Agriculture

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Number of Programs: 25

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  • Artisan Hands-On Basic Cheese Making Workshop (June 2017)

    Dates:

    June 21 - 23, 2017

     

    Location:

    MSU Dairy Plant, 1135 S. Anthony Hall, 474 S. Shaw Lane, East Lansing, MI 48824

    Description:

    Participants will learn about milk quality, ingredients, processes for making a variety of cheeses, techniques and requirements for aging cheese and planning to establish a farmstead or artisan cheese business. The heart of the workshop is the hands-on opportunity for participants to make a number of cheeses, that may include fresh lactic, Italian, Alpine, Dutch and American varieties from goat and cow milk. A cheese tasting, featuring locally produced cheeses, takes place Tuesday evening.

  • Center for Advancing Microbial Risk Assessment

    Location:

    301 Manly Miles Building, 1405 S. Harrison Rd, MSU, East Lansing, MI, 48823.

    Description:

    The Center for Advancing Microbial Risk Assessment (CAMRA) provides the tools needed to combat bioterrorism and ward off global outbreaks of infectious diseases. Along with a consortium of scientists from six other universities, MSU's Joan Rose and other MSU scientists will use the center to help shape policy and create a global strategy for dealing with these microbial risks.

  • Cottage Food Law Workshops (April, May 2017)

    Dates:

    April 25, May 16, and May 23, 2017

    Location:

    • April 25, 2017: Wexford County Building, 401 N. Lake Street, Suite 400, Cadillac, MI 49601 (Kara Lynch, 989-317-4079, lynchka4@anr.msu.edu)
    • May 16, 2017: North Central Michigan College –Cheboygan Campus, 504 Division Street, Cheboygan, MI 49721 (Wendy Weiland, 231-348-1770)
    • May 23, 2017: Gogebic Community College Solin Center, Room B22 Ironwood, MI 49938 (Beth Waitrovich, 906-774-0363, waitrovi@anr.msu.edu)

    Description:

    This workshop combines the business and food safety aspects of preparing and selling cottage foods safely and successfully. Learn what foods can be legally produced, how to label and sell them. Cost of the workshop is $20.00 and includes a certificate that states participant has taken food safety training related to Michigan Cottage Foods.

  • Dairy Food Processing One-Day Introductory Workshops

    Location:

    2100B S. Anthony Hall, MSU, East Lansing, MI, 48824.

    Description:

    MSU's Dairy Foods Complex houses research and teaching laboratories as well as a small, state of the art process facility for milk and dairy foods. The faculty and staff of the Dairy Foods Complex are regularly involved as invited speakers or writers for educational programs and publications targeted to the consumer. Visitors to the observation deck of the complex may watch a self-guided multimedia presentation explaining the technology behind the processing of fluid milk, ice cream and cheese. The following one-day introductory workshops are offered:

    • Fluid Milk
    • Cleaning and Sanitation
    • Ice Cream & Frozen Desserts
    • Cultured Dairy Foods
    • Cheese Making
    • Hazard Analysis and Critical Control Points (HACCP)
  • Dairy Food Processing Two-Day Short Courses

    Location:

    2100B S. Anthony Hall, MSU, East Lansing, MI, 48824.

    Description:

    MSU's Dairy Foods Complexhouses research and teaching laboratories as well as a small, state of the art process facility for milk and dairy foods. The faculty and staff of the Dairy Foods Complex are regularly involved as invited speakers or writers for educational programs and publications targeted to the consumer. Visitors to the observation deck of the complex may watch a self-guided multimedia presentation explaining the technology behind the processing of fluid milk, ice cream and cheese. The following two-day short courses are offered:

    • Pasteurizer Operators
    • Clean-in-Place (CIP)
  • Dairy Foods Complex/ Dairy Store

    Location:

    Anthony Hall, 474 South Shaw Lane, Room 2100B, East Lansing, MI, 48824.

    Description:

    The Dairy Foods Complex facility enhances the ability of scientists to address the important issues in the dairy industry, such as food safety, diet and health, and new technologies. The faculty in the department serve as an important resource for the dairy processing industries in Michigan. During the last 15 to 20 years, the technology incorporated in dairy plant design and the detail in regulation has become increasingly complex. A modern processing plant aids in the training of industry and regulatory personnel for Michigan's dairy processing industries. The Dairy Food Complex also acts as an important educational tool for educators working on food and career units in schools and other groups. Tours and drop-in visits by the public result in over 10,000 visitors per year.

  • Farm to Early Child Care Mini Webinar Series: Sprouting Healthy Eaters (2016 - 2017)

    Dates:

    Please see the schedule at the website below

    Location:

    Online webinars

    Description:

    The 2016-2017 Farm to ECE Mini-Webinar Series is a series of 12 webinars that will cover various topics in Farm to ECE. Webinars will be 15 minutes of presented material with time for questions and answers following.

  • Food Packaging Basics Workshop (November 2017)

    Dates:

    November 14 - 16, 2017

    Location:

    MSU School of Packaging's Ternes Outreach Center, 448 Wilson Road, East Lansing, MI  48824 

    Description:

    This workshop will offer full insight in all aspects of food packaging including function, materials, systems and processes, shelf life estimation, active packaging, modified atmosphere packaging, distribution, food security and more!  You will leave this course better prepared to implement functional design elements and sustainability practices to your company’s packaging and related operations.

  • Food Preservation and Safety Workshops

    Dates:

    Various. Please see the website below.

    Location:

    Various. Please see the website below.

    Description:

    Michigan State University Extension food preservation workshops cover a variety of topics custom to each workshops target audience. Food preservation topics may include freezing, boiling water bath canning, pressure canning and dehydrating.  MSU Extension food safety educators teach food preservation skills and techniques that will provide participants with safe, high-quality canned products. Using up to date research methods, participants learn how to successfully and safely preserve food.

  • Food Safety Modernization Act (FSMA) Online Courses (2017 - 2018)

    Dates:

    • May 15 - June 30, 2017: Foreign Verification Supplier Program
    • August 30 - December 15, 2017: Preventive Controls for Human Food
    • August 29 - October 12, 2018: Produce Safety

    Location:

    Online

    Description:

    Three (3) Food Safety Modernization Act (“FSMA”) courses are offered. Each course is based on a specific FSMA Final Rule. The courses will run every other year. The courses are presented completely online, using MSU’s Desire2Learn (D2L) course management system. These courses may be taken for graduate college credit under FSC 890, Sections 731, 732, and 733.  The objectives of these courses are to familiarize the students with the history, development, workings, and application of the Food Safety Modernization Act through three major administrative rules. These courses provide food industry and regulatory professionals with a legal perspective on the FDA FSMA Rules and are not Preventive Controls Qualified Individual (PCQI) certified training courses. Topics to be covered include the history, law, policy, and legal application of the FSMA Rules. 

  • Food Safety Online Certificate Program

    Location:

    Online

    Description:

    Alternative to the degree program, the Online Master of Science in Food Safety program offers a Certificate in Food Safety for Lifelong Education students who successfully complete any four of the program's qualifying graduate courses.  Course Options for Lifelong Students:

    • VM 811 - Evolution & Ecology of Foodborne Pathogens
    • VM 812 - Food Safety Toxicology
    • VM 814 - Packaging for Food Safety
    • VM 817 - Pre-harvest Food Safety
    • VM 821 - Food Protection & Defense
    • VM 824 - Global Food Safety
    • VM 825 - Quantifying Food Risk
    • VM 827 - FSMA/HACCP
    • VM 831 - Foodborne Disease Epidemiology
    • VM 835 - Food Safety Produce
    • VM 840 - Product Protection/Anti-Counterfeit Strategy
    • FSC 810 - International Food Laws & Regulations OR FSC 811 - U.S. Food Laws & Regulations

    Note:  If a student later decides to apply to our graduate degree program and is accepted, MSU will allow transfer of up to 9 credits (with a grade of 3.0 or better in each course) earned through any combination of courses taken through lifelong education, graduate certification, or transfer from another institution.

  • FSPCA Preventive Controls for Human Food Course (June 2017)

    Dates:

    June 7 - 9, 2017.  8:00 am - 5:00 pm.

    Location:

    St. Clair County Administration Building 200 Grand River, Ave, Port Huron, MI 48060

    Description:

    The Food Safety Modernization Act (FSMA) requires every processing facility falling under the regulation to have at least one "Preventive Controls Qualified Individual" to help develop and implement the required Food Safety Plan. The Food Safety and Preventive Controls Alliance (FSPCA) has developed this 3-day course which is recognized by FDA. Individuals completing the course will have covered the material needed to meet the requirements. The course will be taught by the MSU HACCP team and supervised by instructors that have completed the FSPCA Lead instructor training.  Concepts covered in the course include:

    • The basics of the Food Safety Plan using preventive controls
    • Good Manufacturing Practices and Other Prerequisite Programs
    • Biological, Chemical, Physical & Economically Motivated Food Safety Hazards
    • Hazard Analysis Determination
    • Process, Allergen, Sanitation, and Supply-chain Preventive Controls
    • Verification and Validation Procedures
    • Record-keeping Procedures
    • Recall plan
    • Resources for Preparing Food Safety Plans

    Space is limited to 25 participants. Cost: $600 per person or $550 per person for two or more people attending from the same organization.

  • How to Start a Successful Cottage Food Business (Spring/Summer 2017)

    Dates:

    Please see the current schedule at the website below.

    Location:

    Variety of locations throughout Michigan

    Description:

    This workshop combines the business and food safety aspects of preparing and selling cottage foods safely and successfully. Learn what foods can be legally produced, how to label and sell them. MSU Extension will be working with the MSU Product Center for Agriculture and Natural Resources to cover the business aspects of the Cottage Food Law. Cost of the workshop is $20.00 and includes a certificate that states participant has taken food safety training related to Michigan Cottage Foods. This workshop will be taught by MSU Extension Food Safety and MSU Product Center Educators.

  • Intermediate Level Requirements for Food Manufacture Online Training

    Description:

    The Intermediate Level Requirements for Food Manufacture builds on the Basic Level Requirements and focuses on knowledge required by persons responsible for food safety in the food manufacturing sector, food safety educators, or those working in related positions.

  • International Food Law Distance Education Certificate Program

    Location:

    Online

    Description:

    MSU's International Food Law Distance Education Certificate Program is the winner of the ADEC Excellence Award in College and University Distance Education. The program offers nine courses through the Lifelong Education Program at Michigan State University. Courses offered include:

    • International Food Laws and Regulations: Overview Course
    • United States Food Regulation
    • European Union Food Regulation
    • Latin American Food Regulation
    • Canadian Food Regulation
    • Asian Food Regulation
    • Codex Alimentarius: The Food Code
    • OIE: World Organization for Animal Health
    • Global Risk Regulation: Focus on Food Safety

    The three-credit courses are taught completely over the Internet by an international network of experts in food regulation. No books are required. Transcript transmission is not required through the MSU Lifelong Education Program. Successful completion of four courses is required for the International Food Law Distance Education Certificate; however, students are welcome to take any number of courses desired.

  • International Short Course: Best Practices in Dairy Production (August 2017)

    Dates:

    August 13 - 19, 2017.  Application deadline: July 15, 2017

     

    Location:

    East Lansing, MI, and field visits to local dairy farms and milk processing plants

    Description:

    Among developing countries, there is steady increase in the demand for milk and milk products due to favorable changes in income levels and living standards. Because of the perishable nature of milk, this increased demand creates an opportunity for local production in smallholder operations, or expanding operations within local economies. In order to take maximum advantage of this opportunity, knowledgeable individuals are needed in both technology transfer and policy making positions. It is toward these individuals that this training program is aimed. Training addresses animal health and production, reproduction, milk processing, food safety regulations both locally and internationally, animal welfare issues, and environmental concerns. The aim is toward the transfer of technology that is applicable under the local conditions of the participants. Consideration is given to both very small family farms and expanding production operations within the agricultural framework of developing economies. Moreover, as a result of enhanced communication and transportation technologies, access to global markets for the dairy products is getting much easier. However, due to the ever-changing international and local laws and regulations, food safety issues, animal welfare issues and stricter import/export controls, it is becoming more difficult for developing economies to compete in this global market. This program also addresses issues and opportunities in international dairy marketing relevant to developing economies in taking advantage of those markets, when favorable conditions exist.

  • International Short Course: Food Safety (July 2017)

    Dates:

    July 15 - 22, 2017.  Application deadline: June 15, 2017

    Location:

    Michigan State University, East Lansing, MI, 48824

    Description:

    This week-long International Short Course in Food Safety. The course focuses on food safety policy development, risk analysis, and program implementation. The course provides hands-on training and experience in various aspects of food safety in both public and private sector settings. Components of the course include:

    • Food systems, food safety, and international food trade
    • Regulatory and policy issues in food safety
    • Microbial and chemical hazards
    • Food safety issues with biotechnology products
    • Risk assessment, management, and communication
    • Food preservation including irradiation
    • Antibiotic resistance
    • Hazard detection system
    • Hazard Analysis and Critical Control Point (HACCP) principles and practice
    • Information and training resources in food safety
    • Field visits to food and meat processing sites in Michigan
  • Michigan Fresh Program

    Location:

    Online

    Description:

    Michigan Fresh helps people explore the state’s bounty of fresh, locally grown fruits, vegetables, flowers and ornamentals. Every week throughout the summer you’ll find information on recommended varieties, storage, food safety and preserving techniques for fruits and vegetables or for planting and maintaining your lawn and garden. Look for the information from early in May to mid-October.

  • Online Master of Jurisprudence in Global Food Law

    Location:

    Online

    Description:

    The Global Food Law program at Michigan State University College of Law is an entirely online program designed to provide both attorneys and food industry professionals with the skills necessary to succeed in a dynamic global marketplace. Our unique curriculum helps facilitate communications between scientists, lawyers, and everyone in between. Through the M.J. program, food industry professionals who do not have law degrees gain exposure to legal topics and an understanding of common legal and regulatory issues. The Global Food Law program consists of a flexible menu of courses taught by legal professionals and industry leaders. Students in the Global Food Law program benefit from the close alignment between the Law College and MSU’s College of Agriculture and Natural Resources, which co-sponsors an International Food Law Internet Certificate Program with the University’s Department of Food Science and Human Nutrition.

  • Online Master's Degree in Food Safety

    Location:

    Online

    Description:

    This 30 credit online program will look at new and emerging technologies as they arise and address new concerns, such as food security, emerging foodborne pathogens, zoonotic disease or biotechnology.

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