The program is offered by the Dale Bumpers College of Agricultural, Food & Life Sciences and is administered by the Division of Continuing Education. The degree is a 30-hour, web-based, non-thesis Master of Science degree in Agricultural, Food and Life Sciences.
The degree is designed to prepare practitioners of diverse backgrounds and perspectives to address complex, environmental, social, community, and biologically based problems in agricultural industries, education, and agencies. The emphasis in food safety will provide a subject matter core of courses in food microbiology, sanitation, food processing, epidemiology, food law, HACCP applications, human diseases, and other quality control areas facing the food industry.
|HLSC 4623||Human Diseases
An examination of the variety, behavior, distribution, and management of both infectious and noninfectious diseases in human populations.
|HLSC 4613||Principles of Epidemiology
A study of the distribution and patterns of disease or physiological conditions within populations; an examination of the nature of epidemiological research.
|INEG 4323||Quality Engineering and Management
A coverage of the functional area of "Quality Assurance" ranging from the need for such a function, how it works, techniques utilized, and managerial approaches for insuring its effectiveness.
|AGEC 5713||Food Law
An introduction to food law and policy, history of food regulation, the organization of federal food law and regulatory agencies, government inspection and enforcement powers, food safety standards, food labeling, food advertising and product liability.
|FDSC 602V(3)||Safety and Sanitation in the Food Industry
An appreciation of the need for sanitation in food processing and preparation operations and increase the student’s knowledge of preventative and sanitary techniques available. Topics covered include food contamination sources, personal hygiene, plant and equipment design and materials, cleaners and cleaning techniques, sanitizers, monitoring cleanliness, pests and their control, HACCP and food biosecurity.
|FDSC 602V||Biosecurity in the Food Industry
This course covers aspects of the field of biosecurity with an emphasis on the security of the food supply. Topics such as risk management, types of terrorism, crisis management, and trackback /traceforward with U.S. agricultural agencies involved in biosecurity.
|FDSC 4823||Principles of Food Microbiology
A study of the fundamentals of microbiology to include cell structure and function, viability states, physical and chemical barriers, sampling and enumeration methods, hurdle and predictive microbiological models.
|POSC 510V||Food Toxicology
A study of the basic concepts of food toxicology, physiological processes involved in foodborne intoxication, and potential health problems associated with exposure to these compounds. The student will be able to describe the nature and source of different toxicants (natural contaminants, environmental contaminants, and contamination during food processing). A summary of current laws, regulations and procedures used to ensure the safety of different foods will be covered.
|POSC 510V(3)||Special Topics
Advanced Topics in Food Safety Management
This intensive capstone experience for students requires completion of selected reading materials prior to spending one week in an on-campus institute at the UA Fayetteville campus. Activities include group projects, case studies, on-line library resource acquisition and industry/regulatory HACCP Round Table discussions.
Additional graduate-level credits offered under Special Topics can be taken to satisfy the total 30 hour requirement.
A problem of study approved by the graduate committee and supervised by the student's major advisor at the University of Arkansas for the purpose of developing and writing the required technical paper. A minimum of three and a maximum of six graduate-level credit hours can be taken in a special problems course to fulfill the requirement for a technical paper.
|Transfer Courses: Students are allowed to transfer a maximum of 6 credit hours of graduate credit from an accredited institution into this degree program. All transfer course work must be approved by the major advisor and graduate committee if the credits earned are to be applied toward the degree.|