Fall: FDSC 3940 – Applied and Food Microbiology
Food Science 3940 will focus on the origin, transmission, consequences, and management of diverse microbiota throughout the food chain. Topics in this course generally include: 1) the microbiota of different food systems, 2) the physiology, metabolism, and pathogenesis of important groups of microbes, and 3) application of food microbiology to the industrial sector. You will receive a basic education in interdisciplinary subjects that require knowledge of microbiology, food safety, epidemiology, public health, biotechnology, and cell metabolism. Knowledge and expertise gained in this course will support your qualification for a future career in food science, biotechnology, or microbiology.
Outcome 1: Identify the microbiota relevant to a given food product, process, or environment.
Outcome 2: Describe the causes of and mechanisms behind foodborne disease, fermentation, and spoilage.
Outcome 3: Determine the relevant conditions or measures needed to promote safety, fermentation, or reduce spoilage.
Spring: FDSC 3960 – Food Safety Assurance
Food Science 3960/FDSC 5960 will focus on currently used food safety programs to control biological, chemical and physical hazards and assure the safety of foods. Topics include prerequisite programs such as Current Good Manufacturing Practices and Sanitation Standard Operating Procedures, Hazard Analysis Critical Control Point (HACCP), food safety management systems (SQF) and the application of current technologies in reducing foodborne illness. Upon successful completion of the course, the students will receive 1) General HACCP certification and 2) SQF implementation certification (through a collaboration with SQFI [Safe Quality Foods Institute]). These certificates will allow students to be highly qualified for food safety and quality jobs.
Outcome 1: Develop a HACCP plans for different food industries.
Outcome 2: Describe laws and regulations governing food safety principles (preventive controls for human food/HACCP).
Outcome 3: Identify and discuss industry food safety requirements and certifications: organic, halal, kosher, and Global Food Safety Initiatives.
Outcome 4: Analyze different auditing schemes, and be able to complete internal (first party) audits.