Academic Calendar - Fisheries and Marine Institute - Memorial ...

POST GRADUATE CERTIFICATE - FOOD SAFETY
Management; Risk Management; Selection and Budgeting; Cost
Estimation; Project Scheduling; Resource Management; Project
Performance Monitoring and Evaluation; Project Closeout and
Termination
Schedule - Web-based instruction: 39 hours
MIPG 4107M - European Food Law - This course will provide
participants with a through and in-depth understanding of the
elements of European (EU) Food Law including aspects of food
science, health, law, ethics, policy, economics and politics.
European Union and Principles of EU Food Regulatory Affairs;
Trade and Free Movement of Food in the EU; International
Influences on EU Food Law; European Food Safety Authority;
Precautionary Principle; EU Food Hygiene, Food Safety
Legislation and Food Quality; EU Food Standards, Food
Labeling and Naming of Foods; Nutritional Food Law in EU;
Food Additives; Food and Health Functional Foods; Genetic
Modification of Foods; Organic Food Production; Artisan and
Specialty Foods
Schedule - Web-based instruction: 39 hours
MIPG 4108M - ISO Management Systems - This course is
designed to introduce internationally developed management
systems to students. The course provides learning opportunities
around the application of these systems and the procedures
followed for their implementation in different firms and institutions.
Background; ISO 9000 Quality Management System; ISO
14000 Environmental Management System; OHSAS 18000
Occupational Health and Safety Management System
Schedule - Web-based instruction: 39 hours
MIPG 4113M - Introduction to Food Safety - This course will
introduce students to the fundamental control measures required
to produce safe food as well as an overview of food safety
regulation, food microbiology, food toxicology and an introduction
to the safety of genetically modified foods.
Fundamentals of Food Safety; Food Microbiology and
Food Safety; Food Toxicology and Food Safety; Genetically
Engineered Foods and Food Safety
Schedule - Web-based instruction: 39 hours
MIPG 4114M - Fundamentals of Canadian Food Laws
and Regulations - This course is designed to introduce
the major topics in Canadian food laws and regulations that
are fundamental in the manufacturing and trade of safe and
compliant food commodities. While Canadian food laws
and regulations are the primary focus of this course, some
international food laws and regulations will also be introduced.
Introduction to Canadian Legal System; Canadian Food
Inspection Agency (CFIA); Federal Food Acts and Regulations;
Additional Federal Departments and Agencies; Provincial Food
Laws and Regulations; International Food Laws and Regulations;
Genetically Engineered (GE) Food
Schedule - Web-based instruction: 39 hours
MIPG 4115M – Foodborne Illness and Food Toxicology – This
course is designed to enable the student to gain knowledge of
the biological and chemical hazards present in foods and their
effect on human health.
Principles of Food Toxicology, Biotransformations, Chemical
Carcinogenesis, Natural Toxicants in Animal Foodstuffs,
Toxic Photochemicals, Environmental Toxicants, Animal Drug
Residues, Food additives, Toxicants formed during Food
processing, Important facts of Foodborne Diseases, Foodborne
Intoxications, Foodborne Infections, Foodborne Toxicoinfections,
Parasites and Algal Toxins, Food Insensitivities
Schedule - Web-based instruction: 39 hours
MIPG 4116M - Food Sanitation - This course is designed to
introduce students to the various aspects of food sanitation and
to provide students the necessary tools to design, and implement
an effective sanitation program.
Sanitation and the Food Industry; Microorganisms; Allergens;
Personal Hygiene; Pest and Pest Control; Cleaning and
Sanitizing; Food Plant and Equipment Design; Sanitation
of Incoming Materials; Water Sanitation; Waste Treatment;
Governmental Food Regulations
Schedule - Web-based instruction: 39 hours
Evaluation:
Students in the Post-graduate Certificate in Food Safety must
obtain a passing grade of 65% or better in all program courses.
Students who have received a grade of less than 50% in any
course will be required to withdraw from the program. Students
who have received a grade less than 65% (but 50% or greater)
in more than one program course during a single term will be
required to withdraw from the program.
Students who have received a grade less than 65% (but 50%
or greater) in one program course will be permitted to remain in
the program, provided that course is retaken when offered and
passed with a grade of 65% or better. Only one such repeat will
be permitted per term. Failure to obtain a grade of 65% in the
repeated course shall lead to termination of a student’s program.
CAREERS
Professionals will enhance their careers in the private and
public sectors specializing in . in food technology/ production,
food safety, quality management, project management and
quality assurance.
87