Food Safety and Quality Undergraduate Certificate

All students are required to meet the general university admission requirements.

Additional Requirements

• Completion of the following college courses:

• chemistry
• biology
• microbiology
• Resident of U.S. or are active duty U.S. military (or their dependent)

Professionals are needed to manage and supervise food manufacturing industries that produce poultry, fresh and processed meat, dairy products, bakery goods, frozen and canned fruits and vegetables, confections and snack foods.

Persons trained in HACCP and food safety, microbiology, quality assurance and sensory analysis help food processors meet more stringent consumer and government requirements.

Additional career areas may involve:

• selling
• merchandising
• advertising
• managing food operations
• public health
• nutrition
• food labeling

Required (12-14 credits)

• FDSCI 302 - Introduction to Food Science (3 credits)
• FDSCI 305 - Fundamentals of Food Processing (3 credits)
• FDSCI 600 - Food Microbiology (2 credits)
• FDSCI 690 - Principles of HACCP and HARPC (3 credits)
• FDSCI 695 - Quality Assurance of Food Products (3 credits)

Electives (6 credits)

• ASI 318 - Fundamentals of Nutrition (3 credits) OR
  FNDH 400 - Human Nutrition (3 credits)
• ASI 350 - Meat Science (3 credits)
• ASI 640 - Poultry Products Technology (3 credits)
• ASI 776 - Meat Industry Technology (3 credits)
• FDSCI 307 - Applied Microbiology for Meat and Poultry Processors (3 credits)
• FDSCI 501 - Food Chemistry (3 credits)
• FDSCI 710 - Kosher and Halal Food Regulations (2 credits)
• FDSCI 725 - Food Analysis (3 credits)
• FDCI 730 - A Multidisciplinary Overview of Food Safety and Security (2 credits)
• FDSCI 731 - Food Protection and Defense: Essential Concepts (2 credits)
• GRSC 602 - Cereal Science (3 credits)
• GRSC 645 - Pet Food Processing (3 credits)