Food Safety (Minor Program)

GRADUATE FACULTY

Professor Lee-Ann Jaykus, Director

Professors: B. P. Alston-Mills, K. Anderson, S. M. Blankenship, M. A. Drake, S. A. Hale, H. M. Hassan, T. J. Hoban, T. G. Isleib, L. Jaykus, S. Kathariou, T. R. Klaenhammer, J. Levine, G. Luginbuhl, W. E. M. Morrow, J. Riviere, D. Shea, C. E. Sorenson, D. R. Ward; Associate Professors:  R. E. Baynes, M. Correa, P. Cowen, J. W. Olson 

The primary objective of the Food Safety Minor is to prepare science professionals with the depth and breadth of training necessary to understand and to control food safety challenges. The interdisciplinary minor includes departments in the Colleges of Agriculture and Life Sciences and Veterinary Medicine with the occasional participation of other NCSU colleges. Participating graduate students are required to have, or to develop during the early part of their training, appropriate knowledge in the basic scientific disciplines of chemistry, biochemistry and microbiology. Further, it is highly desirable that formal course training in genetics and statistics be part of each student’s academic program. Students in a master's program are required to have 10 credits from the core courses to earn the food safety minor. Students in a doctoral program are required to have, as a minimum, 10 credits from the core courses.

CORE COURSES

FSA 520 Pre-harvest Food Safety
FSA(FS) 530 Post-harvest Food Safety
FSA(FS) 540 Food Safety and Public Health
FSA(FS) 580 Professional Development and Ethics in Food Safety