ExecutiveSummary

RequestforAuthorizationtoImplementaNewDegreeProgram

ProgramName&Degree

FoodSafetyBS

Requestedby SchoolofAnimalandComparativeBiomedicalSciences,CollegeofAgricultureandLifeSciences

CIPCode 01.1099Title:FoodScienceandTechnology,OtherPurposeofProgram

TheBSinFoodSafetyprogrampresentsstudentswithanopportunitytogainaneducationwithanintegratedfoodsafetycurriculumdesignedtoprovidethemwiththenecessaryknowledgeandproblem-solvingskillstothriveintomorrow’sfoodsafety-related“foodindustry”workplace.TheBSinFoodSafetyisdesignedtoaddresstheimportanceoftheoverallfoodsectorinvariousfoodindustries(e.g.,produce,meatandpoultry,eggs,dairy,juices,chocolate,etc.),theFoodSafetyModernizationAct,foodborneillnessoutbreaksandtheirinvestigation,andincreasingpublicconcernswithfoodsafety.TheFoodSafetyprogramwillenablestudentstoearnabachelor’sdegree,inaninnovativeandeffectivemanner.Studentscompletingthisprogramwillhaveauniqueandhighlydesirablecredential,whichwilllikelyprovidethemacompetitiveedgeinthemarketplace.Careerscanbefoundinlocal,stateandfederalagencies,publichealth,academiaandindustry.Learningoutcomesincludetheabilityto:hypothesize,assessandanalyzetheimportanceoffoodsafetyasitappliestofoodproductionandprocessing,publichealth,consumerconfidenceinasafefoodsupplyandtothebettermentofthesocietyasawhole;assess,analyzeanddiscusshowthefoodproductionenvironmentandinteractionsofvariousfoodcomponentswithfoodprocessingparametersplayaroleinthesafetyandshelf-lifeofvariousfoods;appraise,differentiateandapplyvariablesinvolvedintheindividualandjointcontributionsbyvarioussectorsofthesociety-industry,regulatoryagenciesandconsumersinpreventionoffoodborneillnessesandmaintainingasafefoodsupply;investigate,explain,critiqueandintegrateprinciplesfrombasicsciencessuchasmicrobiology,chemistry,biochemistryandmolecularbiologyforapplicationinfoodtechnologyandfoodsafety;demonstratein-depthknowledgeandtheabilitytoassessandsolveproblemsasneededtothriveinafoodsafetyrelatedemployment,includingtheindustry,academiaandregulatory.

5-yearprojectedannualenrollment

1styear 2ndyear 3rdyear 4thyear 5thyear

50 100 125 150 200

Source(s)ofFundingTuitionandcollegefunding.Deptseekingadditionalfinancialsupportfromthefoodindustry

Approvals:

ABORApril7,2017UndergraduateCouncilApril11,2017 GraduateCouncilN/A CAACFebruary20,2017Provost’sCouncilJune5,2017 FacultySenate

NEW ACADEMIC PROGRAM –REQUEST FORM

I. PROGRAM NAME, DESCRIPTION AND CIP CODE

A. PROPOSED PROGRAM NAME AND DEGREE(S) TO BE OFFERED – for PhD programs indicatewhether a terminal Master’s degree will also be offered.

• Bachelor’s Degree (BS) in Food Safety

Admission to this program depends on meeting the minimum requirements as outlined in the University of Arizona undergraduate admissions requirements.

B. CIP CODE – go to the National Statistics for Education web site(http://nces.ed.gov/ipeds/cipcode/browse.aspx?y=55) to select an appropriate CIP Code.• CIP Code 01.1099

Title: Food Science and Technology, Other.Definition: Any instructional program in food sciences and technology not listed above.

C. DEPARTMENT/UNIT AND COLLEGE – indicate the managing dept/unit and college for multi- interdisciplinary programs with multiple participating units/colleges. The Dean(s) of allparticipating units must sign this document to indicate support for the new program.

Managing Dept/Unit and College• School of Animal and Comparative Biomedical Sciences (SACBS) in CALS

Campus and Location Offering – indicate by highlighting in yellow the campus(es) and location(s) where this program will be offered. UA South Campus UA Main UA Online Sierra Vista Tucson Online Douglas UA Downtown Mesa Distance Campus Pima CC East Phoenix Biomedical Campus Chandler Pinal County Phoenix Paradise Valley Santa Cruz Yuma UA Science and Tech Park

II. PURPOSE AND NATURE OF PROGRAM–Please describe the purpose and nature of your programand explain the ways in which it is similar to and different from similar programs at two publicpeer institutions.

Eight of our 15 peer-institutions offer a Food Science major and another 2 peer-institutions offera Food Science and Technology major. The remaining 5 peer-institutions do not offer any food-related majors (see attached table). I have provided program descriptions of the Food Science-related majors from the 10 peer-institutions and it is clear that the main objectives of our peer’sFood Science programs are the biological, physical, and chemical properties of food, as well astheir causes of deterioration and the principles underlying food processing. Whereas, ourproposed Food Safety program is designed to address the safety of the overall food industries(e.g., produce, meat and poultry, eggs, dairy, juices, chocolate, tree nuts, cereals, baby foods,etc.), the Food Safety Modernization Act, foodborne illness outbreaks and their investigation, andincreasing public concerns with food safety. Given that Arizona is the nation’s largest leafygreen/vegetable producer in winter, the beef cattle industry contributes $1.7 billion to the state'seconomy, dairy production is ranked 13th in the nation, Arizona is America’s 3rd leading exporterof vegetables and melons, and fresh produce imports through Arizona's ports of entry areincreasing, the UA is well placed to offer a much needed program that our peers do not offer.

At the UA, the only program addressing food safety is the Fresh Produce Safety sub-plan of theSustainable Plant Systems degree program offered jointly by the Department of Soil, Water andEnvironmental Sciences and the School of Plant Sciences, both within CALS. When compared tothe Fresh Produce Safety sub-plan, our proposed Food Safety major is designed to address theimportance of the overall food sector in various food industries (e.g., produce, meat and poultry,eggs, dairy, juices, chocolate, tree nuts, cereals, baby foods, etc), while the Sustainable PlantSystems sub-plan will benefit students preparing for careers in the fresh produce industry (e.g.,Yuma, AZ). Moreover, the Fresh Produce Safety sub-plan includes a pre-harvest focus, whereasthe new Food Safety major will deal mostly with post-harvest. The two programs will complementeach other.

This new Food Safety program presents students with an opportunity to gain an education withan integrated food safety curriculum designed to provide them with the necessary knowledge andproblem-solving skills to thrive in tomorrow’s food safety-related “food industry” workplace. Theproposed Food Safety program will enable students to earn a bachelor’s degree, in an innovative,and effective manner. Students completing this program will have an unique and highly desirablecredential, which will likely provide them a competitive edge in the marketplace. Careers can befound in local, state and federal agencies, public health, academia and industry.

III. PROGRAM REQUIREMENTS – list the program requirements, including minimum numberof credit hours, required courses, and any special requirements, includingsubspecializations, subplans, theses, internships, etc.

120 total credit units; 42 of these must be upper division (300, 400 level) courses

General Education Requirements Major Requirements Foundations: Class Units Sem Composition ENGL 101 and 102, or ENGL 109H

3, 3 all

Math (choose one) MATH 113 or 124 or 122B or 125

3, 5, 3 all

Foreign Language 2 semesters or 1 year proficiency required

Core Curriculum Tier One Individuals and Societies (2 courses from 150A, 150B, 150C)

Traditions and Cultures (2 courses from 160A, 160B, 160C, 160D)

Natural Sciences Satisfied by pre-major science courses

Core Curriculum Tier Two Arts (3 units)

Humanities (3 units)

Individuals and Societies (3 units)

Natural Sciences Satisfied by pre-major science courses Gender/Race/Class/Ethnicity/Non-western; Usually satisfied by previous tier class

Classes Units Sem MCB 181R, MCB 181L Biology I 3, 1 all ECOL 182R, ECOL 182L Biology II 3, 1 all

MIC 205A, 205L Microbiology $ 3, 1 all

CHEM 151 (103A & 104A) Inorganic chemistry I

4 all

CHEM 152 (103B &104B) Inorganic chemistry II

4 all

CHEM 241A and 243A Organic chemistry I

3, 1 all

CHEM 241B and 243B Organic chemistry II

3, 1 all

BIOC 384 Biochemistry I 3 all

PHYS 102 and 181 Physics I 3, 1 all

PHYS 103 and 182 Physics II 3, 1 all

MATH 263 Biostatistics, PSYC 230, ISTA 116, or SBS 200

3 all

ACBS 380 Food Safety and Microbiology

4 fall

MIC 430 Food Microbiology and Biotechnology

3 spg

ACBS 420 Meat Animal Composition

3 spg

NSC 353 Fundamentals of Food Science and Safety

3 varies

NSC 351L Food Studies Laboratory 1 varies

ACBS 4XX Food Laws and Legal Policies ACBS 2XX Food Processing

ACBS 3XX Food Toxicology

ACBS 4XX Advanced Food Science & Micro Lab

4

CPH 3XX Outbreak Investigations

Electives (see below) ≥ 8 varies

A. CURRENT COURSES AND EXISTING PROGRAMS – list all existing and new core courses for theproposed program. Please include, where known, the prefix, title, catalog description and homedepartment of the course.

The courses that already exist in the University of Arizona catalog have been identified as given below:

Prefix Title of the course Home department MIC 205 A & L General Microbiology & Biology of

Microorganisms Laboratory Animal & Comparative Biomedical Sciences

ACBS 380 Food Safety and Microbiology Animal & Comparative Biomedical Sciences MIC 430 Food Microbiology and Biotechnology Animal & Comparative Biomedical Sciences ACBS 420 Meat Animal Composition Animal & Comparative Biomedical Sciences NSC 353 & 351L Fundamentals of Food Science and Food Safety Nutritional Sciences ACBS 4XX Food Laws and Legal Policies Animal & Comparative Biomedical Sciences ACBS 2XX Food Processing Animal & Comparative Biomedical Sciences ACBS 3XX Food Toxicology Animal & Comparative Biomedical Sciences ACBS 4XX Advanced Food Science & Micro Lab Animal & Comparative Biomedical Sciences CPH 3XX Outbreak Investigations Department of Epidemiology & Biostatistics

Course descriptions of already existing courses: MIC205A- General Microbiology Introduction to the diverse lifestyles of bacteria, viruses, fungi, and protozoan parasites, their importance in the biosphere, and their roles in human and animal diseases

MIC 205L-Biology of Microorganisms Laboratory Laboratory techniques in introductory microbiology.

ACBS 380-Food Safety and Microbiology To acquaint the student with contamination and microbiology of foods, and to discuss food safety issues regarding all types of food. The major focus is on procedures to produce safe food products for consumers and for all segments of the food industry.

MIC 430-Food Microbiology and Biotechnology Food microbiology and biotechnology course will provide an introduction to the microorganisms of importance in foods, both beneficial and harmful, and application of biotechnology in foods. The focus of this course will be on microorganisms and other agents causing foodborne illnesses, the use of microorganisms in food production, role of regulatory agencies in foodborne outbreak investigations, and detection and prevention of food spoilage and pathogenic organisms using various methods including those from chemistry, biochemistry and molecular biology. The practical difficulties of how the knowledge gained from research studies can be applied to a variety of fields in food microbiology and technology will be explored. The course will consist of a mixture of lectures by the instructor/guest lecturers, and presentation and subsequent group discussions of assigned readings.

ACBS 420- Meat Animal Composition Evaluation of meat animals for carcass merit and economical value using visual, electronic and chemical technologies. This course will provide students with hands on experience of an operating harvesting plant. Students will learn the basic regulations that USDA requires for animal harvesting, carcass anatomy and grading of all meat animal species. Students will explore technologies to provide safe meat products.

NSC 353-Fundamentals of Food Science and Food Safety An on-line course that explores basic principles of food safety and food chemistry as they relate to food preparation. The course provides students with content to help them understand topics that are important to food preparation and safety as well as government regulations that affect food labeling and food preparation. Food safety in food preparation is foremost among them. This course will provide the background for one to become a certified food handler through the National Restaurant Association’s ServSafe Program. The course also presents basic information and techniques covering food processing, food menu planning, purchasing and preparation techniques, ingredient interaction, and a basic understanding of the composition of macronutrients in food.

NSC 351L- Food Science and Food Safety Laboratory An introduction to the food study laboratory with emphasis on development of skills and observation of phenomena during food preparation. Heavy emphasis will be placed on sanitation and cleanliness. Experiments designed to complement corresponding lecture class.

B. SPECIAL CONDITIONS FOR ADMISSION TO/DECLARATION OF THIS MAJOR-explain in detail thecriteria to join this major, including GPA requirements, completion of courses prior to declaration,application process, interviews etc. These conditions must be approved by faculty governance to beenforced.

All freshmen and transfer applicants under age 22 must satisfactorily complete the Arizona Board of Regents’ course work competencies. *Refer to the link below that shows the table for the course work competency requirements and for specific scores and/or courses needed: https://admissions.arizona.edu/how-to-apply/abor-course-competencies For transfer students, the link below provides descriptions to identify the transfer path based on the student’s age, number of credits at the time of application, and the best time to apply. https://admissions.arizona.edu/how-to-apply/transfer/requirements The link below provides information for international students to select the description that fits the student best. https://admissions.arizona.edu/how-to-apply/international

C. NEW COURSES NEEDEDApart from the courses listed above, 5 new courses are proposed to complete the requirements of 10core courses.

1. ACBS 4XX Food Laws and Legal policies (3-credits). (This course is recommended to be taken in theSenior year and the course syllabus will be submitted for approval in Fall 2017). Students will learnabout the regulatory agencies, policies that are in place as well as what measures are to be taken ifscenarios arise. This course will predominantly be taught using case studies and examples anddiscussions as well as mandatory debates. Students will be able to use their knowledge of food lawsand regulations and apply them to real life scenarios, thus bridging the gap between the actual foodcompany and the lawyers. Students will be made aware of policies and laws that are of importanceto the industry. They will be able to assist in the making of the rules and regulations in accordancewith the required laws, thus adding to an industry’s credibility. They will also be able to work withthe industry to import and export foods from other countries, thus contributing to global trade.

2. ACBS 2XX Food Processing (3-credits). (This course will be offered in Spring 2018 and the coursesyllabus will be submitted for approval in February 2017).Students will learn how various processing techniques can affect the various properties of foods andhow these in turn affect the safety aspects of food. Students will be able to optimize food processingtechniques to suit requirements not only of local industries but by being able to gauge the safetyaspects of transportation, contribute also to the import and export sector. The students will be ableto assess qualities of raw and finished products, formulate adequate sanitation procedures and apply them to the manufacturing of various foods. By gaining an understanding of what causes and howfoods spoil, they will be able to design methods that avert these losses.

3. ACBS 3XX Food Toxicology (3-credits). This course is recommended to be taken in the Junior yearand the course syllabus will be submitted for approval in Fall 2017).During this course, students will learn to differentiate between allergen issues, storage issues andharmful microbiological by-products. Also, topics such as toxins produced by bacteria, fungal toxins,seafood toxins, chemical and natural preservatives and additives will be discussed. The impact ofthe environment and processing in formation of these toxins will be discussed. Students will be ableto formulate corrective and preventive strategies to avoid harmful reactions of raw materials,finished products and pathogens or other environmental factors. They will be able to associate foodtoxicosis in both dose-dependent and time-dependent manners as well as assess manifestations inorder to suggest corrective measures and cures.

4. ACBS 4XX Advanced Food Science & Microbiology Laboratory (4-credits). (To be taken in theJunior/Senior year and the course syllabus will be submitted for approval in February 2017).Students will be engaged in laboratory classes that deal with microbiological as well as foodtechnology related techniques such as plating techniques, sensory analysis, texture and coloranalysis among other techniques. It will provide an understanding of the process whether it bethermal, dehydration, low Aw, acidification, etc., and the controls of the process that make theproduct safe such as pH, moisture content, Aw, or a combination. Then microbiology will be usedto confirm the commercial safety of the food. Additionally, an understanding of the importance ofshelf-life on marketability as well as what packaging and ingredient options provide to improvetexture and flavor as well as microbial stability during storage. Students will develop a project topursue for their lab work for a considerable portion of the course. They will develop a product,analyze it for quality attributes and microbial activity, expected and unexpected. The productshould also have market appeal.

5. CPH 3XX Outbreak Investigations (3-credits). (This course is recommended to be taken in theSophomore/Junior year and the course syllabus will be submitted for approval in February 2017).This course will cover the various aspects involved in investigating outbreaks with a focus onfoodborne outbreaks. The role of various public health/regulatory agencies in investigatingoutbreaks will be discussed. Various steps involved in an outbreak investigation will be covered.Case studies will be discussed.

ELECTIVE COURSES

Food Safety Electives: Up to 3 units of Independent Study (ACBS 399/499), Directed Research (ACBS 492), Internship (ACBS 493), or Preceptorship (ACBS 491) can be counted as elective units

Fall Semester Spring Semester ENTO 468 Insect Pest Management (3) ENVS 425 Environmental Microbiology (3) ENVS 426 Environmental Micro Lab (2) MIC 329A Microbial Diversity (3) MIC 394 Food Safety Practicum (1-6) MIC 419 General Immunology (4) MIC 420 Pathogenic Bacteriology (3) MIC 438 Ecology of Infectious Diseases (3) MIC 452 Antibiotics: A Microbial Perspective (3) PLP 305 Introductory Plant Pathology (3) PLP 427R General Mycology (3)

ACBS 317 One Health: A Microbial Perspective (3) CPH 309 Introduction to Epidemiology (3) CPH 379 Introduction to Biostatistics (3) CPH 418 Introduction to Health Risk Assessment (3) CPH 479 Infections and Epidemics (3) ENTO 446 Insect Pathogens: Biocontrol Agents and Biological Models (3) MIC 394 Food Safety Practicum (1-6) MIC 454 Host Pathogen Interactions (3) PLP 428R Microbial Genetics (3) PLS 467 Fresh Produce Safety (3)

IV. STUDENT LEARNING OUTCOMES AND ASSESSMENTA. STUDENT OUTCOMES- describe what students should know, understand, and/or be ableto do at the conclusion of this program of study.

• Hypothesize, assess and analyze the importance of food safety as it applies to food production and processing, public health, consumer confidence in a safe food supply and to the betterment of the society as a whole.

• Assess, analyze and discuss how the food production environment and interactions of various food components with food processing parameters play a role in the safety and shelf-life of various foods.

• Appraise, differentiate and apply variables involved in the individual and joint contributions by various sectors of the society- industry, regulatory agencies and consumers in prevention of foodborne illnesses and maintaining a safe food supply.

• Investigate, explain, critique and integrate principles from basic sciences such as microbiology, chemistry, biochemistry and molecular biology for application in food technology and food safety.

• Demonstrate in-depth knowledge and the ability to assess and solve problems as needed to thrive in a food safety related employment, including the industry, academia and regulatory.

B. STUDENT ASSESSMENT -- provide a plan for assessing intended student outcomes while thestudents are in the program and after they have completed the degree.

Students’ Learning Outcomes

Indirect Assessment Direct Assessments

Students will… Senior Exit Survey

Required Courses

Statistics/ Methods Courses

Professional Development

Courses

Field/Research Experiences

Hypothesize, assess and analyze the importance of food safety as it applies to food production and processing, public health, consumer confidence in a safe food supply and to the betterment of the society as a whole

X

ACBS 380 NSC 353 NSC 351L

New course on Advanced Food Science

& Microbiology

Lab

MIC 430 New Course

on Food Toxicology

New course on Food Safety Practicum

PLS 490

Assess, analyze and discuss how the food production environment and interactions of various food components with food processing parameters play a role in the safety and shelf-life of various foods

X

New course on Food

Processing MIC 430

ACBS 420 NSC 353 NSC 351L

New course on Advanced Food Science

& Microbiology

Lab

New course on Food Safety Practicum

PLS 490

Appraise, differentiate and apply variables involved in the individual and joint contributions by various sectors of the society- industry, regulatory agencies and consumers in prevention of foodborne illnesses and maintaining a safe food supply.

X

New course on Outbreak

Investigations; New course on

Food laws CPH 309

MIC 430

Investigate, explain, critique and integrate principles from basic sciences such as microbiology, chemistry, biochemistry and molecular biology for application in food technology and food safety.

X BIOC 384 CHEM 151 CHEM 152

CHEM 241A CHEM 241B ECOL 182R MCB 181R MIC 205A MIC 420

MIC 427R MIC 438 MIC452 MIC454 MIC425

CHEM 243A CHEM 243B ECOL 181L MCB 181L

New course on Advanced

Food Sci & Micro. Lab MIC 205L MIC 426 CPH 376

MIC 430 PLP 305 ENTO 468

Demonstrate in-depth knowledge and the ability to assess and solve problems as needed to thrive in a food safety related employment, including the industry, academia and regulatory.

X MIC 430 New courses

on Food Laws, Outbreak

Investigation, Food

Processing

New course on Advanced Food Science

& Microbiology

Lab

New course on Careers in

Food Safety

New course on Food Safety Practicum MIC 426 NSC 351L

V. STATE'S NEED FOR THE PROGRAM A. HOW DOES THIS PROGRAM FULFILL THE NEEDS OF THE STATE OF ARIZONA AND THE

REGION? -- INCLUDE AN EXPLANATION OF THE PROCESS OR SOURCE FOR ARRIVING AT ALL NUMBERS USED IN THIS SECTION

1. Is there sufficient student demand for the program? With a growing demand for safe food products, there is world-wide demand for Food Safety Programs. Surveys conducted in some classes at the UA (see Section 3 below) and at UA-Yuma (the winter vegetable capital of the nation) showed that undergraduate students are interested in having a food safety major, and there is Industry demand for this new program (see letters of industry support). The challenges of producing, packaging and distributing food to feed 10 billion people, safely and sustainably by 2050, is very complex. Existing and new/emerging food-related problems will require an educated workforce trained not only in traditional food safety, security and public health, but also in other areas including food production, sustainable practices, and ecosystem health. To help address this need for an educated workforce, this new degree was developed to prepare and train our future food safety workers. In the United States every year 48 million people become sick, 128,000 get hospitalized and 3,000 die due to consuming contaminated food (Scallan et al., 2011). Every year there are a number of small as well as large multistate outbreaks due to a compromised food safety system and consumers lose confidence in a safe food supply. Food safety is a national priority and it is essential to prevent all these foodborne outbreaks. Food safety is important locally and regionally, specifically for the state of Arizona due to its agricultural significance. Students (89/161; 55.3%) (based upon in-class surveys: MIC 205, NSC 351R, ACBS 400, ACBS 449, and ACBS 431) have indicated an interest in pursuing a major in food safety if it was offered at the University of Arizona. 2. What is the anticipated student enrollment for this program? (Please utilize the following

tabular format).

5-YEAR PROJECTED ANNUAL ENROLLMENT

1st Year 2nd Year 3rd Year 4th Year 5th Year Number of Majors 50 100 125 150 200

3. What is the local, regional and national need for this program? Provide market analysis data or other tangible evidence of the need for and interest in this program. This might include results from surveys of current students, alumni, and/or employers or reference to student enrollments in similar programs in the state or region. Include an assessment of the employment opportunities for graduates of the program during the next three years.

Arizona is a state with agricultural significance, as it is the winter vegetable capital of the nation. More than 90% of the leafy greens and other vegetables in winter are grown in Arizona. Arizona agriculture is a $17.1 billion industry (Arizona Farm Bureau, 2015). Arizona ranks second in the nation in the production of vegetables including head lettuce, leaf lettuce, romaine lettuce, cauliflower, broccoli, and spinach and fruits such as cantaloupes (Arizona Farm Bureau, 2015). These vegetables are consumed raw with very little processing.

Many of these produce items have been involved in foodborne outbreaks and hence, produce safety is important during growing, harvesting and post-harvest handling, to prevent such outbreaks. Arizona is also the port of entry for a lot of the produce being imported from Mexico and imported food safety is also important. Arizona is the third leading exporter of vegetables and melons in the nation. Arizona Dairy production is ranked thirteenth in the Nation. Livestock production and ranching contribute $1.7 billion to the state's economic output. Arizona also has a number of food Industries including fresh produce, dairy, beef, pork, eggs, juices, etc. A food safety program will be helpful in providing the future generation of scientists with the necessary training and skills to produce a safe food supply for consumers throughout the nation. The outlook for food safety and food science positions over the next 5-10 years looks very attractive. The number of available jobs in 2014 was 36,100. Employment of agricultural and food scientists is projected to grow 5 percent from 2014 to 2024, about as fast as the average for all occupations. Employment of agricultural and food scientists is projected to grow as research into agricultural production methods and techniques continues.” (taken from: Job outlook for Agricultural and food scientists. (U.S. Department of Labor https://www.bls.gov/ooh/life-physical-and-social-science/agricultural-and-food-scientists.htm). The local food industry has expressed an interest (and has actively been seeking students) in offering internship opportunities to students with an interest/experience in food safety. Great employment opportunities are available for students having expertise in food safety in Arizona and other states. Food safety jobs posted on career websites in the past 7 days (as of 2-21-2017).

4. Beginning with the first year in which degrees will be awarded, what is the anticipated number

of degrees that will be awarded each year for the first five years? (Please utilize the following tabular format).

PROJECTED DEGREES AWARDED ANNUALLY

1st Year 2nd Year 3rd Year 4th Year 5th Year Number of Degrees 30 65 90 100 150

Website Job numbers CareerBuilder 1759

Monster 1000+ Linkedin 25142

Glassdoor 25920 JoeFoodSafety 18057

MyFoodRecruiter 1433

VI. APPROPRIATENESS FOR THE UNIVERSITY -- Explain how the proposed program is consistent with the University mission and strategic direction statements of the university and why the university is the most appropriate location within the Arizona University System for the program. Please explain how this proposed program is consistent with the College strategic plan. The mission of the University of Arizona is to improve the prospects and enrich the lives of the people of Arizona and the world through education, research, creative expression, and community and business partnerships. The proposed program will help fulfill this mission by preparing future generation of food safety experts who could contribute to ensuring a safe food supply for Arizonans and preventing foodborne outbreaks from occurring in the state. This program will also incorporate the four strategic pillars of the University of Arizona as follows: Engaging- students will be engaged in cutting edge teaching and real world opportunities available through the food industry in Arizona; Innovating- finding new ways to keep food safe from contamination and training students in the same; Partnering- developing collaborations with the food industries in Arizona to solve their food safety issues; and Synergy- developing an interdisciplinary food safety program by not only leveraging our existing efficiencies but also seeking new opportunities and resources to solve food safety issues in a unique manner. The proximity of the University of Arizona to not only the US-Mexico border (imported food safety), but also the various food industries in and around Phoenix area (general food safety) and the Yuma Agricultural areas (fresh produce safety), makes this University an ideal place to offer the food safety program. The goals of the College of Agriculture and Life Sciences are to serve as a leading economic development engine for Arizona, produce employable graduates, be the place that is most sought after and be the most effective, efficient, responsive, flexible, and financially sustainable college on campus. The proposed program will help enhance food safety for the fresh produce, meat and poultry, dairy, juices and other food industries in Arizona and thereby contribute to the economic development of the state. This program will produce graduates that can not only find employment opportunities within the food and agricultural industries, but also create new employment opportunities by starting their own innovative food safety related enterprises. Since this will be the first general food safety program in the state, we believe it would be the most sought-after program for students interested in such a major. VII. EXISTING PROGRAMS WITHIN THE ARIZONA UNIVERSITY SYSTEM

A. Arizona University System -- List all similar programs at the same academic level (Bachelor's, Master's, Doctoral) currently offered in the Arizona University System. (Please utilize the following tabular format).

Program Name

Degree Type

Number of Students Enrolled

LOCATION

University & Site

PROGRAM ACCREDITATION?

YES/NO 1 Sustainable Plant Systems

(Produce Safety Subplan) Note: Covers only leafy plants and is complementary to this program. See letters of support.

BS 9 Dept of Soil, Water, and Environmental Science & the School of Plant Sciences within CALS

No

Curricular Affairs (and the Graduate College for graduate programs) will determine if you are required to complete a comparison chart to discuss the ways in which the proposed program differs from University of Arizona programs. (Comparisons given in Section II.Pg 3).

VIII. EXPECTED FACULTY AND RESOURCE REQUIREMENTS

A. FACULTY 1. Current Faculty – list the name, rank, highest degree, primary department and estimate of the level of involvement of all current faculty members who will participate in the program.

Name Rank Highest

Degree Primary Department Involvement

1 Alexandra Armstrong Asst. Research Prof PhD Animal & Comparative Biomedical Sciences 1.0 FTE Zelieann Craig Assistant Professor PhD Animal & Comparative Biomedical Sciences 1.0 FTE Peder Cuneo Veterinarian DVM Animal & Comparative Biomedical Sciences 0.5 FTE Dan Faulkner Professor PhD Animal & Comparative Biomedical Sciences 0.5 FTE Sam Garcia Lecturer PhD Animal & Comparative Biomedical Sciences 0.5 FTE Fiona McCarthy Associate Professor PhD Animal & Comparative Biomedical Sciences 0.5 FTE Sadhana Ravishankar2 Associate Professor PhD Animal & Comparative Biomedical Sciences 1.0 FTE Gayatri Vedantam Associate Professor PhD Animal & Comparative Biomedical Sciences 0.5 FTE

V.K.Viswanathan Associate Professor PhD Animal & Comparative Biomedical Sciences 0.5 FTE Scott Wilbur Asst. Prof of Practice PhD Animal & Comparative Biomedical Sciences 0.25 FTE Andre Wright3 Professor & Director PhD Animal & Comparative Biomedical Sciences 0.5 FTE New Hire #1 (in progress) Assistant Professor PhD Animal & Comparative Biomedical Sciences 0.5 FTE New Hire #2 (in progress) Assistant Professor PhD Animal & Comparative Biomedical Sciences 1.0 FTE New Hire #3 (in progress) Associate Professor PhD Animal & Comparative Biomedical Sciences 1.0 FTE Pat Sparks Asst. Prof of Practice PhD Nutritional Sciences 0.25 FTE Chuck Gerba Professor PhD Soil, Water & Environmental Sciences 0.5 FTE Marc Orbach Professor PhD School of Plant Sciences 0.5 FTE David Baltrus Assistant Professor PhD School of Plant Sciences 0.5 FTE Betsy Arnold Associate Professor PhD School of Plant Sciences 0.5 FTE Istvan Molnar Associate Professor PhD School of Natural Resources & Environment 0.5 FTE Kristen Pogreba-Brown Assistant Professor PhD School of Public Health, CPH 0.25 FTE Iyal Oren Assistant Professor PhD School of Public Health, CPH 0.5 FTE Patricia Stock Professor PhD Entomology 0.25 FTE Diana E Wheeler Professor PhD Entomology 0.25 FTE Cara Gibson Asst. Prof of Practice PhD Entomology 0.25 FTE TOTALS 13.5 FTE

1. Indicates the portion of the individual's teaching FTE in the program. 2. Faculty member overseeing the program 3. ACBS Director overseeing the program

2. Additional Faculty – list the additional faculty needed during the next three years for the initiation of the program. Please include the source of funds for new faculty.

None.

3. Current Student and Faculty FTEs -- Give the present numbers of Student FTE (identify number by graduate and undergraduate students) and Faculty FTE in the department or unit in which the program will be offered.

We have 1100 undergraduate students; 20 graduate students; and 34 FTE faculty members.

4. Projected Student and Faculty FTEs -- Give the proposed numbers of Student FTE and Faculty FTE for the next three years in the department or unit in which the program will be offered. • FY2018: Student FTE 1250; Faculty FTE 38 • FY2019: Student FTE 1500; Faculty FTE 42 • FY2020: Student FTE 1625; Faculty FTE 45

B. LIBRARY 1. Acquisitions Needed -- Describe additional library acquisitions needed during the next

three years for the successful initiation of the program.

The following journals will be useful for this program: • Journal of Food Protection, • International Journal of Food Microbiology and Food Microbiology

C. PHYSICAL FACILITIES AND EQUIPMENT

1. Existing Physical Facilities -- Assess the adequacy of the existing physical facilities and equipment available to the proposed program. Include special classrooms, laboratories, physical equipment, computer facilities, etc.

The existing physical facilities in ACBS and the other cooperating units will be sufficient for this program.

2. Additional Facilities Required or Anticipated -- Describe physical facilities and

equipment that will be required or are anticipated during the next three years for the proposed program.

Additional equipment that will benefit this program include: a water activity meter ($9,000), a moisture analyzer ($5,000), and an Instron- texture analyzer ($20,000).

D. OTHER SUPPORT

1. Other Support Currently Available -- Include support staff, university and non-university assistance.

We currently have 3 academic advisors and 5 business support staff in ACBS.

2. Other Support Needed, Next Three Years -- List additional staff needed and other

assistance needed for the next three years. An additional academic advisor.

IX. FINANCING

A. SUPPORTING FUNDS FROM OUTSIDE SOURCES --List. Discussions are already underway. If this program is approved, then we will seek financial support from the food industry.

B. BUDGET PROJECTIONS FORM -- Complete the budget projections form describing the current departmental budget and estimating additional costs for the first three years of operation for the proposed program. Please note that these costs for each year are incremental costs, not cumulative costs. Include in this budget the anticipated costs for support for instruction, administration of the program, graduate students, marketing, the support discussed in Section VIII-D.2, and any other costs that will be needed.

X. OTHER RELEVANT INFORMATION

Reference. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.-A., Roy, S.L., Jones, J.L. and Griffin, P.M. (2011) Foodborne illness acquired in the United States-Major pathogens. Emerg Infect Dis 17: 7–15.

UA Peer Institutions Undergraduate Major Website

Michigan State University Food Science http://www.fshn.msu.edu/undergraduate_programs/food_scienceFood science is a multidisciplinary field that applies disciplines such as chemistry, microbiology,

engineering and nutrition to develop new food products and design new processes to improve the

safety and quality of foods. Food scientists use cutting-edge technology to develop new foods, add

value to raw food commodities and improve the quality and safety of existing food products. Food

science is the science of food.

Ohio State University-Main Campus Food Science and Technology  https://undergrad.osu.edu/majors-and-academics/majors/detail/67Food scientists use chemistry, biology, engineering and other sciences to turn raw ingredients into

safe, convenient and wholesome food products for the ever-increasing population. Food technology

is the nation’s largest industry, adding over $40 billion in value annually. Food scientists solve

problems involving food quality, safety, technology and abundance.

Pennsylvania State University-Main Campus Food Science http://foodscience.psu.edu/majors Food scientists study the chemical composition of food and food ingredients; their physical,

biological, and biochemical properties; food microbiology; and the interaction of food constituents

with one another and their environment.

Texas A&M University Food Science & Technology https://nfs.tamu.edu/academics/undergraduate-programs/This exciting major prepares you to develop new food products, design innovative processing

technologies, improve the nutritional value of foods, and enhance the safety of our food supply.

Choose between a Food Science option and an Industry option.

The University of Texas at Austin No https://cns.utexas.edu/students/degrees-majors-advising/majors

University of California-Davis Food Science https://www.ucdavis.edu/majors/food-science Food scientists help solve problems of producing and distributing food safely across broad

geographical ranges and in varying climatic conditions. They also respond to market demands by

creating food products that meet modern consumers' needs for nutrition, taste and convenience.

From microwavable meals to Vitamin A-enriched rice, food scientists' projects help solve one of the

oldest problems known to humanity: What are we going to eat?

University of California-Los Angeles No http://catalog.registrar.ucla.edu/ucla-cat2016-3.html

University of Florida Food Science http://fshn.ifas.ufl.edu/main-menu-tab/undergraduate-program/undergraduate-majors/food-science-major/ Food science is defined as the “discipline in which biology, physical sciences, and engineering are

used to study the nature of foods, the causes of their deterioration, and the principles underlying

food processing” by the Institute of Food Technologists (IFT).

University of Illinois at Urbana-Champaign Food Science https://fshn.illinois.edu/ Food Science draws from many disciplines, such as biology, engineering, and chemistry to better

understand food processing and product development while ultimately improving food product

safety, quality, quantity, and affordability for the public.

University of Iowa No https://admissions.uiowa.edu/academics/undergraduate-areas-of-study

University of Maryland-College Park Food Science https://nfsc.umd.edu/undergraduate/undergraduate-admissions/food-scienceThe Food Science major prepares students to apply the principles of science and engineering to

better understand the complex and heterogeneous materials recognized as food.

University of Minnesota-Twin Cities Food Science, Food Systems https://onestop2.umn.edu/pcas/viewCatalogProgram.do?programID=271Food science applies chemistry, microbiology, and engineering to the science and technology of

making foods. Chemistry—because foods undergo chemical reactions when they are heated, frozen,

mixed with each other, and stored. Microbiology—because many foods are made by

microorganisms (e.g., bread, cheese, yogurt, sauerkraut, tempeh), and because microorganisms

cause extensive, rapid, and often dangerous spoilage. Physics and engineering—because foods must

be constructed, moved through the factory, made safe, and distributed intact to the consumer.

Food science involves creating new food products and making current products more stable,

nutritious, convenient, reliable, and safe. The food science program is offered through the College

of Food, Agricultural and Natural Resource Sciences.

University of North Carolina at Chapel Hill no http://catalog.unc.edu/undergraduate/programs-study/

University of Washington-Seattle Campus no http://www.washington.edu/uaa/advising/academic-planning/majors-and-minors/list-of-undergraduate-majors/

University of Wisconsin, Madison Food Science https://pubs.wisc.edu/ug/cals_foodsci.htm Food science integrates knowledge from several traditional disciplines to solve today's food

problems. This multidisciplinary field combines basic sciences such as chemistry, physics,

microbiology, and engineering with training in business and industry. Food scientists apply their

technical knowledge to the processing, distribution, and service of palatable, nutritious, safe, and

economical food.

COMPARISON CHART—MAJORS

Program Name University of Arizona University of Wisconsin, Madison Penn State University Currently enrolled students Description of major Designed to address the safety of the

overall food industries (e.g., produce, meat and poultry, eggs, dairy, juices, chocolate, tree nuts, cereals, baby foods, etc.), the Food Safety Modernization Act, foodborne illness outbreaks and their investigation, and increasing public concerns with food safety.

Food science integrates knowledge from several traditional disciplines to solve today's food problems. This multidisciplinary field combines basic sciences such as chemistry, physics, microbiology, and engineering with training in business and industry. Food scientists apply their technical knowledge to the processing, distribution, and service of palatable, nutritious, safe, & economical food.

Food scientists study the chemical composition of food and food ingredients; their physical, biological, and biochemical properties; food microbiology; and the interaction of food constituents with one another and their environment.

Sample Course See proposal See attached See attached Target Careers Same targeted careers as UWI &

PSU. Product development, quality assurance, technical sales and service, marketing, management, procurement, packaging, process engineering, regulatory compliance, and research.

Product development, research and development, technical support, managers of food processing companies and manufacturing facilities, quality assurance, regulation (USDA, FDA, EPA, and the Patent Office), extension education, food and agriculture organization (FAO), World Health Organization (WHO), the Peace Corps, or professional schools.

Total Units Req’d for degree 120 units 120 units 120 units Upper -division Units required for degree

yes yes yes

Foundation courses English Composition ENGL 101 and 102, or ENGL 109H ? ENGL 015 Rhetoric and

Composition or ENGL 030 Honors Freshman Composition

Foreign Language Math MATH 113 or 124 or 122B or 125 Math 211 or 217* or 221 MATH 110 Techniques of

Calculus I or MATH 140 Calculus with Analytic Geometry I

General Education Req’mts Total Units Required for degree

Upper -division Units required for degree

MAJOR REQUIREMENTS # of Units required in major

# of Upper-division Units required in the major

Supporting Coursework to be Completed Prior to Admission

and/or Declaration of the Major

Introductory 1stlevelCore Courses in the Major

2nd level Core Courses in the Major

Internship, Practicum, Applied Course

Requirements. (Yes/no. If yes, please describe.)

Senior Thesis or Senior Project Required (Yes/No)

no no no

Additional Requirements (Please Describe.)

# of Elective Units in the Major.

MINOR ( Please specify if optional or required)

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Home < Schools, Colleges, and Programs < College of Agricultural and Life Sciences < Degrees, Majors, and Certificate Programs < Food Science

College of Agricultural and Life Sciences

Food Science

Requirements for the Major

Courses

103 Babcock Hall, 1605 Linden Drive, Madison, WI 53706; 608-262-3046; foodsci@wisc.edu;

www.foodsci.wisc.edu/

Professors Rankin (chair), Damodaran, Etzel, Hartel, Ingham, Lucey, Parkin, Steele, Wong; Assistant

Professors Ikeda, vanPijkeren

Food science integrates knowledge from several traditional disciplines to solve today's food problems.

This multidisciplinary field combines basic sciences such as chemistry, physics, microbiology, and

engineering with training in business and industry. Food scientists apply their technical knowledge to the

processing, distribution, and service of palatable, nutritious, safe, and economical food.

Students who complete requirements for the bachelor of science degree are eligible for a variety of

challenging careers in various aspects of the food industry: product development, quality assurance,

technical sales and service, marketing, management, procurement, packaging, process engineering,

regulatory compliance, and research. The department may be consulted for specific career information.

The department offers the undergraduate major in food science under the Bachelor of Science degree

program.

The Department of Food Science, housed in Babcock Hall, has excellent facilities for instruction and

research. Laboratories equipped with modern instrumentation enable scientists to study chemical,

physical, microbiological, and other properties of food. Pilot plants are available to develop or to improve

food products and processes.

Requirements for the Major

Required Courses

Nutr Sci 350 is recommended to fulfill the CALS International Studies requirement.

Mathematics and Statistics (8 cr)

This major requires calculus. Prerequisites may need to be taken before enrollment in calculus. Refer to

the Course Guide for information about calculus prerequisites.

Math 211 or 217* or 221

Stat 224 or 301 or 371

*Math 217 requires Math 171 as a prerequisite.

Chemistry (11–17 cr)

Chem 103 and 104, or Chem 109

Chem 343 and 344 and 345

Physics (4–5 cr)

UW Search My UW Map Calendar

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2/21/2017https://pubs.wisc.edu/ug/cals_foodsci.htm

Feedback, questions or accessibility issues: catalogs@uc.wisc.edu

© 2015 Board of Regents of the University of Wisconsin System

Physics 103 or 201 or 207

Biology (16–18 cr)

One of the following subsets:

(a) Biochem/Botany/Microbio/Zoology

Biology/Botany/Zoology 151 and 152, or Botany 130 and Zoology 101 and 102

Microbio 101 or 303

Microbio 102 or 304

Biochem 501

(b) Biocore

Biocore 381 and 383 and 485 and 578 and two of the following labs:

Biocore 382, 384, 486

Foundation (6 cr)

Econ or Ag & Applied Econ

3 credits required from: AAE 215*, 323, 336, Econ 101, 111

* AAE 215 only carries QR-B credit if taken Fall 2011 or later.

Biological/Physical Science

Nutr Sci 510 or 332

Core (32–33 cr)

Food Sci 301

An Sci/Food Sci 321

Food Sci/Microbio 324

Food Sci/Microbio 325

Food Sci 410

Food Sci 412

Food Sci 432

Food Sci 440

Food Sci 514

Food Sci 532

Integrated Food Product Elective: One course (2 credits minimum) required from: Food Sci 511, 515,

535, 550/551 (both 550 and 551 must be taken)

Science elective: 3 credits required from: Physics 104, Food Sci 610, 642, Chem 511, 565, any science

class > 500-level with P designation.

Capstone (3 cr)

Food Sci 602

Food Sci 603

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Department of Food Science and Technology

https://fst.osu.edu

Program area - Any -

Semesters Offered - Any -

Course Number Title Unit(s) Semesters Offered

FDSCTE 1100 Exploring Food Science & Technology 0.5 Autumn

FDSCTE 1110 Chocolate Science 1.0 Autumn, Spring

FDSCTE 1110D Chocolate Science - online 1.0 Autumn, Spring

FDSCTE 1120 Wine and Beer in Western Culture 2 Autumn, Spring

FDSCTE 1120D Wine and Beer in Western Culture - online 2.0 Autumn, Spring, Summer

FDSCTE 1140 Kitchen Science - online 2.0 Autumn, Spring

FDSCTE 1150 Caffeine Science - online 1 Autumn

FDSCTE 2200 The Science of Food 3.0 Autumn, Spring

FDSCTE 2200D The Science of Food (online) 3 Autumn, Spring, Summer

FDSCTE 2400 Introduction to Food Science 3.0 Autumn, Spring

FDSCTE 2410 Brewing Science 2.0 Autumn

FDSCTE 4191 Internship 1.0 Autumn, Spring, Summer

FDSCTE 4410 HACCP (Hazard Analysis and Critical Control Points) 2.0 Spring

FDSCTE 4536 Food Safety and Public Health 2.0 Spring

FDSCTE 4597.01 Alcohol and Society 3.0 Spring

FDSCTE 4597.02 Food and Health Controversies in the 21st Century 3.0 Spring, Summer

FDSCTE 5310 Food Quality Assurance 3.0 Autumn

FDSCTE 5320 Food Laws and Regulations 2.0 Spring

FDSCTE 5330 Food Plant Management 2.0 Autumn

FDSCTE 5400 Unit Operations in Food Processing 3.0 Spring

FDSCTE 5410 Fruit and Vegetable Processing 3.0 Autumn

FDSCTE 5420 Dairy Processing 3.0 Autumn

FDSCTE 5430 Food Fermentations 3.0 Spring

FDSCTE 5450 Food Packaging 3.0 Spring

FDSCTE 5500 Measurement of Food Perception and Liking 3.0 Autumn, Spring

Page 1 of 2Department of Food Science and Technology | College of Food, Agricultural, and Enviro...

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Course Number Title Unit(s) Semesters Offered

FDSCTE 5536 Food Microbiology Lecture 3.0 Autumn

FDSCTE 5546 Food Microbiology Lab 3.0 Spring

FDSCTE 5600 Food Chemistry 3.0 Autumn

FDSCTE 5610 Food Analysis 3.0 Spring

FDSCTE 5710 Food Additives 2.0 Spring

FDSCTE 5720 Food Product Development 3.0 Autumn

FDSCTE 5721 Applied Food Product Development 1.0 Autumn

FDSCTE 5730 Technical Problem Solving 3.0 Spring

© 2017, The Ohio State University

Department of Food Science and TechnologyParker Food Science and Technology2015 Fyffe Road, Columbus, Ohio 43210Phone: 614-292-6281Phone: 614-292-0218

Page 2 of 2Department of Food Science and Technology | College of Food, Agricultural, and Enviro...

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4

Recommended Academic Plan for Food Science (FDSC) at University Park Effective Date: Fall 2016

2020 S. Avenue 8E - P.O. Box 929- Ag. & Science Bld. 137

Yuma, Arizona 85364 Phone: (928) 347 - 6418

Fax: (928) 344 - 7579

Tanya Hodges Alberto Urbieta Allison Gilliland Regional Program Coordinator Administrative Assistant/ Student / Jr. Biotech Coordinator thodges@cals.arizona.edu Program Coordinator agilliland@email.arizona.edu (928) 271-9560 Alberto.Urieta@arizona.edu (928) 580 - 0822 Rm: AS - 137 (928) 210 – 7202 Rm: AS – 106A Rm: AS - 138

Dear UA New Degree Programs Review Board, As Regional Academic Programs Coordinator for University of Arizona- Yuma, LaPaz and Imperial Counties, it is an honor to write a letter of support for the new Food Safety BS degree. Yuma County produces 95% of all lettuce and leafy green winter vegetables in the winter months consumed in the United States and generates over 4 billion dollars annually. Today’s agriculturists and scientist are faced with the daunting task of feeding an ever growing population healthy and safe food. As more and more generations stray from the farm, the task of feeding America is left to a diminishing few. One percent of the population feeds ninety-nine percent. Because of the colossal demand for agricultural products, people can rest assured that there will always be jobs waiting in Yuma as they relate to agriculture and the food safety industry that supports Yuma County. The agriculture industry is very interdisciplinary and so a one degree concept does not fit all. What most don’t realize is that most jobs involved in Food Safety require advanced and very specific science and math competences that can only be gained through very specific course work. Food Safety is a relatively new concept and profession, currently there are not enough educated skilled people to fill the job demand in Food Safety professions in Yuma County, California and the United States. The new proposed Food Safety degree is vitally important in the educational preparation and work force development that will lead students into the Agriculture Food Safety industry. The FDA Food Safety Modernization Act (FSMA) begins 2018, there is a lot of work ahead to prepare both regulators and the regulated for the advent of the new standards. “Implementation of this rule is an intersection of science and policy. This new produce rule establishes science-based standards for the growing, harvesting, packing and holding of fruits and vegetables and presents unique challenges, including recognizing regional differences in growing practices. Having regionally based Food Safety degree will provide greater opportunities to develop a skilled work force that can meet the qualifications to work implementing these requirements for this new act. Yuma agriculture industry and UA Yuma Academic Programs supports the Food Safety degree and unique goal of preparing students to study this challenging STEM coursework which will lead them into Food Safety agri-science careers. Sincerely, Tanya Hodges Regional Academic Coordinator- University of Arizona- Yuma/LaPaz/Imperial Counties

11

November 20, 2016

Prof. André Denis Wright Head, School of Animal and Comparative Biomedical Sciences (ACBS) University of Arizona

Re: Proposed major in Food Safety to be administered by ACBS

Dear André, I am writing to convey my support for your proposal for a new major in Food Safety, to be administered by the School of Animal and Comparative Biomedical Sciences in the College of Agriculture and Life Sciences. In my opinion, there is great demand for a Food Safety major in CALS, including through the number of undergraduate CALS students resident in Yuma. As you know, to address part of this need, the Sustainable Plant Systems major (co-sponsored by Department of SWES and the School of Plant Sciences) now includes a sub-plan in Fresh Produce Safety. However, the proposed ACBS Food Safety major is designed to address a larger overall food sector component of various food industries, extending beyond produce to include meat and poultry, eggs, dairy, juices, chocolate, tree nuts, etc.). By developing such an integrated food safety curriculum, the ACBS major will be complementary to the sub-plan currently offered within the SPS major, and will provide students with problem solving skills to succeed in the diversified food-industry workplace of the future. We are pleased that the proposed coursework includes relevant classes in SWES, and we look forward to working with your team on this exciting new initiative.

Sincerely,

Jon Chorover Department Head and Professor

1177 E. Fourth Street P.O. Box 210038 Tucson, AZ 85721-0038 Tel: (520) 621- 1646 Fax: (520) 621- 1647 http://swes.cals.arizona.edu/

November 18, 2016

MEMORANDUM TO: Andre-Denis Wright Director, School of Animal and Comparative Biomedical Sciences

FROM: Bruce Tabashnik Head, Department of Entomology RE: Bachelor of Science degree in Food Safety The Department of Entomology supports your proposal for the Bachelor of Science degree in Food Safety and is pleased to participate by offering three existing courses as part of the program: ENTO 468 Integrated Pest Management ENTO 456 Insect Pathogens ENTO 160 Insects and Culture. The first two courses include consideration of insect control methods that affect food safety. Insects and Culture is a Gen Ed course with a broad perspective on interactions between insects and humans, including insects as food.

College of Agriculture and Life Sciences Forbes Building, Room 410 Department of Entomology P.O. Box 210036 Tucson, AZ 85721-0036 Tel: 520.621.1151 Fax: 520.621.1150 http://cals.arizona.edu/ento/

Arizona’s First University – Since 1885

November 15, 2016 André-Denis Wright, PhD, AGAM, MACG  Professor and Director School of Animal and Comparative Biomedical Sciences  Weiler Endowed Chair for Excellence in Agriculture and Life Sciences.  Bio5 Research Fellow  College of Agriculture and Life Sciences   Dear Dr. Wright: The College of Public Health supports the creation of the Bachelor’s Degree (BS) in Food Safety- An Interdisciplinary Program. One of the required courses is from the College of Public Health and several of the potential electives are also in the College of Public Health. I am also willing to serve on the advisory committee. Sincerely,

Douglas Taren, PhD Associate Dean for Academic Affairs Professor of Public Health Director, Western Region Public Health Training Center Cc: Iman Hakim, Dean Sadhana Ravishankar, Associate Professor

Office of Academic Affairs

1295 N. Martin Avenue P.O. Box 245163 Tucson, AZ 85724 Tel: (520) 626-8375 Fax: (520) 626-6093 www.publichealth.arizona.edu

November 22, 2016

Dear Dr. Ravishankar,

This memo serves to express the support of the Cactus Section IFT in the creation of the Bachelor of Science degree in Food Safety at the University of Arizona. The mission of the Cactus Section IFT is to advance the science of food. Our over 100 regional members represent all areas of the food industry, from packaging to manufacturing to research & development and beyond. We believe that a local institution of higher learning such as the University of Arizona’s School of Animal & Comparative Biomedical Sciences would bring our regional community advancements in the critical area of Food Safety.

Cactus Section IFT has worked with the students at the University of Arizona in this discipline to help promote their activities in the study of Food Safety in the past and we would commit to support these students in the future.

Kind Regards,

Tedley Smith Pihl

Cactus Section IFT

1stYear2017-2018

2ndYear2018-2019

3rdYear2019-2020

METRICSNetincreaseinannualcollegeenrollmentUG 50 100 125NetincreaseincollegeSCHUG 1,500 3,000 3,750NetincreaseinannualcollegeenrollmentGradNetincreaseincollegeSCHGradNumberofenrollmentsbeingchargedaProgramFeeNewSponsoredActivity(MTDC)NumberofFacultyFTE 38 38 38

FUNDINGSOURCESContinuingSourcesUGRCMRevenue(netofcostallocation) 300,000 600,000 750,000GradRCMRevenue(netofcostallocation) - - -ProgramFeeRCMRevenue(netofcostallocation) - - -FandARevenues(netofcostallocations) - - -UAOnlineRevenues - - -DistanceLearningRevenues - - -ReallocationfromexistingCollegefunds(attachdescription) - - -OtherItems(attachdescription) - - -TotalContinuing $300,000 $600,000 $750,000

One-timeSourcesCollegefundbalances 155,000 165,000 170,000InstitutionalStrategicInvestment - - -GiftFundingOtherItems(attachdescription) - - -TotalOne-time $155,000 $165,000 $170,000

TOTALSOURCES $155,000 $165,000 $170,000

EXPENDITUREITEMSContinuingExpendituresFaculty 10,000 10,000 10,000OtherPersonnel(academicadvisor) 40,000 42,000 44,000EmployeeRelatedExpense 17,450 18,148 18,846GraduateAssistantshipsOtherGraduateAidOperations(materials,supplies,phones,etc.)AdditionalSpaceCostOtherItems(attachdescription)TotalContinuing $67,450 $70,148 $72,846

One-timeExpendituresConstructionorRenovation - - -Start-upEquipment(wateractivitymeter,moisture&textureanalyzers) 34,000 - -ReplaceEquipment - - -LibraryResources - - -OtherItems(attachdescription) - - -TotalOne-time $34,000 $- $-

TOTALEXPENDITURES $101,450 $70,148 $72,846

NetProjectedFiscalEffect $53,550 $94,852 $97,154

BUDGETPROJECTIONFORM

NameofProposedProgramorUnit:BSinFoodSafetyProjected