Areas of Emphasis:
Food Safety:
Core courses (16 credit hours):
- STAT 703: Statistical Methods for Natural Sciences (3 hours)
- DMP 708: Principles and Methods of Epidemiology (2 hours)
- DMP 806: Environmental Toxicology (2 hours)
- DMP 854: Disease Epidemiology (3 hours)
- HRIMD 720: Administration of Health Care Organizations (3 hours)
- KIN 818: Social and Behavioral Basis of Public Health (3 hours)
Required courses (13 credit hours):
- FDSCI 501: Food Chemistry (3 hours)
- FDSCI 607: Food Microbiology (4 hours)
- FDSCI 690: Principles of HACCP (2 hours)
- FDSCI 713: Rapid Methods and Automation in Microbiology (2 hours)
- FDSCI 730: Multidisc Overview Food Safety and Security (2 hours)
Elective courses (7 credit hours):
In addition to the above, students must select their remaining courses from the following or other courses as approved by the supervisory committee:
- FDSCI 695: Quality Assurance of Food Products (3 hours)
- FDSCI 727: Chemical Methods of Food Analysis (2 hours)
- FDSCI 728: Physical Methods of Food Analysis (2 hours)
- FDSCI 791: Advanced Application of HACCP Principles (3 hours)
- FDSCI 815: Advanced Food Chemistry (3 hours)
- FDSCI 915: Food Toxicology (2 hours)
- STAT 703: Statistical Methods for Natural Scientists (3 hours)
- STAT 704: Analysis of Variance (2 hours)
- STAT 705: Regression and Correlation Analyses (2 hours)
Field experience OR master's thesis OR combined field experience and master's report (6 credit hours):
- FDSCI 840: Public Health Field Experience (4-6 hours)
- FDSCI 899: Master's Report (2 hours)
- FDSCI 899: Master 's Research/Thesis (6 hours)