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Academic Majors


Food Safety

The food safety major is an interdisciplinary program oriented toward the single issue of food safety, an area of concern around the world; the current target of tremendous interest, effort and spending nationwide; and an area in which shortages of expertise are evident. Foodborne illness exacts a high tariff on the public’s peace of mind, health and pocketbook. Uneasiness with our food supply has resulted in a national food safety initiative that affects every aspect of the food chain, from farm to fork. However, the promise of this initiative cannot be realized without individuals with expertise in food safety able to troubleshoot safety issues as they arise. The lack of individuals with food safety expertise is becoming increasingly evident in government, business and academia. This void is widespread and exists in many professions, including veterinary medicine, public information services, food/retail/service, education, agriculture and public health.

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The Program

This program presents students with an opportunity to gain an education with a novel, integrated food safety curriculum designed to provide them with the necessary knowledge and requisite problem-solving skills to thrive in tomorrow’s food-related workplace. Potential emphasis areas for electives include production, processing, science, economic/social and retail/consumer.

The Curriculum

The food safety program has a core of nine credits in food safety, which are offered online as individual one-credit modules. For the minor, an additional five credit hours must come from approved electives.

Career Opportunities

Students completing this program will have a unique and highly desirable credential, which will likely provide them a competitive edge in the marketplace. Careers can be found in local, state and federal agencies, public health, academia and industry.

The Program Organization

Food Safety consists of faculty participants from the colleges of Agriculture, Food Systems, and Natural Resources; Arts, Humanities and Social Sciences; Engineering; Human Development and Education; and Science and Mathematics. The undergraduate food safety program reports to the College of Agriculture, Food Systems, and Natural Resources and is administered by the Food Safety Program Director.

Sample Curriculum

General Education Requirements
    First Year Experience
1     AGRI 189 - Skills for Academic Success
3     COMM 110 - Fundamentals of Public Speaking
3, 3     ENGL 110, 120 - College Composition I, II
3     English Upper Level Writing Course
    Quantitative Reasoning
3     STAT 330 - Introductory Statistics
    Science & Technology
3, 1     CHEM 121, 121L - General Chemistry and Lab
3, 1     CHEM 122, 122L - General Chemistry and Lab
3, 1     PHYS 211, 211L - College Physics I and Lab
6   Humanities & Fine Arts
    Social & Behavioral Sciences
3     ECON 201 - Principles of Microeconomics
3     ECON 202 - Principles of Macroeconomics
2   Wellness
-   Cultural Diversity
-   Global Perspective
3     ECON 201 - Principles of Microeconomics
42   Total
Credits   Major Requirements
1   AGRI 150 - Agriculture Orientation
3   ANSC 340 - Principles of Meat Science
2 or 3   CFS 200 - Introduction to Food Systems or 
       CFS 210 - Introduction to Food Science and 
3, 1 or 3   CFS 460, 461 - Food Chemistry and Lab or
       CFS 464 - Food Analysis
3 or 3, 1   CFS 370 - Food Processing I or 
       CFS 470, 471 - Food Processing II and Lab
3, 2   MICR 350, 350L - General Microbiology I and Lab
3   MICR 474 - Epidemiology
1   SAFE 401 - Food Safety Information and Flow of 
1   SAFE 402 - Foodborne Hazards
1   SAFE 403 - Food Safety Risk Assessment
1   SAFE 404 - Epidemiology of Foodborne Illness
1   SAFE 405 - Costs of Food Safety
1   SAFE 406 - Food Safety Crisis Communication
1   SAFE 407 - Food Safety Risk Management
1   SAFE 408 - Food Safety Regulatory Issues
1   SAFE 409 - Food Safety Risk Communication 
      and Education
3   SAFE 452 - Food Laws and Regulations
1-3   SAFE 484 - Food Safety Practicum
3   SAFE/COMM 485 - Crisis Communication
37-41   Total
Credits   Related Requirements
3 or 4   BIOC 260 - Elements of Biochemistry or 
      BIOC 460 - Foundations of Biochemistry and 
                     Molecular Biology I
3, 1   BIOL 150, 150L - General Biology I and Lab
3, 1   CHEM 341, 341L - Organic Chemistry I and Lab
3 or 4   MATH 105 - Trigonometry or 
      MATH 146 - Applied Calculus I or 
       MATH 165 - Calculus I
36   Electives
50-52   Total

This sample curriculum is not intended to serve as a curriculum guide for current students, but rather an example of course offerings for prospective students. For the curriculum requirements in effect at the time of entrance into a program, consult with an academic advisor or with the Office of Registration and Records.

Harris Hall
Room 210

Harris Hall is located on the south end of campus on Bolley Drive (Campus Map)

Contact Information

Paul Schwarz, Professor and Director
Food Safety Program
Dept. of Plant Sciences
North Dakota State University
Dept #7670, PO Box 6050
Fargo, ND 58108-6050

Tel: (701) 231-7971 / Fax: (701) 231-8474

Office of Admission
North Dakota State University
Ceres 114
Dept #5230, PO Box 6050
Fargo, ND 58108-6050

Tel: (701) 231-8643 / Fax: (701) 231-8802



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Office of Admission
North Dakota State University
Phone: +1 (701) 231-8643 / Fax: (701) 231-8802
Campus address: Ceres Hall 114
Physical/delivery address: 1301 Administration Ave., Fargo, ND 58102
Mailing address: NDSU Dept. 5230 / PO Box 6050 / Fargo, ND 58108-6050
Page manager: NDSU Webmaster

Last Updated: Tuesday, July 12, 2016 4:03:04 PM
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