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AP-011-089, FOOD SAFETY MINOR
CALIFORNIA STATE POLYTECHNIC UNIVERSITY, POMONA
ACADEMIC SENATE
ACADEMIC PROGRAMS COMMITTEE
REPORT TO
THE ACADEMIC SENATE
AP-011-089
FOOD SAFETY MINOR
Academic Programs Committee Date: 12/03/08
Executive Committee
Received and Forwarded Date: 4/08/09
Academic Senate Date: 4/15/09
First Reading
5/20/09
Second Reading
BACKGROUND:
The Department of Human Nutrition and Food Science is proposing to introduce the Food Safety Minor which will be under the Food Science and Technology Program. The aim of the minor is to train interested students on food safety principles and practices.
RECOMMENDED RESOURCES:
Jerald Chesser, Frank Ewers, Jean Gipe, Sandra Kapoor, Doug Lewis, Wei-Jen Lin, Claudia Pinter-Lucke.
DISCUSSION:
This proposal meets the approval of several departments in the College of Agriculture (Animal Science, Human Nutrition and Food Science, and Plant Science). It was recently revised in consultation with Wei-Jen Lin of the Biological Sciences Department, who also approved. The aggregate of courses, core and electives, are from several departments and colleges. All concerned have been consulted and approve of including their courses in the minor.
The Food Safety Minor is a timely program, especially since food safety is a major and recurrent social concern. The proposed program allows graduates to apply for related government jobs, such as in Food Safety Inspection, U. S. Department of Agriculture, and U. S. Food and Drug Administration. Students from various disciplines could earn this minor which increases its usefulness.
RECOMMENDATION:
The Academic Programs Committee recommends approval of the referral AP-011-089 Food Safety Minor.
FOOD SAFETY MINOR PROPOSAL
Submitted AY 2007-08
1. Give the name of the department submitting the request, the full and exact title of the proposed aggregate of courses, and whether it is an option, emphasis, or minor.
Department: Human Nutrition & Food Science
Name of the Minor: Food Safety
2. Provide the full and exact title of the degree major program under which the aggregate of courses will be offered, where applicable.
Degree major program: Food Science & Technology
3. List options, or special emphases already existing under the degree major program for which the new aggregate of courses is proposed.
· Science & Technology
· Culinology
· Business
· Pre-professional
4. Name the department offering the aggregate of courses.
Three of the core courses under the proposed minor are offered by the Food Science & Technology Program, Department of Human Nutrition & Food Science, and one by the Department of Biological Sciences. Students in the Food Science and Technology major will not be eligible to pursue this minor because all of the core courses are part of their Bachelor of Science curriculum.
Elective courses are offered by the following departments:
· Food Science and Technology Program, Department of Human Nutrition and Food Science
· Department of Biological Sciences
· Department of Plant Science
· Department of Animal and Veterinary Sciences
· The Collins School of Hospitality Management
Other pre-requisite courses for classes in the departments listed above are offered by the Chemistry Department and some of them are also GE courses.
5. State the aims of the proposed aggregate of courses.
By offering the proposed minor in Food Safety, the Food Science & Technology Program aims to train interested Cal Poly students on food safety principles and practices that are required to keep our food supply safe and nutritious when they reach the consumers.
This proposal was prepared in consultation with Dr. Wei-Jen Lin from Biological Sciences and approved by the College Curriculum Committee in 2005. It was revised and approved in Fall Quarter of 2007 by Department Chairs and representatives from the Human Nutrition and Food Science, Plant Science, and Animal Science Departments, and the Associate Dean and Dean of the College of Agriculture. Dr. Lin revised the modified version and also approved.
With a minor in Food Safety, graduates will be in a stronger position to apply for government jobs in federal agencies such as the Food Safety Inspection Service of the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) that are actively involved in ensuring the safety of the food supply in the US as well as in State and local government agencies. Food Safety is a very important area within Food Science & Technology and specifically for quality assurance and food safety assurance professionals working for the food industry. Governmental agencies strive to educate consumers about the hazards associated with the food supply. Graduates having a strong background in Food Safety will be very helpful for the governmental agencies because they will not have to use resources to train them on Food Safety and related issues. Students from various disciplines can earn this minor and be more competitive in today’s job market where there is a need for well-trained Food Safety specialists to maintain the safety of the food supply.
6. Justify the need for the proposed aggregate of courses.
Organic chemistry (CHM 201/250L) and microbiology (MIC 201/L) provide basic knowledge required for food microbiology (MIC320/L). Other CHM and BIO courses listed are pre-requisites for those two courses and some also fulfill GE requirements. Most majors in the Colleges of Agriculture and Science will already have most of the pre-requisite courses. Of paramount importance is knowledge of basic and current food safety issues (FST 325), relevant food safety programs including Good Manufacturing Practices and HACCP (FST 423/A), as well as knowledge of food laws and regulations (FST 322). Elective courses will provide complementary background on food processing, meat science and meat processing, postharvest physiology, molecular biology, environmental toxicology and pesticide laws.
7. List courses by catalog number, title, and units of credit as well as the total units to be required under the proposed aggregate.
Course Number / Title / UnitsPre-requisite courses
CHM 121 / General Chemistry (Area B2) / 3/1
CHM 122 / General Chemistry / 3/1
BIO 115/L / Basic Biology (Area B3) / 3/2
CHM 201 / Elements of Organic Chemistry / 3
CHM 250 / Elements of Organic Chemistry Laboratory / 1
MIC 201/L / Basic Microbiology / 3/2
Total pre-requisite courses / 22
Minor specific courses: core
FST 322 / Food Laws and Regulations / 4
FST 325 / Food Safety and Current Issues / 4
FST 423/A / Principles of HACCP (Hazard Analysis Critical Control Point) / 4
MIC 320/L / Food Microbiology / 2/2
Total core courses / 16
Minor specific courses: electives
Complete 8-9 units from the following courses:
AVS 327/L / Meat Science and Industry / 3/1
AVS 427/L / Meat Processing and Technology / 3/1
AVS430/L / *Biotechnology Applications in Animal Science / 3/1
BIO 310 / *Cell and Molecular Biology / 4
BIO 451 / *Molecular Biology Techniques / 3/2
FST 125 / Introduction to Food Science and Technology / 4
FST 417 / *Unit Operations in Food Processing I / 2/1
FST420/L / Food Chemistry I / 3/1
HRT 225 / Sanitation Practices in the Hospitality Industry / 1
MIC 330 / General Epidemiology / 4
MIC 410/410L / Medical Bacteriology / 3/2
PLT 303 / Pesticide and Hazardous Material Laws / 3
PLT 351/L / *Postharvest Physiology / 3/1
PLT 411 / *Environmental Toxicology / 4
* course may have other pre-requisites not included on the list
Total electives / 8-9
TOTAL UNITS / 46-47
8. List courses by catalog number, title, and units of credit as well as the total units to be required for the major in which the proposed aggregate of courses is to be included.
See the attached curriculum sheets for the different tracks.
9. List new courses to be developed. Include proposed catalog descriptions.
No new courses are needed in order to offer this minor.
10. List all present faculty members with rank, appointment status, highest degree earned, date and field of highest degree, and professional experience, who would teach in the proposed aggregate of courses.
· Troy Aykan, J.D. (courses taught for the minor: FST 322)
Rank: lecturer
Juris Doctor, Chapman University, School of Law
M.S., Food Science & Nutrition,ChapmanUniversity
Admitted to Practice in California
Professional experience:
2001-present – The Hain Celestial Group Inc.; Attorney, Corporate Regulatory Affairs
2002-present- Cal State Pomona, Part time Lecturer
2003-present- Chapman University, Adjunct Professor, Part Time
2007-presentOrganic and Sustainable Industry Standards (OASIS) [www.oasisseal.org], Director, Board of Directors.
2003-present - Law Offices of Troy Aykan, Owner & Operator [www.aykanlaw.com]
1999-2000 -Law Offices of Daniel Kolhoff, Law Clerk
1998 -1999- Law Clerk to U.S. Judge Honorable Robert W. Alberts, Cal. Central District.
1994-1998 - Herbalife International Inc., Sr. Regulatory Specialist
1992-1994 - Everson Spice Company, Food Technologist
1989-1991 - Chapman University, Graduate Assistant
1987-1989 - Ulker Food Group, Production Engineer
· Dr. Bonny Burns-Whitmore, RD (courses taught for the minor: FST 325)
Rank: Associate Professor
Appointment status: Tenure track
Highest Degree Earned: Dr.PH in Public Health Nutrition, Loma Linda University, 2005
Professional Experience:
1995-present-California State Polytechnic University
2002-Lecturer, Western University for the Health Sciences
1999- Lecturer, California State University, Los Angeles
1993-1995- Microbiological research, Jerry L. Pettis Veteran’s Hospital, Loma Linda, CA
1995- Loma Linda University, School of Public Health, graduated with a MPH in Nutrition along with dietetic requirements. Completed RD internship in 1995, Simi Valley Hospital, Department of Health, Ventura County, CA. Passed RD examination in 1996.
1991-1993- Instructor Medical Microbiology and Biology, La Sierra University, Riverside, CA
1989-1991- Biology Lab Technician, Los Angeles Valley College, CA
· Dr. Ann Marie Craig, PhD (courses taught for the minor: FST 125, 420/L)
Rank: Assistant Professor
Appointment Status: Tenure-track
Highest degree earned: Ph.D. Food Science and Technology, University of Tennessee, 2007
Professional Experience:
2007-present, Assistant Professor of Food Chemistry, California State Polytechnic University
2005-2007, Graduate Research and Teaching Assistant, Department of Food Science & Technology, University of Tennessee
2000-2004, Graduate Research and Teaching Assistant, Chemistry Camp Graduate Coordinator, Department of Chemistry, University of Tennessee and Oak Ridge National Laboratory
1998-2000, Graduate Research Assistant (masters program), Department of Chemistry, Missouri State University
· Karoline Harrison, MS (courses taught for the minor: FST 125, 325, FST417, FST420/L)
Rank: Lecturer.
Highest Degree Earned - Master of Science in Food Science and Nutrition
Professional Experience:
2005 - present: Part-time faculty member at Chapman University, FS/N 200 labs
2006 - present: Part-time lecturer at California State Polytechnic University, FST 420 & 420L, FST 125, FST 325, FST 318
01-12/2003: Quality Assurance Administrative Assistant - Don Miguel Mexican Foods
03/2000 - 01/2003: Quality Assurance Technician - Kraft Fullerton Foods
· Dr. Wei-Jen Lin (courses taught for the minor: MIC201, MIC320/L)
Rank: Associate Professor
Appointment status: tenured faculty
Highest degree earned: Ph.D. in Food Microbiology and Toxicology (University of Wisconsin, Madison), 1992
Professional experience:
2006-present –Associate Professor, California State Polytechnic University
2000-2006 – Assistant Professor, California State Polytechnic University
1998-2000 – Scientist, Neurotoxin (Botox) Research Program, Department of Biological Sciences, Allergan, Inc. Irvine, CA
1995-1998– Scientist, Division of Immunology and Cancer Biology, Gilead Pharmaceuticals
1992-1994 – NIH National Research Service Award Fellow, Chaining Laboratory for Infectious Disease, Brigham and Women’s Hospital, and Department of Medicine, Harvard Medical School.
1988-1992 – Graduate Research Assistant, Food Research Institute, University of Wisconsin, Madison
1985-1988 – Graduate Research and Teaching Assistant, Department of Food Science and Nutrition, University of Minnesota, Twin Cities
· Dr. Maria Botero Omary (courses taught for the minor FST125, FST 325)
Rank: Assistant Professor
Appointment status: Tenure-track faculty
Highest degree earned: Ph.D. in Food Science (Clemson University), 1996
Professional experience:
2003-present – Assistant professor at California State Polytechnic University
2002-2003 – Lecturer at California State Polytechnic University
1997-2002 – Research/Senior Research Scientist at Access Business Group International
1992-1996 & 1986-1988 – Graduate Research Assistant, at Clemson University
1989-1990 – Chemist at Everglades Research and Education Center, University of Florida
· Dr. Martin Sancho-Madriz (courses taught for the minor: FST125, FST 325, FST 322, FST417/L, FST 423/A)
Rank: Professor
Appointment status: tenured faculty
Highest degree earned: Ph.D. in Food Science and Technology, Cornell University, 1994
Professional experience:
1997-present –California State Polytechnic University
2002-2003 – Congressional Science and Engineering fellow, Institute of Food Technologists/American Association for the Advancement of Science
1994-1997 – Assistant Professor and Food Science Specialist, New Mexico State University
1986-1988 & 1991-1994 – Graduate research assistant, Cornell University
1988- Internship, Comstock Michigan Fruit Company
1989-1991 –Assistant Professor, University of Costa Rica
1982-1986 – Teaching Assistant, Organic Chemistry and Food Process Engineering, University of Costa Rica
Other faculty that teach elective courses in other Departments of the College of Agriculture
· Dr.Shelton Murinda (courses taught for minor: AVS 327/327L, AVS 430/430L, AVS 427/427L)
Rank: Assistant Professor
Appointment status: Tenure-track faculty
Highest degree earned: Ph.D. in Food Science/Microbiology (Pennsylvania State University), 1998
Professional experience:
2005-present: Assistant Professor, Animal and Veterinary Sciences Department, California State Polytechnic University, Pomona.
2004-2005: Consultant/Food Industry/Groceries Section, Meijer Inc., Lexington, Kentucky
2000-2003: Post-Doctoral Research Associate, Food Safety Center of Excellence, Knoxville
1995-1998: Graduate Assistant, Food Science Department, Pennsylvania State University
1990-1994: Staff Development Fellow (University of Zimbabwe), Food Science Department, Pennsylvania State University
1990-1990: Assistant Professor, Department of Animal Science, University of Zimbabwe, Zimbabwe.
1985-1990: Senior Research Officer-in-Charge, Laboratories Section, Henderson Research Station, Ministry of Agriculture, Zimbabwe
· Dr. Victor Wegrzyn, Professor (courses taught for minor: PLT 411, PLT 351, PLT 222)
Rank: Professor
Appt. Status: Tenured Faculty
Highest degree earned: Ph.D. Agronomy (Penn State, 1983)
Professional experience:
1987 to present: Professor, Cal Poly Pomona.
1983-1987: Associate Professor, Cal Poly Pomona.