Curriculum for Food Microbiology and Safety Area of Concentration

The courses listed below are those typically taken by students enrolled in the specified areas of concentration, and are provided to help guide you in planning your curriculum. Ultimately, the classes you select will be chosen through discussions with your major advisor and doctoral advisory committee, and subsequently listed on your Plan of Study. These courses may be deemed unnecessary due to previous training at other institutions.


Required Courses:

ANSC 5693     Graduate Presentation Skills

ANSC 5694     Animal Science Seminar (MS Students: one; PhD Students: two)

GRAD 5950     Thesis Research


Strongly Recommended Courses:

ANSC 3343     Animal Food Products

ANSC 3641     Animal Food Products: Dairy Technology

ANSC 4341     Food Microbiology

ANSC 5695     Probiotics and Prebiotics


Recommended Courses (or their equivalent):

ANSC 5601   Experimental Design in Animal Science OR PLSC 5150-Design

and Analysis of Agricultural Experiments

MCB 5001     Biochemistry

MCB 5616     Experiments in Bacterial Genetics

MCB 5636     Industrial Microbiology

MCB 5679     Microbial Physiology

NUSC 5200   Macronutrient Metabolism


Participating Faculty: Drs. Amalaradjou, D’Amico, Mancini, Upadhyay

Dr. Dennis D'Amico observes an undergraduate student making cheese (L); Dr. Mary Anne Amalaradjou holds a plate of mangos in a laboratory (R)