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Guided learning journeys that build knowledge step by step.
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A foundational learning path covering the principles and methods of thermal processing in food science. Starting with heat transfer basics, learners progress through key unit operations such as blanching, pasteurization, sterilization, and canning, understanding their purposes and underlying science.
This learning path introduces food science and engineering students to the fundamental principles and scope of food processing. It covers the objectives of processing, key unit operations, and the impact on food quality, safety, and sustainability, building on essential chemistry and physics concepts.
A comprehensive learning path for graduate students in food science and parasitology, covering the biology, transmission, detection, and control of foodborne parasites. The path builds from foundational concepts in parasitology and food safety to advanced topics in risk assessment and management.
This advanced learning path equips food science and mycology students with a systematic understanding of fungi in foods, covering essential microbiology basics, the biology of molds and yeasts, spoilage mechanisms, mycotoxin risks, and detection methods. The curriculum progresses from foundational concepts to advanced applications, ensuring a comprehensive grasp of both theoretical and practical aspects.
This learning path guides food science graduate students through the process of producing a thesis on a food microbiology topic. It covers research design, data analysis, and thesis writing, with a focus on developing career-relevant skills.
This learning path guides food science students through the process of conducting an independent research project in food microbiology, from hypothesis formulation to final reporting. It covers essential background knowledge, experimental design, data collection and analysis, and scientific communication, preparing learners for career-oriented research roles.
This advanced graduate-level path equips food science and policy students with a systematic understanding of global food safety microbiology. It covers foundational microbiology, major foodborne pathogens and their regional distribution, mechanisms of global outbreaks, and the international standards and policies designed to mitigate risks, culminating in a capstone analysis project.
This learning path traces the evolution of food microbiology from its roots in early food preservation to the modern era of molecular detection and food safety systems. It covers key discoveries, pioneering scientists, technological advances, and significant outbreaks that shaped the field, providing essential context for food science students.
This graduate-level learning path equips food science and public health students with the knowledge and skills to conduct risk assessments for foodborne pathogens. It covers hazard identification, exposure assessment, risk characterization, and the epidemiological foundations necessary for evidence-based risk analysis.
This advanced graduate-level learning path equips food science and public health students with the knowledge and skills to apply molecular epidemiology to foodborne pathogens. Learners will progress from foundational concepts in molecular biology and epidemiology through key typing methods (PFGE, MLST, WGS) to practical outbreak investigation, culminating in a capstone project. The path emphasizes real-world application and critical interpretation of molecular data in foodborne outbreak settings.