Gifford Building, Room 200B
(970) 491-7180
www.chhs.colostate.edu/fshn
Professor Marisa Bunning, Ph.D. Department of Food Science and Human Nutrition, Extension Specialist, Interdisciplinary Studies Program Chair
Coordinated by a Faculty Advisory Board
Are you interested in the safety and quality of food from "farm to fork"? The Food Science/Safety interdisciplinary studies programs provide students with the interdisciplinary background necessary for understanding the roles and responsibilities of growers, producers, processors, retailers, consumers, and others working within the food system to ensure that food is safe and healthful. These programs are a cooperative effort by faculty from several departments and colleges within CSU who share a common interest in food quality and safety, and integrated production and processing. Students enrolling in a program will receive their degree from their home department. Completion of requirements for the interdisciplinary minor will be noted on the transcript.
The programs are available at both the undergraduate and graduate levels. Program details are available from the Office of the Dean in the Colleges of Agricultural Sciences, Health and Human Sciences, or Veterinary Medicine and Biomedical Sciences, or from one of the collaborating departments.
The interdisciplinary minor in Food Science/Safety is designed to complement the student's major. It consists of a core of required courses (6 credits), foundation courses in the sciences (6 credits), and a selection of advanced courses (12 credits minimum) taken from at least three of the six collaborating departments: Animal Sciences; Environmental and Radiological Health Sciences; Food Science and Human Nutrition; Horticulture and Landscape Architecture; Microbiology, Immunology, and Pathology; and Soil and Crop Sciences.
Students must satisfactorily complete the total credits required for the minor. Minors and interdisciplinary minors require 12 or more upper-division (300- to 400-level) credits.
Additional coursework may be required due to prerequisites.
Effective Fall 2022
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| Select one from the following: | 3 | |
FTEC 400 | Food Safety 1 | |
MIP 334 | Food Microbiology 1 | |
| Select one from the following: | 3 | |
LIFE 205 | Microbial Biology | |
MIP 300 | General Microbiology | |
| Foundation Courses | ||
| Select a minimum of 6 credits from the following: | 6 | |
BC 351 | Principles of Biochemistry | |
or BC 401 | Comprehensive Biochemistry I | |
CHEM 245 | Fundamentals of Organic Chemistry 2 | |
ERHS 320 | Environmental Health--Water Quality | |
FSHN 150 | Survey of Human Nutrition | |
FTEC 110 | Food-From Farm to Table | |
FTEC 447 | Food Chemistry | |
HORT 100 | Horticultural Science | |
LIFE 206 | Microbial Biology Laboratory | |
or MIP 302 | General Microbiology Laboratory | |
MIP 101 | Introduction to Human Disease (GT-SC2) | |
SOCR 100 | General Crops | |
SOCR 240 | Introductory Soil Science | |
| Advanced Courses | ||
| Select a minimum of 12 credits, which must include at least three subject codes from the collaborating departments (ANEQ, ERHS, FSHN/FTEC, HORT, MIP, SOCR), from the following: | 12 | |
ANEQ 300L | Topics in Animal Sciences: Quality Assurance | |
ANEQ 360 | Principles of Meat Science | |
ANEQ 361 | Introduction to Meat Product Evaluation | |
ANEQ 460 | Meat Safety | |
ANEQ 470 | Meat Processing Systems | |
BTEC 306/BIOM 306 | Bioprocess Engineering | |
ERHS 220 | Environmental Health | |
ERHS 332 | Principles of Epidemiology | |
ERHS 430 | Human Disease and the Environment | |
FSHN 300 | Food Principles and Applications | |
FSHN 350 | Human Nutrition | |
FSHN 496E | Group Study in Dietetics and Nutrition: Food Safety | |
FTEC 350 | Fermentation Microbiology | |
FTEC 400 | Food Safety 1 | |
FTEC 430 | Sensory Evaluation of Fermented Products | |
FTEC 460 | Brewing Science II | |
HORT 401 | Medicinal and Value-Added Uses of Plants | |
HORT 424/SOCR 424 | Topics in Organic Agriculture | |
HORT 451 | Vegetable Crop Management | |
HORT 453 | Principles of Fruit Crop Management | |
HORT 454 | Horticulture Crop Production and Management | |
MIP 302 | General Microbiology Laboratory 3 | |
MIP 315 | Pathology of Human and Animal Disease | |
MIP 334 | Food Microbiology 1 | |
MIP 335 | Food Microbiology Laboratory | |
SOCR 330 | Principles of Genetics | |
SOCR 460/HORT 460 | Plant Breeding and Biotechnology | |
Independent Study/Group Study/Internship 4 | ||
| 500-level courses that may be selected as Advanced Courses by high achieving undergraduates: 5 | ||
ANEQ 522 | Animal Metabolism | |
ANEQ 565 | Interpreting Animal Science Research | |
ANEQ 567 | HACCP Meat Safety | |
FTEC 570 | Food Product Development | |
FTEC 572 | Food Biotechnology | |
FTEC 574 | Current Issues in Food Safety | |
FTEC 576 | Cereal Science | |
FTEC 578/HORT 578 | Phytochemicals and Probiotics for Health | |
MIP 540 | Biosafety in Research Laboratories | |
VS 570/AGRI 570 | Issues in Animal Agriculture | |
| Program Total Credits: | 24 |
- 1
If both FTEC 400 and MIP 334 are taken, credit for one class may be used for Advanced Courses credit.
- 2
Or higher level organic chemistry course.
- 3
Cannot double count as a Foundation course.
- 4
Maximum of three upper-division (300- or 400-level) credits allowed for Independent Study/Group Study/Internship (must be food related). Select from subject codes ANEQ, ERHS, FSHN, FTEC, HORT, MIP, SOCR.
- 5
With approval of advisor.

