| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
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| Country - Australia |
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| MASTERS PROGRAMME IN FOOD SCIENCE AND |
Students study eight (8) from a list of 12 distance education |
Graduate students |
MSc/PhD degree |
University of Queensland, University |
Equivalent to 3 |
primarily CD-ROM |
| TECHNOLOGY, Australia |
subjects covering a wide range of food science, technology and |
Industry employees |
|
of Newcastle, University of New South |
semesters of full- |
|
| Australian Food Technology Education and Research (AFTER) |
commodities. They then attend one (1) of six (6) Australian |
|
|
Wales, University of Western Sydney, |
time study, leading |
|
| Gordon Young, coursedirector@after.edu.au |
universities for one semester to complete practical work and |
|
|
Victoria University, Royal Melbourne |
to award of Masters |
|
| Website for preview: |
a research project |
|
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Institute of Technology |
degree |
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 www.after.edu.au
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| Country - Canada |
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| HUMAN NUTRITION |
Nutrients essential to life and well being, their function in |
Undergraduate students |
Undergraduate college degree |
Acadia University |
College Credit-3 |
Correspondence (printed |
| Acadia University, Canada |
metabolism and their sources in food. Emphasis is placed on |
|
Designed to contribute to BSc degree |
|
|
matter only) |
| Elizabeth Johnston, Elizabeth.Johnston@acadiau.ca |
vitamins and minerals. |
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| FOOD PACKAGING |
|
Upgrading for individuals with formal university |
Post-secondary (Post High School) |
Open Learning Programme, Office |
0.5, B.Sc. |
Web-based, Correspondence |
| FOOD PLANT SANITATION AND CONTROL |
|
education in an area other than Food Science or who |
courses in microbiology and chemistry |
of Open Learning, University of Guelph |
0.5, B.Sc. |
Web-based, Correspondence |
| INTRODUCTION TO FOOD ANALYSIS |
Five (5) course certificate in Food Science |
have been working in Food Science related fields but |
are required for entrance into the |
|
Certificate, B.Sc.05 |
Web-based, Correspondence |
| INTRODUCTION TO FOOD CHEMISTRY |
Certificate programme concentrates on the chemistry, analysis, |
who have no academic background in Food Science. |
programme |
|
Certificate, B.Sc.05 |
Web-based, Correspondence |
| INTRODUCTION TO FOOD MICROBIOLOGY |
microbiology and processing of foods, and on the maintenance of |
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|
|
Certificate, B.Sc.05 |
Web-based, Correspondence |
| INTRODUCTION TO FOOD PROCESSING |
food safety and quality throughout. |
|
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Certificate, B.Sc.05 |
Web-based, Correspondence |
| PRINCIPLES OF FOOD SCIENCE |
|
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Certificate 0.5 |
Web-based, Correspondence |
| University of Guelph, Canada |
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0.5 is 37 lecture |
|
| Website for preview: |
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hours & up to 36 |
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www.open.uogelph.ca
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lab hours |
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| Country - Romania |
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| Dunarea De Jos University, Romania |
Control and Food Technology in Tourism |
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| Website for information: www.ugal.ro |
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| Country - Spain |
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| FOODS: COMPOSITION AND PROPERTIES |
Effects of cooking methods in the composition and nutritional |
|
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|
10 weeks, |
tutorials, video- |
| University of Navarra, Spain |
value of foods, ecological foods,functional foods |
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|
theory equivalent- |
conferencing, evaluation |
| |
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50 hrs |
by internet |
| |
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|
| NUTRITION, DIETETICS AND DIET THERAPY |
Nutrients and energy metabolism; balanced diets; nutrition in |
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|
1 year programme |
tutorials, video- |
| University of Navarra, Spain |
physiological situations; diet therapy in pathological situations |
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130hrs-theory |
conferencing, internet |
| |
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20hrs-practical |
evaluation |
| |
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| NUTRITION AND OBESITY |
Energy metabolism and body composition; epidemiology, aetiology, |
|
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|
| University of Navarra, Spain |
and health risks of obesity; dietary treatment, physical exercise, |
|
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|
8 weeks, 40 hrs- |
tutorials, video- |
| |
and other treatments (pharmacotherapy, surgical, behavioural) |
|
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theory |
conferencing, internet |
| |
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evaluation |
| |
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| NUTRITION AND PUBLIC HEALTH |
Nutritional epidemiology; nutrition and dietary guidelines; |
|
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|
50 hrs-theory |
tutorials, video- |
| University of Navarra, Spain |
nutrition education; nutritional strategies in public health; |
|
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|
equivalent |
conferencing, internet |
| |
epidemiology and prevention of diseases (malnutrition, anaemia, |
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evaluation |
| |
cancer, obesity, coronary diseases, etc) |
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| NUTRITION IN INFANCY AND ADOLESCENCE |
Breast-feeding; infant formulae; beikost; evaluation of |
|
|
|
6 weeks, |
tutorials, video- |
| University of Navarra, Spain |
nutritional state in infancy and adolescence; diet therapy |
|
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|
theory equivalent- |
conferencing, internet |
| |
in infancy and adolescence |
|
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|
30 hrs |
evaluation |
| |
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| Country - Sweden |
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| meNY-A PROGRAMME FOR COMPETENCE DEVELOPMENT |
The meNY programme contains a series of courses all based on |
Industry employees, undergraduate students, |
No formal education required (industry |
SIK, SLU, Universities of Umea, Luns and |
Continuing Education: |
synchronous elements |
| IN SWEDISH FOOD AND BIOTECHNOLOGICAL |
IT and problem based education. Examples of courses are: |
graduate students |
employees) |
Kalmar |
5 weeks |
|
| COMPANIES |
Food Safety, Product development, Biotechnology, Food and Health |
|
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|
no college credit |
|
| Swedish Institute of Food and Technology (SIK) |
|
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given |
|
| Swedish University of Agricultural Science (SLU), Sweden |
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| Contacts: yngve.andersson@sik.se, margareta.stigson@kontakt.slu.se |
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| Website for preview: |
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www.meny.se
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| Country - United Kingdom |
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| GRAIN STORAGE MANAGEMENT |
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| POST-HARVEST HORTICULTURE |
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| University of Greenwich, UK |
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| |
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| FOOD MARKETING |
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| FOOD PRODUCT DEVELOPMENT |
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| QUALITY OF FOOD PRODUCTS-CROPS |
In development |
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| R & D PROJECT MANAGEMENT |
In development |
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|
| University of Plymouth, UK |
|
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| Website for information: www.plym.ac.uk |
|
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| Country - USA |
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|
| FOOD SCIENCE ORIENTATION, FDSC 1011 |
This is an introductory course to explore the types of job |
Undergraduate students |
High School |
University of Arkansas |
Credit-1 |
Satellite TV to remote |
| University of Arkansas, USA |
opportunities available to Food Scientists. Career Development |
Designed to contribute to BSc degree |
|
|
|
classrooms |
| Terry Howell, tahowell@uark.edu |
and planning is introduced |
|
|
|
|
With synchronous elements |
| Website for preview: |
|
|
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|
|
www.uark.edu/depts/foodsci/courses/fdsc1103/fdsc1103.html
|
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| |
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|
| FOOD SAFETY AND SANITATION FDSC 2503 |
Course covers principles of sanitation, cleaners and sanitizers, |
Undergraduate students, Industry Employees, |
High School, College courses, |
University of Arkansas |
Credit-3 |
Satellite TV to remote |
| University of Arkansas, USA |
sanitary equipment and plant design, and microbial growth and |
Regulatory Employees |
Undergraduate College degree |
|
|
classrooms, with |
| Mike Johnson and Rama Nannapaneni, Mjohnson@uark.edu |
control in food processing operations. This course has been offered |
Designed to contribute to BSc degree |
|
|
|
synchronous elements |
| |
by CIV to industry personnel across the State of Arkansas. |
|
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| |
|
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|
|
| INTRODUCTION TO FOOD SCIENCE FDSC 1103 |
This is an introductory course which surveys the discipline of |
Undergraduate students |
High School, College courses |
University of Arkansas |
Credit - 1 |
Satellite TV to remote |
| University of Arkansas, USA |
of Food Science. The course introduces topics ranging from |
Designed to contribute to BSc degree |
|
|
|
classrooms, synchronous |
| Terry Howell, Thowell@uark.edu |
elementary food processing to commodity groups to nutrition |
|
|
|
|
elements |
| Website for preview: |
issues. The course is used as a recruiting tool for new students |
|
|
|
|
|
|
www.uark.edu/depts/foodsci/courses/fdsc1103/fdsc1103.html
|
and as an introductory course to current students |
|
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| |
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| |
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| |
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|
| ESSENTIALS OF HUMAN NUTRITION 1, FSN 100 |
Food-oriented study of nutrition facts and principles as a basis |
Undergraduate students |
College courses |
Brigham Young University |
College Credit-3 |
Correspondence (printed |
| Brigham Young University Independent Study, USA |
for dietary choices; consequences of choices; scientifically |
Designed to contribute to BSc degree |
|
|
|
material only) |
| Joe Peabody, joseph_peabody@byu.edu |
examining controversial topics. |
|
|
|
|
Primarily CD-ROM, |
| Website for preview: |
|
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|
|
asynchronous only |
|
www.ce.byu.edu/is
|
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| |
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| |
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| |
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|
| PUBLIC HEALTH/NUTRITION Focus (title not identified) |
in development - pilot student on feasibility of training |
Undergraduate and Graduate students |
MSc/PhD level |
UCLA |
|
CD-ROM/synchronous |
| UCLA School of Public Health, Dept. of Community Health Services |
health professionals in developing countries, using internet |
|
|
|
|
|
| O. Galal, ogalal@ucla.edu & ph.ucla.edu |
and satellite technologies |
|
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| |
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|
| KOSHER AND HALAL FOOD REGULATIONS |
Provides a detailed introduction to the dietary laws, the |
Undergraduate students, Graduate students, |
College courses |
Cornell University |
College Credit-2 |
asynchronous only |
| Cornell University, USA |
demographics of these needs and some of the practical issues |
Industry employees, Regulatory employees |
|
|
|
|
| Joe M. Regenstein, JMR@Cornell.edu |
that arise |
|
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| |
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|
| FOOD SCIENCE AND PRACTICE, FST 170 |
Beginning Fall 2001 |
|
|
University of Idaho |
Credit-3 |
WebCT |
| FOOD SAFETY AND QUALITY, FST 220 |
In development - beginning Spring 2002 |
|
|
|
Credit-3 |
WebCT |
| FOOD PROCESSING, UNIT OPERATIONS 1, FST 201 |
In development - beginning 2002-2003 school year |
|
|
|
Credit-2 |
WebCT |
| FOOD PROCESSING, UNIT OPERATIONS II, FST 202 |
In development - beginning 2002-2003 school year |
|
|
|
Credit-2 |
WebCT |
| University of Idaho, USA |
|
|
|
|
|
|
| Jeff Culbertson, jeffc@uidaho.edu |
|
|
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| |
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| |
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|
|
| PRINCIPLES OF ANIMAL SCIENCE, ASI 102 |
Basic principles applied to animal agriculture |
A Bachelor's Degree completion programme |
See website for details on degree |
Kansas State University |
Credit-3 |
Audiotape, audioteleconf. |
| INTRODUCTION TO FOOD SCIENCE, ASI 302 |
Introductory course, scope of food industry, issues, role of science |
is available through distance education. For |
and certificate requirements |
|
Credit-3 |
Audiotape, e-mail |
| HISTORY & ATTITUDES TOWARDS ANIMAL USE,ASI 303 |
History of animal use, livestock industry; attitudes, ethics |
information: www.dce.ksu.edu... |
|
|
Credit-3 |
Web, with synchronous elem |
| FUNDAMENTALS OF FOOD PROCESSING, ASI 305 |
Basic concepts of industrial food processing and preservation |
|
|
|
Credit-3 |
Audiotape, audioteleconf. |
| FUNDAMENTALS OF NUTRITION, ASI 318 |
Elementary principles of comparative nutrition of farm animals |
|
|
|
Credit-3 |
Audiotape |
| PRINCIPLES OF MEAT SCIENCE, ASI 340 |
An introduction to the red meat industry |
A non-degree Food Science certificate programme |
|
|
Credit-3 |
Web, Audioteleconference |
| FOOD CHEMISTRY, ASI 501 |
Basic composition, structure and properties of food |
is available through distance education. For |
|
|
Credit-3 |
Videotape |
| ANIMAL SCIENCE INTERNSHIP, ASI 599 |
Industry work-study experiences |
information: www.dce.ksu.edu... |
|
|
Credit-3 |
Guided study |
| POULTRY PRODUCTS TECHNOLOGY, ASI 640 |
Emphasis on technical problems in production & marketing of poultry |
|
|
|
Credit-3 |
Videotape, CD-ROM |
| PROBLEMS: FOOD MICROBIOLOGY, ASI 661 |
Microbiological problems in food spoilage, preservation, disease |
|
|
|
Credit-2 |
Videotape |
| MEAT SELECTION AND UTILIZATION, ASI 671 |
Anatomy, evaluation, processing, food service application |
|
|
|
Credit-2 |
Videotape |
| QUALITY ASSURANCE OF FOOD PRODUCTS, ASI 695 |
All aspects of quality assurance practice in the food industry |
|
|
|
Credit-3 |
Audiotape |
| FOOD ANALYSIS, ASI 725 |
Principles, methods and techniques for analyses of food products |
|
|
|
Credit-3 |
Videotape, Audiotape |
| FOOD SCIENCE SEMINAR, GENAG 500 |
Review of recent developments in food industry and research |
|
|
|
Credit-3 |
Guided study |
| FOOD SCIENCE PROBLEMS, GENAG 630 |
Research or literature search |
|
|
|
Credit-3 |
Guided study |
| PRINCIPLES OF HACCP, ASI 690 (under development) |
In development |
|
|
|
Credit-2 |
Web, e-mail |
| APPLIED MICROBIOLOGY FOR MEAT AND POULTRY |
In development |
|
|
|
Credit-3 |
Web, e-mail |
| PROCESSORS, ASI 307 (under development) |
|
|
|
|
|
|
| Kansas State University, USA |
|
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|
|
|
|
| Website for preview: |
|
|
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|
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|
|
www.dce.ksu.edu/dce/outreach/search.html
|
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| |
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| |
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|
| MSc/CERTIFICATION IN FOOD SCIENCE |
MSc Programme and/or certification in groupings such as |
Graduate students |
Under Graduate College Degree |
Food Science, University of Massachusetts |
College Credit-36 |
Satellite TV to remote |
| University of Massachusetts/Amherst, USA |
Food Chemistry and Food Microbiology |
|
|
|
|
classrooms, not web taught |
| F.M. Clydesdale, fergc@foodsci.umass.edu |
|
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|
|
Use condensed video in |
| |
|
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|
|
real time |
| |
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| |
|
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|
|
| EUROPEAN FOOD LAWS AND REGULATIONS |
EU food laws and regulations including food safety, GMOs, organic, |
Undergraduate students, graduate students, industry |
Undergraduate college degree, MSc and |
Michigan State University |
College Credit-3 |
internet with synchronous |
| Michigan State University, USA |
labelling, health claims, nutrition labelling, etc. and the |
employees, regulatory employees, consultants |
PhD degree |
|
|
elements |
| EU Food Law Experts, including lawyers, scientists and |
regulatory agencies within the European Union. Lecturers are |
Designed mainly to contribute to BSc and MSc degree |
|
|
|
|
| retired regulatory officials |
EU food law experts with scientific and/or legal qualifications from |
|
|
|
|
|
| Tom Wilson, lawdoc@msu.edu, |
industry, regulatory agencies, law firms and food industry |
|
|
|
|
|
| Vincent Hegarty, vhegarty@msu.edu |
|
|
|
|
|
|
| website for preview: |
|
|
|
|
|
|
|
www.vu.msu.edu/preview/anr-ifl
|
|
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|
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|
| |
|
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|
| |
|
|
|
|
|
|
| INTERNATIONAL FOOD LAWS AND REGULATIONS |
An overview of the role of international agencies in food laws |
Undergraduate students, Graduate students, Industry |
Undergraduate College Degree |
Michigan State University |
College Credit-3 |
Internet with synchronous |
| Michigan State University, USA |
(WTO, WHO, FAO, CODEX). Overview of major regulatory |
Employees, Regulatory Employees |
College courses, MSc/PhD Degree |
|
|
elements |
| Tom Wilson, lawdoc@msu.edu, V. Hegarty, vhegarty@msu.edu |
issues in Canada, UK, France, Japan, Guatemala, Zimbabwe. |
Could contribute to BSc/MSc/PhD degrees on consent |
|
|
|
|
| Website for preview: |
Students are introduced to sources of food law information on the |
of advisor. However, most students are in BSc/MSc |
|
|
|
|
|
www.vu.msu.edu/preview/anr-ifl
|
Internet. |
degrees |
|
|
|
|
| |
|
|
|
|
|
|
| |
|
|
|
|
|
|
| US FOOD LAWS AND REGULATIONS |
Food laws and regulations at the federal and state levels. All major |
Undergraduate students, Graduate students |
Undergraduate college degree, College |
Michigan State University |
College Credit-3 |
Internet with synchronous |
| Michigan State University, USA |
issues covered including food safety, labelling, biotechnology, |
Industry employees, Regulatory employees |
courses, Msc/PhD degree |
|
|
elements |
| Tom Wilson, lawdoc@msu.edu, V. Hegarty, vhegarty@msu.edu |
health claims, dietary supplements, etc. |
|
|
|
|
|
| Website for preview: |
Details on various regulatory agencies (FDA, USDA, ETA) |
|
|
|
|
|
|
www.vu.msu.edu/preview/anr-ifl
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
| FOOD LAWS & REGULATIONS OF CANADA |
In Development |
|
|
|
|
|
| FOOD LAWS & REGULATIONS OF JAPAN |
|
|
|
|
|
|
| FOOD LAWS & REGULATIONS OF KOREA |
|
|
|
|
|
|
| FOOD LAWS & REGULATIONS OF CHINA |
|
|
|
|
|
|
| FOOD LAWS& REGULATIONS OF THAILAND |
|
|
|
|
|
|
| FOOD LAWS & REGULATIONS IN LATIN AMERICA |
|
|
|
|
|
|
| UNIQUE FOOD LAW ISSUES IN DEVELOPING COUNTRIES |
|
|
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|
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| |
|
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| |
|
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|
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|
| |
|
|
|
|
|
|
| PRINCIPLES OF NUTRITION, FScN 1112 |
Fundamental concepts, nutrient functions, human nutrition |
Undergraduate students |
High School |
University of Minnesota |
Credit-3 |
Correspondence (printed |
| University of Minnesota, USA |
requirements, food sources, evaluation nutrition information, food |
|
|
|
|
matter only) |
| Madge Hanson, mhanson@umn.edu |
safety, and the role of nutrition in chronic diseases, nutrition |
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policy and the environment |
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www.fscn.che.umn.edu
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| SCIENCE AND SAFETY OF FOOD |
This is an introductory course in food science |
Undergraduate students, Industry employees |
High School |
DEAL Lab, University of Nebraska |
Continuing Ed-3 |
asynchronous only |
| University of Nebraska, USA |
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Designed to contribute to BSc degree |
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| Michael Zeece, mzeece@unl.edu |
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| FOOD LAWS AND REGULATIONS |
The objective of this course is to provide a general overview of |
Undergraduate students, industry employees, |
High School, College courses |
North Carolina State University |
College Credit-3 |
asynchronous only |
| North Carolina State University, USA |
food laws and regulations. The amount of information you about a |
regulatory employees |
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and continuing educ. |
WebCT format |
| Pat Curtis, Pat_Curtis@ncsu.edu |
specific law or regulation will vary based on your situation. For |
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| Website for preview: |
this reasons, this course will also put a lot of emphasis on |
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www.webct.ncsu.edu/SCRIPT/FS_453553_sp01/scripts/serve.home
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finding specific legal information. |
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| INTRODUCTION TO HACCP |
The objective of this course is to provide a general overview of |
Undergraduate students, industry employees |
High School, College courses |
North Carolina State University |
`College Credit-3 |
asynchronous only |
| North Carolina State University |
HACCP principles and related regulations. This course will put a lot |
regulatory employees |
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and continuing ed |
WebCT format |
| Pat Curtis, Pat_Curtis@ncsu.edu |
of emphasis on actual development of a HACCP plan |
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| Website for preview: |
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www.cals.ncsu.edu:8050/course/fs495i (This will
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| change when major changes are completed - new version will |
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| be a Webct format |
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| FOOD PRODUCT INNOVATION MANAGEMENT |
A problem-based interdisciplinary capstone learning experience |
Undergraduate students |
College courses |
Pennsylvania State University, St. |
College Credit-3 |
asynchronous with |
| Pennsylvania State University, USA |
designed to enhance career skills (critical thinking, decision- |
Designed to contribute to undergraduate degree |
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Joseph's University |
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synchronous elements |
| Lamartine Hood, Lhood@psu.edu |
making, team work, communication, etc.) in the context of |
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industry's approach to developing and marketing new and |
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www.cas.psu.edu/docs/casover/aefs497/main.html
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improved food products |
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| FOOD PROCESSING MANAGEMENT SIMULATION, FS 503 |
Students form teams to operate a simulation representing a |
Undergraduates, Graduate students, industry |
College, Undergraduate College degree |
Purdue University |
College Credit-1 |
Primarly CD-ROM |
| Purdue University, USA |
medium-sized food company. Each team make management and |
employees |
MSc/PhD degree |
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Asynchronous with |
| Jay Marks, marksjs@foodsci.purdue.edu |
operating decisions for each calendar quarter of company |
Designed to contribute to BSc/MSc and Phd degree |
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synchronous elements |
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operation. Students gain knowledge of importance of marketing, |
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financial and production decisions on the success of a food |
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company |
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| THE PROFESSION OF DIETETICS F&N106 |
Gives an overview of the profession of dietetics and potential |
Undergraduate students |
College courses |
Purdue University |
College Credit-1 |
primarily videotape with |
| Purdue University, USA |
jobs, the required professonal experience year (internship), the |
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e-mail access to professor |
| Olivia Wood, woodo@cfs.purdue.edu |
preparation that will be needed to qualify for an internship |
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| GRADUATE COURSES |
Graduate courses offered (see Rutger's catalogue) including three |
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synchronous, video |
| Rutgers University, USA |
member companies using interactive video-conferencing in |
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real time over ISDN lines |
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| QUALITY NEW PRODUCT DEVELOPMENT |
This course covers the innovation process and the process of |
Undergraduate students |
Required senior level course as part of |
Pennsylvania State University, |
College Credit-3 |
Video Conferences |
| Saint Joseph's University, USA |
creating, producing and launching new food products |
Designed to contribute to BSc. Degree |
undergraduate food marketing |
St. Joseph' s University |
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and course website, |
| John B. Lord, jlord@sju.edu |
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curriculum |
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containing all course |
| Website for preview: |
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material to link the two |
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www.courseinfo.sju.edu/FMK_2091 (password needed)
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campuses and two groups |
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of students |
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| PHYTOCHEMICALS, NFSH 704 |
An overview of phytochemicals (non-nutritive biologically active |
Graduate students |
Undergraduate college degree, MSc/PhD |
South Dakota State University |
College credit-2 |
Asynchronous only |
| South Dakota State University, USA |
compounds) from fruits, vegetables, cereals and oilseeds. It |
Designed to contribute to MSc/PhD degrees |
degree |
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| Chunyang Wang, cy_wang@sdstate.edu |
covers findings on chemistry, physiological functions, potential |
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| Website for preview: |
health implications of phytochemicals |
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www.learn.sdstate.edu/wangc/nfsh704.html (main portal)
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| SCIENCE OF FOOD |
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| University of Wisconsin-Madison, USA |
Through a combination of life televised lectures, streaming video, |
Undergraduate students |
High School, Working towards |
University of Wisconsin-Madison |
College Credit-3 |
CableTV (local), public TV |
| Barbara Ingham, Bhingham@facstaff.wisc.edu |
and video-tapes lectures, students are able to learn about the |
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undergraduate college degree |
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statewide, streamed video |
| Website for preview: |
Science of Food. In this class students learn the chemistry behind |
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videotapes on reserve |
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www.wisc.edu/foodsci/fs120
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food components, study the safety of our food supply and various |
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at campus libraries, |
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food processing techniques, develop an understanding of the |
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instructional material |
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commodities that make up our diet, and engage in evaluating |
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on-line, synchronous |
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the truthfulness of food-related information. |
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learning with exams off |
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campus or held once on |
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
| USA - OTHER |
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| Norman Borlaug University |
Norman Borlaug University Survey Results |
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| Established as a non-accredited distance learning provider |
The Food Industry Advisory Council (FIAC) of Norman Borlaug |
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| Cannot offer accredited degrees at UG and Grad levels - |
University assists with identifying opportunities within the |
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| collaborates with American Distance Education |
food industry fordistance education and assists in making |
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| consortium (ADEC) - 50 universities in US and abroad |
arrangements for courses to be developed and presented |
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| N. BORLAUG LECTURE SERIES - FEEDING THE WORLD |
In development |
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| Norman Borlaug University |
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| Course Title |
Description |
Audience |
Education Level |
Material Source |
Credit/Hours |
Format |
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Responding FOOD SCIENCE INSTITUTIONS WITHOUT
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DISTANCE EDUCATION PROGRAMMES (at present)
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| CANADA |
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| Dalhousie University, Nova Scotia |
No Food Science courses through DE, conventional programmes: |
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| Website for information: www.dal.ca/~foodsci |
Does offer grad programmes at MSc. And PhD levels |
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Introducing B. of Applied Science (Food Science) through Dept. |
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of Engineering, Fall 2001 |
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| USA |
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| University of Illinois-Urbana Champaign |
No Food Science courses through DE, other programmes: |
Geared towards working professionals |
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| Food Science and Nutrition Department |
Does offer off-campus MSc programme in Chicago area |
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| Iowa State University, Food Science Department |
No Food Science courses through DE, does offer Dietetics internship |
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courses at undergrad and grad levels through web |
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