Food Safety

Units: 1

Professional development and thics related to food safety. Foof safety communications to lay-audiences and the media; the ethical frontier between science/policy and science/profit. Planned student and faculty presentations as well as guest lectures on current topical issues.

Offered in Spring Only

Units: 3

Dairy, beef, swine, poultry, and seafood modules: production, government regulation of products, use of antimicrobials in production, and the emergence of resistant human pathogens. Field fruit and vegetable crops section: hazards in food includingpesticide residues and philosophy and practice of organic farming and public's perception of food and biotechnology.

Offered in Fall Only

Units: 3

Background on the current issues and developments associated with post-harvest food safety, including biological, chemical, and physical food safety hazards. Additionally, regulations governing food safety and consumer perceptions.

Offered in Fall Only

Units: 3

Issues and developments related to the relationship between food safety and public health, including emerging foodborne pathogens; virulence and pathogenicity; foodborne toxins; epidemiological techniques used in the investigation of foodborne disease; rapid detection methods; and quantitative microbial risk assessment in food safety.

Offered in Spring Only

Units: 1

ANS 811 is 1 credit hour course focused on safety and ethics in the Department of Animal Science.

Offered in Fall Only

Units: 3

Comprehensive review of principles, theory, research, and practices involving consensus building; associated with environmental, health and safety; enabling analysis and management of risks. Emphasis on risks associated with emerging science and technology. No quantitative experience necessary. Graduate standing required.

Offered in Fall Only

YEAR: Offered Alternate Odd Years

Units: 3

The course will teach students the principles of feed and ingredient quality assurance and how to develop a comprehensive quality assurance program. The course will include the development of an approved supplier list, ingredient specifications, feed manufacturing quality assurance procedures, and risk based feed safety programs.

Offered in Fall Only

Units: 3

Microorganisms of importance in foods and their metabolic activities. Source of microbial contamination during food production, processing and storage. Microbial spoilage; foods as vectors of human pathogens. Physical and chemical destruction of microorganisms in foods and the kinetics involved. Conversions of raw foods by microorganisms into food products. Microbiological standards for regulatory and trade purposes. Credit will not be given for both FS/MB 405 and FS/MB 505.

Offered in Spring Only

Units: 1

Laboratory experience to complement FS/MB 405. Skills in detecting and quantitating microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.

Offered in Spring Only

Units: 3

This course provides an overview of the principles of quality management, assurance and control in the food and bioprocessing industries. The objectives are for students to be able to identify government regulations, private industry standards, and customer expectations that are relevant to food and bioprocessing, apply root cause analysis methodologies, apply and evaluate control charts for monitoring process control for variables and attributes, conduct process capability analyses, apply statistical hypothesis testing, and design producer and/or customer-centered sampling plans. Lab activities alternate between guest speakers from industry and exercises in which students develop their abilities to apply computer programs to solve quality problems. Note: students may not earn credit for taking both FS 416 and FS 516.

Offered in Fall Only

Units: 3

This course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points [HACCP] system and then teaches the Hazard Analysis and Risk-Based Preventive Controls [HARPC] system. Students will learn the step-by-step process for developing and implementing food safety plans to ensure food products are safe and wholesome. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans.

Offered in Spring Only

Units: 3

Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.Credit will not be given for both FS 453 and FS 553.

Units: 3

This course evaluates the weight of evidence from peer-reviewed scientific literature relating the presence of chemical or biological toxins, whether naturally occurring or man-made in the food system to health outcomes. Toxicological data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims and sustainability. Key concepts include dose-response, phase I and phase I metabolism, signal transduction, and the use of advanced technologies such as genomics, proteomics, and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication.

Offered in Fall Only

YEAR: Offered Alternate Even Years

Units: 3

Dairy, beef, swine, poultry, and seafood modules: production, government regulation of products, use of antimicrobials in production, and the emergence of resistant human pathogens. Field fruit and vegetable crops section: hazards in food includingpesticide residues and philosophy and practice of organic farming and public's perception of food and biotechnology.

Offered in Fall Only

Units: 3

Background on the current issues and developments associated with post-harvest food safety, including biological, chemical, and physical food safety hazards. Additionally, regulations governing food safety and consumer perceptions.

Offered in Fall Only

Units: 3

Issues and developments related to the relationship between food safety and public health, including emerging foodborne pathogens; virulence and pathogenicity; foodborne toxins; epidemiological techniques used in the investigation of foodborne disease; rapid detection methods; and quantitative microbial risk assessment in food safety.

Offered in Spring Only