Food Safety Minor

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Program Coordinator/Contact

Joseph Cassady, Interim Department Head
Department of Dairy and Food Science
Alfred Dairy Science Hall 136
605-688-4116

Program Information

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 food safety management
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.

Requirements for Food Safety Minor: 18 Credits

AS 450 - Meat Product Safety and HACCP Credits: 3
or DS 301-301L - Dairy Microbiology and Lab Credits: 4
FS 251 - Food Safety and Quality Management Systems Credits: 3
MICR 311-311L - Food Microbiology and Lab Credits: 4

Electives

Select from the following. Credits:7-8

AS 241-241L - Introduction to Meat Science and Lab Credits: 3
AS 445-445L - Value-Added Meat Products and Lab Credits: 3
AST 443-443L - Food Processing and Engineering Fundamentals and Lab Credits: 3
DS 321-321L - Dairy Product Processing I and Lab Credits: 5
FS 351-351L - Principles of Food Processing and Lab Credits: 3
FS 451-451L/551-551L - New Food Product Development and Lab Credits: 4
FS 495 - Practicum (COM) Credits: 1-6
HMGT 251 - Foodservice Sanitation Credits: 1
HSC 445 - Epidemiology Credits: 3
STAT 281 - Introduction to Statistics (COM) [SGR #5] Credits: 3