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Food Science Department Masters Theses Collection
Theses from 2024 2024.
Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science
Theses from 2023 2023
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science
Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science
IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science
EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science
Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science
Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science
Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science
Theses from 2022 2022
Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science
Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science
Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science
Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science
Theses from 2021 2021
Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science
Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science
Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science
Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science
Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science
Theses from 2020 2020
Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science
DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science
UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science
Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science
The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science
Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science
Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science
ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science
Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science
Theses from 2019 2019
Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science
Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science
The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science
Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science
Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science
Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science
Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science
Theses from 2018 2018
Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science
Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science
Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science
Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science
Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science
Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science
Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science
Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science
Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science
Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science
Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science
Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science
Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science
Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science
Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science
Theses from 2017 2017
Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science
Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science
Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science
Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science
SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science
Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science
Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science
Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science
Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science
Theses from 2016 2016
Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science
Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science
Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science
Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science
Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science
Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science
Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science
Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science
Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science
Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science
Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science
INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science
Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science
Theses from 2015 2015
Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science
Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science
Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science
Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science
Theses from 2014 2014
Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science
Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science
Theses from 2013 2013
Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science
Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science
Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science
Theses from 2012 2012
Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science
Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science
Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science
The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science
Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science
Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science
Theses from 2011 2011
Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science
The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science
A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science
Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science
Theses from 2010 2010
Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science
The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science
Theses from 2009 2009
Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science
Theses from 2008 2008
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science
The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science
Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science
Theses from 2007 2007
Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science
Influence of Preparation and Processing on Cranberry Gel Properties , Maureen A. Pease, Food Science
The Effects of Dietary Calcium and Conjugated Linoleic Acid on Bone Health , Michael Terk, Food Science
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Home > Food Science and Technology > Dissertations, Theses, and Student Research
Food Science and Technology Department
Department of food science and technology: dissertations, theses, and student research.
Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi
Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding
Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell
Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt
Fusarium Species Structure in Nebraska Corn , Yuchu Ma
Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat
Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge
Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek
Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio
High Pressure Processing of Cashew Milk , Rachel Coggins
Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman
Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey
Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh
Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu
Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera
Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton
Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange
Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner
Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu
Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno
INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka
Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson
Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez
Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey
Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang
Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar
Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim
Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow
The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li
Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu
The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu
Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa
NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer
Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma
Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei
The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu
Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb
CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain
EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay
DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows
ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager
RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau
Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma
Assessment of Grain Safety in Developing Nations , Jose R. Mendoza
EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto
Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt
Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes
HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli
Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison
Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman
Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco
Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith
ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie
Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams
Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH
ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa
EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati
Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero
Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver
Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel
A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon
Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez
Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller
Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo
WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma
Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf
Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen
Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez
Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes
Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma
Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei
CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah
Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows
Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney
Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez
Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan
FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza
Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González
Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi
Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar
Edible Insects as a Source of Food Allergens , Lee Palmer
IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo
Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang
The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge
Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein
Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier
Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau
Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo
Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver
A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai
Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert
Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe
PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma
Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr
Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan
Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang
CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari
Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo
DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara
Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca
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Implementation of quality management in the food industry
- Masters Thesis
- Zaki, Ayman
- Dominguez Hills
- College of Extended and International Education
- Quality Assurance Program
- California State University, Dominguez Hills
- Quality Assurance
- food industry
- quality assurance
- quality management
- http://hdl.handle.net/20.500.12680/jw827c18c
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
- Food Safety and Technology (M.S.)
- Academic Programs
The Master of Science in Food Safety and Technology program prepares students to be food safety experts in the private sector and at federal and state health agencies. Students will gain a working knowledge of food microbiology, food packaging, food chemistry, food analysis, human nutrition, and food regulations. Graduates are prepared to enter the food safety industry or continue their studies in the pursuit of a Ph.D. in a food-related discipline.
A unique collaborative research program between Illinois Tech and the United Sates Food and Drug Administration—located on Illinois Tech's Moffett Campus—provides our master of science students with the opportunity for focused research interaction with FDA scientists. Thesis research provides students with a rich hands-on experience testing and discovering innovative food safety technologies, and redefining the safety of food through the study of diet-disease interactions in our clinical nutrition research center. Research results further the understanding of the science of food safety, nutrition, and health, and may influence the regulatory decisions of the FDA and other government agencies.
Program Overview
The Master of Science in Food Safety and Technology prepares students to pursue a career or a Ph.D. The program provides students the opportunity to take part in a collaborative research program with the United States Food and Drug Administration, researching issues that may influence regulatory decisions.
Career Opportunities
Graduates either continue their studies in pursuit of a Ph.D. in a food-related discipline, or accept positions within the food safety industry such as:
- Quality assurance
- Quality control
- Product development
- Food safety regulatory compliance
- Food safety auditing
View Details
Admission to the graduate program normally requires a bachelor’s degree in chemistry; biology; food science; or chemical, agricultural, food, or environmental engineering, or a related field.
A cumulative undergraduate GPA of 3.0 on a 4.0 scale is required, as well as a TOEFL score of 550 (paper), 213 (computer), and 80 (internet) is required for international applicants.
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Master of science with thesis option in food science and technology.
Master of Science Degree with Thesis Option consists of original research that contributes to new knowledge. It is designed to prepare students for careers in research. Students go on to doctoral degree programs or hired as scientists, technologists, and development positions in industry, laboratories and government agency.
Annual Progress Report and Supervisory Committee Meeting – complete at least once a year Annual Progress Report (Word) At least two weeks before their supervisory committee meeting, students need to email the completed Student Progress Report form to their supervisory committee members and FDST Graduate Coordinator. It is your responsibility to call meetings with your committee. Supervisory Committee – complete by end of 2nd semester M.S. Supervisory Committee Departmental Form (Word) Requirements
- Minimum of three committee members
- Faculty advisor from the Department of Food Science and Technology serves as chair
- At least two must be Food Science and Technology faculty. The third member may be from Food Science and Technology or another department.
- If pursuing a minor: required to have a graduate faculty member from the minor program on their Supervisory Committee
Memorandum of Courses – complete by end of 2nd semester or before completion of 15 credit hours Memorandum of Course OGS Form (Word)
Plan of Study Calculation Spreadsheet (Excel) Minimum of 30 semester credit hours
- At least one-half (15 hours), including thesis credits, must be in Food Science and Technology (FDST)
- Minimum of 8 credit hours must be 800 or 900 level without 400-level counterparts (excludes FDST 899)
- 6-10 hours of FDST 899 Master Thesis credit hours
- Minimum of 1 credit hour of FDST 896-002 Teaching Assistant
- Minimum of 1 credit hour of FDST 951 Seminar
- Minimum of 1 credit hour of FDST 952 Professional Communication
Research Proposal Defense – complete by the end of 3rd semester or before completion of 20 credit hours Proposal Defense Evaluation Form (PDF)
Proposal Defense Summary Form (PDF) Written Research Proposal Requirements
- Written format as a grant proposal for USDA, NIH, or NSF - Proposal length is recommended to be 6 to 7 pages
- Sections of a grant proposal can be included, but not limited to: Project Summary or Abstract, Project Narrative or Description, Bibliography and References
Oral Research Proposal Defense Requirements
- 20-minute seminar presentation with Supervisory Committee members
- Followed by oral examination by the Supervisor Committee
Final Semester and Graduation Please follow the Office of Graduate Studies (OGS) Steps to Completion in order to meet OGS deadlines and complete the necessary forms. Applying for Graduation Graduation Application Thesis and Final Oral Defense Final Examination Report OGS Form Written Requirements Office of Graduate Studies Written Format Guidelines Oral Defense
45-minute public seminar presentation with 10 minutes for questions, open to faculty, graduate students, and guests; followed by oral examination by the Supervisor Committee (please allow 2 hours) Last Day and Departure Checklist Departure and Offboarding Checklist (Word) Submit a departure checklist before you leave UNL to Julie McManamey, FDST Graduate Program Coordinator. Your last day for FIC building access is commencement day. If you are on a graduate assistantship, your last workday is commencement day.
Home > CENTERS > FOODSYSTEMS > FSDT
Food Systems Dissertations and Theses
Theses/dissertations from 2024 2024.
Assessing The Impact Of An Intervention To Build Food Agency During Emerging Adulthood , Amy Finley
Theses/Dissertations from 2023 2023
Groundwater Governance and Agricultural Sustainability: Examining Farmer Interactions with California’s Sustainable Groundwater Management Act , Zachary Matthew Goldstein
A Qualitative Study Of Rural Plant-Based Eaters’ Knowledge And Planning For Nutritional Adequacy , Michelle Leonetti
Towards A Food-Secure Future In An Era Of Uncertainty: Cultivating Resilience In Vulnerable Smallholder Food Systems , Maya Moore
Socio-ecological economic impact analysis of food systems initiatives using mixed methods and community-based research approaches , Josiah J. Taylor
Theses/Dissertations from 2022 2022
Adaptive Capacity And [un]natural Disasters: Puerto Rican Farmers’ Adaption And Food Security Outcomes After Hurricane Maria , Luis Alexis Rodriguez-Cruz
Experiences Participating In Federal Nutrition Assistance Programs During The Early Months Of The Covid-19 Pandemic: A Mixed Methods Study In Vermont , Emma Haven Spence
Building Relationships and Resilience: Local Food Systems in Vermont and New England During the Covid-19 Pandemic and Beyond , Claire Whitehouse
Theses/Dissertations from 2021 2021
Food From Somewhere: Envisioning and Practicing Aspirational Food Systems , Caitlin Morgan
Theses/Dissertations from 2019 2019
On The Application Of Computational Modeling To Complex Food Systems Issues , Serge William Wiltshire
Theses/Dissertations from 2017 2017
Poutine, Mezcal And Hard Cider: The Making Of Culinary Identities In North America , Nicolas Fabien-Ouellet
"Don't Tell Them I Eat Weeds," A Study Of Gatherers Of Wild Edibles In Vermont Through Intersectional Identities , Elissa J. Johnson
Conceptualizing and Measuring Food Security Among Resettled Refugees Living in the United States , Hannah Stokes
Theses/Dissertations from 2016 2016
Resistance and Resilience: Latinx Migrant Farmworkers in the Northern Borderlands , Jessie Mazar
Expanding Food Agency: Exploring the Theory and Its Scale in Philadelphia, PA , Caitlin Bradley Morgan
Management Practices and Communication Strategies to Improve Milk Fat and Protein Content on Dairy Farms , Melissa Elizabeth Woolpert
Theses/Dissertations from 2015 2015
Using The Community Readiness Model As A Framework To Understand A Community's Preparedness To Increase Food Access , Kristyn Dumont Achilich
Swede Midge, Contarinia Nasturtii (diptera: Cecidomyiidae), Response To Brassica Oleracea In Simulated Intercropping Systems , Gemelle Laureen Brion
Defining Food Agency: An Ethnographic Exploration of Home and Student Cooks in the Northeast , Maria Carabello
Get Real: An Examination of the Real Food Challenge at the University of Vermont , Jennifer Porter
Short Food Supply Chains: Expectations and Reality , Richard Roberto Richards
Pasteurization and its discontents: Raw milk, risk, and the reshaping of the dairy industry , Andrea M. Suozzo
Grass-Based Dairy in Vermont: Benefits, Barriers, and Effective Public Policies , Serge William Wiltshire
Theses/Dissertations from 2014 2014
Makers and mongers: Exploring social networks of Vermont artisan cheese , Rachel Anne DiStefano
Expanding Citizenship: Workplace Democracy and Citizen Engagement in Food Cooperatives , Cecile Reuge
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Dissertations / Theses on the topic 'Food safety'
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Kingdon, Lorraine. "Food Safety Concerns." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/295732.
Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.
Misner, Scottie, and Evelyn Whitmer. "Food Safety Know-how." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.
Misner, Scottie, and Evelyn Whitmer. "Nine Food Safety Strategies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146683.
Green, Trevor David. "Food Safety Practice and Food Safety Knowledge in Australia's Retail Food Businesses: Levels, Gaps and Directions for Reform." Thesis, Griffith University, 2009. http://hdl.handle.net/10072/365584.
James, Deborah Linnell. "Enhancing food safety and quality." Morgantown, W. Va. : [West Virginia University Libraries], 2007. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5189.
Kim, Meebok. "Essays On Food Safety Failures." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243907193.
Pastor, Monica, Ashley Schimke, and Diane Eckles. "School Garden Food Safety Guidelines." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2013. http://hdl.handle.net/10150/305117.
Meer, Ralph, and Scottie Misner. "Mail Order and Food Safety." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/146432.
Msuya, Joan. "Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.
Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.
McAllister, Steve Randolph. "Implementation of Food Safety Regulations in Food Service Establishments." ScholarWorks, 2018. https://scholarworks.waldenu.edu/dissertations/5902.
Self, David Jonathan. "Risk managing food safety : comparing the enforcement of food safety regulation in the UK and Germany." Thesis, King's College London (University of London), 2017. https://kclpure.kcl.ac.uk/portal/en/theses/risk-managing-food-safety(10bd5ef5-c5e2-42e1-8536-0a56c3313217).html.
Li, Ji. "The Economics of Food Safety Communication." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253161011.
Burnett, Margaret J. "Enhanced food traceability: promoting food safety, quality and consumer choice." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B31245146.
Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.
Mancini, Roberto. "Food safety knowledge and attitudes: investigating the potential benefits of on-site food safety training for folklorama, a temporary food service event." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13451.
Ogbu, Christopher O. "Effect of Placard Grading on Food Safety in Retail Food Facilities." Thesis, Walden University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3733952.
Most people have had an episode of foodborne illness at one time or another; however, the majority of those stricken with foodborne illness fails to associate ill health with something consumed within the past 72 hours. The World Health Organization (WHO) estimates that foodborne diseases affect 30% of the population in developed countries, and that in developing countries, about 2 million people die yearly due to foodborne illness. Previous researchers have indicated that food handlers with poor personal hygiene are potential sources of infection. Although public health agencies in many countries already regularly inspect food facilities to control potential foodborne illnesses to some extent, the question of the most appropriate and effective means of achieving the goal of food safety remains unanswered. Therefore, the purpose of this study was to determine whether a color-coded placard grading system is an effective tool for achieving this goal while simultaneously educating the public about food safety. This study involved 1,410 randomly selected food service establishments, consisting of traditional restaurants, take-out restaurants, grocery stores, public school cafeterias, and institutional food facilities located in Alameda County, California. Inspection data were analyzed for the first 12 months of placard grading and compared to the following 12 months during the placard grading period. Statistical analysis results did not show significant differences in the CDC major violations and in confirmed foodborne illnesses between the 2 years. However, it is expected that the new program will provide improved food handling practices in the future. Improvement in food handling practices will contribute to social change by reducing the number of foodborne illnesses, promoting better health for the community, and educating the public about food safety.
Ogbu, Christopher Ogbonna. "Effect of Placard Grading on Food Safety in Retail Food Facilities." ScholarWorks, 2015. http://scholarworks.waldenu.edu/dissertations/1708.
Redmond, Elizabeth C. "Food safety behaviour in the home : development, application and evaluation of a social marketing food safety education initiative." Thesis, Cardiff Metropolitan University, 2002. http://hdl.handle.net/10369/5900.
Surendera, Babu Aruna. "Food safety communication in Nevada needs assessment /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1433410.
Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Trainer's Reference." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144704.
Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Youth Manual." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144705.
Pater, Susan, Dr Peder Cuneo, James English, Dean Fish, Tim Kock, Dr John Marchello, and Bob Peterson. "Quality Assurance and Food Safety: Activity Guide." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2004. http://hdl.handle.net/10150/144706.
Kennedy, Jean. "Food safety challenges in the domestic environment." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422195.
Compeau, Elizabeth. "Supplier assessment: a commitment to food safety." Kansas State University, 2013. http://hdl.handle.net/2097/16243.
Capitão, Jorge Alexandre Fernandes. "Relatório Integrador de atividade Profissional - Food Safety." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10943.
O'Connor, Sandra. "Development and Evaluation of Food Safety Signs." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/44420.
Tirloni, E. "IMPROVEMENT OF FOOD SAFETY AND MICROBIAL INTERACTIONS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/232726.
Odugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.
Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.
Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.
Salvia, Trujillo Laura. "Nanoemulsions as delivery systems of food ingredients: Improving food safety and functionality." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/134733.
Holleran, Erin. "ISO 9000, transaction costs and food safety in the UK food sector /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841151.
Thelwell-Reid, Marcia Annmarie. "Food Safety Knowledge and Self-Reported Practices of Food Handlers in Jamaica." ScholarWorks, 2014. https://scholarworks.waldenu.edu/dissertations/75.
Liang, Jing. "Three essays on food safety and foodborne illness." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403815.
Abdelhakim, Ayman. "Cabin crew food safety training : an exploratory study." Thesis, Cardiff Metropolitan University, 2016. http://hdl.handle.net/10369/8102.
Mazlan, Norida. "Pesticides and food safety for Malaysian fresh vegetables." Thesis, Imperial College London, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.435436.
Jackson, Valerie. "Food safety knowledge and practices in Irish homes." Thesis, University of Ulster, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428810.
Georgakopoulos, Vassilis. "Food safety training : a model HACCP instructional technique." Thesis, Manchester Metropolitan University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340452.
Armstrong, Florian Traci L., Heidi L. Keeling, and Scottie Misner. "Keeping Food Safety in Mind with Cutting Boards." College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/594952.
Fan, Shengjie. "Food safety practices in childcare centers in Kansas." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15760.
Severns, Bryan. "Incorporating multiple teaching techniques into food safety education." Kansas State University, 2014. http://hdl.handle.net/2097/17761.
Rouvière, Élodie. "Co-regulation in the enforcement of food safety." Montpellier 1, 2008. http://www.theses.fr/2008MON10080.
Oliveira, Jacinta Maria Marques de. "Microbiological quality of bivalves: relevance to food safety." Doctoral thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/8996.
Cho, Bo-Hyun. "Three studies on the economics of food safety." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1092338642.
Meer, Ralph. "Food Safety Associated with Cook-outs and Picnics." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2003. http://hdl.handle.net/10150/146662.
Martin, Wanda Leigh. "Food gone foul: food safety and security tensions." Thesis, 2014. http://hdl.handle.net/1828/5193.
CHU, JIA-YU, and 褚家妤. "Applying TAM Model Embedded Innovation Food Safety Detector Technology (FSDT) Enhance Food Safety Performance." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/64932195370289815971.
吳奕璇. "Product liability of food safety." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/54945656865171508538.
Online Food Safety Program
Masters Program
Fall Semester Application Deadline
The Online MS in Food Safety program is a Professional Science Masters, which means its core curriculum is based heavily in the sciences while also including leadership and food law components.
Elective choices have been designed to offer students flexibility according to their interests by addressing the large number of current issues which face food safety and regulatory professionals today.
The Food Safety Masters program’s courses are immediately applicable to students current positions while, at the same time, preparing them for future leadership roles within food regulation and industry.
Why this masters program?
- Obtain an advanced degree from an accredited Big-Ten institution
- Fully online, asynchronous study
- Designed for mid-career/mid-management working professionals
- Consists of ten 3-credit courses to equal a 30-credit hour program
- Average time to degree = 3 years / maximum allowed = 5 years
- Non-thesis professional science master's: Plan-B applied food safety project
- No GRE required!
- As an employer you will retain the best and brightest employees with this flexible online program
- Michigan State University
- Higher Learning Commission-North Central Association
- AVMA Council on Education (COE) through the College of Veterinary Medicine
- Affiliate of the Professional Science Masters
After this MS program, you will…
- Effectively evaluate and manage the broad range of food safety information essential to success
- Understand and evaluate new and emerging technologies as they arise
- Address new concerns, such as food security, food packaging, emerging foodborne pathogens, zoonotic diseases, antimicrobial resistance and biotechnology
- Develop critical thinking, organizational and leadership skills
- Be more effective, efficient, and confident in an ever-changing food safety industry
- Be able to connect food safety regulations to the science behind them
The curriculum was rigorous and challenging but it developed my confidence, increased my depth of knowledge and helped to shape me as a food safety leader. With my new found confidence, many doors have opened.
- Mitzi Baum, CEO of Stop Foodborne Illness
Food Safety, Master of Science
Food Safety
Master of Science
Course Delivery
Total Credits
Credit Hour
Minimum Duration
- Program Details
Course Information
- Admissions Requirements
- Tuition & Fees
Program Overview
The demand for professionals with expertise in food safety science is growing rapidly. The Online MS in Food Safety program provides working professionals with core curriculum featuring multi-disciplinary sciences while also including food law components. Elective choices offer students flexibility to tailor their program to meet their interests and career goals. Additionally, students complete a non-thesis applied project that connects to the work they do daily. The programs courses are immediately applicable to students' current positions while, at the same time, preparing them for future leadership roles within food regulation and the industry. Additionally, students use elements such as course discussions and activities that encourage professional networking and peer-to-peer learning that helps bridge the siloed nature of their specialist roles as they work with colleagues across roles in labs, processing plants, fieldwork, and markets. Why this master's program?
- Upon completion, you will attain an advanced degree from a respected, accredited Big-Ten institution
- Fully online, asynchronous study allows for flexibility
- Designed for mid-career/mid-management working professionals
- Consists of ten 3-credit courses to equal a 30-credit hour program
- Average time to degree = 3 years
- Non-thesis professional science masters: Plan-B applied food safety project
- Accredited through, Michigan State University, Higher Learning Commission-North Central Association, AVMA Council on Education (COE) through the College of Veterinary Medicine, and Affiliate of the Professional Science Masters
Program Outcomes
After this program, students will:
- Be able to work collaboratively with experts in their field
- Effectively evaluate and manage a broad range of currently available food safety information
- Understand and evaluate new and emerging technologies as they arise
- Utilize a deeper understanding of core sciences including food borne microbiology, toxicology, & epidemiology
- Lead food safety efforts to address new concerns such as allergens, preventive controls, food packaging, emerging food borne pathogens, antimicrobial resistance, and food safety culture
- Demonstrate use of critical thinking, organizational and leadership skills
- Solve food safety problems by identifying effective and efficient processes in an ever-changing food safety industry
- Be able to connect food safety regulations to the science behind them
Career Outlook
Graduates of our program typically move up or on in their respective field, with many alumni receiving promotional opportunities within the first year after completing the degree. The majority of program alumni represent industry and others work in government or military positions. Graduates represent over 300 organizations and work in 41 US states and 20+ countries. Some titles of MS in Food Safety alumni include:
- Quality Manager
- Director of Food Safety
- Research Microbiologist
- Regulatory Affairs Specialist
- USDA or FDA Inspector
A Top-Ranked Education
- 32nd among Best Public Universities in America — U.S. News & World Report, 2021
- A Top 100 Global University — Times Higher Education and U.S. News & World Report, 2021
Request Information
Dr. Patty Weber
Director of food safety online program.
Dr. Patty Weber has worked on the MSU campus for 30+ years. She is passionate about both teaching and research and numerous undergraduate and graduate students have benefited from Dr. Weber’s guidance as a research project mentor or a graduate committee member.
VM 810 - Intro to Food Safety Professional Development (3 Credits)
VM 811 - Evolution and Ecology of Foodborne Pathogens (3 Credits)
VM 812 - Food Safety Toxicology (3 Credits)
VM 815 - Applied Project in Food Safety (3 Credits)
VM 830 - Food Safety Research Methods (3 Credits)
VM 831 - Foodborne Disease Epidemiology (3 Credits)
Choose one of the following FSC courses:
FSC 810 - International Food Laws & Regulations (3 Credits)
FSC 811 - U.S. Food Laws & Regulations (3 Credits)
Choose nine credits of the following:
VM 814 - Packaging for Food Safety (3 Credits)
VM 821 - Food Protection & Defense (3 Credits)
VM 825 - Quantifying Food Risk (3 Credits)
VM 826 – Creating a Food Safety Culture (3 credits)
VM 827 - FSMA/HACCP (3 Credits)
VM 834 - Current Issues in Food Safety (1-9 Credits)
VM 840 - Anti-Counterfeit Strategy (3 Credits)
Admission Requirements
To be accepted to this program, you must have:.
- A bachelor's degree Or equivalent degree from an accredited and recognized college or university
- 3.0 GPA or above on a 4.0 scale
- Completed coursework At least six (6) credits of college level biological sciences, three (3) of which are in microbiology (a 300-level course or higher is recommended) Cumulative undergraduate grade point average of no less than a 3.0 on a 4.0 scale
- Previous work experience Résumé - Two years of work experience in a food-related field
- Taken the TOEFL (Only required if English is not your native language)
- 3 letters of recommendation. Provide contact information for your recommenders and the MSU application system will provide instructions to them.
- Official transcripts from all previous schools
To apply to this program:
- Complete a university graduate application.
- Transcripts should come directly from the academic institution, and must arrive in a sealed, official envelope.
Application Deadline
September 15th
Tuition & Fees per credit
The university reserves the right to make changes in the types, structures, rates for fees, and tuition. Every effort will be made to give as much advance notice as possible.
The MSU Value Promise
You can be ensured a return on your investment at Michigan State University.
As one of the top research universities in the world, Michigan State University has advanced the common good with uncommon will for more than 160 years. MSU pushes the boundaries of discovery and forges enduring partnerships to solve the most pressing global challenges while providing life-changing opportunities to a diverse and inclusive academic community.
MSU has been offering online degree programs for over 20 years. Our maturity is evident in the high quality of the learning experience enjoyed by our online students.
MSU provides programs and initiatives that support and enhance diversity. We will expand our campus and external partnerships to put in place inclusive recruitment and retention practices. We nurture and promote individuals’ varied experiences and perspectives, ensuring structures and processes make possible full participation by all members of our community.
MSU’s nationally recognized online programs foster student growth and well-being throughout their academic career. We will expand inclusive mentoring practices and accelerate improvement across units to implement evidence-based practices to ensure our students complete successfully.
Continuing education can be one of the most exciting, challenging, and rewarding experiences you undertake in your life. We hope you consider becoming a Spartan, to learn online and reach your career goals. With highly ranked online programs and exceptional professors, we educate students who advance the common good with uncommon will.
Explore More Online Programs
University Bulletin 2018-19
Food Safety
This is an archived copy of the 2018-19 catalog. To access the most recent version of the catalog, please visit http://bulletin.ndsu.edu .
Program Description
The Food Safety program was founded in 2001 to help meet the increasing need for individuals with food safety expertise in government, business, and academia. The graduate program is interdisciplinary, and NDSU graduate faculty from several colleges participate in advising graduate students. The NDSU Graduate School administers the academic program, while the home department of the adviser handles assistantship and tuition waiver administration. Academic policies are under the governance of the Food Safety graduate program faculty.
Degrees Offered and the Graduate Certificate Three programs are offered at the graduate level. Research project-based degrees include the Doctor of Philosophy (Ph.D.) and the Master of Science (M.S.). The thesis-based M.S. degree will prepare students for supervisory roles in the food industry, in regulatory agencies, or in public health and is preparatory for students who may wish to advance to Ph.D. programs. Individuals earning a Ph.D. degree will be educated as independent researchers, expanding their potential to become principal investigators of food safety research in various arenas, including business, academia, and government. The non-thesis M.S. is intended for working professionals looking to augment their skills or credentials. Most coursework can be completed online, although the candidate must be present on-campus to present seminar and also the M.S. paper. The Graduate Certificate in Food Protection is aimed at professionals looking to augment their skills, as well as graduate students in other programs wishing to add a credential to their degree programs. All course work for the Certificate is completed online.
For candidates who have been granted a M.S. from a recognized program, the Ph.D. program requires the completion of 35 semester credits of course work with an overall GPA of 3.0 or better, as well as 25 research credits (SAFE 899). Fifteen of these credits must be at the 700-789 level. The Ph.D. program is, by design, highly flexible to allow study in the diverse areas of specialization that are related to food safety. While a number of core courses, including SAFE 601-609, seminar (SAFE 790) and research (SAFE 899) are required, additional course work can be tailored to meet the candidate’s interests and area of specialization. This additional course work, however, must contribute to proficiency in an area of food safety.
An advisory committee will be established for each candidate admitted. This committee will consist of the major adviser (committee chair), and two other selected graduate faculty. The student and major adviser will prepare the plan of study, which is subject to the approval of the advisory committee, the Food Safety program director, and the Graduate School dean. The plan of study should be completed by the end of the first semester of enrollment in the program.
Ph.D. candidates are required to pass a preliminary examination at least one semester prior to the defense of the dissertation. Two preliminary exam options are available. The first involves the standard written and oral examinations covering the candidate’s course work. The second involves successful preparation and defense of a research grant proposal, under accepted guidelines (e.g. USDA-NIFA, NIH).
Master's of Science (M.S. thesis option)
The Master of Science (thesis) is a research degree and can prepare the candidate for future study at the doctoral level. The candidate will perform a novel research project designed to contribute to the body of knowledge in some area pertinent to food safety, prepare a thesis on this research, and defend it in a final oral examination administered by the advisory committee. This program requires a total of 30 semester credits with an overall GPA of 3.0 or better. A minimum of 21 credits of course work, as well as 6-10 research credits must be completed. A minimum of 16 of these credits must be didactic (600-689 or 700-789). SAFE 601-609, seminar (SAFE 790) and research (SAFE 798) are required. Remaining course work can be tailored to meet the candidate’s interests and area of specialization.
An advisory committee will be established for each candidate admitted. This committee will consist of the major adviser (committee chair), and two other selected graduate faculty. Additionally, the Graduate School will appoint an outside member of the committee. The student and major adviser will prepare the plan of study, which is subject to the approval of the advisory committee, the Food Safety program director, and the Graduate School dean. The plan of study should be completed by the end of the first semester of enrollment in the program.
Graduate Certificate in Food Protection Requirements
To be admitted to this program, students must demonstrate that they have a baccalaureate degree in an area pertinent to food safety from an accredited educational institution of recognized standing. To obtain a Graduate Certificate in Food Protection, students must successfully complete the nine (9) semester credits of core curriculum below and earn a grade of B or better in each course. All courses are offered online. Certificate students are assigned an adviser. No assistantships are available for Certificate applicants.
Julie Garden-Robinson, Ph.D. Extension Specialist, Professor North Dakota State University, 1994 Department: Health, Nutrition, and Exercise Sciences; NDSU Extension Teaching and Research Interests: Nutrition, Food Safety
Clifford A. Hall III, Ph.D. Food Science Undergraduate Program Coordinator, Associate Professor University of Nebraska-Lincoln, 1996 Department: Plant Sciences, Cereal and Food Science Program Research Interests: Phytochemical Stability in Food Systems, Pulse Utilization and Quality, Flaxseed, Chemical Food Safety, Effect of Processing on Food Safety Issues
Jiajia Rao, Ph.D. University of Massachusetts, 2013 Research Interests: Food Chemistry, Ingredient Technology
Anuradha Vegi, Ph.D. North Dakota State University, 2008 Research Interests: Teaching Techniques
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- What is Food Science?
- Undergraduate programs
- Post-Baccalaureate Certificate
- Non-Thesis M.Sc. Program in Food Science
- Non-Thesis M.Sc Program in Food Safety
- Departmental Admission Guidelines
- Departmental policy on graduate students
- Requirements of the MSc
- University guidelines for supervision of graduate Students
- Requirements of the PhD
- Departmental courses given for the graduate program
- Staff and research
- McGill IR Group
- Food Safety and Quality Program
- High Pressure & Microwave Processing
- Laboratory Safety Manual
- Food Science Association (FSA)
- Food Science links
- Positions available
Non-Thesis M.Sc. Program in Food Safety
This 45-credit program is offered to candidates who seek further specialization in food safety but do not wish to pursue independent research. A strong undergraduate background in microbiology and knowledge of foodborne pathogens and food toxicants are required for admission to this program. Students complete a combination of graduate-level courses and a 12-credit research project.
The research project is a 12-week, full-time project under the direction of a staff member or external supervisor, including a detailed report on a food safety related topic which is submitted to the department. In the form of a literature review, the project will critically evaluate and summarize the current stage of development and suggest ways to resolve issues associated with the topic. The project also normally includes wet or dry lab work analyzing data that points to a current research problem in food science.
It is up to the project instructor and program advisor to allow a student to be involved in a project external to the department or the University. An industry internship is not guaranteed. Students are permitted to receive funding for their participation in a research project or internship.
This M.Sc. non-thesis program only admits students in September. The duration is typically three academic terms, usually completed in a 12-month period. However, the program may be extended to accommodate, for example, a modified course load and/or additional required preparatory courses.
The typical course load sequence is:
- 12-15 credits lectured courses in fall term (full-time)
- 12-15 credits lectured courses in winter term (full-time)
- 15 credits research project + graduate seminar in summer term (full-time)
Optional: An additional (part-time) term in the fall may be required depending on actual course loads and/or additional required preparatory coursework.
You can view the current cost of tuition and ancillary fees for three academic terms (fall/winter/summer) using the McGill Student Accounts fee calculator . Select the appropriate residency and select Master's Non-Thesis Programs. The amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.
There is no financial assistance nor demonstratorship associated with this program. All applicants to this program must agree to be self-funded. Work for a co-op, research project, or internship will form an integral part of the student’s program. International students are required to have a work co-op permit in addition to a study permit.
Program Advisor: Prof. Xiaonan Lu
Required Courses (24 credits)
Food Science: Toxins and toxicant residues in food are explored from an analytical perspective. New techniques of analysis and strategies are emphasized.
Offered by: Food Science&Agr.Chemistry
- Prerequisite: FDSC 213 or permission of instructor.
- Winter 2025
- Stephane Bayen
Food Science: Examining current and emerging food safety issues and concerns as they occur, including food recalls, in the context of food safety hazards and health risk, food laws and regulations, food industry standards and practices.
Food Science: Food safety risk assessment as a key component of the risk analysis framework. Various aspects of the risk assessment process including planning, conducting and reviewing a risk assessment.
Food Science: An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).
- Prerequisite: MICR 230 or LSCI 230 , or permission of instructor
- Offered in alternate years only
- Jennifer Ronholm
Food Science: A critical review of the current state of knowledge of some aspect of Food Science or Technology.
- Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis Food Science.
- There are no professors associated with this course for the 2024 academic year
Food Science: A critical review of the current state of knowledge of some aspects of Food Science or Technology.
- Prerequisite: FDSC 697 .
- Restriction: Must be registered in the M.Sc. in Food Science and Agricultural Chemistry; Non-Thesis-Food Science.
Complementary Courses (15 credits)
3 credits selected from the following:.
Food Science: Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.1).
- Varoujan Yaylayan
Food Science: Presentation on a selected topic, research proposal or research results based on progress in degree work (M.Sc.2).
12 credits selected from the following:
Agriculture: The ethical issues that face a professional in the workplace; professional ethics and deontology, professional responsibilities as related to the laws of labour, health, safety and risks to the environment, risk management and communication.
- Restriction: Course restricted to senior undergraduate and graduate students.
- Yixiang Wang
Food Science: Concepts and processes associated with the identification, tracking and tracing food forward and backward through the food continuum.
- Prerequisite: FDSC 425 or permission of instructor.
- Course offered in odd years.
- This course is not scheduled for the 2024 academic year
Food Science: An introduction to food law. The transformations that food law is undergoing as a consequence of social, economic and technological changes, the regulation of food risks and consumers' rights to be informed (labeling, health claims, nutritional information).
Food Science: The principles and practices required for the development, maintenance and monitoring of systems for food quality and food safety. The concepts and practices of Hazard Analysis Critical Control Point; ISO 9000; Total Quality Management; Statistical Sampling Plans, Statistical Process Control; Tools of Quality; Government Regulations.
- Prerequisite: AEMA 310 or permission of instructor
- Restriction: Not open to students who have taken FDSC 425
Nutrition and Dietetics: An overview of the use of herbal medicines and food phytochemicals and the benefits and risks of their consumption. The physiological basis for activity and the assessment of toxicity will be presented. Current practices relating to the regulation, commercialization and promotion of herbs and phytochemicals will be considered.
Offered by: Human Nutrition
- 3 lectures and a project
- Prerequisites (Undergraduate): FDSC 211 or LSCI 211 or BIOL 201 or BIOC 212
- Patrick L Owen
Parasitology: The origin and types of water contaminants including live organisms, infectious agents and chemicals of agricultural and industrial origins. Conventional and new technological developments to eliminate water pollutants. Comparisons of water, health and sanitation between industrialized and developing countries.
Offered by: Parasitology
- Niladri Basu
Bioresource Engineering: The application of engineering principles to address microbial and chemical safety challenges in food processing, including intervention technologies (traditional and novel non-thermal intervention technologies, chemical interventions, and hurdle approach); control, monitoring and identification techniques (biosensors); packaging applications in food safety (active packaging, intelligent or smart packaging); and tracking and traceability systems.
Offered by: Bioresource Engineering
- Prerequisite: BREE 324 or BREE 325 or FDSC 330 or permission of the instructor
- Michael O Ngadi
Occupational Health & Hygiene: General principles of toxicology, routes of toxicant entry, human organs as targets of toxic action, adverse effects, time-course of reactions to toxicants. Risk assessment techniques, in vivo-in vitro toxicity models, links between human population observations and animal, cellular and biochemical models.
Offered by: Occupational Health
Electives (6 credits)
At the 500 level or higher, selected in consultation with your academic advisor.
Department and University Information
Department of food science and agricultural chemistry.
IMAGES
COMMENTS
Extractable And Non-Extractable Polyphenols From Mango, Yuchao Ma, Food Science. PDF. Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7, Parita Patel, Food Science. PDF. Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type, Gautam Samdani ...
Masters Theses & Specialist Projects Graduate School Spring 2016 Food Safety Management Practices of Small and Medium Sized Food Industry Enterprizes in ... Part of theFood Processing Commons This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Masters Theses & Specialist Projects by an ...
Master's candidates: Deposit of your thesis or project is required. (If an embargo [restricted access] ... Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process., Juan E. Ortuzar. PDF.
limited research that describes vendor food handling practices at farmers' markets for. high-risk, whole produce. Food safety handling practices at farmers' markets are important to observe. due to the increased amount of produce being sold and the increased amount of. outbreaks from high-risk produce (22, 23).
management. Food safety culture can differ amongst these different levels, and alignment amongst these levels is crucial. Several studies discussed that a positive food safety culture should start from top management with a strong food safety vision to align all employees' safe handling practices; introducing notions such as
The concept of food safety culture has received increased attention in recent years from both academics and practitioners. Frank Yiannas thrust the concept to the forefront in 2009, with the publication "Food Safety Culture: Creating a Behavior-Based Food Safety Management System" (Yiannas, 2009).
Theses/Dissertations from 2022. Effects of Cognitive Style on Food Perception and Eating Behavior, Thadeus Lyndon Beekman. The Impact of Dietary Protein Supplementation as Part of a Time Restricted Feeding Eating Pattern on Sleep, Mood, and Body Composition in Adults with Overweight or Obesity, Rebecca L. Bowie.
work and health suggests a role for working conditions in shaping workers' proper food safety practice. Despite this evidence, food workers experience poor wages and working conditions. The division between food safety goals and the state of food work suggests a need to review how we define the relationship between food workers and safety, and to
MSc FOOD QUALITY MANAGEMENT 2023-2024 MFQ thesis coordinator: dr. ir. Elsbeth Spelt ... the current first year students in the master program Food quality management having the required prerequisite courses. 2 Research theme: Food quality and safety management . 3 1. Digital-twin modeling tools to optimize fresh fruit cold chains from tree to ...
Food organizations should embrace a quality management approach to structure and maintain their food safety practices. With this approach, food organizations can develop effective preventive initiatives rather than the appraisal regulatory activities. Implementing quality management in food organizations can be achieved by incorporating quality ...
The Master of Science in Food Safety and Technology program prepares students to be food safety experts in the private sector and at federal and state health agencies. Students will gain a working knowledge of food microbiology, food packaging, food chemistry, food analysis, human nutrition, and food regulations. ... Thesis research provides ...
Minimum of 30 semester credit hours. At least one-half (15 hours), including thesis credits, must be in Food Science and Technology (FDST) Minimum of 8 credit hours must be 800 or 900 level without 400-level counterparts (excludes FDST 899) 6-10 hours of FDST 899 Master Thesis credit hours. Minimum of 1 credit hour of FDST 896-002 Teaching ...
Towards A Food-Secure Future In An Era Of Uncertainty: Cultivating Resilience In Vulnerable Smallholder Food Systems, Maya Moore. PDF. Socio-ecological economic impact analysis of food systems initiatives using mixed methods and community-based research approaches, Josiah J. Taylor. Theses/Dissertations from 2022 PDF
The majority of these are small food businesses. Owners of small food businesses face considerable challenges to be successful. To improve food safety levels, a number of challenges must be faced and overcome by the both the food industry and government at all levels... Thesis (Masters) Master of Philosophy (MPhil) Griffith School of Environment
The Food Safety Masters program's courses are immediately applicable to students current positions while, at the same time, preparing them for future leadership roles within food regulation and industry. ... Non-thesis professional science master's: Plan-B applied food safety project;
It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of ...
Master of Science (M.Sc.) Food Science & Agricultural Chemistry: Food Safety (Non-Thesis) (45 credits) Offered by: Food Science&Agr.Chemistry Degree: Master of Science . Program Requirements. The program is intended to train graduate students as specialists in food safety with the expectation that graduates will be well prepared academically to ...
The online Master's in Food Safety core curriculum is based heavily in the sciences while also including leadership and food law components. ... Non-thesis professional science masters: Plan-B applied food safety project; Accredited through, Michigan State University, Higher Learning Commission-North Central Association, AVMA Council on ...
Master's of Science (M.S. thesis option) The Master of Science (thesis) is a research degree and can prepare the candidate for future study at the doctoral level. ... Master's Thesis: 6-10: Food Safety: SAFE 640: Hazard Analysis Critical Control Point (HACCP) and Food Safety Systems: 2: SAFE 652: Food Laws and Regulations: 3: SAFE 684: Food ...
Food safety is a multidisciplinary field aimed at providing consumers with a high-quality food product, free of contaminants. It focuses on the analytical and toxicological aspects, in addition to risk analysis and management. Food safety has become increasingly important due to the globalization of the food supply chain and increased international trade. The estimated cost to the Canadian ...
Select the appropriate residency and select Master's Non-Thesis Programs. The amount shown is for the fall and winter terms (two full-time terms, 30 credits). To estimate the total fees required for an M.Sc. non-thesis program, prorate the 30-credit estimate to 45 credits.
The MS in Food Safety program offers both thesis (30 cr.) and non-thesis (30 cr.) options, and is normally completed over two years on a full-time basis. The main goal of the MS in Food Safety program (FSAF) is to equip graduates with the knowledge and technical skills that are essential to contribute effectively to the production of safe and ...
The programme deals with quality and safety throughout the food-making process, from the raw materials to the end products, taking into account the different technological processes of manufacturing, transforming, preserving and preparing foodstuffs for consumption. The different research groups supporting this doctoral programme contribute ...