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Food Science Department Masters Theses Collection

Theses from 2024 2024.

Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science

Theses from 2023 2023

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science

Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science

IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science

EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science

Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science

Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science

Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science

Theses from 2022 2022

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science

The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science

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Home > Food Science and Technology > Dissertations, Theses, and Student Research

Food Science and Technology Department

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

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

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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Food Systems Dissertations and Theses

Theses/dissertations from 2024 2024.

Assessing The Impact Of An Intervention To Build Food Agency During Emerging Adulthood , Amy Finley

Theses/Dissertations from 2023 2023

Groundwater Governance and Agricultural Sustainability: Examining Farmer Interactions with California’s Sustainable Groundwater Management Act , Zachary Matthew Goldstein

A Qualitative Study Of Rural Plant-Based Eaters’ Knowledge And Planning For Nutritional Adequacy , Michelle Leonetti

Towards A Food-Secure Future In An Era Of Uncertainty: Cultivating Resilience In Vulnerable Smallholder Food Systems , Maya Moore

Socio-ecological economic impact analysis of food systems initiatives using mixed methods and community-based research approaches , Josiah J. Taylor

Theses/Dissertations from 2022 2022

Adaptive Capacity And [un]natural Disasters: Puerto Rican Farmers’ Adaption And Food Security Outcomes After Hurricane Maria , Luis Alexis Rodriguez-Cruz

Experiences Participating In Federal Nutrition Assistance Programs During The Early Months Of The Covid-19 Pandemic: A Mixed Methods Study In Vermont , Emma Haven Spence

Building Relationships and Resilience: Local Food Systems in Vermont and New England During the Covid-19 Pandemic and Beyond , Claire Whitehouse

Theses/Dissertations from 2021 2021

Food From Somewhere: Envisioning and Practicing Aspirational Food Systems , Caitlin Morgan

Theses/Dissertations from 2019 2019

On The Application Of Computational Modeling To Complex Food Systems Issues , Serge William Wiltshire

Theses/Dissertations from 2017 2017

Poutine, Mezcal And Hard Cider: The Making Of Culinary Identities In North America , Nicolas Fabien-Ouellet

"Don't Tell Them I Eat Weeds," A Study Of Gatherers Of Wild Edibles In Vermont Through Intersectional Identities , Elissa J. Johnson

Conceptualizing and Measuring Food Security Among Resettled Refugees Living in the United States , Hannah Stokes

Theses/Dissertations from 2016 2016

Resistance and Resilience: Latinx Migrant Farmworkers in the Northern Borderlands , Jessie Mazar

Expanding Food Agency: Exploring the Theory and Its Scale in Philadelphia, PA , Caitlin Bradley Morgan

Management Practices and Communication Strategies to Improve Milk Fat and Protein Content on Dairy Farms , Melissa Elizabeth Woolpert

Theses/Dissertations from 2015 2015

Using The Community Readiness Model As A Framework To Understand A Community's Preparedness To Increase Food Access , Kristyn Dumont Achilich

Swede Midge, Contarinia Nasturtii (diptera: Cecidomyiidae), Response To Brassica Oleracea In Simulated Intercropping Systems , Gemelle Laureen Brion

Defining Food Agency: An Ethnographic Exploration of Home and Student Cooks in the Northeast , Maria Carabello

Get Real: An Examination of the Real Food Challenge at the University of Vermont , Jennifer Porter

Short Food Supply Chains: Expectations and Reality , Richard Roberto Richards

Pasteurization and its discontents: Raw milk, risk, and the reshaping of the dairy industry , Andrea M. Suozzo

Grass-Based Dairy in Vermont: Benefits, Barriers, and Effective Public Policies , Serge William Wiltshire

Theses/Dissertations from 2014 2014

Makers and mongers: Exploring social networks of Vermont artisan cheese , Rachel Anne DiStefano

Expanding Citizenship: Workplace Democracy and Citizen Engagement in Food Cooperatives , Cecile Reuge

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Dissertations / Theses on the topic 'Food safety'

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Kingdon, Lorraine. "Food Safety Concerns." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/295732.

Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

Misner, Scottie, and Evelyn Whitmer. "Food Safety Know-how." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.

Misner, Scottie, and Evelyn Whitmer. "Nine Food Safety Strategies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146683.

Green, Trevor David. "Food Safety Practice and Food Safety Knowledge in Australia's Retail Food Businesses: Levels, Gaps and Directions for Reform." Thesis, Griffith University, 2009. http://hdl.handle.net/10072/365584.

James, Deborah Linnell. "Enhancing food safety and quality." Morgantown, W. Va. : [West Virginia University Libraries], 2007. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5189.

Kim, Meebok. "Essays On Food Safety Failures." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243907193.

Pastor, Monica, Ashley Schimke, and Diane Eckles. "School Garden Food Safety Guidelines." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2013. http://hdl.handle.net/10150/305117.

Meer, Ralph, and Scottie Misner. "Mail Order and Food Safety." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146432.

Msuya, Joan. "Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.

Self, David Jonathan. "Risk managing food safety : comparing the enforcement of food safety regulation in the UK and Germany." Thesis, King's College London (University of London), 2017. https://kclpure.kcl.ac.uk/portal/en/theses/risk-managing-food-safety(10bd5ef5-c5e2-42e1-8536-0a56c3313217).html.

Li, Ji. "The Economics of Food Safety Communication." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253161011.

Burnett, Margaret J. "Enhanced food traceability: promoting food safety, quality and consumer choice." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31245146.

Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

Mancini, Roberto. "Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13451.

Ogbu, Christopher O. "Effect of Placard Grading on Food Safety in Retail Food Facilities." Thesis, Walden University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3733952.

Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.

Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.

Redmond, Elizabeth C. "Food safety behaviour in the home : development, application and evaluation of a social marketing food safety education initiative." Thesis, Cardiff Metropolitan University, 2002. http://hdl.handle.net/10369/5900.

Surendera, Babu Aruna. "Food safety communication in Nevada needs assessment /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1433410.

Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Trainer's Reference." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144704.

Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Youth Manual." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144705.

Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Activity Guide." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144706.

Kennedy, Jean. "Food safety challenges in the domestic environment." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422195.

Compeau, Elizabeth. "Supplier assessment: a commitment to food safety." Kansas State University, 2013. http://hdl.handle.net/2097/16243.

Capitão, Jorge Alexandre Fernandes. "Relatório Integrador de atividade Profissional - Food Safety." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10943.

O'Connor, Sandra. "Development and Evaluation of Food Safety Signs." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/44420.

Tirloni, E. "IMPROVEMENT OF FOOD SAFETY AND MICROBIAL INTERACTIONS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/232726.

Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.

Salvia, Trujillo Laura. "Nanoemulsions as delivery systems of food ingredients: Improving food safety and functionality." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/134733.

Holleran, Erin. "ISO 9000, transaction costs and food safety in the UK food sector /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841151.

Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.

Liang, Jing. "Three essays on food safety and foodborne illness." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403815.

Abdelhakim, Ayman. "Cabin crew food safety training : an exploratory study." Thesis, Cardiff Metropolitan University, 2016. http://hdl.handle.net/10369/8102.

Mazlan, Norida. "Pesticides and food safety for Malaysian fresh vegetables." Thesis, Imperial College London, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435436.

Jackson, Valerie. "Food safety knowledge and practices in Irish homes." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428810.

Georgakopoulos, Vassilis. "Food safety training : a model HACCP instructional technique." Thesis, Manchester Metropolitan University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340452.

Armstrong, Florian Traci L., Heidi L. Keeling, and Scottie Misner. "Keeping Food Safety in Mind with Cutting Boards." College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/594952.

Fan, Shengjie. "Food safety practices in childcare centers in Kansas." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15760.

Severns, Bryan. "Incorporating multiple teaching techniques into food safety education." Kansas State University, 2014. http://hdl.handle.net/2097/17761.

Rouvière, Élodie. "Co-regulation in the enforcement of food safety." Montpellier 1, 2008. http://www.theses.fr/2008MON10080.

Oliveira, Jacinta Maria Marques de. "Microbiological quality of bivalves: relevance to food safety." Doctoral thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/8996.

Cho, Bo-Hyun. "Three studies on the economics of food safety." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1092338642.

Meer, Ralph. "Food Safety Associated with Cook-outs and Picnics." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146662.

Martin, Wanda Leigh. "Food gone foul: food safety and security tensions." Thesis, 2014. http://hdl.handle.net/1828/5193.

CHU, JIA-YU, and 褚家妤. "Applying TAM Model Embedded Innovation Food Safety Detector Technology (FSDT) Enhance Food Safety Performance." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/64932195370289815971.

吳奕璇. "Product liability of food safety." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/54945656865171508538.

Online Food Safety Program

Masters Program

Fall Semester Application Deadline - EXTENDED

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

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Candidates are required to take a total of 32 credit hours, 18 of which must be selected from the core food safety and technology courses listed below, six to eight credit hours must be in research and thesis work and six to eight credit hours from electives. Courses are offered at the Mies Campus or via internet with the exception of FDSN 506 .

Minimum degree credits required: 32

Research for the thesis must be carried out under the direct supervision of a participating faculty member. Based on the requirements of the research project, thesis committee members may be chosen from university faculty members from various departments, FdSN/FDA scientists, and the food industry scientists. The final thesis examination consists of submission of a written thesis followed by an oral presentation open to all FdSN/IFSH staff and the university community. As a part of the thesis, the student is expected to contribute scholarly article(s) to one or more high quality peer-reviewed journals. The student is also encouraged to present the research at a national professional society meeting.

Students may enroll in FDSN 594  and FDSN 597  up to a maximum of two credit hours between both courses when enrolled in six credit hours of thesis; or one credit hour when enrolled in seven credit hours of thesis. However, if the FDSN 597  is used as a short course, the student can register up to four credit hours in FDSN 597  with FdSN adviser approval. Students may not enroll in FDSN 594  or FDSN 597  when using eight credit hours of thesis unless FDSN 597  is used as a short course.

Students must have a minimum grade point average of 3.0/4.0. In addition to the core courses required and electives, further courses may be selected from other departments with the approval of the FdSN adviser to fit the background and needs of the individual student.

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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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All pages in Academic Bulletin.

Food Quality and Safety, Master of Science (M.Sc.)

I chose Food Quality and Safety at the University of Bayreuth because the degree addresses the complexities and challenges posed by the food industry from various perspectives. I am pleased with the fact that Kulmbach is a food industry hub with breweries and the reputable Max Rubner Institut. The professors, study service and student support team continuously ensured that each of us felt welcomed and that was the icing on the cake for me.

Helen Regina, Master student "Food Quality & Safety"

Language proficiency: English level C1, German level A1   Jump to: How do I apply?

The core competencies taught in the programme will enable our graduating Master students to understand and solve problems in the field of food quality and safety from an integrative, cross-disciplinary perspective. To this end, the course is interdisciplinary in design, combining a life science focus (e.g. biology of crops and farm animals, food microbiology, human nutrition, analytical methods, food biochemistry) with an approximately equal share of legal and economic studies. The modules of the master’s curriculum comprise Biology and Biochemistry of Food, Human Biology, Food Chemistry, Data Science/Bioinformatics/Statistics, Food Law, Food Trade Law, Safety and Risk Management Law, Quality Management, Food Supply Chain Management, and Science Communication.

Fields of Employment

Doing a doctorate at the University of Bayreuth

The University of Bayreuth Graduate School supervises doctoral students of all subjects who are pursuing a doctorate in a structured programme or at one of the University's seven faculties. We facilitate scientific exchange already in the earliest phase of independent research, and complement the interdisciplinary education of doctoral students with additional teaching and training opportunities. Our aim is to create the perfect research and learning conditions for them.

You can find all the information on doctoral studies in Bayreuth and Kulmbach on the homepage of the Junior Scholar Office WiN .

Further information

• Interested? Taste it!
• Study Coordination and Student Council
• Faculty of Life Sciences: Food, Nutrition and Health
• Location  (Living and studying in Kulmbach)
• All about Studying

Semester fee

The University of Bayreuth does not charge tuition fees. However, every student must pay the semester fee . This includes the fees for the Studentenwerk Oberfranken and the semester ticket for the use of public transport in the cities of Bayreuth and Kulmbach and in many parts of the regional transport system.

Notes on application and enrollment

1 March – 15 June (for winter semester) Application platform

Admission requirements

The admission requirement is a bachelor's degree (or equivalent) in natural sciences or life sciences with a final German grade of "2.5" or better.

Above-average interdisciplinary interest, which should be briefly stated in your application letter.

ENGLISH : Advanced English language skills (at least C1 level, based on the Common European Framework of Reference of Languages) GERMAN : German language skills (A1, can be obtained during the first year of the programme) 

Module handbook

• Modul handbook Master Food Quality and Safety available on the website of the study programme

The module handbook provides an overview of the various modules that must be taken in a degree programme. It contains all the important explanations on the requirements and types of module examinations as well as on the intermediate or final examinations and serves as a kind of study guide for orientation.  

Examination regulations 

• Examination regulations Food Quality and Safety on the website for official announcements of the University of Bayreuth

Examination regulations define the content and structure of a particular degree programme in a legally binding manner. They must be approved by the Ministry of Science or accredited by an accreditation agency.

Flyer & Study plan

• Flyer Food Quality and Safety (M.Sc.) PDF, on the website of the study programme
• Thematic Overview Food Quality and Safety on the website of the study programme

Contact points in the department

• Programme coordinator: Prof. Dr. Susanne Baldermann  
• Study Service of Faculty of Life Sciences

Central contact points

• Prospective students: Student Advising  (in German language)
• For international students: International Office
• Examination Office: Examination Office Faculty VII - Faculty of Life Sciences: Food, Nutrition & Health
• Food & Health Sciences (M.Sc.)
• Biotechnolgy & Process Engineering (M.Sc.)
• Global Food, Nutrition and Health (M.Sc.)
• Africa-Competence (AfriZert)
• China-Competence (SinoZert) in German language
• Data Literacy in German language
• Entrepreneurship in German language
• Interculturality Research and Intercultural Practice in German language
• Intersectionality Studies & Diversity Competencies in English language
• Sustainability in German language
• Teaching German as a foreign language in German language
• Theatre Education in German language

Any more questions? Please contact the coordinator of the degree programme.

Our master's degree programmes at a glance

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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

• 32nd among Best Public Universities in America — U.S. News & World Report, 2021
• A Top 100 Global University — Times Higher Education and U.S. News & World Report, 2021

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.
• Transcripts should come directly from the academic institution, and must arrive in a sealed, official envelope.

Application Deadline

September 15th

Tuition & Fees  per credit

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.

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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Master Thesis

The thesis is worth a total of 30 ECTS credits and the topic hall be chosen in such a way that it is reasonable to expect a student to be able to complete it within six months. The master’s thesis shall be written in English. Languages other than English are permissible only if approved and confirmed by the thesis supervisor The master thesis can be performed in SIFC-related topics 

•     Food Chemistry/Microbiology                      
•     Food Quality Assurance/Management
•     International Food Safety Management
•     Food Legislation
•     ...

In the curriculum (§3) is noted that the thesis is carried out either at BOKU or at any partner university. These universities are master thesis partners at which a topic can be arranged:

•     University of Natural Resources and Life Science, Vienna ( BOKU )
•     Wageningen University and Research Center ( WUR )
•     University of Copenhagen - Faculty of SCIENCE
•     University of Hohenheim ( UHOH )
•     Swedisch University of Agricultural Science ( SLU )
•     Czech University of Life Sciences ( CULS )
•     Warsaw University of Life Sciences ( SGGW )

However, individual arrangements with other universities and the industry are possible. In principle it is possible that a master thesis is supervised externally and that external habilitated persons are part of the defence examination. However, the BOKU accepts no costs. In the case of an external supervised master thesis the form “Application for appointment of an examiner and reviewer” as well as the habilitation certificate of the external supervisor must be added to the Master's thesis registration form. Regarding SIFC it is written in the curriculum that the supervisor will be the 1st examiner and thus must also be present in the defence examination.

Master's Food Safety

Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety. Most other programmes in this field focus on the technological aspects of food safety or focus on the interaction of food safety and food quality. The programme in Wageningen focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management.

Why this programme?

• Unique combination of microbiology and toxicology, and law, economics, management and communication.
• The Food Safety programme of the WUR was the first MSc in Food Safety worldwide.
• A highly integrated approach to the field of food safety.
• Focus on the technical and legal aspects of food safety.

Study programme of the master's Food Safety

On the  Programme of Food Safety page you can find the general outline of the programme and more detailed information about courses, theses and internships. You can also Compare Food Safety to other master's programmes .

Specialisations

Within the master's programme you can choose one of the following Specialisations to meet your personal interests.

• Applied Food Safety
• Food Law and Regulatory Affairs
• Supply Chain Safety

You can find more information about these specialisations on the  Study Handbook .

Application and admission

Interested in taking part in the programme of Food Safety? Find out more about the specific  Admission requirements and the application procedures .

Student experiences

The best way to get to know a place is by getting to know the people. Students share their experiences with you about the master's programme and student life in Wageningen on the page  Student experiences .

This course is absolutely great, and I am looking forward to my future working in the food industry.

Future career

What are your possibilities after graduating? Read more about  Career perspectives and opportunities  after finishing the programme.

Graduate Degree

Food safety - master of science, college of veterinary medicine.

The Master of Science in Food Safety is an online program designed for students who want to enhance their study of food safety.

The Master of Science is offered by the College of Veterinary Medicine. This integrated multidisciplinary program is designed for students with various disciplinary interests and experiences. It is particularly relevant for students whose professional careers are at the interface of research, regulatory affairs, production, marketing, finance, and management.

Applicants will be accepted after review by an admissions committee of faculty. An academic specialist will serve as the student’s academic advisor and will assist the student in planning a program of study that is related to the student’s interests and professional goals and that fulfills college and university requirements.

Applicants must have completed a bachelor’s degree from an accredited and recognized college or university with a cumulative grade-point average of 3.0 on a 4.0 scale. The applicant must have completed at least 6 credits of college-level course work in biological sciences, including 3 credits in microbiology. A 300-level course or higher is recommended. The applicant must prove or demonstrate proficiency in written and spoken English and submit a personal statement and three letters of recommendation. Experience in the workplace is weighed heavily in meeting requirements for admission.

Applicants who do not meet all of the requirements listed above may be admitted provisionally and permitted to enroll for collateral course work, not to count toward the degree. This course work must be approved beforehand by the program director.

Requirements for the Master of Science Degree in Food Safety

The student must complete 30 credits under Plan B (without thesis). The specific program of study must be approved by the student’s academic advisor.

Other Links

College of Agricultural, Consumer and Environmental Sciences

Food Science & Human Nutrition

• What We Do & Why It Matters
• Alumni and Friends
• Diversity, Equity, Belonging and Inclusion
• Food Challenge
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• Undergraduate Degrees
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• Student Organizations
• Competitions
• Transfer Information
• Undergraduate Scholarships
• Emeritus Faculty
• Adjunct/Affiliate Faculty
• Biochemical and Molecular Nutrition
• Food Materials Science and Engineering
• Food Safety and Security
• Integrated Food Nutrition and Health
• Research and Teaching Facilities
• Research News
• Department News
• FSHN Seminar Calendar
• Newsletters
• Current Open Position Announcements

Food Science M.S. Online (Non-Thesis)

The Department of Food Science and Human Nutrition (FSHN) offers an online non-thesis Master of Science degree. Many of the students in this program are working professionals. The online delivery option makes the program accessible to students in various locations, who may also be balancing important personal and professional commitments.