MS in Food Safety Regulation
The Master of Science in Food Safety Regulation is designed to provide students with an understanding of the legal and regulatory complexities of food production, labeling, and distribution. The program will provide students with the knowledge required for companies and organizations that grow, process, distribute, or sell foods and beverages while complying with federal and state regulatory statutes for the production, distribution, and commercialization of food products. Students will complete ten graduate-level courses within a five-year timeline.
On completion of the Master of Science in Food Safety Regulation, students will be able to do the following:
- Demonstrate a mastery of technical and critical thinking skills in food safety regulation submissions and statutes.
- Design, develop, and implement food safety regulatory submissions.
- Analyze and evaluate food safety regulatory statutes, regulations, guidance documents, and submissions.
The curriculum offers hands-on, real-life food safety regulatory experience through case studies and other assignments. Students will research, evaluate, and present scientifically and legally justifiable positions on case studies from different perspectives of advanced regulatory topics.
The Master of Science in Food Safety Regulation program offers all courses conveniently online. Most of the highly interactive coursework consists of courses taught by professionals in the field of food safety, from the FDA, and the food industry.
Admissions Criteria for all Advanced Academic Programs
Program Specific Requirements
- One semester of biochemistry and one semester of organic chemistry at the undergraduate or graduate level, or AS.410.302 Bio-Organic Chemistry (available to students admitted provisionally only)
- An undergraduate degree in the life sciences or engineering from a four-year college with at least a 3.0 on a 4.0 scale
The Admissions Committee reserves the right to request additional information from applicants, if needed, to assess their candidacy for admission.
Program Requirements
| Code | Title | Credits |
|---|---|---|
| Required Courses | ||
| AS.410.674 | Food Microbiology | 4 |
| AS.410.686 | Regulation of Good Food Production Practices | 4 |
| AS.410.700 | Food Labeling and Packaging Regulations | 4 |
| AS.410.701 | Introduction to Food Safety | 4 |
| AS.410.716 | Food Toxicology | 4 |
| AS.410.717 | Risk Assessment and Management | 4 |
| AS.410.718 | Food Safety Audits and Surveillance | 4 |
| Electives | ||
| Select three of the following: | 12 | |
| Agricultural Biotechnology | ||
| Biostatistics | ||
| Introduction to Regulatory Affairs | ||
| International Regulatory Affairs | ||
| Food And Drug Law | ||
| International Food Regulations | ||
| USDA Regulation of Food Safety, Wholesomeness, and Labeling | ||
| Total Credits | 40 | |
See course requirements in the Center for Biotechnology Education.
- Seven core courses
- Three electives
The three electives can be chosen from any of the Biotechnology program courses for which the student has met the prerequisites or have received permission from the program committee.