Using the knowledge gained throughout the entire program students will work with faculty as well as interested parties in the program to identify areas for improvement within the area of food safety and quality. The analysis and proposed changes to the design and/or practices will result in the creation of a written document and an oral presentation of the proposal.

Pre-requisites: EXP 100 - Professional Protocol (1 semester hour) , 1 semester hour of EXP 300 , successful completion of at least 9 semester hours of FSQ 400 OR 10 semester hours of FSQ 390 , BIO 330 - Microbiology (4 semester hours) and BUS 492 - Organizational Leadership .

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