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: BIO 330 - Microbiology (4 semester hours) ,or BIOC 200 - Industrial Microbiology (4 semester hours)

Pre- or co-requisites: FSQ 226 - HACCP for Food Processors (1 semester hour)

Offered: Spring.