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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.
Minimum Degree Credits to Graduate: 128

General Education Requirements for Baccalaureate Degree

  • A list of approved general education courses is available here .
  • General education courses may be used to satisfy requirements for both general education and the major, minor, and program emphases, where applicable. Students should carefully review the major, minor, and program emphases requirements for minimum grade restrictions, should they apply.
Communication (C)12
College Composition I
College Composition II
Fundamentals of Public Speaking
Upper Division Writing
Quantitative Reasoning (R) 3
Science and Technology (S) 10
Humanities and Fine Arts (A) 6
Social and Behavioral Sciences (B) 6
Wellness (W) 2
Cultural Diversity (D) *†
Global Perspectives (G) *†
Total Credits39
*

 May be satisfied by completing courses in another General Education category.

 May be satisfied with courses required in the major. Review major requirements to determine if a specific upper division writing course is required.

Major Requirements

Food Safety Required Core
AGRI 150Agriculture Orientation (Students transferring in 24 or more credits do not need to take AGRI 150.)1
AGRI 189Skills for Academic Success 11
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 or 4
Food Chemistry
and Food Chemistry Laboratory
Food Analysis
Select one from the following:3 or 4
Food Processing I
Food Processing II
and Food Processing Laboratory
MICR 350
350L
General Microbiology
and General Microbiology Lab
5
MICR 474Epidemiology3
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 484Food Safety Practicum1-3
SAFE/COMM 485Risk and Crisis 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 121
121L
General Chemistry I
and General Chemistry I Laboratory (May satisfy general education category S)
4
CHEM 122
122L
General Chemistry II
and General Chemistry II Laboratory (May satisfy general education category S)
4
CHEM 341
341L
Organic Chemistry I
and Organic Chemistry I Laboratory
4
ECON 201Principles of Microeconomics (May satisfy general education category B and G)3
ECON 202Principles of Macroeconomics (May satisfy general education category B and G)3
Select one of the following:3 or 4
Trigonometry
Applied Calculus I
Calculus I
PHYS 211
211L
College Physics I
and College Physics I Laboratory (May satisfy general education category S)
4
STAT 330Introductory Statistics (May satisfy general education category R)3
Total Credits63-76
1

 AGRI189 is only required for first-time, first-year students--A first-time, first-year student is defined as a student who has not yet completed a college course as a college student.  Students that are not first-time, first-year students that either transfer into the university or change their major are not required to take AGRI 189.

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
COMM 486
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
Epidemiology
World Food Crops
Fungal Biology
Food Laws and Regulations
Food Safety Practicum
Risk and Crisis Communication
Total Credits16

Minor Requirements and Notes:                                                                   

  • A minimum of 8 credits must be taken at NDSU