Online Graduate Certificate: Food Safety
Food Safety
College of Education, Health, & Human Sciences
Program Overview
Did you know that the University of Tennessee, Knoxville offers an online graduate certificate in Food Safety? This online 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 the field of food safety and food-related disease prevention.
Credit Hours
13
Cost Per Credit Hour*
In-State $744
Out-of-State $819
Testing Requirements
No GRE
Admission Terms
Fall, Spring, Summer
*Cost per credit hour is an estimate based on maintenance and university fees. Some programs may have additional course fees. Please contact your department for additional information on any related fees, and visit Tuition and Fees in Detail at One Stop.
Acquire a Certificate in Food Safety
The Department of Public Health and the Department of Food Science and Technology (College of Agricultural Sciences and Natural Resources) jointly offer a graduate certificate in food safety to prepare public health and 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.
Featured Courses
Students can choose courses based on their previous experience and interests, including:
FDSC 421: Food Microbiology
Physical, chemical, and environmental factors moderating growth and survival of food-borne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.
CEM 508: Epidemiology of Selected Parasitic, Foodborne, & Bacterial Zoonotic Diseases
Emphasis is placed on understanding the host, agent, and environmental factors that determine the distribution of diseases of importance to both human and animal populations. Selected topics include anthrax and leptospirosis, in addition to parasitic and foodborne zoonoses.
CEM 507: Epidemiology of Selected Vector-Borne & Bacterial Zoonotic Diseases
Emphasis is placed on understanding the host, agent, and environmental factors that determine the distribution of selected diseases of importance to both human and animal populations. Selected topics include vector-borne zoonoses, rabies, brucellosis, and psittacosis.
PUBH 540: Epidemiology
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.
