Professional Master of Science in Food Safety Degree Program

Course Information

Note: For enrollment details and a Semester by Semester listing of courses offered, visit http://www.online.foodsafety.msu.edu/content/courses_offered_by_semester.php

What are the core courses?

VM 810: Introduction to Food Safety and Professional Development,
Held in June of each year at Michigan State University (3 credits)
Summer semester only (open to students accepted into the Master's program only)
Sample syllabus
2009 Agenda

This is a blended course, beginning and ending with online components, and including a 6-day visit to the MSU campus. During the campus visit students will learn about various food-safety topics as well as develop organizational, managerial, communication, and leadership skills. The week combines social events with a wide variety of presentations, team-building, events and tours, and provides the opportunity to build relationships with students as well as faculty. Selected and limited nationally recognized guest speakers in the areas of professional development and leadership will take part.

Major topics:
Food Safety Hazards; International and Industrial food safety concerns; Risk Communication; Public Health concerns; Presentation Skills; Leadership Skills; Negotiation and Consensus Skills; Regulatory and Legal concerns; Risk Assessment and Risk Management; Food Safety/Genetically Modified Organisms (GMO's); HAACP - Principles and Practices; What Scientists Need to Know About Financial Management; Industry and Government Perspective on Food Safety; Use of Online Technology; and Bioethics in Food Safety

Dates for the On-Campus portion of VM 810 Summer Semester 2009 are June 14 through 19.

VM 811: Evolution and Ecology of Foodborne Pathogens (3 credits)
Spring semester only
Sample syllabus

Foodborne disease is perhaps the most widespread health problem in the world and the available evidence indicates that biological contaminants are the major cause. In this course, we will examine the process of continuous changes in the relationship of foodborne pathogens to their environments from food to the human host.

Major topics:
Food as a substrate; Environmental factors; Storage and processing factors; Major pathogens: microbial, viral, parasitic and prion; Food pathogens management strategies; and Emergency management: natural, accidental, or intentional introduction

VM 812: Food Safety Toxicology (3 credits)
Spring semester only
Sample syllabus

Major topics:
Principles of toxicology in foods; Food allergy and sensitivity; Natural toxins in fish, plants, mushrooms; Inorganic and organometallic toxins; Organic food toxins; Drug and residues in food; Food additives; Biotech derived novel foods; and Microbial toxins

ANR 810: International Food Laws and Regulations (3 credits)
Fall and spring semester

OR

ANR 811: U.S. Food Laws and Regulations (3 credits)
Fall and spring semester

These courses are two in a series of region-specific, Internet-based, food law courses that comprise the Food Law Distance Education Certificate Program (winner of the2003 Excellence Award in College and University Distance Education from the American Distance Education Consortium (ADEC)). Either course will familiarize the student with the history and development of the laws and regulations, which apply to products in the U.S. or internationally from production and distribution to retail sale.

Major topics:
Regulations and Food Security; Food Law related resources available; Major food legislation; Food and Color Additives; To compare and contrast US food regulation with other system used throughout the world; and Issues in International Food Regulations

VM 815: Applied Project (6 credits)
Fall, spring or summer semester
(open to students accepted into the Master's program only)
Sample syllabus

This course provides an in-depth experience where science will be integrated and applied to the resolution of a relevant food safety concern in collaboration with industry, government, or a non-governmental organization sponsor. Included will be an on-site experience to address a research, theoretical or applied problem. A written report of the problem suitable for publication, and/or oral presentation will be required and must be submitted prior to completion of the Master of Science in Food Safety Program

VM 831: Foodborne Disease Epidemiology (3 credits)
Summer semester only

This is a traditional graduate level course in epidemiology in which all of the teaching examples regard foodborne disease. Most modules have a textbook reading, a Breeze lecture, some outside readings and a discussion. Four of the modules break from this format and immerse the student in foodborne disease outbreak investigations. Practical field epidemiology is emphasized over statistical/analytical epidemiology. Students completing this course should be able to use the basic tools of epidemiology to conduct disease surveillance, outbreak investigation and disease control programs.

OR

LCS 830: Public Health Impact and Risk Assessment of Foodborne Diseases (3 credits)
Fall semester only
Sample syllabus

An epidemiological survey of important emerging and reemerging foodborne diseases including their biological, chemical and physical etiological spectrum. Identification, assessment, management and communication of the public health risks associated with foodborne microbial hazards. Tracking of foodborne pathogens from farm to table and introduction to HACCP approach in the control of foodborne diseases.

Major topics:
Introduction to food safety epidemiology; Epidemiological investigation; Hazard Analysis Critical Control Point (HACCP); Risk Assessment of Foodborne Microbial Hazards; and Application of risk assessment to foodborne diseases

Elective Courses:

VM 813: Special Studies in Food Safety (1 - 3 credits)
Fall, spring and summer semester

A special study may be initiated from a special interest of the student or employer or it may be selected before carrying out the applied project (VM 815).

VM/PKG 814: Packaging for Food Safety (3 credits)
Summer semester only
Sample syllabus

Current issues in packaging and food safety.

VM 817: Pre-Harvest Food Safety (3 credits)
Spring semester only
Sample syllabus

Principles for improvement of pre-harvest food safety. Emphasis on microbial, chemical, and toxic hazards. Strategies to reduce pre-harvest risks in many food production species.

VM/CJ 821: Food Protection and Defense (3 credits)
Fall and spring semester
Sample syllabus

Protecting our global food system from both natural and intentional food system contamination has become an increasing concern post 9/11. This course will focus on food systems and criminal justice approaches to prepare for and solve issues relating to food safety and defense.

ANR 490: Food Law Courses

Food Regulation in the European Union	(3 credits)	Fall and spring semester
Food Regulation in Latin America	(3 credits)	Fall semester only
Food Regulation in Canada	(3 credits)	Spring semester only
Food Regulation in Asia	(3 credits)	Fall and spring semester
Codex Alimentarius	(3 credits)	Spring semester only
OIE (World Organization for Animal Health)	(3 credits)	Fall semester only
IPPC (International Plant Protection Convention)	(3 credits)	Fall semester only

VM 828: Special Topics in Food Safety
Spring semester only

Objective: Discovery and discussion of current topics in food safety. This course is a one credit hour seminar for the discovery and discussion of current topics and research related to food safety.

VM 830 – Research Methods in Food Safety (3 credits)

Summer semester only

VM 830, is designed to provide students with the knowledge and application of basic research methodology. This will be very useful to students that would like a step-by-step approach to designing, conducting and writing their Applied Project in Food Safety (VM 815).

Major topics:

Library resources and literature review; Formulating a Research Problem; Identifying Variables and Constructing Hypotheses; Introduction to Statistical Methods; Study Design; Data Collection, Processing and Display; Scientific Writing; Research Ethics

VM 832: Food Safety Disease Control (3 credits)
Summer semester only

This course teaches you how to prevent and control foodborne disease. Unit I regards basic foodborne disease control principles in the context of historic and international methods for controlling foodborne disease. It also includes modules on biosecurity and antimicrobial resistance. Unit II teaches you how to conduct food safety inspection programs for dairy, meat, restaurant and food processing facilities. Alumni of our MS in Food Safety teach most of this unit, and present many video field trips and Breeze lectures from their practical experience as inspectors. Unit III regards national programs for the control of foodborne disease (Bovine TB, PBB in Michigan, fresh produce). A case study approach is used. The final exam is an "individualized" field trip in which you inspect a food production, processing or service facility and apply what you have learned in the course.