Certificate Program in Food Safety and Quality Assurance

he interdisciplinary Food Safety and Quality Assurance Certificate program will supply a credential for a competent workforce to the growing West Tennessee food manufacturing industry and related food and agriculture entities.

The certificate, offered at the University of Tennessee at Martin, consists of the following courses. Students seeking to use transfer credit from another institution as a substitute for any course listed should contact the certificate coordinator. No more than seven transfer credits may be applied toward this certificate.

A minimum grade of C is required for each course taken for the Food Safety and Quality Assurance Certificate.

Required Courses:

Students must take the following courses

FSCI 200 - Food Science Credit(s): 3
FSVC 301 - Sanitation Credit(s): 2
MBIO 251 - General Bacteriology Credit(s): 4
OR
MBIO 310 - General Molecular Microbiology Credit(s): 4
MBIO 410 - Introduction to Food Microbiology Credit(s): 3

Elective Courses:

Students should take one or more of the following courses to total at least 3 credits

ANSC 321 - The Meat We Eat Credit(s): 3
FSCI 313 - Food Management Credit(s): 3
MBIO 311 - Public Health Microbiology Credit(s): 4
MBIO 411 - Applications in Food Microbiology Credit(s): 1
NUTR 100 - Introductory Nutrition Credit(s): 3
PLSC 342 - Fruit and Vegetable Production Credit(s): 3

Certificate Program in Food Safety and Quality Assurance

Required Courses:

Elective Courses:

Minimum Credits Required: (15 credits)