Each student must complete a minimum of 12 graduate credit hours within the program and will consist of the required Core Courses (8 to 9 credit hours) and selected Elective Courses (3 to 4 credit hours).
- A Muiltidisciplinary Overview of Food Safety and Security
- Microbiology of Food
- Principles of HACCP
- Foodborne Toxicants
- Principles of Food Defense for the Food Industry
- Advanced food Biotechnology
- Food Laws, Regulations, and the Regulatory Process
- Rapid Methods in Food Microbiology
- Microbiology of Fermented Foods
- Risk Assessment for Food, Ag, and Vet Medicine
- Trade and Agriculture Health
It is possible that a student may have already taken one or more of these courses or their equivalent on another graduate degree or certificate program. Upon approval by the major professor, up to 3 hours of credit could be accepted toward the 12 hour minimum required for this certificate.
Each student must maintain a minimum GPA of 3.0 on a 4.0 scale.