Agriculture

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Number of Programs: 21

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  • ANR Week - Agriculture and Natural Resources Annual Event (March 2018)

    Dates:

    March 3 - 10, 2018

     

    Location:

    MSU's campus in East Lansing, Michigan.

    Description:

    ANR Week 2018 provides a wide-variety of topics in areas such as agriculture, horticulture, and natural resources. Some programs include: Michigan Certified Natural Shoreline Professional Training and Certification Program; Michigan Farmers Market Conference; Horticultural Therapy Conference; Michigan FFA Annual Convention; Michigan Beekeepers' Association Spring Conference; Managing Soil, Crop Nutrient Management Systems and Water Quality Conference; Michigan Wildflower Conference; Better Process Control School; 8-Hour ServSafe, and many more!

  • Artisan Hands-On Basic Cheese Making Workshop (July 2018)

    Dates:

    July 11 - 13, 2018

    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 Thursday evening.

  • Better Process Control School (March 2018)

    Dates:

    March 6-7, 2018: Two day: Acidified Foods, Better Process Control School March 6-9, 2018:Four day: Acidified Foods and Low Acid Canned Foods, Better Process Control School

    Location:

    Michigan State University, Erickson Hall, Room 228, 620 Farm Lane, East Lansing, MI 48824

    Description:

    Federal regulations require that each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. The U.S. Food and Drug Administration has selected Michigan State University as one of the authorized schools to present the Better Process Control School. Participants may choose from the two-day acidified foods program or the four-day acidified foods and low-acid canned foods program.  Students who successfully complete this course will meet FDA certification requirements.

  • Cottage Food Law Workshop (May 2018)

    Dates:

    May 15, 2018.  3:00 pm - 5:00 pm.

    Location:

    Rudyard Twp. Hall 18725 S Mackinac Trail Rudyard, MI

    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 this program is $15.00 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 Fraud Massive Open Online Course (MOOC) (November 2017)

    Dates:

    November 1 - 28, 2017.  First live event: November 7, 2017 at 1:00 pm. Second live event: November 14, 2017 at 1:00 pm, USA Eastern Time.

    Location:

    Online

    Description:

    The Food Fraud Overview MOOC is a two-week program with readings, a 2-hour lecture, and then a weekly assessment quiz.  The objective of this course is to provide students with an insight into the emerging corporate need of Food Fraud Management. The course draws on a wide range of current experience and expertise, infusing many real-world applications and problem-solving exercises that will provide a framework for success in the future. The course will also serve as a forum for MSU to gain insight from the students who are working professionals, many of whom are leading their industries.Students will receive an MSU Food Fraud Overview MOOC Credential. This MOOC is positioned as a bridge between general webinars and the more intensive programs such as the graduate course, graduate certificate, or even a Food Fraud focus in a Master’s degree.

  • 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 - December 14, 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. 

  • FSPCA Preventive Controls for Human Food- Blended Training Course (November 2017)

    Dates:

    November 30, 2017.  8:00 am - 5:00 pm.

    Location:

    Michigan State University, 474 S Shaw Lane, 1310 Anthony Hall, East Lansing, MI 48824

    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. **NEW** The Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide individuals an alternative to the instructor-led 3-day program to complete the FSPCA Preventive Controls for Human Food course.  The Blended course consists of 2 parts. Part 1 is online and Part 2 is instructor-led. Both parts must be completed in order to obtain the certificate. For a clear understanding of this option please click on Blended Training course Background Information. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual (PCQI).”

  • Genetics Symposium: Genetics Applications for Improving Food Security (May 2018)

    Dates:

    Tuesday, May 8, 2018. 8:00 am - 5:30 pm.

    Location:

    Molecular Plant Sciences, Room 1200,1066 Bogue Street, East Lansing, MI, 48824

    Description:

    Speakers at the 2018 mini-symposium include:

    • Susan Lamont, PhD, Iowa State University, Title: Poultry Genomics to Improve Global Food Security
    • Jonathan Lynch, PhD, Penn State University, Title: Roots of the Second Green Revolution
    • Vincent Lombard, PhD, Monsanto Company, Title: Food Security Through Yield Security: Monsanto Plant Breeding Example
    • Dina Proestou, PhD, USDA ARS, Title: Breeding a Better Oyster: Experimental, Genetic, and Genomic Approaches to Understanding Disease Resistance in the Eastern Oyster, Crassostrea Virginica
    • Deborah Velez-Irizarry, PhD Candidate, Title: Expression QTL and Allele Specific Expression of Muscle Gene Transcripts Exhibiting Joint Association with Polygenic Trait Phenotypes in a Pig Resource Population
    • Eric Olson, PhD, Michigan State University, Title: A Role for the D Genome to Increase and Protect Grain Yield in Wheat
  • Grower Produce Safety Certification Course (Fall 2017, Winter 2018)

    Dates:

    Please see the current schedule using the weblinks below.

    Location:

    • Detroit - Oct. 23, 2017 - The Westin Book Cadillac, 1114 Washington Blvd., Detroit, MI 48226
    • Frankenmuth - Nov. 6, 2017 - Bavarian Inn, 1 Covered Bridge Ln, Frankenmuth, MI 48734
    • Grand Rapids - Dec. 7, 2017 - Amway Grand Plaza, 187 Monroe Ave NW, Grand Rapids, MI 49503
    • Hart – Jan. 4, 2018 – Oceana County MSU Extension, 844 S. Griswold Street, Hart, MI 49420
    • Saginaw – Jan. 12, 2018 – Saginaw Community Foundation, 1 Tuscola Street, Saginaw MI 48607
    • Traverse City – Jan. 18, 2018 – Northwestern Michigan College, 1701 E. Front Street, Traverse City, MI 49686
    • Adrian – Jan. 22, 2018 – MSU Extension Lenawee County, 1040 S. Winter Street, Adrian MI 49221
    • Hart – Jan. 31, 2018 - Oceana County MSU Extension, 844 S. Griswold Street, Hart, MI 49420
    • Benton Harbor – Feb. 6, 2018 – Tatter Center, 1737 Hillandale Road, Benton Harbor, MI 49022
    • Hudsonville – Feb. 15, 2018 – Terra Square, Market Space, 3380 Chicago Drive, Hudsonville, MI 49426
    • Lapeer – Feb. 22, 2018 – Lapeer County Center, 425 County Center Drive, Lapeer, MI 48446
    • Benton Harbor – Mar. 1, 2018 – Tatter Center, 1737 Hillandale Road, Benton Harbor, MI 49022
    • Grand Rapids – Mar. 15, 2018 – Kent County MSU Extension, 775 Ball Ave NE, Grand Rapids, MI 49503
    • Sault Ste. Marie – Mar. 21, 2018 – Bayliss Public Library, 541 Library Drive, Sault Ste. Marie, MI 49783 (For Sault Ste. Marie ONLY registration and training will begin at 10 am.)

    Description:

    Michigan State University Extension will host the Food and Drug Administration-defined Produce Safety Alliance Grower Food Safety Modernization Act (FSMA) certification course at various locations. Those interested in learning about Good Agricultural Practices (GAP‘s), produce safety, co-management, and the FDA Food Safety Modernization Act Produce Safety Rule are invited to participate.  (Chose one site.)

  • 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 Short Course: Food Safety (July 2018)

    Dates:

    July 22 - 28, 2018

    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
  • Seafood Alliance HACCP Training Course (December 2017)

    Dates:

    December 5 - 7, 2017

    Location:

    Ojibway Casino Resort, 16449 Michigan Ave. (M - 38), Baraga, MI

    Description:

    Commercial fish processors are required either to obtain formal training for one or more of their own employees or to hire trained independent contractors to perform the HACCP functions. The HACCP regulation requires processors to keep extensive records of processing and sanitation at their facilities. The Seafood HACCP regulation defines processing as handling, storing, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish or fishery products. All fish processors are required to take this training if they are not currently certified. Those completing the course will receive a Seafood Alliance HACCP Certificate issued through the Association of Food and Drug Officials that is recognized by agencies regulating fish processors.

  • ServSafe 8 Hour and 16 Hour Courses (2018)

    Dates:

    Please see upcoming offerings at the website below.

    Location:

    Various locations across the state.  Please see the website below.

    Description:

    Michigan State University Extension offers ServSafe, a national certification program for those working in food service, specifically managers and other leaders. ServSafe teaches about foodborne illness, how to prevent it and how to train employees about the latest food safety issues. The ServSafe Manager course uses proven techniques, provides new Food & Drug Administration food code rules and content related to the food industry.

    Topics include: providing safe food, forms of contamination, the safe food handler, the flow of food, food safety management systems, safe facilities & pest management, cleaning & sanitizing. This course provides participants education to successfully pass the ServSafe Food Protection Manager Certification exam.

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