Food Science Certificate Program

The Penn State Food Science Certificate Program is a way for participants who attend our regularly offered short courses and workshops to show evidence of continuing education in food science and food safety. The program is a sequence of outreach classes that provide students with core competencies in specific areas. As a participant in the program, you are able to earn Penn State non-credit continuing education units (CEU) in a relatively short time that will help you to meet your professional development goals.

• The only prerequisite is prior work experience in the food industry.
• You must complete all CEUs within a five year time interval.

You can enter the program when you take your first course. Just ask the course director and we will start to follow your progress.

Descriptions for all of the courses we offer and a list of upcoming events are are at https://foodscience.psu.edu/workshops

Have more questions? Visit our FAQ page.

Certificate Options

Note: We currently offer only one class in an on-line format: Food Safety and Sanitation for Food Manufacturers (FSSFM). The remaining courses are held on the Penn State Campus or elsewhere in the state. However, several on-line courses are currently in development.

Participants may choose between three certificate options:

• Food Safety Certificate
  Commodity: dairy, meat, produce
• Food Processing and Technology Certificate
  Specialties: dairy, meat, produce
• Dual Certificate - Food Safety / Food Processing and Technology

Course Requirements

A total of 12 Continuing Education Units (CEU) are required for each certificate. 20 CEU are required to obtain the Dual Certificate. Participants must complete the required courses and can choose from a list of specialized courses to fulfill the remaining CEU requirements. Successful completion of the course and allocation of CEU credits will be determined by the course directors. Individuals who have attended courses in the last five years may receive CEU credits toward completion of a certificate.

Food Safety Certificate (12 CEU required to complete certificate)

• Required Courses (4.5 CEU):
  • Food Microbiology Short Course (2.5 CEU)
  • Food Safety and Sanitation (classroom and online options available (2 CEU)
  • Select one of the HACCP or FDA FSMA Preventive Controls courses below:
  • Specialization Courses (6 CEU):
• Select at least two Specialization Courses below to meet the CEU requirement

Food Processing and Technology Certificate (12 CEU required to complete certificate)

• Required Courses (5 CEU):
  • Fundamentals of Food Science Short Course (3 CEU)
  • Food Safety and Sanitation (classroom and online options available (2 CEU)
  • Select one of the HACCP or FDA FSMA Preventive Controls courses below:
  • Specialization Courses (5.5 CEU):
• Select at least two Specialization Courses below to meet CEU requirement

Dual Certificate - Food Safety / Food Processing and Technology (20 CEU to complete certificate)

• Required Courses (7.5 CEU):
  • Fundamentals of Food Science Short Course (3 CEU)
  • Food Safety and Sanitation (classroom and online options available (2 CEU)
  • Food Microbiology Short Course (2.5 CEU)
• Select one of the HACCP or FDA FSMA Preventive Controls courses below:
• Select one of the HACCP or FDA FSMA Preventive Controls courses below:
• Specialization Courses (11 CEU):
  • Select at least three Specialization Courses below to meet CEU requirement

HACCP and Preventive Controls Courses (Manufacturers of FDA regulated foods must attend a Penn State Preventive Controls class)

• Preventive Controls for Human Foods (General) (FDA-FSMA) (1.5 CEU)
• Preventive Controls for Human Food (Dairy foods focus) (FDA-FSMA)(1.5 CEU)
• HACCP for Meat & Poultry (USDA-FSIS) (1.5 CEU)
• Advanced HACCP Workshop (1.5 CEU)

Specialization Courses

• Better Process Control School (Acidified only: 1 CEU, Acidified plus Low-Acid/Aseptic: 3 CEU)
• Control of Listeria monocytogenes in Ready-to-Eat Foods (0.5 CEU)
• Dairy Basics: Fundamentals of Quality and Safety (0.5 CEU)
• Food Mycology Short Course (formerly Food and Airborne Fungi & Mycotoxin Short Course) (3 CEU)
• Food Defense Workshop (0.5 CEU)
• Food Microbiology Short Course (2.5 CEU)
• Food Packaging Short Course (2.5 CEU)
• Food Safety & Sanitation for Food Manufacturers (online) (2 CEU)
• Food Safety & Sanitation for Food Manufacturers (Classroom) (2 CEU)
• Fundamentals of Food Science (3 CEU)
• Ice Cream Short Course (6 CEU)
• Ice Cream 101 "Introduction to Frozen Desserts" (2.5 CEU)
• Pasteurization Short Course (2.5 CEU)
• Penn State Cultured Dairy Products Short Course (3 CEU)
• Penn State-Ingredion Plant-Based Yogurt Short Course (1.5 CEU)
• The Science and Art of Cheese Making Short Course (3.5 CEU)
• Penn State Chocolate Short Course (3.5 CEU)
• Principles of Sensory Evaluation Course (1.5 CEU)
• Descriptive Analysis Short Course (1.5 CEU)

To obtain a Food Science or Food Safety Certificate, you must successfully complete all curriculum requirements. All training courses offered by the Penn State Extension may be taken as stand-alone programs. Courses are offered at regular times during the year. Check the calendar of upcoming events to learn when the next scheduled courses will be offered.

Frequently Asked Questions

Frequently asked questions about the Food Science Certificate Program.

Note: For information about specific courses, please contact the instructor directly.

Food Science Certificate Program Registration Information

"Register" for the program when you take your first course. To do that, just ask the course director once you start a course and we keep track of the CEUs you have accumulated. When you feel you have met the required number for the Food Safety, Food Processing and Technology, or the Dual Certificate, contact:  

Dr. Luke F. LaBorde
Professor of Food Science
The Pennsylvania State University
Email: lfl5@psu.edu
Phone: (814) 863-2298

We will then verify that our records agree with yours and we will get the certificate out to you.