(16 credits total)
The food safety minor requires 9 credits of core courses. These courses are offered every semester, including over the summer, as a set of 9, 1-credit, online modules. These
online courses are offered through Distance
and Continuing Education.
Food Safety Courses (Each course is 1 credit)
SAFE
401/601 |
Food Safety Information & Flow of Food |
An orientation to food safety. How to find, evaluate and report credible food safety information and comprehension of food systems |
SAFE
402 |
Foodborne Hazards |
This course will lead students into the comprehension of the vast variety of chemical, physical and biological foodborne hazards. |
SAFE
403/603 |
Food Safety Risk Assessment |
This course will enforce the concept that no food is 100% safe and will lead students to understand how to assess the likelihood of foodborne illness events. |
SAFE
404/604 |
Epidemiology of Foodborne Illness |
This course will lead students to understand foodborne disease outbreaks, comprehend and apply epidemiologic models of disease causation and causal inference and apply disease outbreak investigation steps. |
SAFE
405/605 |
Costs of Food Safety |
This course will lead students to comprehend and analyze the economic and societal costs of foodborne illness outbreaks. |
SAFE
406/606 |
Food Safety Crisis Communication |
This course will lead students to understand the best ways to disseminate food safety information during or following a foodborne illness outbreak. |
SAFE
407/607 |
Food Safety Risk Management |
this course will lead students to understand strategies and costs of reducing risk of foodborne illness. |
SAFE
408/608 |
Food Safety Regulatory Issues |
This course will lead students to understand the food safety regulatory structure. |
SAFE
409/609 |
Food Safety Risk Communication & Education |
This course will lead students to understand the importance of worker training and consumer education in food safety. |
Electives (7 credits required
from the following list)
Online
bulletin with course descriptions
AGEC 339 Quantitative Methods and Decision Making
(3 credits)
AGEC 344 Agriculture Price Analysis (3 credits)
AGEC 355 Negotiation (3 credits)
AGEC 375 Applied Agricultural Law (3 credits)
AGEC 380 Public Policy Choices (1 credit)
AGEC 470 Agricultural Trade (2 credits)
AGEC 484 Agricultural Policy (3 credits)
ARSC 340 Meat Science and Technology (3 credits)
ARSC 344 Fundamentals of Meat Processing (2 credits)
ARSC 482 Sheep Production (2 credits)
ARSC 484 Swine Production (2 credits)
ARSC 486 Beef Production (2 credits)
ARSC 488 Dairy Production and Dairy Products (3 credits)
CFS 430 Food Unit Operations (2 credits)
CFS 431 Food Unit Operations Laboratory (1 credit)
CFS 470 Food Processing II (3 credits)
CFS 471 Food Processing Laboratory (1 credit)
CFS 480 Food Product Development (3 credits)
HNES 141 Food Sanitation (1 credit)
HNES 361 Food Production Management (3 credits)
HNES 361L Food Production Management Laboratory (2
credits)
HNES 460 Foodservice Systems (3 credits)
HNES 461 Foodservice Systems Laboratory (3 credits)
MICR 350 General Microbiology (3 credits)
MICR 350L General Microbiology and Lab (1 credit)
MICR 453 Food and Dairy Microbiology (3 credits)
MICR 460 Pathogenic Microbiology (3 credits)
MICR 460L Pathogenic Microbiology Laboratory (2 credits)
MICR 465 Fundamentals of Animal Disease (3 credits)
MICR 470 Basic Immunology (3 credits)
MICR 471 Immunology and Serology Laboratory (2 credits)
SAFE 452 Food Laws and Regulations (3 credits)
SAFE 474 Epidemiology (3 credits)
SAFE 485 Crisis Communication (3 credits)
SAFE 484 Food Safety Practicum (2 credits)
PS 110 World Food Crops (3 credits)
PPTH 460 Fungal Biology (3 credits)
If you require additional information,
please contact:
Charlene
Wolf-Hall
208 Harris Hall
North Dakota State University
Fargo, ND 58105
701-231-6387
Click here to download a
Minor Approval form
