Courses and Enrollment
Once you have been admitted to the program, the campus coordinator will contact you with further information about enrollment in courses.
A list of course offerings by semester can be found at the Great Plains IDEA website.
Course DescriptionsCore Competencies (8 to 9 Credit Hours)
A Multidisciplinary Overview of Food Safety & Security (2 cr hrs)
This course provides 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.
Microbiology of Food (2 to 3 cr hrs)
This course deals with the identification, enumeration, and characterization of bacteria, yeast, and molds associated with foods and food processing. Effects of chemical and physical on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and foodborne diseases will be discussed.
Principles of HACCP (2 cr hrs)
A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.
Foodborne Toxicants (2 cr hrs)
Basic principles in toxicology. Toxicants in the food supply: modes of action, toxicant defense systems, toxicant/nutrient interactions, risk assessment.
Elective Courses (3 to 4 Credit Hours)
Principles of Food Defense for the Food Industry (1 cr hr)
This course provides an understanding of the principles required in a food defense program for a food manufacturing, warehousing, or distribution center.
Advanced Food Biotechnology (2 cr hrs)
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.
Food Laws, Regulations, and the Regulatory Process (2 cr hrs)
This course will survey the food regulatory climate in the United States of America. It will include a review of the resources, which serve as primary and secondary sources of U.S. Food Regulatory Policy. A review of who regulates, a history of how we got to the system that we currently have, followed by a major agency by agency review of their regulatory purview.
Rapid Methods in Food Microbiology (2 cr hrs)
Rapid methods and automation is a dynamic area in applied microbiology dealing with the study of improved methods in the isolation, detection, characterization, and enumeration of microorganisms and their products in clinical, food, industrial, and environmental samples. The knowledge and techniques of this course are useful for students interested in medical, food, industrial, and environmental microbiology for early detection of beneficial as well as harmful microorganisms in their work. Available online from Iowa State University or as a short-course from Kansas State University.
Microbiology of Fermented Foods (2-3 cr hrs)
Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in food fermentation and the effects of processing and manufacturing conditions on the production of fermented foods.