National Center for Food Safety and Technology

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NCFST Certificate Programs

Certificate programs provide a student with post-baccalaureate knowledge in a specialized area. Students in these programs register as certificate students. Certificate programs typically requires a total of four courses (12 credits) that must be completed in three years with a minimum GPA of 3.0/4.0. (Note: some courses may have prerequisites.) Students who are admitted to master's degree program may apply coursework previously taken in a certificate program towards the requirements for the master's degree. A minumum TOEFL score of 550 is required.

The National Center for Food Safety and Technology offers two certificate programs through the Illinois Institute of Technology: Food Safety and Technology and Food Process Engineering.

Food Safety and Technology

This program provides knowledge of food safety and technology and its applications in the food industry and in federal and state public health agencies. This program is offered in collaboration with IIT's Biological, Chemical & Physical Science (BCPS) department. The following is a list of suggested courses students may choose for the certificate program in Food Safety and Technology. The certificate requires four courses (12 credits) to be chosen from the following list:
  • FST 504 Food Biotechnology
  • FST 505 Food Microbiology
  • FST 506 Food Microbiology Laboratory
  • FST 507 Food Analysis
  • FST 511 Food Law and Regulation
  • FST 521 Food Process Engineering
  • FST 524 Fundamentals in Food Science & Technology
  • FST 531 HACCP Planning and Implementation
  • FST 541 Principles of Food Packaging

Food Process Engineering

Provides an introduction to the field of food engineering with application of chemical engineering to food manufacturing and food safety. This certificate is offered in collaboration with IIT's Chemical and Environmental Engineering program. It requires four courses (12 Credits).

At least two from the following list:

  • CHE 406 Transport Phenomena*
  • CHE 577 Biochemical Engineering
  • CHE 518 Mass-Transfer Operations*
  • FPE 521 Food Process Engineering
  • FPE 522 Advanced Food Process Engineering
  • CHE 584 Tissue Engineering

(* Prerequisite: CHE 302)

AND two from the following group:

  • FPE 504 Food Biotechnology
  • FPE 505 Food Microbiology
  • FPE 506 Food Microbiology Laboratory
  • FPE 511 Food Law and Regulation
  • FPE 524 Fundamentals in Food Science and Technolgoy
  • FPE 531 HACCP Planning and Implementation
  • FPE 541 Principles of Food Packaging

For application materials, please see our Program Documents page.

Return to our Graduate Programs page.

 

This page was created on November 28, 2005 . Inquiries or questions should be directed to Jodi Horsley

This page last updated September 13, 2006 11:40 AM

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