Course Dates: July 21 – 26, 2013
Organized by: College of Agriculture and Natural Resources, Michigan State University.
Brochure (.pdf)
Registration Form (.doc) or Online Registration
Application Deadline
Registration Fee
Course Fee
Contact Information
Cooperating Departments and Units at Michigan State University:
- National Food Safety & Toxicology Center
- CANR – Office of International Programs
- Institute of International Agriculture
- Institute for Food Laws and Regulations
- Department of Food Science and Human Nutrition
- College of Veterinary Medicine College of Communication Arts & Sciences
- Center for Integrated Plant Systems
- Institute of International Health Other Government agencies and private companies.
Course 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.
Course Description
To address the emerging needs of food safety, Michigan State University (MSU) will conduct a one-week short course with a focus on food safety policy development, risk analysis, and program implementation. Michigan State University is recognized as a center of excellence in training and capacity building nationally and internationally.
The food safety course will be conducted at Michigan State University jointly by the National Food Safety & 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. Information packages on each of the course components will be provided to the participants. The knowledge, information and experience gained through this course will help participants contribute towards the development of a safer food supply, well-founded public policy and a greater understanding of food safety issues.
Course Components
- 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 training group 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.
To see a glimpse of what went on during the Food Safety course 2009, please see the following website on the Food Safety Knowledge Network:
http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09
The site features the program, participant list, photos, slide shows, blog posts and videos gathered during the course of the week.
Application deadline: June 15, 2013
Registration Fee: $250 (Non-refundable)
Course Fee: $3,250 (Course fee includes the instruction fee, information packages, local travel, meals and lodging expenses. Course fee is non-refundable after July 1, 2013).
For more information contact:
Dr. Karim M. Maredia
College of Agriculture and Natural Resources
Michigan State University
Plant and Soil Sciences
1066 Bogue St. Room 416
East Lansing, MI 48824, U.S.A.
Phone: (517) 353-5262
Fax: (517) 432-1982
Email: kmaredia@msu.edu
or
Dr. Nanda P. Joshi
238 – Nutrition, DCPAH
Michigan State University
East Lansing, MI 48824, USA
Phone: (517) 355 – 8725
Fax: (517) 366 – 4582
E-mail: joshin@msu.edu
MSU is an affirmative-action, equal opportunity institution.