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During 2014, NC State University spearheaded a study to prioritize identified competencies from a recent Delphi procedure. While the previously identified core competencies (see below) offer a starting point for curriculum development, the goal of this study was to prioritize those competencies, based on the current needs of the workforce. The objectives supporting this goal include: 1) identifying knowledge and skill strengths, as well as weaknesses among the previously identified set of food safety subdomains within a population of recent food science graduates; and 2) identifying the relative importance of each subdomain as ranked by food safety professionals for inclusion within an undergraduate food science curriculum. This study was presented at the annual International Association for Food Protection meeting in Portland, OR in 2015 by Dr. Lee-Ann Jaykus. A manuscript reporting the results of this study will be submitted to the Journal of Food Science Education during early 2016. |
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In Spring 2015, Erica Rausch and Clarice Lin graduated from Cornell University's Department of Food Science with a concentration in Food Safety. They were the sophomore group to complete the Food Safety curriculum. |
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