Master of Food Safety and Technology
Curriculum
Candidates are required to take a total of 32 credit hours, 18 credit hours of which must be selected from the core food safety and technology courses listed below, and 14 credit hours must be selected from electives. Courses are offered at the Mies Campus or via internet with the exception of FDSN 506.
| Code | Title | Credit Hours |
|---|---|---|
| Core Course | (18) | |
| FDSN 505 | Food Microbiology | 3 |
| FDSN 506 | Food Microbiology Laboratory 1 | 3 |
| FDSN 507 | Food Analysis | 3 |
| FDSN 521 | Food Process Engineering | 3 |
| FDSN 524 | Fundamentals of Food Science | 3 |
| FDSN 541 | Principles of Food Packaging | 3 |
| Electives | (14) | |
| Select 14 credit hours from the following: | 14 | |
| Advanced Nutritional Biochemistry | 3 | |
| Development, Delivery, and Dissemination | 3 | |
| Food Biotechnology | 3 | |
| Food Product Development | 3 | |
| Fundamentals of Biostatistics and Epidemiology in Food Science and Nutrition | 3 | |
| Fundamentals of Biostatistics and Epidemiology Laboratory in Food Science and Nutrition | 1 | |
| Food Law and Regulations | 3 | |
| Food Process Engineering Lab | 3 | |
| Advanced Food Process Engineering | 3 | |
| HACCP Planning and Implementation | 3 | |
| Seminars in Food Science and Nutrition | 1 | |
| Special Projects | 1-6 | |
| Special Problems | 1-6 | |
| Total Credit Hours | 32 | |
- 1
Required unless the student has enough professional background or laboratory experience to substitute; decision will be made by the FdSN graduate program director.
Students can enroll in FDSN 594 and FDSN 597 with a maximum of six credit hours total between both courses with an FdSN adviser approval. However, when FDSN 597 is used as a short course, the total credit hours must not exceed eight between FDSN 594 and FDSN 597 combined. The student must have a minimum grade point average of 3.0/4.0. In addition to the core courses required and electives, further courses may be selected from other departments with the approval of the FdSN adviser, to fit the background and needs of the individual student.
Master of Food Safety and Technology with Specialization in Business
32 credit hours
This program is designed to help food safety and technology degree students extend their food science technical and practical knowledge of the field while introducing them to core topics in modern business practices to prepare them for careers in the industry. To complete the program, students must satisfy the Master of Food Safety and Technology requirements and Stuart School of Business specialization, totaling 32 credit hours. Courses are offered at the Mies Campus or via internet with the exception of FDSN 506.
Note: Stuart School of Business tuition and fees apply to these courses. Applicants to the program are not required to take the GMAT.
| Code | Title | Credit Hours |
|---|---|---|
| Specialization Core Course Requirement | (3) | |
| BUS 510 | Strategic Management | 3 |
| Specialization Electives | (6) | |
| Select a minimum of two courses from the following: | 6 | |
| Financial Statement Applications | 3 | |
| Financial Management | 3 | |
| Marketing Strategy | 3 | |
| Operations and Technology Management | 3 | |
| Total Credit Hours | 9 | |
Master of Food Safety and Technology with Specialization in Industrial Management
32 credit hours
This program is designed to help food safety and technology degree students extend their food science technical and practical knowledge of the field while introducing them to core topics and providing up-to-date knowledge of the technologies and modern management approaches used in world-class industrial companies. To complete the program, students must satisfy the Master of Food Safety and Technology requirements and Industrial Technology and Management specialization requirements, totaling 32 credit hours.
| Code | Title | Credit Hours |
|---|---|---|
| Specialization Electives | (9) | |
| Select a minimum of three courses from the following: | 9 | |
| Cost Management | 3 | |
| Industrial Leadership | 3 | |
| Advanced Project Management | 3 | |
| Industrial Risk Management | 3 | |
| Applied Strategies for the Competitive Enterprise | 3 | |
| Performance Management in Food Operations | 3 | |
| Total Credit Hours | 9 | |
