Food Safety Minor

Location(s): Brookings Main Campus

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View of student in a lab testing bread.

Program Coordinator/Contact

Londa Nwadike, 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.

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 - Dairy Microbiology Credits: 2
and DS 301L - Dairy Microbiology Lab Credits: 2
FS 251 - Food Safety and Quality Management Systems Credits: 3
MICR 311 - Food Microbiology Credits: 2
MICR 311L - Food Microbiology Lab Credits: 2

Select from the following

Select 7-8 credits from the following. Credits: 7-8

AS 241 - Introduction to Meat Science Credits: 2
AS 241L - Introduction to Meat Science Lab Credits: 1
AS 445 - Value-Added Meat Products Credits: 2
AS 445L - Value-Added Meat Products Lab Credits: 1
AST 443 - Food Processing and Engineering Fundamentals Credits: 2
AST 443L - Food Processing and Engineering Fundamentals Lab Credits: 1
DS 460 - Dairy Product Processing I Credits: 4
DS 460L - Dairy Product Processing I Lab Credits: 1
FS 351 - Principles of Food Processing Credits: 2
FS 351L - Principles of Food Processing Lab Credits: 1
FS 451 - New Food Product Development Credits: 3
FS 451L - New Food Product Development Lab Credits: 1
HMGT 251 - Foodservice Sanitation Credits: 1
HSC 445 - Epidemiology Credits: 3
STAT 281 - Introduction to Statistics (COM) [SGR #5, HSDC] Credits: 3