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Recommended Courses for Food Safety and Defense Graduate Certificate

This is a complete list of courses recommended for the Food Safety and Defense Graduate Certificate. If you'd like to see which of these courses are currently open for registration, visit our courses page and select the "Programs" filter, then choose "Food Safety and Defense Certificate"

Core Courses (8-9 Credit Hours)

FSHN 523: A Multidisciplinary Overview of Food Safety and Security - 2 Cr. | 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.

FSHN 529: Foodborne Toxicants - 2 Cr. | 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.

Choose either FSHN 521 or 524

FSHN 521: Microbiology of Food - 2 Cr. | 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.

FSHN 524: Food Microbiology -3 Cr. | University of Nebraska, Lincoln

(Prerequisite: 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.

FSHN 525: HACCP - 2 Cr. | Iowa State University

A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.

Elective Courses (at least 4 credit hours)

FSHN 528: Food Protection and Defense—Essential Concepts - 2 Cr. | Kansas State University

Foundational concepts relevant to protecting the food supply from intentional contamination. The nature of the food and agriculture system as a critical infrastructure, policy and regulatory aspects of food defense, threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of food protection incidents.

FSHN 403: Food Laws and the Regulatory Process - 2 Cr. | Iowa State University

(Prerequisite: 3 credits in food science coursework at 200 level or above.) 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. Non-major graduate credit.

FSHN 522: Advanced Food Biotechnology - 2 Cr. | University of Missouri, Columbia.

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.

FSHN 526: Ethnic Foods: Food Safety, Food Protection and Defense Challenges - 2 Cr. | University of Missouri, Columbia

Factors that impact safety of ethnic and imported ethnic foods; knowledge about the handling, preparation, processing, and storage of ethnic and imported foods and food products; science-based characterization of representative ethnic foods and ingredients;  culturally appropriate strategies to address the food safety challenges posed by ethnic foods, for example, GMPs, HACCP; and an understanding of food protection/defense issues and challenges and  appropriate responses to reduce risks and develop and manage food protection and defense efforts in ethnic food facilities.

FSHN 527: Microbiology of Fermented Foods - 2 Cr. | 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.

FDSCI 713: Rapid Methods and Automation in Microbiology - 2 Cr. | 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.