Agriculture

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Number of Programs: 15

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  • 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 (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.

  • 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 Vulnerability Assessment and Food Fraud Prevention Strategy Development: Massive Open Online Course (MOOC)

    Location:

    Online

    Description:

    The Food Fraud VACCP Implementation MOOC provides insight on the broad GFSI-based requirements to develop and implement a Food Fraud Vulnerability Assessment (FFVA) and a Food Fraud Prevention Strategy (FFPS). Together the FFVA and FFPS create a Vulnerability Assessment and Critical Control Point system or VACCP. The VACCP concept is one of the three GFSI Food Safety Management System requirements that include a food safety Hazard Analysis and Critical Control Point system (HACCP) and a food defense Threat Analysis and Critical Control Point system (TACCP).

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

    The recommend sequence is: the Food Fraud Overview MOOC, the Food Fraud Audit Guide MOOC, the Food
    Defense Audit Guide MOOC, and the Food Fraud VACCP Implementation MOOC

  • 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
  • FSPCA Preventive Controls for Human Food- Blended Training Course (May 2019)

    Dates:

    Part 2: May 23, 2019.  Participants have up to 6 months to complete 16 units of Part 1, but may complete it at your own pace.

    Location:

    • Part 1: Online
    • Part 2: Michigan State University, Agronomy Farm, 4450 Beaumont Rd., Lansing, MI 48910

    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 2019)

    Dates:

    Tuesday, May 7, 2019. 8:00 am - 5:30 pm.

    Location:

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

    Description:

    The 2019 Genetics Symposium will look at the topic: Epigenetic Stress Memory. There will be several talks, a poster session and a reception.

  • 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.

  • Grower Produce Safety Certification Courses: Spring (March - April 2019)

    Dates:

    3/14, 4/9, 4/11, 2019

    Location:

    • March 14, 2019: Fremont, MI
    • April 9, 2019: Stephenson, MI
    • April 11, 2019: St. Ignace, MI

    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 (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 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.

  • 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.

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