Online Graduate Certificate in Food Safety
Food Safety
Program Overview
Did you know that the University of Tennessee, Knoxville, offers an online graduate certificate in Food Safety? This certificate is for students currently enrolled in a degree-granting program or for those who have already earned at least an undergraduate degree. Through this area of distance learning study, UT prepares public health and food industry leaders, researchers, educators, and practitioners to advance in food safety and food-related disease prevention.
Why Earn a Certificate in Food Safety?
The Department of Food Science (Herbert College of Agriculture) offers a graduate certificate in food safety to prepare food industry leaders, researchers, educators, and practitioners to understand and apply knowledge and skills to enhance food safety and prevent food-related disease. The Center for Agriculture and Food Security and Preparedness, the Department of Biomedical and Diagnostic Sciences, and the College of Veterinary Medicine are partners supporting this certificate. The certificate offering is coordinated through the Tennessee Integrated Food Safety Center of Excellence and is administratively housed in the Department of Public Health. The Center of Excellence is supported by a grant from the Centers for Disease Control and Prevention (CDC) to the Tennessee Department of Health.
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Featured Courses
Students can choose courses based on their previous experience and interests, including:
Physical, chemical, and environmental factors moderating foodborne microorganisms’ growth and survival. Pathogenic and spoilage microorganisms affecting the quality of foods and their control.
Emphasis is placed on understanding the host, agent, and environmental factors that determine the distribution of selected diseases of importance to human and animal populations. Selected topics include vector-borne zoonoses, rabies, brucellosis, and psittacosis.
Emphasis is placed on understanding the host, agent, and environmental factors that determine the distribution of diseases important to human and animal populations. Selected topics include anthrax and leptospirosis, as well as parasitic and foodborne zoonoses.
The distribution and determinants of health-related outcomes in specified populations with application to control of health problems. Issues addressed include historical origins of discipline, hypothesis formulation, research design, data and error sources, measures of frequency and association, etiologic reasoning, and disease screening.
