Professionals are needed to protect food supplies and distribution from the effects of deliberate or accidental contamination. This certificate provides individuals involved in food production and distribution industries with the practical knowledge needed to aid in identifying, minimizing and controlling food contamination.
In an era of terrorism and global food systems, effective control of food borne hazards requires advanced education. This graduate certificate is for individuals directly involved in agriculture and food production industries. It serves the needs of industry and agencies that must protect the human food supply from accidental or deliberate contamination with pathogenic microbes and/or toxicants. This certificate program is designed for professionals with a bachelors degree who are working in a food industry related field and are interested in furthering their knowledge of food safety and defense. Potential career paths include:
In addition to his teaching responsibilities, Dr. Hutkins studies bacteria important in human health and in fermented foods. He is interested in understanding factors that affect persistence of probiotic lactic acid bacteria and bifidobacteria in the gastrointestinal tract. He has taught at the University of Nebraska–Lincoln since 1987 and has published numerous articles.
Work in a food industry related field or have an interest in furthering your knowledge of food safety and defense
(Only required if English is not your native language)
State your background and professional goals in pursuing this certificate
Rolling admissions. Application review will begin upon receipt of all required application materials.
Course Number: FDST 805
Prereqs: Microbiology, Organic Chemistry, Biochemistry, or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to food-borne 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.
|A Multidisciplinary Overview Of Food Safety And Security||2|
Course Number: FDST 871
Topics include food safety policy, ag bioterrorism, border security, animal ID, food defense and site security, risk analysis, crisis communication, epidemiology, HACCP, and more.
|Principles of HACCP||2|
Course Number: FDST 872
A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.
Course Number: FDST 873
Mechanisms of action, metabolism, sources, remediation/detoxification, risk assessment of major foodborne toxicants of current interest, design of HAACP plans for use in food industries targeting foodborne toxicants.
|Microbiology of Fermented Foods||2|
Course Number: FDST 855
High speed internet connection required. Contact the instructor for further information. 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.
|Food Laws, Regulations, and the Regulatory Process||2|
Course Number: FDST 874
Prereq: Three credit hours in Food Science course work. FDST 874 has presentations by state and federal food regulators. History of the development of the current federal state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs.
|Rapid Methods in Food Microbiology||2|
Course Number: FDST 875
The different types of rapid microbial detection approaches available for use in foods. Commercial reagents and detection platforms, and the “next generation” approaches currently under development in academia or industry. Challenges to detection posed by the complexity of most food matrices and the sample preparation methods for separating microorganisms from such matrices.
|Risk Assessment for Food, Agriculture, and Veterinary Medicine||3|
Course Number: FDST 876
Prereq: Three credit hours of statistics or permission. Risk assessment principles as applied to biological systems. Exposure and effects characterization in human and animal health and ecological risk assessment. Risk analysis frameworks and regulatory decision-making. Introduction to quantitative methods for risk assessment using epidemiological and distributional analyses. Uncertainty analysis.
|Topics in Food Science: Advanced Food Microbiology and Biotechnology||2|
Course Number: FDST 877
Basic principles in biotechnology and applied food microbiology. Current topics of interest in food biotechnology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques, and regulatory aspects of food biotechnology.
Quality learning experience
The University of Nebraska has offered distance education courses for more than 100 years so you can expect a quality, rigorous experience. Online courses are often highly interactive with faculty and students communicating through e-mail, discussion forums and chat groups. You’ll have direct access to world-class faculty – researchers who are experts in their fields or practitioners with real-world experience. Also, you’ll be part of a community of learners and can benefit from the perspectives of students from across the globe.
Online learning gives you the flexibility and freedom to attend your classes wherever is convenient to you. You can save time and money by being able to continue to work and by avoiding relocation or travel costs. You will be required to complete assignments in a certain timeframe, but in most instances, you can log in and complete coursework during the time of day that works best for you. You aren’t tied to a specific class time.
Service you expect from a leading University
Online learners at the University of Nebraska have access to the same student services available to on-campus students. An academic adviser will guide you along your journey, library services are available to help you excel in your program and career services are available when you are ready to take your next step. These are just a few of the services in place to help you succeed.