Curriculum

 Certificate in Food Diversity

The Food Diversity Certificate, offered by the Department of Nutrition and Food Science, contains 15 hours of concentrated study in the areas of ethnic and cultural foods as related to food processing, quality control, record keeping, and global certifications for foods and food ingredients.
 
15 Credit Hours
Courses in Ethnic and Cultural  Foods, Processing, Quality Control, Safety, and Ingredients
Global
Certification
The curriculum will provide a strong knowledge base to students who desire to work in the food ingredient or food manufacturing field with an emphasis on the diverse array of certifications that may be required such as Halal, Kosher, organic, non-GMO, or gluten-free or quality certifications such as Safe Quality Foods and Global Food Safety Initiative.

Educational objectives

Provide traceability and auditing under a food diversity program Process foods under a global food certificate program
Follow legal, religious and ethnic rules concerning food ingredients, production, and distribution Explain the role of food diversity certifications in the food industry

 

Curriculum

Prefix & Number Course Title Credits
FSTC/NUTR 300 Religious and Ethnic Foods (on-line) 3
FSTC/ANSC 307 Meats 3
FSTC/ANSC 470 Quality Assurance for the Food Industry 3
FSTC 489 Introduction to Food Safety and Preventive Controls for Human Food 3
FSTC 485 Directed Studies in Food Diversity, Capstone 3
Total Credits 15
The program is open to all students within Texas A&M University

Dr. Steve Talcott
Professor and Associate Department Head
E-mail: stalcott@tamu.edu
Phone: 979-458-7964

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