The Food Diversity Certificate, offered by the Department of Food Science and Technology, contains 15 hours of concentrated study in the areas of ethnic and cultural foods as related to food processing, quality control, record keeping, and global certifications for foods and food ingredients.
The program will provide outside the classroom high-impact-learning modules for existing courses and research activities for graduate and undergraduate students exploring complexities of diverse food systems, environmental and food toxicology, food safety, and food authentication/adulteration/fraud while engaging in hands-on, life-long learning, and critical thinking activities that increase our students’ ability to thrive and excel in diverse work-environments.
The Certificate program is now included in the 2020-2021 TAMU Catalog
Educational objectives
| Provide traceability and auditing under a food diversity program | Process foods under a global food certificate program |
| Follow legal, religious and ethnic rules concerning food ingredients, production, and distribution | Explain the role of food diversity certifications in the food industry |
Curriculum
| Prefix | Course Title | Credits |
| NFSC 300 | Religious and Ethnic Foods (online) | 3 |
| NFSC/ANSC 307 | Meats | 3 |
| NFSC/ANSC 470 | Quality Assurance for the Food Industry | 3 |
| NFSC 324 | Food Safety and Preventive Controls for Human Food | 3 |
| NFSC 485 | Directed Studies | 3 |
| Total Credits | 15 |
For more information contact:
Dr. Joseph Awika
Professor and Associate Department Head
E-mail:awika@tamu.edu
Phone: 979-845-1358