Great Plains Institute of Food Safety
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 189 | Skills for Academic Success (Students transferring in 24 or more credits do not need to take AGRI 189.) | 1 |
| Communication (C): | ||
| ENGL 110 | College Composition I | 3 |
| ENGL 120 | College Composition II | 3 |
| 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 110 | Fundamentals of Public Speaking | 3 |
| Quantitative Reasoning (R): | ||
| STAT 330 | Introductory Statistics | 3 |
| 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 list | 6 | |
| Social & Behavioral Science (B): | ||
| ECON 201 | Principles of Microeconomics | 3 |
| ECON 202 | Principles of Macroeconomics | 3 |
| Wellness (W): Select from current general education list | 2 | |
| Cultural Diversity (D): Select from current general education list | ||
| Global Perspectives (G): | ||
| ECON 201 | Principles of Microeconomics | 3 |
| Total Credits | 42 | |
Major Requirements
Students must declare a minor as part of the requirements for this major.
| General Education Requirements | 40 | |
| Required Core Courses for Food Safety | ||
| AGRI 150 | Agriculture Orientation (Students transferring in 24 or more credits do not need to take AGRI 150.) | 1 |
| ANSC 340 | Principles of Meat Science | 3 |
| CFS 200 | Introduction to Food Systems | 2-3 |
| 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 401 | Food Safety Information & Flow of Food | 1 |
| SAFE 402 | Foodborne Hazards | 1 |
| SAFE 403 | Food Safety Risk Assessment | 1 |
| SAFE 404 | Epidemiology of Foodborne Illness | 1 |
| SAFE 405 | Costs of Food Safety | 1 |
| SAFE 406 | Food Safety Crisis Communication | 1 |
| SAFE 407 | Food Safety Risk Management | 1 |
| SAFE 408 | Food Safety Regulatory Issues | 1 |
| SAFE 409 | Food Safety Risk Communication & Education | 1 |
| SAFE 452 | Food Laws and Regulations | 3 |
| SAFE/MICR 474 | 3 | |
| SAFE 484 | Food Safety Practicum | 1-3 |
| SAFE/COMM 485 | Crisis Communication | 3 |
| Supporting Courses | ||
| BIOC 260 | Elements of Biochemistry | 3-4 |
| 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 Credits | 128-135 | |
Minor Requirements
Food Safety Minor
Minor Requirements
Required Credits: 16
| Required Courses | ||
| SAFE 401 | Food Safety Information & Flow of Food | 1 |
| SAFE 402 | Foodborne Hazards | 1 |
| SAFE 403 | Food Safety Risk Assessment | 1 |
| SAFE 404 | Epidemiology of Foodborne Illness | 1 |
| SAFE 405 | Costs of Food Safety | 1 |
| SAFE 406 | Food Safety Crisis Communication | 1 |
| SAFE 407 | Food Safety Risk Management | 1 |
| SAFE 408 | Food Safety Regulatory Issues | 1 |
| SAFE 409 | Food Safety Risk Communication & Education | 1 |
| 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 Credits | 16 | |
Minor Requirements and Notes:
- A minimum of 8 credits must be taken at NDSU
