Program fee per participant: $ 4,000
Program fee includes: Instruction fee, training materials and information packages, local transportation, meals and lodging in East Lansing—USA
World Technology Access Program – College of Agriculture and Natural Resources, Michigan State University
Food Safety Program Rationale
Consumers all over the world are becoming increasingly concerned about the safety of food. Recent cases and stories, including tainted strawberries, infected chickens, E. coli and Salmonella infections, and mad cow disease have added to these concerns. Globally, people are not only demanding more food, but also a safe supply of food. Globalization of the food supply has increased the risk of spreading food-borne diseases internationally. Food safety issues are thus increasingly tied to global trade agreements and are the most important cause of non-tariff trade barriers. Public concern towards the residues of pesticides used in agriculture and food production has led to changes in pesticide use and environmental policies worldwide. These policy changes are also driven by safety issues, for example, recently passed Food Quality Protection Act (FQPA) in the U.S. demands new standards for pesticide residue tolerances in raw and processed foods. Food Safety issues are also controversial for the products developed through genetic engineering and biotechnology. In addition, new safety standards are being considered for the food produced through organic agriculture.
Michigan State University (MSU) is recognized as a center of excellence in training and capacity building nationally and internationally. To address the emerging needs of food safety, MSU conducts a one-week training program with a focus on food safety policy development, risk analysis, and program implementation. This food safety training program at MSU is conducted jointly with the National Food Safety and Toxicology Center, the institute of International Agriculture, various MSU departments/colleges, state and federal government agencies, and private companies. This program will provide hands-on training and experience in various issues of food safety in both public and private sector settings. An information package on each of the training components will be provided to the participants. The knowledge, information, and experience gained through this program will help participants to contribute towards the development of a safer food supply, a well-founded public policy, and a greater understanding of food safety issues.
- Food systems, food safety and international food trade
- Regulatory issues/policy issues in food safety (non-tariff trade barriers, international food laws)
- Microbial hazards, chemical hazards
- Food safety issues with biotechnology products
- Risk assessment, risk management and risk communication
- Food preservation including irradiation
- Antibiotic resistance
- Hazard detection system
- Hazard analysis and critical control point (HACCP): Principles and practice
- Information and training resources in food safety
- Field visits to food and meat processing sites in Michigan
Our Competencies and Expertise
Our training team has strong expertise and practical experience in all aspects of food safety. Members of this group have participated in and conducted a number of training programs in both local and international settings.
Cooperating Departments and Units at Michigan State University
- Institute for Food Laws and Regulations
- Department of Food Science and Human Nutrition
- College of Veterinary Medicine
- College of Communication Arts and Sciences
- Center for Integrated Plant Systems
- Institute of International Health
- Government agencies and private companies
Dr. Nanda Joshi
Phone: +1(517) 432-6167
Dr. Karim M. Maredia
Phone: +1(517) 775-6627
MSU is an affirmative-action, equal-opportunity employer.