This new program is designed to provide professionals working in education, healthcare, food processing and other fields with a background in foods and nutrition. Students may choose to emphasize either food science or nutrition courses in the curriculum, or take a blend of courses. Courses offered via the Internet provide students with flexible learning schedules to accommodate family and work obligations.

Educational Objectives

Students will identify legal issues regarding food safety and nutrition labeling and be able to locate current information on relevant regulatory statutes.

Students will be able to select food production and processing methods that maximize nutrient retention and food safety.

Students will utilize course electives to strengthen competencies in an area of interest to each individual.

Required Courses

• FSN 436 Food Law

• FSN 603 Nutrients and Food Processing

Plus 9 credits of electives drawn from FSN courses at the 400, 500 and 600 level that are selected with the assistance of the certificate coordinator to meet students’ professional and personal interests.

The program requires a minimum of 15 credit hours of FSN courses, of which not more than 7 credits may be taken at the 400-level. Courses below the 400-level cannot be used for credit in the program. No more than 3 credits may be taken as FSN 581 Special Topics.

Students must have taken the prerequisite courses, or obtain the instructor’s permission to enroll in each course.

Certificate students may also enroll in courses offered in Orono during the day and evening.