Graduate Certificate in Foods and Nutrition
This program is designed to provide professionals working in education, healthcare, food processing and other fields with a background in foods and nutrition. Students may choose to emphasize either food science or nutrition courses in the curriculum, or take a blend of courses. Courses offered via the Internet provide students with flexible learning schedules to accommodate family and work obligations.
Students will identify legal issues regarding food safety and nutrition labeling and be able to locate current information on relevant regulatory statutes. They will be able to select food production and processing methods that maximize nutrient retention and food safety. Students will utilize course electives to strengthen competencies in an area of interest to each individual.
- FSN 436 Food Law
- FSN 603 Nutrients and Food Processing
Plus 9 credits of elective classes drawn from FSN courses at the 400, 500 and 600 level that are selected with the assistance of the certificate coordinator to meet students’ professional and personal interests.
The program requires a minimum of 15 credit hours of FSN courses, of which not more than 7 credits may be taken at the 400-level. Courses below the 400-level cannot be used for credit in the program. No more than 3 credits may be taken as FSN 581 Special Topics.
Students must have taken the prerequisite courses, or obtain the instructor’s permission to enroll in each course.
Certificate students may also enroll in courses offered in Orono during the day and evening.
FSN 436 Food Law. Examination and discussion of federal and state laws and regulations applying to the processing, handling, distribution and serving of food products. 3 cr. Spring. On-line. Dr. Al Bushway.
FSN 501 Advanced Human Nutrition. Basic nutriion science with emphasis on energy, protein, vitamin, macro-mineral and endocrine function and metabolism. Prerequisite: FSN 410 or permission. Cr. 3. Summer 2015. On-line. Dr. Camire.
FSN 502 Food Preservation. Chemicals and processes (freezing, dehydration, canning, irradiation, extrusion) used to extend food quality and safety. 3 cr. Fall, even years, Dr. A. Bushway, On-line.
FSN 508 Nutrition and Aging. Roles of nutrients, foods and supplements in maintaining health during aging. Prerequisite: FSN 301 or permission. Cr. 3 . Spring, odd years. On-line. Dr. Camire.
FSN 514 Principles of Thermal Processing. Principles of processing of low-acid canned foods and acidified foods, including an understanding of thermal process schedules, types of processing equipment, sanitation and spoilage of thermally processed foods. 1 cr. Offered on demand, On-line.
FSN 524 Responsible Design, Conduct & Analysis of Research. Evaluates research design and statistics used in the areas of nutritional and medical research. 3 cr. Fall, On-line. Dr. Camire
FSN 603 Nutrients & Food Processing. Review of the changes in food nutrient composition and bioavailability during processing from harvest to consumers. 3 cr. Summer, 2016 On-line. Dr. Camire.
As other courses become available, they will be added to this list. For a complete list of courses taught by in Food Science and Human Nutrition, please visit our course list page.