Learn to identify and categorize risks, challenges and solutions in the food system for food safety, biosecurity and defense issues in the food production continuum. Courses in this emphasis focus on the multidisciplinary and complex nature of food safety and biosecurity policies, globalization and international trade – and their influence on public health.
GENERAL REQUIREMENTS (42 credit hours)
Core Requirements (15 credit hours)
- MPH 701 - Fundamental Methods of Biostatistics (3 credits)
- MPH 802 - Environmental Health (3 credits)
- MPH 754 - Introduction to Epidemiology (3 credits)
- MPH 720 - Administration of Health Care Organizations (3 credits)
- MPH 818 - Social and Behavioral Bases of Public Health (3 credits)
Required Courses (10 credit hours)
Prerequisite courses
Students without an undergraduate degree in food science or closely related field may be required to complete undergraduate prerequisite courses before being allowed to take emphasis area courses. Prerequisite courses may include:
- biochemistry
- organic chemistry
- an introductory course in microbiology
- a course in botany, zoology or biology
- mathematics courses (college algebra, calculus and statistics)
- a course in physics
Required
- DMP 815 - Multidisciplinary Thought and Presentation (3 credits)
- DMP 816 - Trade and Agricultural Health (2 credits) (online)
- DMP 888 - Globalization, Cooperation and the Food Trade (1 credit) (online)
- FDSCI 730 - Multidisciplinary Overview of Food Safety and Security (2 credits)
- FDSCI 731 - Food Protection and Defense – Essential Concepts (2 credits)
Elective Courses (11 credit hours)*
- AAI 801 - Interdisciplinary Process (3 credits)
- DMP 710 - Introduction to One Health (2 credits) (online)
- DMP 806 - Environmental Toxicology (2 credits)
- DMP 844 - Global Health Issues (3 credits) (online)
- DMP 855 - Disease Detection, Surveillance and Risk Assessment (3 credits)
- DMP 880 - Problems in Pathobiology
- FDSCI 600 - Microbiology of Food (2 credits) (online version of FDSCI 607)
- FDSCI 601 - Food Microbiology Lab (2 credits)
- FDSCI 690 - Principles of HACCP and Preventive Controls for Human Food (3 credits)
- FDSCI 695 - Quality Assurance of Food Products (3 credits) (online + in class)
- FDSCI 750 - Food Toxicants (2 credits) (online)
- FDSCI 751 - Food Laws and the Regulatory Process (2 credits)
- FDSCI 753 - Risk Assessment for Food, Ag and Vet Med (3 credits)
- FDSCI 791 - Advanced Applications of HACCP Principles (3 credits) (odd years)
- FDSCI 820 - Advanced Food Microbiology and Biotechnology (2 credits) (online, summer odd years)
- MC 750 - Strategic Health Communication (3 credits) (alternate years)
- MC 760 - Communication and Risk (3 credits) (alternate years)
- STAT 705 - Regression and Analysis of Variance (3 credits) (in class)
*Plus any graduate course approved by the graduate committee and the program director.
Culminating Experience
- MPH 840 - Public Health Practice (6 credits)