Food Safety and Defense
Courses
Program - Graduate Certificate, Course Schedule, Faculty
Benefits, Learning Outcomes, Careers
General Program Information:
Cost, Admissions, Financial Assistance, Grade Translation
Computer System Recommendations, Frequently Asked Questions
A Multidisciplinary Overview of Food Safety and Security (2 credit hours) |
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Kansas State University
This course provides students with an overview appreciation and understanding of the many multidisciplinary aspects of food safety and security. Such an overview will inform and enhance preparedness, prevention, response, and recovery related activities.
Microbiology of Food (2 credit hours)
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Kansas State University
This course deals with the identification, enumeration, and characterization of bacteria, yeast, and molds associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and foodborne diseases will be discussed.
Food Microbiology (3 credit hours)
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University of Nebraska
Prereq: microbiology, organic chemistry, biochemistry or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to foodborne 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.
HACCP (2 credit hours) |
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Kansas State University
A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.
Foodborne Toxicants (2 credit hours)
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Iowa State University
Quantitation, metabolism and mechanisms of action of major foodborne toxicants. Toxicant defense and control systems, risk analysis and assessment and application of food laws.
Food Laws and the Regulatory Process (2 credit hours)
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Iowa State University
Prereq: 3 credits in food science coursework. History of the development of the current federal and state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs. Presentations by state and federal food regulators. Nonmajor graduate credit.
Advanced Food Microbiology & Biotechnology (2 credit hours) |
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University of Missouri
Principles of food biotechnology, including introduction of molecular biology and enzyme immobilization. Theory and concepts of current biotechnology trends as it relates to food safety and security issues.
Rapid Methods in Food Microbiology (2 credit hours)
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Iowa State University
Rapid Methods and Automation in Microbiology (2 credit hours)
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Kansas State University
Rapid Methods and Automation is a dynamic area in applied microbiology dealing with the study of improved methods in the isolation, early detection, characterization, and enumeration of micro-organisms and their products in clinical, food, industrial and environmental samples. This workshop will focus on the practical application of conventional and new commercial systems of rapid identification of micro-organisms from medical specimens, foods, etc. On-campus short course.
Microbiology of Fermented Foods (2 credit hours) |
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University of Nebraska, Lincoln
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.
Risk Assessment for Food, Agriculture and Veterinary Medicine (3 credit hours) |
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Iowa State University
Prereq:Statistics or consent of instructors. Risk assessment principles as applied to biological systems. Exposure and effects characterization in human and animal health and ecological risk assessment. Risk analysis frameworks and regulatory decision-making. Introduction to quantitative methods for risk assessment using epidemiological and distributional analyses. Uncertainty analysis.
Principles of Food Defense for the Food Industry (1 credit hour) |
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Kansas State University
This course provides an understanding of the principles required in a food defense program for a food manufacturing, warehousing, or distribution center.
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