A.      Gain basic knowledge of the broad scope of food safety issues

B.      Gain an understanding of food systems and food safety

C.      Gain an understanding of regulatory issues/policy issues in food safety

D.      Distinguish between microbial and chemical hazard management

E.      Gain an understanding of food safety issues with biotechnology products

F.      Gain knowledge in risk analysis (assessment, management and communication)

G.     Develop an understanding of Hazard Analysis Critical Control Point (HACCP)

H.      Gain knowledge in the area of leadership including the use of case studies

I.        Apply newly gained presentation skills

J.       Practice newly acquired skills in financial management

K.      Find out what is going on at the National Food Safety and Toxicology Center (NFSTC) from top faculty members

L.      Field trips include: Organic Orchard, Green Meadows Farm, and a restaurant visit.

M.     Discuss emerging diseases and food biosecurity

N.      Obtain a broad understanding of the many facets, which contribute to ensuring a safe food supply

O.     Preparation for specific core online courses in food safety (ProMS)

P.      Be able to assume a leadership role in addressing various food safety needs

Q.     Acquire knowledge to independently locate and utilize resources needed to resolve food safety problems

 

Instructional Materials:  We will use several primary sources of instructional materials for this course.

1.       The Internet

2.       12 Essentials for Success: Competencies Employers Seek in College Graduates, Career Services Network, Michigan State University

3.       Student Life (MSU Publication)

 

 

 

Personal Statement to Students:

Between May 12, 2008 and June 26, 2008 we will enter the course a minimum of once per day. We will attempt to answer questions, give feedback and post grades in a timely manner. Typically, we will not be in the ANGEL environment during nights and weekends, as we do need to spend some time with friends and family. We will however always do last checks on Friday afternoons to see if there are any pressing issues to address. We hope you enjoy the course and look forward to working with all of you to create a wonderful learning experience.

 

 

http://psychology.msu.edu/GradInfo/researchintegrityguidelines.htm

 

 

1.       Dr. Les Bourquin, Department of Food Science and Human Nutrition, MSU

2.       Kristen Burt, Education Program Coordinator, Office of Regulatory Affairs, MSU

3.       Dr. Ron Cichy, Director, the School of Hospitality Business, MSU

4.       Neal Fortin, Institute for Food Law & Regulation, MSU

5.       Dr. Julie Funk, ProMS Program Director, NFSTC, MSU

6.       Dr. Venu Gangur, Food Science and Human Nutrition, MSU

7.       Dr. Dan Grooms, Large Animal Clinical Sciences, College of Veterinary Medicine, MSU

8.       Dr. Linda Gross, Assistant Director, Career Services and Placement, MSU

9.       Dr. Robert Hollingworth, Department of Entomology, MSU

10.   Dr. Roy Klaviter, NFSTC, MSU

11.   Dr. Maria Lapinski, Communication Arts & Science, MSU

12.   Kristen Lee, Libraries and Computer Technology

13.   Dr. Linda Mansfield, Biosystems Agricultural Engineering, NFSTC, MSU

14.   Dr. Ed Mather, Education Programs Director, NFSTC, MSU

15.   16.   Gordon Meriwether, The Uriah Group, Falls Church, VA

17.   Mark Moorman, Kellogg Company

18.   Dr. Lou Neuder, Green Meadows Farm

19.   Eric Passell, Director Environmental Health Division, Barry-Eaton District Health Department

20.   Derrick Payne, Tate and Lyle, OH

21.   Dr. Elliot Ryser, Department of Food Science & Human Nutrition, MSU

22.   Dr. Wilson Rumbeiha, Diagnostic Center Animal Health, College of Veterinary Medicine, MSU

23.   Dr. Mahdi Saeed, Large Animal Clinical Sciences, NFSTC, MSU

24.   John Spink, School of Packaging, MSU

25.   Dr. Toby TenEyck, Department of Sociology, MSU

26.   Dr. Paul Thompson, Department of Philosophy, MSU

27.   Dr. Ewen Todd, Food Safety Policy Center, NFSTC, MSU

28.   Linda Triemer, Director of Operations, Office of Regulatory Affairs, MSU

29.   Peggy Trommater, Program Assistant, NFSTC, MSU

30.   Dr. Kevin Walker, USDA, NFSTC, MSU

31.   Wilson Rumbeiha, Animal Diagnostic Laboratory, MSU

Please, read and become familiar with the following report: Academic Freedom for Students at Michigan State University at http://www.vps.msu.edu/SpLife/acfree.htm

Access to modern information technology is essential to the pursuit and achievement of excellence across the MSU mission of instruction, research, and service outreach. The privilege of use of computing systems and software, as well as internal and external data networks, is important to all members of the University community. The preservation of that privilege for the full community requires that each individual faculty member, staff member, and student comply with institutional and external standards for appropriate use. 

Welcome to Spartan Life: http://www.vps.msu.edu/SpLife/index.htm

Grades are based on the percentage of points accumulated.

95% or more =	4.0	80%-84% =	2.5
90%-94% =	3.5	75%-79% =	2.0
85%-89% =	3.0

Course URL www.angel.msu.edu Beginning Monday, May 12, 2008