- Type Learning
- Level Foundational
Food Science
The Food Science credential demonstrates earner competency and knowledge of critical food science concepts and skills required for a laboratory, quality control/quality assurance, or production career in the food science industry. Topics covered include food labels, foodborne illness, GMP, food safety, pest control, equipment and facility cleaning and inspection, and HACCP. Competency is assessed via a combination of written examinations and hands-on demonstration of the skills.
- Type Learning
- Level Foundational
Skills
- And Contaminations
- Bacteria
- Components Of A Food Label
- Equipment And Facility Cleaning And Inspection
- Foodborne Illness: Pathogens
- Food Fraud And GMOs
- Food Processing
- Food Safety And Defense Issues
- Good Manufacturing Practices (GMPs)
- Hazard Analysis And Critical Control Points (HACCP)
- Introduction To Food Science
- Microbiology In The Food Industry
- Pest Control
Earning Criteria
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Learners are trained using industry-standard methods and experiments to gain familiarity and competence with key techniques, instruments and equipment. The course leverages remote learning innovations including synchronous and asynchronous laboratory training with faculty and graduate assistants. Upon completion of the online modules, learners are trained and assessed on key industry competencies through facilitated, hands-on learning both at home and in a traditional laboratory setting.