Graduate Certificate

Food Safety

College of Education, Health, & Human Sciences

Program Overview

The University of Tennessee, Knoxville, offers an online Food Safety Graduate Certificate for students currently enrolled in a degree-granting program or for those who have already earned at least an undergraduate degree.

Credit Hours

13

Cost Per Credit Hour*

In-State $700

Out-of-State $775

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 born 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.

Ready to Advance Your career in food safety? 

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