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
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 SummaryCost per credit hour:
University ContactThese 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. Casey Smith