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!

  • Apprentice Farmer Program (Chatham, MI)

    Location:

    UPREC North Farm, E. 3774 University Drive, Chatham, MI  49816

    Description:

    The Apprentice Farmer Program is a farm incubator program that aims to serve as the launching point for individuals interested in starting their own farming enterprise. This two-year, residential program provides farming entrepreneurs with the necessary tools and assistance needed to ensure a solid start to their farming career.

    Land, equipment, tools, and mentorship are provided to qualified applicants so they can develop a business plan, establish accounts, build capital, and fine-tune skills. The apprentice farmers will grow alongside the talented North Farm staff and other apprentice farmers, sharing ideas, techniques, and labor.

  • 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. 

  • 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 Aid Packaging Solutions Workshop Series (August 2018)

    Dates:

    August 14 - 15, 2018

    Location:

    MSU School of Packaging, 448 Wilson Rd., East Lansing, MI 48824

    Description:

    Gathering key food aid stakeholders to discuss the status of food aid commodity packaging, challenges, new technological advances, potential solutions, and identify next steps in optimizing food aid packaging. The workshop should result in a report outlining specific steps to address current challenges using readily available technologies (2018), as well as research and innovation opportunities within the next two years (2018-2020).

  • 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
  • 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.

  • Great Lakes Fruit, Vegetable, Farm Market, and Greenhouse Growers Expo (December 2018)

    Dates:

    December 4 - 6, 2018

    Location:

    DeVos Place Convention Center and the Amway Grand Hotel, 303 Monroe Avenue NW, Grand Rapids, MI 49503

    Description:

    The Expo is one of the premier trade shows of its kind. There are over 450 exhibitors with displays of everything needed to grow, harvest, and pack fruit and vegetables, as well as an area featuring companies with products and services for farm marketers. Over three days, the program includes 70+ sessions on fruit crops, vegetable crops, other specialty crops, greenhouse crop production and marketing, farm marketing ideas and operations, farmers’ markets and organic production and marketing. There will also be sessions covering a diversity of general interest topics, including food safety and labor.

    Presentations will be made by researchers and Extension educators from Michigan State University, other Land Grant universities and industry. Many of the education sessions will offer credits for Michigan and Ohio Private and Commercial Pesticide Applicators and Certified Crop Advisors.

  • 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.)

  • HACCP Certification Training (February 2018)

    Dates:

    February 20 - 21, 2018

    Location:

    Michigan State University, 552 West Circle Dr., Room 315 Human Ecology, East Lansing, MI, 48824

    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. This certificate training includes juice certification.

  • 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.

  • 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
  • Making It In Michigan Annual Conference and Trade Show (November 2017)

    Dates:

    Tuesday, November 7, 2017

    Location:

    Lansing Center, 333 E. Michigan Ave, Lansing, MI, 48933.

    Description:

    Conference attendees will leave the conference equipped with the practical knowledge and industry resources needed to move an idea from the concept stage to a finished and marketable product. Attendees will be able to corroborate and refine business ideas, connecting with industry experts offering insights and tips on managing the common hurdles often encountered by food companies, including food safety, production, working with co-packers, marketing and supply chain issues.  

  • 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 Food Hub Network and Michigan Farm to Institution Network Action Meeting (November 2017)

    Dates:

    November 2, 2017.

    Location:

    Lansing Brewing Company, Lansing, MI

    Description:

    In this joint network action meeting of the Michigan Farm to Institution Network and the Michigan Food Hub Network, you will contribute your expertise through open space sessions and innovation stations and collaborate to address the policy and practice challenges of getting more local foods to and through food hubs. Happy hour with cash bar to follow.

  • 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.

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