Online Certificate Programs in Food Science

Students will examine the differing rules governing traditional foods, functional foods and dietary supplements in the U.S. by bringing science and health expertise into a social context.

Our accredited graduate certificates develop specialists for high-demand areas within the broader field of regulatory and quality science. Programs are structured so working professionals can take one or two courses per term.

Earn your Graduate Certificate in Food Safety online. Request information.

The USC Graduate Certificate in Food Safety requires satisfactory completion of 12 units beyond the baccalaureate degree.

Typically, courses offered by the Regulatory and Quality Science can be taken either in-person or online (within the United States). Upon admission, a course plan will be developed to fit your needs.

The FDA offers employment in than 30 distinct disciplines, and opportunities within the industry can be even varied. The following are but a few of the broad range of job categories within regulatory and quality sciences:.

Your career in food safety here. Request information today.

All courses offered by the Regulatory and Quality Sciences can be taken online or in-person. Created for working professionals who wish to further their education but cannot travel to traditional classrooms, online students participate in the same classes as students who attend onsite. Lectures can be viewed in real time or at another time.

USC Alfred E. Mann School of Pharmacy and Pharmaceutical Sciences USC Alfred E. Mann School of Pharmacy and Pharmaceutical Sciences.

See program information site for additional information.

Additional financial aid may be available through the program.

Graduate Certificate in Food Safety at Michigan State University is designed for mid-career/mid-management working professionals who are not seeking a degree. The program consists of four 3-credit courses to equal a 12-credit hour program which is offered 100% online. The average time to complete certificate is 4 semesters or 16 months.

The Food Safety Defense online graduate certificate program is an inter-institutional certificate program offered as part of the Great Plains Interactive Distance Education Alliance (GPIDEA AGIDEA), in cooperation with Iowa State University, Kansas State University, and the University of Missouri.

This online certificate can complement a graduate degree program or allow food industry professionals to advance their careers while working full-time to pursue in-depth specialized training. Core courses include Food Microbiology, Food Safety and Security, HACCP, and Food Toxicology as well as two additional elective courses.

Updates to graduate program pages are made on an annual basis in conjunction with the Graduate Application for Admission.

Cost per credit hour is an estimate based on maintenance and university fees. Some programs may have additional course fees.

The Public Health and the Food Science and Technology (College of Agricultural Sciences and Natural Resources) jointly offer a graduate certificate in food safety to prepare public health and food industry leaders, researchers, educators, and practitioners to understand and apply knowledge and skills to enhance food safety and prevent food-related disease. The Center for Agriculture and Food Security and Preparedness, the Biomedical and Diagnostic Sciences, and the College of Veterinary Medicine are partners supporting this certificate. The certificate offering is coordinated through the Tennessee Integrated Food Safety Center of Excellence and is administratively housed in the Public Health. The Center of Excellence is supported by a grant from the Centers for Disease Control and Prevention (CDC) to the Tennessee Health.

Students can choose courses based on their previous experience and interests, including:.

Physical, chemical, and environmental factors moderating growth and survival of food born microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

See all online degrees and certificates available online at the University of Tennessee, Knoxville.

Check out the services and resources all online students receive at UT.

Take a look at policies related to being an online student at UT.

Online Learning Academic Programs2441 Dunford Hall915 Volunteer Blvd., Knoxville, TN 37996.

The online food safety graduate certificate is designed for working professionals and graduate students interested in food policy as it relates to the safety and quality of foods. The curriculum is aligned with local, state and national health and safety initiatives. The curriculum also integrates the regulatory focus of the Food and Drug Administration.

The certificate focuses on the downstream evaluation of the production, processing and preparation of food and food products. Students will learn to assess food safety hazards, such as waterborne and food pathogen outbreaks. Students will also learn about food manufacturing and processing, quality systems, food borne illnesses, and policies and regulations.

This program will help prepare graduates to sit for food safety certification exams and for careers as registered sanitarians and food safety and protection inspectors.

The Food Safety and Defense online graduate certificate program serves the needs of industry and agencies that must protect the human food supply from accidental or deliberate contamination with pathogenic microbes and/or toxicants. In an era of terrorism and global food systems, effective control of foodborne hazards requires advanced education.

This online certificate allows food industry personnel to pursue more in-depth specialized training in food safety and security that is pertinent to their job, while working full-time.

The Food Safety & Defense Graduate Certificate Program is an inter-institutional certificate program being offered as part of the Great Plains Interactive Distance Education Alliance (GPIDEA / AGIDEA), in cooperation with Kansas State University, University of Nebraska-Lincoln, and the University of Missouri.

Additionally, FSPCA course certificates are only issued at the completion of the full online courses.

FSPCA IA Identification and Explanation of Mitigation Strategies CourseFSPCA Food Defense Awareness for the IA RuleFSPCA IA Rule FSPCA IA Key Activity Types CourseFSPCA IA Food Defense Plan Preparation and Reanalysis Course.

Earn your degree from the University of Nebraska Lincoln.

The online Food Safety and Defense, Graduate Certificate program serves the needs of industry and agencies that must protect the human food from accidental or deliberate contamination with pathogenic microbes and or toxicants.

Synthesize a current and multi-faceted picture of key food safety and security issues.

Apply the scientific principles of microbial and chemical risk assessment and analysis to real world food safety and security issues.

Analyze and apply the concepts of HACCP (Hazard Analysis Critical Control Point) programs, as well as other safety and security approaches, to the management of food safety and security in food systems.

Evaluate food safety and security issues in the food industry using the perspectives of sound science, critical thinking, and ethical reasoning.

The Food Safety Defense online graduate certificate program is an inter-institutional certificate program being offered as part of the Great Plains Interactive Distance Education Alliance (GPIDEA AGIDEA), in cooperation with Iowa State University, Kansas State University, and the University of Missouri.

Career Outlook: This online certificate can complement a graduate degree program or allow food industry professionals to advance their careers while working full-time to pursue in-depth specialized training.

Apply and be admitted to Graduate Studies at the University of Nebraska-Lincoln.

Prereqs: Microbiology, Organic Chemistry, Biochemistry, or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.

Topics include food safety policy, ag bioterrorism, border security, animal ID, food defense and site security, risk analysis, crisis communication, epidemiology, HACCP, and .

A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.

Mechanisms of action, metabolism, sources, remediation detoxification, risk assessment of major foodborne toxicants of current interest, design of HAACP plans for use in food industries targeting foodborne toxicants.

High speed internet connection required. Contact the instructor for further information. Physiology, biochemistry and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and the effects of processing and manufacturing conditions on production of fermented foods.

Prere Three credit hours in Food Science course work. FDST 874 has presentations by state and federal food regulators. History of the development of the current federal state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs.

The different types of rapid microbial detection approaches available for use in foods. Commercial reagents and detection platforms, and the next generation approaches currently under development in academia or industry. Challenges to detection posed by the complexity of most food matrices and the sample preparation methods for separating microorganisms from such matrices.

Risk Assessment for Food, Agriculture, and Veterinary Medicine.

Basic principles in biotechnology and applied food microbiology. Current topics of interest in food biotechnology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques and regulatory aspects of food biotechnology.

Foundational concepts relevant to protecting the food from intentional contamination. Section 1 addresses the nature of the policy and regulatory aspects of food defense, threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of food protection incidents. Section 2 provides an understanding of the principles required in a food defense program for a food manufacturing, warehousing or distribution center.

The Certificate of Proficiency in Food Science at Washington State University offers five courses, each providing their own certificate of completion. The full Certificate of Proficiency in Food Science Certificate can be earned through successful completion of each of the five courses. Each course lasts approximately nine weeks, and are entirely online. There are weekly units, reading assignments, and live chats. The courses need not be taken in a particular order.

The courses are taught using an online program, which students can access 24/7 anywhere they have Internet access. All five courses can be taken in a one-year period if desired.

Online Food Safety and Defense Graduate Certificate program at Kansas State University will provide students with an in-depth look into topics such as hazard analysis, foodborne toxicants, food laws and regulations, food defense and problems in food spoilage, food preservation and food fermentation.