MFSQ: The Master of Food Safety and Quality DEGREE
is a professional (Plan C) graduate degree designed to provide in‐depth training in food safety, food quality and food science. The MFSQ program is generally for those who have already earned a Bachelor's degree in a science field. The program is 100% online and flexible to meet the needs of most students who desire to enhance their careers. As a professional Master's program, a program portfolio "Capstone project" is used in place of research and a thesis.
Get started in 24h via NON-DEGREE admission
- Non-degree admission to USU is free. A Bachelors degree is required.
- Register for up to 12 online credits
- Earn a Food Safety certificate @ 12 credits
- Use the Food Safety Certificate to enter the MFSQ program. A Bachelor's degree in a science field is still required for the MFSQ degree.
- Food Microbiology NDFS 6110 (3 cr)
- Food Sanitation NDFS 6150 (3 cr)
- Food Toxicology NDFS 6160 (3 cr)
- Food Laws and Regulations NDFS 6510 (2 cr.)
- Special projects (experiential work) NDFS 6900 (1-3 cr.)
Workshop assessment courses
Have you taken some of the standard food safety related workshops? Take the assessment courses (pass the knowledge exam) and get 1 MFSQ course credit for a workshop you already attended.
- NDFS 6170: Safe Quality Foods (SQF - ISO 22000)
- NDFS 6171: Food GMPs
- NDFS 6172: HACCP
- NDFS 6173: Preventive Controls
- NDFS 6174: Produce Safety
- NDFS 6175: Acidified Foods
Optional courses are available in Food Inspection Shadowing, Reduced Oxygen Packaged Foods, Dairy, Meats, Retail-foodservice, Environmental Toxicology, Food Business-related, Agriculture, and Statistics.
NDFS 6110 Food Microbiology
3 cr. required. The food microbiology course is a foundation element of the MFSQ program. Students must take this course or have completed one in their BS studies. It naturally focuses on biological hazards and foodborne illness. This course is an online self study facilitated by Dr. Oberg.
NDFS 6150 Food Sanitation
3 cr. required. This course focuses on cleaning and sanitation in food operations. All three HACCP hazards can come from the processing environment (biological, chemical, and physical). This course is an online self study facilitated by Dr. Nummer.
NDFS 6160 Food Toxicology
3 cr. required. Food toxicology focuses mostly on knowing and understanding some of the chemical hazards associated with foods; including mycotoxins, histamine, heavy metals, pesticides and herbicides. This course is an online self study facilitated by Dr. Nummer.
NDFS 6510 Food Laws and Regulations
2 cr. required. The Food laws and regulations course provides background of federal/state laws and regulations and case law history affecting food production, processing, packaging, marketing, and distribution of food products. It is typically taught online by Dr. Savello.
NDFS 6900 Special Problems
1-3 cr. required. The last required course in the MFSQ program is Special Problems. This is your chance to shine. You first develop a project scope, complete your scope, and write up results. The project can be for a current employer or anything related to food safety and quality. This is a self-study experiential course without an instructor.
NDFS 617 X courses
1 cr. each. These courses are assessment and experiential courses designed to take the information presented in a typical food safety workshop and boost the academic rigor with experiential assignments and/or assessments. Each course earns a certificate stating "Certificate of Knowledge" vs a certificate of attendance AND each course earns 1 credit toward the MFSQ degree. All of these courses are self-study and assessment courses. They are facilitated by Dr's Nummer and Allen.
- 6170 (Safe quality Foods - ISO 22000)
- 6171 Good Manufacturing Practices
- 6172 HACCP
- 6173 Preventive Controls (FDA PCQI)
- 6174 Produce Safety (FDA based course)
- 6175 Acidified Foods (FDA approved 21 CFR 114 certificate)
Food Safety and Quality MENTOR program
As part of the MFSQ program, we are building a mentor network of food safety professionals. We have professionals that are emeritus FDA, emeritus state regulators, along with current food safety professionals in the confections, dairy, seafood and related industries.