A minor in food safety is for students interested in the principles underlying keeping food safe and will be especially helpful for those students interested in working in this aspect of the food industry. Topics covered focus upon microbiology and safety of food as it is manufactured and distributed.
Student Learning Outcomes
Students who successfully complete the requirements for the Food Safety minor will:
demonstrate practical skills in the development of HACCP plans for food production and processing institutions
identify current issues in food safety
demonstrate a functional knowledge of foods
identify food pathogens
demonstrate an understanding of the use of statistics in the study and understanding of food safety issues
demonstrate skills in the science of risk communication
Course Delivery Format
Courses in the minor are delivered through lecture, laboratory, and field-based learning experiences.