Graduate Certificate

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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

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Jennifer Auchtung
Office: 517-488-4990
jauchtung2@unl.edu

For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.
View the Campus Coordinator Directory >>

To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.

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Not Required

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Canvas at UNL

UNL Graduate Studies will email students with information (student name, email, and NU ID) and instructions for accessing UNL classes. For undergraduate students in the ECEMS program, Kaelie Kellner will email students with information and instructions for accessing UNL classes. Students will claim their UNL account by setting a password and security questions. Once students claim their ID, they will be able to access their courses at https://canvas.unl.edu/. Courses may not be visible to students until the first day of class.

Please contact the UNL campus coordinator listed below with any questions.

Lisa King for Family & Community Services, Family & Consumer Sciences Education, Family Financial Planning, Youth Development, and Community Development

Mel Sedlacek for Early Care & Education

Kelly Durkin for Dietetics

Melisia Bieber for Merchandising

Melissa Sailors for Ag Systems Management & Technology, Animal Science, Food Safety & Defense, Grassland Management, Horticulture, and Quantitative Genetics & Genomics

 

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This course does not require an exam proctor.

This course does not include synchronous components.

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Textbook is optional.

Food Microbiology, An Introduction. 4th edition. Authors: Karl R Matthews, Kalmia E Kniel, Thomas J Montville. ISBN: 1555819389 or ISBN-13: 9781555819385.