Course Rationale Course Description Course Components
Course Rationale Consumers all over the world are becom-
recently passed Food Quality Protection Act
The food safety course will be con-
ing increasingly concerned about the
(FQPA) in the U.S. demands new standards for
ducted at Michigan State University
international food laws).
safety of food. Recent cases and stories,
pesticide residue tolerances in raw and proc-
jointly by the National Food Safety
Microbial hazards, chemical hazards.
including tainted strawberries, infected
essed foods. Food Safety issues are also contro-
& Toxicology Center, the Institute of
chi ck ens , E. c o li a nd
versial for the products developed through ge-
International Agriculture, various
Salmonella infections,
netic engineering and biotechnology. In addition,
MSU Departments/colleges, state
products.
and mad cow disease
new safety standards are being considered for
and federal government agencies,
Risk assessment, risk management and
have added to these con-
the food produced through organic agriculture.
and private companies. This program will provide
risk communication.
cerns. Globally, people are not only demanding more food, but
hands-on training and experience in various
Course Description
issues of food safety in both public and private
Food safety issues with biotechnology
Food preservation including irradiation.
sector settings. Information packages on each of
Antibiotic resistance.
To address the emerging needs of food safety,
the course components will be provided to the
Hazard detection system.
spreading food-borne diseases
Michigan State University (MSU) will conduct a
participants. The knowledge, information and
internationally. Food safety issues are thus
one-week short course with a focus on food
experience gained through this course will help
increasingly tied to global trade
safety policy development, risk analysis, and
participants contribute towards the development
agreements and are the most important
program implementation. Michigan State Univer-
of a safer food supply, well-founded public policy
Information and training resources in
cause of non-tariff trade barriers. Public
sity is recognized as a center of excellence in
and a greater understanding of food safety
food safety.
concern towards the
training and capacity building nationally and
issues.
res idues of pest icides
internationally.
also a safe supply of food. Globalization of the food supply has increased the risk of
used in agriculture and food production has led to changes in pesticide use and environmental policies
Hazard analysis and critical control point (HACCP): Principles and practice.
Field visits to food and meat processing
Course Components Food systems, food safety and international food trade.
worldwide. These policy changes are also
Regulatory issues/policy issues in food
driven by safety issues. For example,
safety (non-tariff trade barriers,
sites in Michigan
For Further Information,
ORGANIZED BY
Please Contact:
Our training group has strong expertise and practical experience in all aspects of food safety. Members
Dr. Karim Maredia Phone: (517) 353-5262 Fax: (517) 432-1982 Email: [email protected] Or Dr. Nanda P. Joshi Phone: (517) 355-8725 E-mail: [email protected]
of this group have participated in and conducted a number of training
An International Short Course in Food Safety
programs in both local and international settings.
July 24 - 29, 2011 Michigan State University
http://worldtap.msu.edu/ Cooperating departments,
Application Deadline: June 15, 2011 Registration Fee: $250 (non-Refundable) Course Fee: $3,000 (Course fee includes the instruc-
units and other institutions: Institute for Food Laws and Regulations Department of Food Science & Human Nutrition College of Veterinary Medicine
tion fee, information packages,
College of Communication Arts &
local travel, meals and lodging
Sciences
expenses). Course fee is non-refundable after July 1, 2011.
Center for Integrated Plant Systems Institute of International Health Government agencies and private companies
Ensuring a safe food supply for the global community
recently passed Food Quality Protection Act
The food safety course will be con-
ing increasingly concerned about the
(FQPA) in the U.S. demands new standards for
ducted at Michigan State University
international food laws).
safety of food. Recent cases and stories,
pesticide residue tolerances in raw and proc-
jointly by the National Food Safety
Microbial hazards, chemical hazards.
including tainted strawberries, infected
essed foods. Food Safety issues are also contro-
& Toxicology Center, the Institute of
chi ck ens , E. c o li a nd
versial for the products developed through ge-
International Agriculture, various
Salmonella infections,
netic engineering and biotechnology. In addition,
MSU Departments/colleges, state
products.
and mad cow disease
new safety standards are being considered for
and federal government agencies,
Risk assessment, risk management and
have added to these con-
the food produced through organic agriculture.
and private companies. This program will provide
risk communication.
cerns. Globally, people are not only demanding more food, but
hands-on training and experience in various
Course Description
issues of food safety in both public and private
Food safety issues with biotechnology
Food preservation including irradiation.
sector settings. Information packages on each of
Antibiotic resistance.
To address the emerging needs of food safety,
the course components will be provided to the
Hazard detection system.
spreading food-borne diseases
Michigan State University (MSU) will conduct a
participants. The knowledge, information and
internationally. Food safety issues are thus
one-week short course with a focus on food
experience gained through this course will help
increasingly tied to global trade
safety policy development, risk analysis, and
participants contribute towards the development
agreements and are the most important
program implementation. Michigan State Univer-
of a safer food supply, well-founded public policy
Information and training resources in
cause of non-tariff trade barriers. Public
sity is recognized as a center of excellence in
and a greater understanding of food safety
food safety.
concern towards the
training and capacity building nationally and
issues.
res idues of pest icides
internationally.
also a safe supply of food. Globalization of the food supply has increased the risk of
used in agriculture and food production has led to changes in pesticide use and environmental policies
Hazard analysis and critical control point (HACCP): Principles and practice.
Field visits to food and meat processing
Course Components Food systems, food safety and international food trade.
worldwide. These policy changes are also
Regulatory issues/policy issues in food
driven by safety issues. For example,
safety (non-tariff trade barriers,
sites in Michigan
For Further Information,
ORGANIZED BY
Please Contact:
Our training group has strong expertise and practical experience in all aspects of food safety. Members
Dr. Karim Maredia Phone: (517) 353-5262 Fax: (517) 432-1982 Email: [email protected] Or Dr. Nanda P. Joshi Phone: (517) 355-8725 E-mail: [email protected]
of this group have participated in and conducted a number of training
An International Short Course in Food Safety
programs in both local and international settings.
July 24 - 29, 2011 Michigan State University
http://worldtap.msu.edu/ Cooperating departments,
Application Deadline: June 15, 2011 Registration Fee: $250 (non-Refundable) Course Fee: $3,000 (Course fee includes the instruc-
units and other institutions: Institute for Food Laws and Regulations Department of Food Science & Human Nutrition College of Veterinary Medicine
tion fee, information packages,
College of Communication Arts &
local travel, meals and lodging
Sciences
expenses). Course fee is non-refundable after July 1, 2011.
Center for Integrated Plant Systems Institute of International Health Government agencies and private companies
Ensuring a safe food supply for the global community
