Graduate Certificate

Core Courses

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.
Basic principles in toxicology. Toxicants in the food supply: modes of action, toxicant defense systems, toxicant/nutrient interactions, risk assessment.
This course is a comprehensive study of the Hazards Analysis and Critical Control Point (HACCP) System and its application in the food industry. In this course, students will develop a HACCP plan, complete 5 online quizzes and take 2 proctored exams. Throughout the semester, there are deadlines to submit components of the HACCP plan. These components will be reviewed and returned to the student with comments so that there is an opportunity to make revisions. While these components are not given a letter grade when submitted, students receive points for turning them in. At the end of the semester, students are required to submit their completed HACCP plan and it is this finished plan that will be assigned a grade.
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.
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

Elective Courses

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.
The continuing popularity of ethnic foods in the U.S., as well as increased importation of foods and food products as a result of the globalization of the food supply, has been accompanied by new food safety concerns and risks. The Food Safety Modernization Act impacts food processors including ethnic food processors and importers. This 8-week course is designed to provide participants with the following benefits: 1) an understanding of the various factors that impact food safety of ethnic and imported foods; 2) knowledge about the handling, preparation, processing and storage of ethnic and imported foods and food products; 3) science-based characterization of ethnic foods and ingredients; 4) culturally appropriate strategies to address the challenges posed by ethnic and imported foods including GMPs, HACCP, etc. and 6) learn about the implications and impact of the Food Safety Modernization Act on ethnic and imported food products, and food defense/protection challenges.
History of food law in the US and the world. Relationship between policy, legislation and regulation. Introduction to primary US regulatory agencies and enforcement principles. Discussion of key laws related to food safety and nutrition. Overview of federal and independent research tools and sources of food law information. Discussion of current and evolving issues in food law.
This course presents foundational concepts relevant to protecting the food supply from intentional contamination. This course addresses the nature of the food and agriculture system as a critical infrastructure, policy and regulatory aspects of food protection and defense, threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of intentional contamination incidents. Completion of this course will better prepare students to understand and address challenges related to protecting the food supply from intentional contamination. This course can be of benefit to students in a variety of academic programs, including food science, public health, veterinary medicine, animal science, and other related disciplines.
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. Prerequisite: Food Microbiology
Program Summary
Cost per credit hour:

2023-2024: $600
2024-2025: $610
Learn more about Tuition and Cost

12 Hours

University Contact
These campus coordinators can help you navigate Great Plains IDEA. Click on the university name to learn more about how Great Plains IDEA works at that campus. Iowa State Online
Ashley Schultz
Janice Clawson
Melissa Sailors
University Members
Members of the Great Plains IDEA are universities accredited by a regional accrediting agency recognized by the U.S. Department of Education. Member universities recruit, admit and graduate students, teach in an academic program and contribute to the leadership and maintenance of the alliance. Membership in the alliance is a selective process that engages institutional leadership at all levels.

Wearbon_Kristen_Headshot_for_Website1.pngThe online Family and Community Services Program is teaching me to observe, evaluate, and assist families using a strengths-based approach. In my previous role as alumni advisor, one of my responsibilities was speaking with parents from various backgrounds to prepare them for their scholar's graduation and matriculation. Using what I learned in Resilience in Families and Family Resource Management I was able to highlight families' assets and internal resources to help them help their scholar succeed, in addition to providing them with new information and external resources. All of my courses have contributed in some way to how I now approach my work and interact with those close to me. I am a better employee, sister, daughter, friend, and mentor because of the online Family and Community Services program!

– – Kristen Wearbon, Family and Community Services Student,
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