Prerequisite course requirements: College chemistry, biology, and microbiology must be completed before starting the certificate program. Additional course prerequisites may exist for elective courses.
Program Requirements: 20 hours
Required Core Courses (14 credit hours)
- FDSCI 302 (3 hours) Introduction to Food Science
- FDSCI 305 (3 hours) Fundamentals of Food Processing
- FDSCI 600 (2 hours) Food Microbiology
- FDSCI 690 (3 hours) Principles of HACCP and HARPC
- FDSCI 695 (3 hours) Quality Assurance of Food Products
Additional Requirements of Approved Elective Courses: (6 hours)
- ASI 318 (3 hours) Fundamentals of NutritionOR
- FNDH 400 (3 hours) Human Nutrition
- ASI 350 (3 hours) Meat Science
- ASI 640 (3 hours) Poultry Products Technology
- ASI 776 (3 hours) Meat Industry Technology
- FDSCI 307 (3 hours) Applied Microbiology for Meat and Poultry Processors
- FDSCI 501 (3 hours) Food Chemistry
- FDSCI 710 (2 hours) Kosher and Halal Food Regulations
- FDSCI 725 (3 hours) Food Analysis
- FDCI 730 (2 hours) A Multidisciplinary Overview of Food Safety and Security
- FDSCI 731 (2 hours) Food Protection and Defense-Essential Concepts
- GRSC 602 (3 hours) Cereal Science
- GRSC 645 (3 hours) Pet Food Processing
And any other courses that the Undergraduate Chair of the Food Science Program deems appropriate.
Fall semester begins in late August, spring semester starts in mid-January and summer semester begins in mid-May.
A current listing of courses and cost per course can be accessed at the K-State Global Campus website. Click on programs and Courses, Search online Courses. Courses can be used towards a bachelor's degree.
This program is offered by the K-State Food Science Institute. Visit the website for further information about the Institute.