• Skip to primary navigation
  • Skip to main content
College of Agriculture & Life Sciences
  • About
    • Welcome to Food Science & Technology
    • Overview: About
  • Academics
    • Undergraduate Programs
      • Undergraduate Brochure
      • Undergraduate Programs
      • Undergraduate Academic Advisors
      • NFSC Force List
    • Graduate Programs
      • Graduate Brochure
      • Graduate Programs
      • Graduate Program Application
      • Graduate Advising
  • Research
    • Research Overview
    • Faculty Research
    • Areas of Excellence
    • Food Diversity Innovation Program
      • FDIP Home
      • IFANCA Endowment
      • Food Diversity Certificate
      • FDIP Inaugural Symposium
  • Resources
    • Current Student Resources
    • Future Student Resources
    • Job Postings
    • Links
  • Directory
    • Faculty
    • Graduate Students
    • Staff Directory
  • News
    • FSTC News
    • 2021 Scholarship Awards
  • Food Science Club
  • Giving
  • Contact
Search

Food Diversity Certificate

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 2021-2022 TAMU Catalog


Educational objectives

Provide traceability and auditing under a food diversity programProcess foods under a global food certificate program
Follow legal, religious and ethnic rules concerning food ingredients, production, and distributionExplain the role of food diversity certifications in the food industry

Curriculum

Prefix Course TitleCredits
FSTC/ANSC 470Quality Assurance for the Food Industry 3
FSTC/ANSC 307Meats3
NUTR 300Religious and Ethnic Foods3
FSTC 324Food Safety and Preventive Controls for Human Food3
FSTC 485Directed Studies 3
Total Credits15

For more information contact:
Dr. Joseph Awika
Professor and Department Head
E-mail:awika@tamu.edu
Phone: 979-845-2985

More Information

  • Undergraduate Programs
  • Contact Us
  • Research
373 Olsen Blvd., 2256 TAMU College Station, TX 77843-2252
979-845-2142

© 2022 Texas A&M University. All rights reserved.

  • Compact with Texans
  • Privacy and Security
  • Accessibility Policy
  • State Link Policy
  • Statewide Search
  • Veterans Benefits
  • Military Families
  • Risk, Fraud & Misconduct Hotline
  • Texas Homeland Security
  • Texas Veterans Portal
  • Equal Opportunity
  • Open Records/Public Information