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Great Plains Institute of Food Safety

www.ag.ndsu.edu/foodsafety

Great Plains Institute of Food Safety

An interdisciplinary team of faculty with expertise in food safety from various departments within NDSU's Colleges of: Agriculture, Food Systems, and Natural Resources ; Arts, Humanities and Social Sciences ; Human Development and Education ; Engineering ; and Science and Mathematics has formed the Great Plains Institute of Food Safety and developed a unique educational experience for NDSU students. The comprehensive food safety curriculum leads to B.S., M.S., and Ph.D. degrees in Food Safety, an Undergraduate Minor in Food Safety. A graduate Certificate in Food Protection is also offered (see Graduate School web site for complete curriculum requirements). All these programs are unified around the single issue of food safety, an area of concern for many Americans, the current target of tremendous interest, effort, and spending worldwide, and an area in which shortages of expertise are manifest. Students in food safety are heavily recruited for employment in the food safety fields.

The curriculum is based on contemporary educational theory and employs experiential learning techniques to foster development of students' critical-thinking abilities, collaborative and problem-solving skills, and awareness of employment opportunities. Courses are fully integrated so that students have the opportunity to troubleshoot food-safety issues from "farm-to-fork." The program strives to meet students' present and future educational needs.

Food Safety Major

A number of undergraduate and graduate programs of study in food safety are offered through the Great Plains Institute for Food Safety. Food safety is an area of concern for many Americans, the current target of tremendous interest, effort, and spending worldwide and an area in which shortages of expertise are manifest. For further information, refer to the Interdisciplinary Programs section of this Bulletin.

Food Safety Minor

Students may minor in Food Safety by completing a total of 16 credits. A minimum of eight credits must be taken at NDSU.

Major Requirements

Major: Food Safety

Degree Type: B.S.
Required Degree Credits to Graduate: 128

General Education Requirements

First Year Experience (F):
AGRI 189Skills for Academic Success (Students transferring in 24 or more credits do not need to take AGRI 189.)1
Communication (C):
ENGL 110College Composition I3
ENGL 120College Composition II3
One Course in Upper Level Writing: Select one of the following:3
Business and Professional Writing
Writing in the Technical Professions
Writing in the Sciences
COMM 110Fundamentals of Public Speaking3
Quantitative Reasoning (R):
STAT 330Introductory Statistics3
Science & Technology (S):
CHEM 121
  & 121L
General Chemistry I
   and General Chemistry I Laboratory
4
CHEM 122
  & 122L
General Chemistry II
   and General Chemistry II Laboratory
4
PHYS 211
  & 211L
College Physics I
   and College Physics I Laboratory
4
Humanities & Fine Arts (A): Select from current general education list6
Social & Behavioral Science (B):
ECON 201Principles of Microeconomics3
ECON 202Principles of Macroeconomics3
Wellness (W): Select from current general education list2
Cultural Diversity (D): Select from current general education list
Global Perspectives (G):
ECON 201Principles of Microeconomics3
Total Credits42

Major Requirements

Students must declare a minor as part of the requirements for this major.

General Education Requirements40
Required Core Courses for Food Safety
AGRI 150Agriculture Orientation (Students transferring in 24 or more credits do not need to take AGRI 150.)1
ANSC 340Principles of Meat Science3
CFS 200Introduction to Food Systems2-3
or CFS 210 Introduction to Food Science and Technology
Select one from the following:3-4
Food Chemistry
   and Food Chemistry Laboratory
Food Analysis
Select one from the following:3-4
Food Processing I
Food Processing II
   and Food Processing Laboratory
MICR 350
  & 350L
General Microbiology
   and General Microbiology Lab
5
SAFE 401Food Safety Information & Flow of Food1
SAFE 402Foodborne Hazards1
SAFE 403Food Safety Risk Assessment1
SAFE 404Epidemiology of Foodborne Illness1
SAFE 405Costs of Food Safety1
SAFE 406Food Safety Crisis Communication1
SAFE 407Food Safety Risk Management1
SAFE 408Food Safety Regulatory Issues1
SAFE 409Food Safety Risk Communication & Education1
SAFE 452Food Laws and Regulations3
SAFE/MICR 4743
SAFE 484Food Safety Practicum1-3
SAFE/COMM 485Crisis Communication3
Supporting Courses
BIOC 260Elements of Biochemistry3-4
or BIOC 460 Foundations of Biochemistry and Molecular Biology I
BIOL 150
  & 150L
General Biology I
   and General Biology I Laboratory
4
CHEM 341
  & 341L
Organic Chemistry I
   and Organic Chemistry I Laboratory
4
Select one of the following:3-4
Trigonometry
Applied Calculus I
Calculus I
Degree Requirements: Potential of a minimum of 36 credits to reach 128.36
Total Credits128-135

Minor Requirements

Food Safety Minor

Minor Requirements

Required Credits: 16

Required Courses
SAFE 401Food Safety Information & Flow of Food1
SAFE 402Foodborne Hazards1
SAFE 403Food Safety Risk Assessment1
SAFE 404Epidemiology of Foodborne Illness1
SAFE 405Costs of Food Safety1
SAFE 406Food Safety Crisis Communication1
SAFE 407Food Safety Risk Management1
SAFE 408Food Safety Regulatory Issues1
SAFE 409Food Safety Risk Communication & Education1
Elective Courses: Select 7 credits from the following:7
Quantitative Methods & Decision Making
Agricultural Price Analysis
Applied Agricultural Law
Agricultural Policy
Principles of Meat Science
Fundamentals of Meat Processing
Fundamentals/Animal Disease
Sheep Industry and Production Systems
Swine Production/Pork Industry Systems
Beef Industry and Production Systems
Dairy Industry and Production Systems
Food Processing Laboratory
Food Product Development
Principles of Risk Communication
Disaster Preparedness
Disaster Response
Business Continuity and Crisis Management
Food Sanitation
Foodservice Systems Management I
   and Foodservice Systems Management I Laboratory
Foodservice Systems Management II
   and Foodservice Systems Management II Laboratory
General Microbiology
   and General Microbiology Lab
Food Microbiology
Pathogenic Microbiology
   and Pathogenic Microbiology Laboratory
Basic Immunology
Immunology and Serology Laboratory
World Food Crops
Fungal Biology
Food Laws and Regulations
SAFE 474
Food Safety Practicum
Crisis Communication
Total Credits16

Minor Requirements and Notes:                                                                   

  • A minimum of 8 credits must be taken at NDSU