Agriculture

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Number of Programs: 20

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  • Artisan Hands-On Basic Cheese Making Workshop (June 2019)

    Dates:

    June 12 - 14, 2019

    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.

  • 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.

  • Food Defense Audit Guide: Massive Open Online Course (MOOC)

    Dates:

    The course is offered monthly with content available on-demand. Live lecture webinars with updates are offered semiannually.

    Location:

    Online

    Description:

    The Food Defense Audit Guide MOOC will provide participants with insight on meeting the regulatory and industry compliance requirements the likes of GFSI, FSMA, ISO, Sarbanes-Oxley and other Food Defense regulations and industry standards. Those key requirements are: (1) conduct an incident review, (2) conduct a Food Defense Threat Assessment (FDTA), (3) implement a Food Defense Prevention Strategy (FDPS), and (4) demonstrate management commitment.

    This free course is delivered in two, 2-hour webinars. If the exam is successfully passed, a Certificate of Completion is available for $100 fee.

  • Food Fraud Audit Guide: Massive Open Online Course (MOOC)

    Dates:

    The course is offered monthly with content available on-demand. Live lecture webinars with updates are offered semi-annually.

    Location:

    Online

    Description:

    The Food Fraud Audit Guide MOOC will provide participants with insight on meeting the regulatory and industry compliance requirements the likes of GFSI, FSMA, ISO, Sarbanes-Oxley and other Food Fraud regulations and industry standards. Those key requirements are: (1) conduct an incident review, (2) conduct a Food Fraud Vulnerability Assessment (FFVA), (3) implement a Food Fraud Prevention Strategy (FFPS), and (4) demonstrate management commitment.

    The MOOC is offered monthly and consists of two, 2-hour sessions. Registration and participation are free. If the exam is successfully passed, a Certificate of Completion is available for $100 fee.

  • Food Fraud Overview: Massive Open Online Course (MOOC)

    Dates:

    The Food Fraud MOOC courses are offered monthly, with on-demand content for self-paced learning. Live lecture webinars with updates are scheduled semiannually.

    Location:

    Online

    Description:

    This course starts with an introduction to MOOCs and Food Fraud in general. Additional content includes: global laws and regulations which are both governmental- and industry-led, a review of the fraudsters and fraud events, an introduction to criminology theory and methods to assess the fraud opportunity, systems and techniques to both identify efficient countermeasures and to reduce specific vulnerabilities, and then next steps for governments or companies.

    Each course includes two, 2-hour webinars. For students who successfully complete the course and assessment a certificate of completion is offered for $100 fee.

  • Food Law Non-Credit Online Courses

    Location:

    Online

    Description:

    The MSU Online Food Program has partnered with Institute for Food Laws and Regulations to offer non-credit professional short courses are for anyone interested in learning about a new topic or in need of a refresher. Taught at the graduate level with material provided by our excellent instructors. Upon completion of a short course, students will earn a Certificate of Participation and those who complete the course with a score of 90% or higher will earn a Certificate of Mastery.

    • FSMA: Foreign Supplier Verification Programs Rule
    • FSMA: Produce Safety
    • FSMA: Preventive Controls Rule
  • Food Laws and Regulations Online Courses and International Food Law Certificate

    Location:

    Online

    Description:

    Students may take one course, or as many as they wish. Click below to read individual course descriptions or view our table of sample course outlines. Students who successfully complete 12 credits from the IFLR course list earn a Certificate in International Food Law.

    • International Food Laws and Regulations (FSC 810, Section 730)
    • Food Regulation in the United States (FSC 811, Section 730)
    • Food Regulation in the European Union (FSC 812, Section 730)
    • Food Regulation in Latin America (FSC 813, Section 730)
    • Regulación de Alimentos en América Latina (FSC 813, Section 731)
    • Food Regulation in Canada (FSC 814, Section 730)
    • Food Regulation in China (FSC 815, Section 730)
    • Codex Alimentarius - The Food Code (FSC 816, Section 730)
    • Animal Health, World Trade, and Food Safety (OIE) (FSC 817, Section 730)
    • Regulatory Leadership in Food Law (FSC 820, Section 730)
    • Wine, Beer, and Spirits Laws & Regulations (FSC 821, Section 730)
    • The Law of the Foreign Supplier Verification Program Rule (FSC 851, Section 730)
    • The Law of the Preventive Controls for Human Food Rule (FSC 852, Section 730)
    • The Law of the Produce Safety Rule (FSC 853, Section 730)
    • Global Regulation of Food Contact Substances/Packaging (FSC 890, Section # to be Confirmed)
  • 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 customized to each  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 Online Certificate Program

    Location:

    Online

    Description:

    Alternative to the Online MS in Food Safety degree program, we offer a Certificate in Food Safety for students who successfully complete the three core courses plus three credits of an approved elective. These courses are available to graduate students or to Lifelong Education students.

  • Global Food Law Master's Degree Program (Online)

    Location:

    Online

    Description:

    Earning a master’s of Food Law is a strategic investment in your future.  The Michigan State University College of Law Global Food Law Program gives lawyers, regulators and other industry professionals the tools they need to succeed in a constantly changing market.  

    The entirely online program can be completed in about three years by taking one course per semester and studying year-round.  Online study allows students to pursue their master’s degree without the need to take a leave of absence from work or relocate.  Advisors help students enroll in courses that will best enhance their careers allowing students to choose from a menu of courses.

  • HACCP Certification Training (April, September 2019)

    Dates:

    • April 30 - May 1, 2019
    • September 19 - 20, 2019
     

    Location:

    (Both dates): Michigan State University - Agronomy Farm, 4450 Beaumont Rd., Lansing, MI 48910

     

    Description:

    The HAACP process helps identify potential contamination points in order to prevent hazards in meat processing. The process incorporates science to ensure production methods and delivery of products to consumers are safe. In addition to learning HACCP basics, attendees will learn how to build a team, write a HACCP plan and how to incorporate it. Juice certification available.

  • International Short Course: Food Safety (July - August 2019)

    Dates:

    July 28 - August 3, 2019

    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.
    • Food Safety Modernization Act
    • Regulatory issues/policy issues in food safety like, non-tariff trade barriers, international food laws.
    • Microbial, physical and chemical hazards.
    • Food safety issues with biotechnology products.
    • Risk assessment, risk management and risk communication.
    • Food preservation including irradiation.
    • Hazard detection system.
    • Hazard analysis and critical control point (HACCP): Principles and practice.
    • Information and training resources in food safety.
    • Field visits to food processing sites in Michigan
  • Master's Degree in Food Safety (Online)

    Location:

    Online

    Description:

    The Online MS in Food Safety program is a Professional Science Masters, which means its core curriculum is based heavily in the sciences while also including leadership and food law components. Elective choices have been designed to offer students flexibility according to their interests by addressing the large number of current issues which face food safety and regulatory professionals today. The program’s courses are immediately applicable to students current positions while, at the same time, preparing them for future leadership roles within food regulation and industry. This accredited program is a non-traditional, terminal degree requiring a Plan-B Applied Project. It consists of 10 3-credit courses, pulling content from more than 80 instructors and subject experts from around the world.

  • Michigan Cottage Food Law Online Program

    Location:

    Online

    Description:

    This is an online training program for Michigan Cottage FoodJelly Jars Law Food Safety certification. The Michigan Cottage Food Law allows Michigan residents to manufacture and store particular foods in an unlicensed kitchen, such as a residential home. Through this program participants will learn about the Cottage food law and other principles you can use to provide safe products. Cottage Food Law Food Safety training educates on preparing and selling foods under the Cottage Food Law, producing a safe food product, production, packaging and labeling, storing and transporting.

  • Michigan Cottage Food Law Online Training

    Location:

    Online. This training program requires a  high speed internet connection.

    Description:

    This is an online training program for Michigan Cottage Law Food Safety certification. The Michigan Cottage Food Law allows Michigan residents to manufacture and store particular foods in an unlicensed kitchen, such as a residential home. Through this program participants will learn about the Cottage food law and other principles you can use to provide safe products. Cottage Food Law Food Safety training educates on preparing and selling foods under the Cottage Food Law, producing a safe food product, production, packaging and labeling, storing and transporting. Participants will be able to print their certificate after successfully completing the online  quiz at the end of the course.

  • 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.

  • Produce Safety Rule Training and Certification

    Dates:

    Please see the current schedule using the weblinks below.

    Description:

    The FSMA Produce Rule Grower Training will cover a broad swath of produce safety. Topic areas include worker health and hygiene, water quality in pre-harvest and post-harvest environments, crop inputs and wildlife. Much of this training will help reinforce what growers already know and put into practice on their farms. The curriculum is recognized as adequate by the FDA for the training requirement of the Food Safety Moderization Act Produce Safety Rule written in provision 112.22(c).

    All MSU Extension trainings are conducted by educators who meet the training requirements for the FSMA Produce Safety Rule. In addition, a Produce Safety Alliance lead trainer is present at all training events.

    Individuals who complete the Produce Safety Alliance Grower Training will be eligible to receive a certificate from the Association of Food and Drug Officials.  There is no cost for this program.

  • Project GREEEN Agricultural Research

    Location:

    109 Justin Morrill Hall of Agriculture, 446 West Circle Drive, East Lansing, MI, 48823.

    Description:

    Project GREEEN, Michigan’s plant agriculture initiative housed at Michigan State University, is a cooperative effort by plant-based commodity groups and businesses in cooperation with Michigan State University AgBioResearch, Michigan State University Extension and the Michigan Department of Agriculture and Rural Development to advance Michigan’s economy through plant-based agriculture.  Project GREEEN has a three-pronged mission:

    • Develop research and educational programs in response to industry needs
    • Ensure and improve food safety
    • Protect and preserve the quality of the environment
  • ServSafe 8 Hour and 16 Hour Courses

    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.

  • South Campus Field Research Facilities

    Location:

    The station’s 2,739 acres of farmland and forest are located south of Mt. Hope Road on MSU’s south campus.

    Description:

    There are 18 research facilities located on the south campus of MSU that allow AgBioResearch scientists to perform research in the areas of animal science and production, plant production and protection, environment and natural resources management, and renewable energy. State-of-the-art facilities and 2,739 acres of farmland and forest allow scientists to perform research close to campus and allow growers to view a number of demonstration plots in one visit to the university.

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