doors to diverse career paths in food product development, quality assurance, research, and academia. Our graduates are equipped to address global challenges in food security, sustainability, and nutrition, contributing to the continuous improvement and innovation within the food industry.

General Program Information:

+ program leadership.

Graduate Program Coordinator [email protected]

Director of Graduate Studies Dr. B Pam Ismail

+ Currently Offered Graduate Level Food Science Coursework

The University of Minnesota defines classes taught at the 5000-level or above to be “graduate level.” The following list is every graduate level Food Science class currently taught in the Department of Food Science and Nutrition.

Information about specific courses can be found on the  University of Minnesota Catalog .

†Classes denoted by this symbol are  special registration categories that not all students are eligible for in every semester.

+ Additional Information

Diversity, Equity, and Inclusion at FScN

Information for International Students

+ Career Opportunities

Graduates who hold a Master of Science in Food Science are ideally positioned to begin various food-related careers. Some of the most common are described below.

Food Scientist/Technologist

Food scientists and food technologists work to develop new food products, improve existing ones, or ensure food safety. They may conduct experiments, formulate recipes, or analyze data to develop safe and high-quality food products. Food scientists and food technologists often hold the secret recipes of the world’s most well-known brands.

Median US salary: $74,940/year

Job growth outlook: 6% (faster than average)

Quality Assurance (QA) Manager

Quality assurance managers ensure food products meet required quality and safety standards. They monitor production processes, perform quality control checks, and make sure products adhere to regulatory guidelines. QA managers play a pivotal role in maintaining a company’s reputation.

Median US salary: $99,620/year

Job growth outlook: 9% (much faster than average)

Research and Development (R&D) Scientist

Research and development scientists in the food industry create innovative food products and/or improve flavors, textures, and nutritional content of foods. R&D scientists might also develop new food processing methods or ingredients. R&D scientists often have the most creatively satisfying careers in the food industry.

Median US salary: $75,585/year

Job growth outlook: 2% (slightly slower than average)

Food Safety Specialist

Food safety specialists ensure food products meet safety standards. They monitor and manage safety and hygiene processes within food production facilities. Food safety specialists enjoy some of the greatest job security in the entire food industry.

Median US salary: $75,240/year

Job growth outlook: 13% (much faster than average)

Regulatory Affairs Specialist

Regulatory affairs specialists help companies navigate the complex regulatory landscape governing food products. They ensure products comply with food safety and labeling regulations. Regulatory affairs specialists have a direct impact on food safety policy and contribute to the betterment of the food industry.

Median US salary: $71,690/year

Job growth outlook: 7% (faster than average)

Sensory Scientist/Analyst

Sensory scientists and sensory analysts evaluate the taste, smell, texture, and appearance of food products. They conduct sensory tests to recommend improvements to the sensory qualities of products. Sensory scientists and sensory analysts get to taste and assess a variety of food products on a daily basis.

Median US salary: $82,000/year

Job growth outlook: 3% (average)

Product Development Manager

Product development managers oversee the process of creating new food products from concept to market. They work closely with cross-functional teams to bring products to market efficiently. Product development managers have one of the higher paying careers in the food industry.

Median US salary: $120,000/year

+ Admissions Requirements

Full Admissions Info Document

Admissions Overview Webpage

+ Thesis-Based MS (Plan A): Curriculum

The thesis-based Food Science MS Program requires students to take a minimum of 20 coursework credits, 10 research/thesis credits, and file a digital copy of their final thesis with the University of Minnesota Digital Conservancy in accordance with University standards.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research and scholarship in food science, to work independently, and to present the results of their investigation effectively.

Coursework Credits

Thesis-based MS students will complete a minimum of 20 coursework credits meant to advance their foundational knowledge of the discipline. All thesis-based MS students are subject to the following coursework credit requirements:

Required Coursework  (11 credits total)

FSCN 4112: Food Chemistry and Functional Food (3 credits)

FSCN 4121: Food Microbiology (3 credits)

FSCN 8318: Current Issues in Food Science (2 credits)

FSCN 5334: Food Processing Fundamentals I (3 credits)

FSCN 5335: Food Processing Fundamentals II (3 credits) 

Food Science Selective Coursework  (3 credits minimum)

FSCN 5131: Food Quality (3 credits)

FSCN 5312: Food Analysis (4 credits)

FSCN 5122: Food Fermentations and Biotechnology (2 credits, must be taken with FSCN 5123)

and    

FSCN 5123: Molecular Biology for Applied Scientists (1 credit, must be taken with FSCN 5122)

Food Science Elective Coursework (3 credits minimum)

Students work with their advisor to determine what FSCN-prefixed elective courses are taken to reach a minimum of 3 Food Science elective coursework credits.

General Elective Coursework

Students work with their advisor to determine what elective courses are taken to reach a minimum of 20 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science MS Plan A program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

Food Science MS students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Thesis Credits

Thesis-based MS students will complete a minimum of 10 thesis credits meant to represent effort expended in service of their research objectives.

Thesis Credits  (10 credits minimum)

FSCN 8777: Master’s Thesis Credits (1–18 credits per semester | 10 credits total)

Thesis-based MS students work with their advisor to determine how many thesis credits should be taken in any given semester.

Thesis-based MS students will present a seminar to the academic community at some point during their academic career. The graduate seminar is a formal presentation of a student’s research.

Final Examination

Thesis-based MS students are required to pass a final examination, colloquially referred to as their  “ final defense.” The final examination is a closed session that is administered by the student’s final examination committee.

+ Project-Based MS (Plan B): Curriculum

The project-based Food Science MS Program requires students to take a minimum of 30 coursework credits and submit a special project, colloquially referred to as a “Plan B project,” to be completed and subsequently deposited with the University of Minnesota Digital Conservancy.

Its purpose is for students to learn how to demonstrate familiarity with the tools of research or scholarship in Food Science, to work independently, and to present the results of their investigation effectively.

Thesis-based MS students will complete a minimum of 30 coursework credits meant to advance their foundational knowledge of the discipline. All project-based MS students are subject to the following coursework credit requirements:

Students work with their advisor to determine what elective courses are taken to reach a minimum of 30 total coursework credits.

Final Project Submission

Project-based MS students are required to submit a special project, colloquially referred to as a “Plan B project,” at the end of their MS career. The Plan B Project serves as a capstone to a student’s academic journey, demanding focused application of knowledge gained through rigorous advanced level coursework.

Students work with their advisor and final examination committee to determine the topic, scope, and expectations of their final project.

Project-based MS students are required to pass a final examination, colloquially referred to as their  “ final defense.” The final examination is a closed session that is administered by the student’s final examination committee.

+ What is a Thesis?

The master’s thesis is a comprehensive written work presenting the results of original research conducted by a Food Science MS student. It is a significant scholarly endeavor demonstrating a student’s mastery of a specific subject within the food science discipline.

A well-executed master’s thesis will demonstrate in-depth exploration of a highly specific food science topic, advanced research skill, highly developed critical thinking, and preparation for further study. Above all else, a master’s thesis is expected to contribute to the body of knowledge in food science by offering entirely new insights, findings, and/or methodologies.

All University of Minnesota master’s theses are stored in the  University of Minnesota Digital Conservancy .

+ What is a Plan B Project?

The Plan B Project is a substantial undertaking for students pursuing a project-based Food Science MS degree, colloquially referred to as a “Plan B program.” The Plan B Project serves as a capstone to a student’s academic journey, demanding focused application of knowledge gained through rigorous advanced level coursework.

An exemplary Plan B Project showcases the student's ability to delve into a specific aspect of food science, apply advanced research skills, and demonstrate well-honed critical thinking skills. While distinct from a thesis, the Plan B Project is designed to contribute meaningfully to the collective understanding of food science, providing valuable insights or methodologies.

Completed Plan B Projects become part of the  University of Minnesota Digital Conservancy , ensuring their accessibility for future reference and research.

+ Food Science MS: Key Stats

Number of current students:  24

Average student GPA:  3.61

Average time to completion: 2.4 years

To estimate total cost of attendance, tuition information can be found by following  this link

Average spring applicants: 9.7

Average spring admits:  2.8

Average fall applicants: 39.17

Average fall admits:  8.8

Average applicant GPA:  3.39

Average admit GPA:  3.49

Students identifying as male:  24.8%

Students identifying as female:  75.2%

Students identifying as no particular gender:  0%

Average program demographics since Fall 2012

Students identifying as Indigenous, American Indian, or Native American:  0.7%

Students identifying as Asian:  23.1%

Students identifying as Black or African American:  1.4%

Students identifying as Hawaiian or Pacific Islander:  0.7%

Students identifying as Hispanic or Latinx:  5.8%

Students identifying as White:  53.6%

Students not identifying with any particular racial or ethnic group:  14.7%

Domestic students, Minnesota residents: 47.1%

Domestic students, Out-of-State residents: 20.3%

International students: 32.6%

Graduates who hold a Doctor of Philosophy in Food Science are ideally positioned to enter various leadership roles in the food industry. Some of the most common are described below.

Food scientists and food technologists work to develop new food products, improve existing ones, or ensure food safety. They may conduct experiments, formulate recipes, or analyze data to develop safe and high-quality food products.

Food Safety Director

Food safety directors oversee development and implementation of rigorous safety protocols, ensuring products meet the highest standards of quality and safety.

Academic Researcher/Professor

Academic researchers and professors conduct research, design and lead projects, explore diverse aspects of food science, and educate students. Researchers and professors hold a privileged position that shapes the future of the food science field.

Regulatory Affairs Manager/Director

Regulatory affairs managers and directors provide leadership to companies, and government organizations, and other stakeholders to shape food safety regulations and advocate for improved industry standards.

Sensory Evaluation Manager

Sensory evaluation managers develop comprehensive sensory evaluation programs to ensure products meet consumer expectations and preferences.

Research and Development (R&D) Executive

Research and development executives drive the creation of innovative food products and strategies for market success.

Food science consultants provide expert guidance to food companies to optimize their operations, enhance product formulations, improve safety and quality, and troubleshoot unique challenges

+ Curriculum

The Food Science PhD requires students to take a minimum of 24 coursework credits, 24 thesis credits, and submit an original research project to be completed and subsequently reported as a doctoral dissertation with the University of Minnesota Digital Conservancy.

PhD students will complete a minimum of 24 coursework credits meant to advance their foundational knowledge of the discipline. All PhD students are subject to the following coursework credit requirements:

Required Selective Coursework  (3 credits minimum)

Students work with their advisor to determine what FSCN-prefixed elective courses will be taken to reach a minimum of 3 Food Science elective coursework credits.

Students work with their advisor to determine what elective courses will be taken to reach a minimum of 24 total coursework credits.

Only courses with grades of A, B, C (including C-), and S can be counted toward the Food Science PhD program requirements. A minimum of 2/3 of a student’s course credits included on a degree plan must be taken A/F.

PhD students are not expected to retake required courses they have previously completed. Previously completed courses will instead be replaced with alternative courses, determined by the advisor and student.

Food Science PhD students will complete a minimum of 24 thesis credits meant to represent effort expended in service of their research objectives.

Thesis Credits  (24 credits minimum)

FSCN 8888: Doctoral Thesis Credits (1–18 credits per semester | 24 credits total)

Food Science PhD students should work with their advisor to determine how many thesis credits should be taken in any given semester.

Written Preliminary Examination

Food Science PhD students will complete a written preliminary examination after the majority of their coursework requirements have been completed. The purpose of the written preliminary examination is to test the student’s ability to write a research proposal and to evaluate and enhance their written communication skills.

The written preliminary examination takes the form of a research proposal designed to emulate, with modifications, the USDA AFRI Grant Proposal Project Narrative format for Foundational grants.

Oral Preliminary Examination

Food Science PhD students will complete an oral preliminary examination after passing their written preliminary examination. The oral preliminary examination must be administered at least one full academic semester before the student’s anticipated graduation date.

PhD students will present a seminar to the academic community at some point during their academic career. The graduate seminar is a formal presentation of a student’s research. This presentation is distinct from the public portion of the student’s final examination.

Doctoral Dissertation

PhD students will write and submit for posterity a doctoral dissertation. A doctoral dissertation is a substantial piece of writing demonstrating the depth of a student’s knowledge of an academic discipline through review of pre-existing literature, original research, and critical analysis.

PhD students will be required to pass a final examination, colloquially referred to as their  “ final defense.” The final examination consists of two parts:

• A public presentation of the candidate’s dissertation to the doctoral final oral examination committee and the invited scholarly community. This presentation is distinct from the student’s graduate seminar presentation.
• A closed session that is open only to the doctoral final oral examination committee and the candidate immediately following the public presentation

+ What is a Dissertation?

The doctoral dissertation is an extensive research document presenting a Food Science PhD student’s comprehensive examination of existing literature, a mastery of research methodologies, and articulation of scientific findings, new discoveries, and novel insights.

It is expected that a doctoral dissertation will make a significant and original contribution to the existing body of knowledge in food science while laying groundwork for future scholarly pursuits. A dissertation establishes the PhD student as  the  global expert in their highly specialized area of study.

All University of Minnesota doctoral dissertations are stored in the  University of Minnesota Digital Conservancy .

+ Food Science PhD: Key Stats

Number of current students:  23

Average student GPA:  3.67

Average time to completion: 4.2 years

Average spring applicants:  5.2

Average spring admits:  2.0

Average fall applicants:  17.6

Average fall admits:  3.4

Average applicant GPA:  3.54

Average admit GPA:  3.65

Students identifying as male:  41.0%

Students identifying as female:  54.0%

Students identifying as no particular gender:  5.0%

Students identifying as Indigenous, American Indian, or Native American:  0.0%

Students identifying as Asian:  35.6%

Students identifying as Black or African American:  5.4%

Students identifying as Hawaiian or Pacific Islander:  0.0%

Students identifying as Hispanic or Latinx:  3.6%

Students identifying as White:  30.4%

Students not identifying with any particular racial or ethnic group:  25.0%

Domestic students, Minnesota residents: 23.2%

Domestic students, Out-of-State residents: 19.6%

International students: 57.2%

Food Safety, Master of Science

Food Safety

Master of Science

Course Delivery

Total Credits

Credit Hour

Minimum Duration

• Program Details

Course Information

• Admissions Requirements
• Tuition & Fees

Program Overview

The demand for professionals with expertise in food safety science is growing rapidly. The Online MS in Food Safety program provides working professionals with core curriculum featuring multi-disciplinary sciences while also including food law components. Elective choices offer students flexibility to tailor their program to meet their interests and career goals. Additionally, students complete a non-thesis applied project that connects to the work they do daily. The programs courses are immediately applicable to students' current positions while, at the same time, preparing them for future leadership roles within food regulation and the industry. Additionally, students use elements such as course discussions and activities that encourage professional networking and peer-to-peer learning that helps bridge the siloed nature of their specialist roles as they work with colleagues across roles in labs, processing plants, fieldwork, and markets. Why this master's program?

• Upon completion, you will attain an advanced degree from a respected, accredited Big-Ten institution
• Fully online, asynchronous study allows for flexibility
• Designed for mid-career/mid-management working professionals
• Consists of ten 3-credit courses to equal a 30-credit hour program
• Average time to degree = 3 years
• Non-thesis professional science masters: Plan-B applied food safety project
• Accredited through, Michigan State University, Higher Learning Commission-North Central Association, AVMA Council on Education (COE) through the College of Veterinary Medicine, and Affiliate of the Professional Science Masters

Program Outcomes

After this program, students will:

• Be able to work collaboratively with experts in their field
• Effectively evaluate and manage a broad range of currently available food safety information
• Understand and evaluate new and emerging technologies as they arise
• Utilize a deeper understanding of core sciences including food borne microbiology, toxicology, & epidemiology
• Lead food safety efforts to address new concerns such as allergens, preventive controls, food packaging, emerging food borne pathogens, antimicrobial resistance, and food safety culture
• Demonstrate use of critical thinking, organizational and leadership skills
• Solve food safety problems by identifying effective and efficient processes in an ever-changing food safety industry
• Be able to connect food safety regulations to the science behind them

Career Outlook

Graduates of our program typically move up or on in their respective field, with many alumni receiving promotional opportunities within the first year after completing the degree. The majority of program alumni represent industry and others work in government or military positions. Graduates represent over 300 organizations and work in 41 US states and 20+ countries.  Some titles of MS in Food Safety alumni include: 

• Quality Manager
• Director of Food Safety
• Research Microbiologist
• Regulatory Affairs Specialist
• USDA or FDA Inspector

A Top-Ranked Education

• 60th Best Public Universities in America — U.S. News & World Report, 2024
• 123rd Global University —  U.S. News & World Report, 2024

Request Information

Dr. Patty Weber

Director of food safety online program.

Dr. Patty Weber has worked on the MSU campus for 30+ years. She is passionate about both teaching and research and numerous undergraduate and graduate students have benefited from Dr. Weber’s guidance as a research project mentor or a graduate committee member.

VM 810 - Intro to Food Safety Professional Development (3 Credits)

VM 811 - Evolution and Ecology of Foodborne Pathogens (3 Credits)

VM 812 - Food Safety Toxicology (3 Credits)

VM 815 - Applied Project in Food Safety (3 Credits)

VM 830 - Food Safety Research Methods (3 Credits)

VM 831 - Foodborne Disease Epidemiology (3 Credits)

Choose one of the following FSC courses:

FSC 810 - International Food Laws & Regulations (3 Credits)

FSC 811 - U.S. Food Laws & Regulations (3 Credits)

Choose nine credits of the following:

VM 814 - Packaging for Food Safety (3 Credits)

VM 821 - Food Protection & Defense (3 Credits)

VM 825 - Quantifying Food Risk (3 Credits)

VM 826 – Creating a Food Safety Culture (3 credits)

VM 827 - FSMA/HACCP (3 Credits)

VM 834 - Current Issues in Food Safety (1-9 Credits)

VM 840 - Anti-Counterfeit Strategy (3 Credits)

Admission Requirements

To be accepted to this program, you must have:.

• A bachelor's degree Or equivalent degree from an accredited and recognized college or university
• 3.0 GPA or above on a 4.0 scale
• Completed coursework At least six (6) credits of college level biological sciences, three (3) of which are in microbiology (a 300-level course or higher is recommended) Cumulative undergraduate grade point average of no less than a 3.0 on a 4.0 scale
• Previous work experience Résumé - Two years of work experience in a food-related field
• Taken the TOEFL (Only required if English is not your native language)
• 3 letters of recommendation. Provide contact information for your recommenders and the MSU application system will provide instructions to them.
• Official transcripts from all previous schools

To apply to this program:

• Complete a university graduate application and pay the application fee.
• Submit all required materials to the application portal.
• Transcripts should come directly from the academic institution, and must arrive in a sealed, official envelope.

Application Deadline

September 15th

Tuition & Fees  per credit

Cost of attendance.

The university reserves the right to make changes in the types, structures, rates for fees, and tuition. Every effort will be made to give as much advance notice as possible. In addition to tuition and fees, there are other expenses associated with your Cost of Attendance. A breakdown of a graduate student budget can be found here .

The MSU Value Promise

You can be ensured a return on your investment at Michigan State University.

As one of the top research universities in the world, Michigan State University has advanced the common good with uncommon will for more than 160 years. MSU pushes the boundaries of discovery and forges enduring partnerships to solve the most pressing global challenges while providing life-changing opportunities to a diverse and inclusive academic community.

MSU has been offering online degree programs for over 20 years. Our maturity is evident in the high quality of the learning experience enjoyed by our online students.

MSU provides programs and initiatives that support and enhance diversity. We will expand our campus and external partnerships to put in place inclusive recruitment and retention practices. We nurture and promote individuals’ varied experiences and perspectives, ensuring structures and processes make possible full participation by all members of our community.

MSU’s nationally recognized online programs foster student growth and well-being throughout their academic career. We will expand inclusive mentoring practices and accelerate improvement across units to implement evidence-based practices to ensure our students complete successfully.

Continuing education  can be one of the most exciting, challenging, and rewarding experiences you undertake in your life. We hope you consider becoming a Spartan, to learn online and reach your career goals.  With highly ranked online programs and exceptional professors, we educate students who advance the common good with uncommon will.

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• Graduate Theses and Dissertations (GTD)

University Bulletin 2018-19

Food Safety

This is an archived copy of the 2018-19 catalog. To access the most recent version of the catalog, please visit http://bulletin.ndsu.edu .

Program Description

The Food Safety program was founded in 2001 to help meet the increasing need for individuals with food safety expertise in government, business, and academia. The graduate program is interdisciplinary, and NDSU graduate faculty from several colleges participate in advising graduate students. The NDSU Graduate School administers the academic program, while the home department of the adviser handles assistantship and tuition waiver administration. Academic policies are under the governance of the Food Safety graduate program faculty.

Degrees Offered and the Graduate Certificate   Three programs are offered at the graduate level. Research project-based degrees include the Doctor of Philosophy (Ph.D.) and the Master of Science (M.S.). The thesis-based M.S. degree will prepare students for supervisory roles in the food industry, in regulatory agencies, or in public health and is preparatory for students who may wish to advance to Ph.D. programs. Individuals earning a Ph.D. degree will be educated as independent researchers, expanding their potential to become principal investigators of food safety research in various arenas, including business, academia, and government. The non-thesis M.S. is intended for working professionals looking to augment their skills or credentials. Most coursework can be completed online, although the candidate must be present on-campus to present seminar and also the M.S. paper. The Graduate Certificate in Food Protection is aimed at professionals looking to augment their skills, as well as graduate students in other programs wishing to add a credential to their degree programs. All course work for the Certificate is completed online.

For candidates who have been granted a M.S. from a recognized program, the Ph.D. program requires the completion of 35 semester credits of course work with an overall GPA of 3.0 or better, as well as 25 research credits (SAFE 899). Fifteen of these credits must be at the 700-789 level.  The Ph.D. program is, by design, highly flexible to allow study in the diverse areas of specialization that are related to food safety.  While a number of core courses, including SAFE 601-609, seminar (SAFE 790) and research (SAFE 899) are required, additional course work can be tailored to meet the candidate’s interests and area of specialization. This additional course work, however, must contribute to proficiency in an area of food safety.

An advisory committee will be established for each candidate admitted. This committee will consist of the major adviser (committee chair), and two other selected graduate faculty. The student and major adviser will prepare the plan of study, which is subject to the approval of the advisory committee, the Food Safety program director, and the Graduate School dean. The plan of study should be completed by the end of the first semester of enrollment in the program.

Ph.D. candidates are required to pass a preliminary examination at least one semester prior to the defense of the dissertation.  Two preliminary exam options are available. The first involves the standard written and oral examinations covering the candidate’s course work. The second involves successful preparation and defense of a research grant proposal, under accepted guidelines (e.g. USDA-NIFA, NIH). 

Master's of Science (M.S. thesis option)

The Master of Science (thesis) is a research degree and can prepare the candidate for future study at the doctoral level. The candidate will perform a novel research project designed to contribute to the body of knowledge in some area pertinent to food safety, prepare a thesis on this research, and defend it in a final oral examination administered by the advisory committee. This program requires a total of 30 semester credits with an overall GPA of 3.0 or better. A minimum of 21 credits of course work, as well as 6-10 research credits must be completed.  A minimum of 16 of these credits must be didactic (600-689 or 700-789).  SAFE 601-609, seminar (SAFE 790) and research (SAFE 798) are required. Remaining course work can be tailored to meet the candidate’s interests and area of specialization.

An advisory committee will be established for each candidate admitted. This committee will consist of the major adviser (committee chair), and two other selected graduate faculty. Additionally, the Graduate School will appoint an outside member of the committee. The student and major adviser will prepare the plan of study, which is subject to the approval of the advisory committee, the Food Safety program director, and the Graduate School dean. The plan of study should be completed by the end of the first semester of enrollment in the program.

Graduate Certificate in Food Protection Requirements

To be admitted to this program, students must demonstrate that they have a baccalaureate degree in an area pertinent to food safety from an accredited educational institution of recognized standing. To obtain a Graduate Certificate in Food Protection, students must successfully complete the nine (9) semester credits of core curriculum below and earn a grade of B or better in each course. All courses are offered online. Certificate students are assigned an adviser. No assistantships are available for Certificate applicants.

Julie Garden-Robinson, Ph.D. Extension Specialist, Professor North Dakota State University, 1994 Department: Health, Nutrition, and Exercise Sciences; NDSU Extension Teaching and Research Interests: Nutrition, Food Safety

Clifford A. Hall III, Ph.D. Food Science Undergraduate Program Coordinator, Associate Professor University of Nebraska-Lincoln, 1996 Department: Plant Sciences, Cereal and Food Science Program Research Interests: Phytochemical Stability in Food Systems, Pulse Utilization and Quality, Flaxseed, Chemical Food Safety, Effect of Processing on Food Safety Issues

Jiajia Rao, Ph.D. University of Massachusetts, 2013 Research Interests: Food Chemistry, Ingredient Technology

Anuradha Vegi, Ph.D. North Dakota State University, 2008 Research Interests: Teaching Techniques

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Master thesis, Detection of some food safety hazards in milk and some dairy products, M.V. SC. 2012

• Thesis for: M.Sc.
• Advisor: Ragaa S.H. Ghoneim, Morgan S.D. and Abeer A.A. Abdel – Aal

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Non-Thesis M.Sc. Program in Food Safety

This 45-credit program is offered to candidates who seek further specialization in food safety but do not wish to pursue independent research. A strong undergraduate background in microbiology and knowledge of foodborne pathogens and food toxicants are required for admission to this program. Students complete a combination of graduate-level courses and a 12-credit research project.

The research project is a 12-week, full-time project under the direction of a staff member or external supervisor, including a detailed report on a food safety related topic which is submitted to the department. In the form of a literature review, the project will critically evaluate and summarize the current stage of development and suggest ways to resolve issues associated with the topic. The project also normally includes wet or dry lab work analyzing data that points to a current research problem in food science. 

It is up to the project instructor and program advisor to allow a student to be involved in a project external to the department or the University. An industry internship is not guaranteed. Students are permitted to receive funding for their participation in a research project or internship.

This M.Sc. non-thesis program only admits students in September. The duration is typically three academic terms, usually completed in a 12-month period. However, the program may be extended to accommodate, for example, a modified course load and/or additional required preparatory courses. 

The typical course load sequence is:

• 12-15 credits lectured courses in fall term (full-time)
• 12-15 credits lectured courses in winter term (full-time)
• 15 credits research project + graduate seminar in summer term (full-time)

Optional: An additional (part-time) term in the fall may be required depending on actual course loads and/or additional required preparatory coursework. 

You can view the current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) using the McGill Student Accounts fee calculator . Select the appropriate residency and select Master's Non-Thesis Programs. The amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.

There is no financial assistance nor demonstratorship associated with this program. All applicants to this program must agree to be self-funded. Work for a co-op, research project, or internship will form an integral part of the student’s program. International students are required to have a work co-op permit in addition to a study permit.  

Program Advisor: Prof. Xiaonan Lu

Required Courses (24 credits)

Food Science: Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.

Offered by: Food Science&Agr.Chemistry

• Prerequisite: FDSC 213 or permission of instructor.
• Winter 2025
• Stephane Bayen

Food Science: Examining current and emerging food safety issues and concerns as they occur, including food recalls, in the context of food safety hazards and health risk, food laws and regulations, food industry standards and practices.

Food Science: Food safety risk assessment as a key component of the risk analysis framework. Various aspects of the risk assessment process including planning, conducting and reviewing a risk assessment.

Food Science: An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).

• Prerequisite: MICR 230 or LSCI 230 , or permission of instructor
• Offered in alternate years only
• Jennifer Ronholm

Food Science: A critical review of the current state of knowledge of some aspect of Food Science or Technology.

• Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
• There are no professors associated with this course for the 2024 academic year

Food Science: A critical review of the current state of knowledge of some aspects of Food Science or Technology.

• Prerequisite: FDSC 697 .
• Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.

Complementary Courses (15 credits)

3 credits selected from the following:.

Food Science: Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).

• Varoujan Yaylayan

Food Science: Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).

12 credits selected from the following:

Agriculture: The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.

• Restriction: Course restricted to senior undergraduate and graduate students.
• Yixiang Wang

Food Science: Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.

• Prerequisite: FDSC 425 or permission of instructor.
• Course offered in odd years.
• This course is not scheduled for the 2024 academic year

Food Science: An introduction to food law. The transformations that food law is undergoing as a consequence of social, economic and technological changes, the regulation of food risks and consumers' rights to be informed (labeling, health claims, nutritional information).

Food Science: The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.

• Prerequisite: AEMA 310 or permission of instructor
• Restriction: Not open to students who have taken FDSC 425

Nutrition and Dietetics: An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.

Offered by: Human Nutrition

• 3 lectures and a project
• Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
• Patrick L Owen

Parasitology: The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.

Offered by: Parasitology

• Niladri Basu

Bioresource Engineering: The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.

Offered by: Bioresource Engineering

• Prerequisite: BREE 324 or BREE 325 or FDSC 330 or permission of the instructor
• Michael O Ngadi

Occupational Health & Hygiene: General principles of toxicology, routes of toxicant entry, human organs as targets of toxic action, adverse effects, time-course of reactions to toxicants. Risk assessment techniques, in vivo-in vitro toxicity models, links between human population observations and animal, cellular and biochemical models.

Offered by: Occupational Health

• Paul Heroux

Electives (6 credits)

At the 500 level or higher, selected in consultation with your academic advisor.

Department and University Information

Department of food science and agricultural chemistry.