Course Descriptions

Overview

Each course is offered on a “pass or fail” basis in which earning 70% of the total points is required to pass. Certificates will be issued upon completion of each course and for completing each series.

Related Program:
CAHNRS M.S. in Agriculture Online Food Science & Management

Course Descriptions

FS 101 – Food Safety Microbiology and Chemistry

This course examines the sources of chemical and microbiological risk which foods may pose and looks at how scientific principles have been used to screen food sources and develop processes to minimize food safety risks.

Completing FS 101 will count for both series in the Certificate Program.

Student Learning Outcomes

After completing this course, you will be able to:

  • Recognize and identify basic food science concepts and terminology
  • Learn how risk is defined
  • Identify food safety issues related to our food supply
  • Recognize and identify naturally occurring toxicants and chemical contaminants in food
  • Recognize microbes that cause foodborne disease and symptoms of these diseases
  • Learn about food allergens
  • Be informed about how processing can reduce food safety risks

FS 102 – Food Protection Plans PCQI (PCHF part 2)

FS 102 uses the standard Preventive Controls for Human Food (PCHF) version 2.0 blended course developed by the Food Safety Preventive Controls Alliance (FSPCA) and recognized by the U.S. Food and Drug Administration (FDA). It is designed to provide the materials needed for an individual to prepare Food Safety Plans that comply with the Food Safety Modernization Act requirements for Human Food and to provide the training to fulfill the requirements of a “Preventive Control Qualified Individual” (PCQI) per 21 CFR 117.3.

Student Learning Outcomes

After completing this program, students will be able to meet the requirements for a Preventive Control Qualified Individual including to perform or oversee:

  • Preparation of a Food Safety Plan
  • Validation of the Preventive Controls
  • Records Review
  • Reanalysis of a Food Safety Plan

Completing FS 102 will count for both series in the Certificate Program.

This blended training is delivered in two parts. PART 1 is self-paced online learning with FSPCA (pay $299 fee to FSPCA, includes certificate) and PART 2 is online WSU Instructor-Led (pay $535 fee to WSU, includes certificate). Both PART 1 and PART 2 must be completed to receive the WSU and FSPCA certificates.

FS 102 Part 1: Online with FSPCA

Getting started: Click here to purchase and enroll. Once logged in to the LMS, navigate to “My Courses”, locate the course, and click “Start” (or “Resume” to continue). Download the FSPCA Preventive Controls for Human Food V2.0 Participant Manual from the course landing page. Work through all 16 chapters, in order, and complete the knowledge checks at your own pace.

You have 6 months to complete Part 1 course. Upon completion of Part 1, you will receive an enrollment ticket and a completion email. Please email either the enrollment ticket or completion email to thuy.bernhard@wsu.edu then register for FS 102 to participate in Part 2. Enroll in FS 102 Part 2. The deadline to enroll in FS 102 for part 2 is February 2, 2026. After you finish both parts of the blended course, you will receive an automated email with instructions to access your FSPCA certificate of training.

Technology Requirements for FS 102 Part 1

FS 102 Part 1 FSPCA modules run on the latest versions of all popular internet browsers; however, for best result we recommend Google Chrome. If you are using a PC, your operating system should be at least Windows 7. If you are using a Mac, your operating system should be at least OSX 10.10. Mobile devices are not supported at this time.

Additional Software Programs Needed – You will need to have a software program called Adobe Acrobat Reader™ DC on your computer. If you don’t have this program, it can be downloaded to your computer for free. To download this program, go to the Adobe website. The free version is all you’ll need for this course. Follow the steps to download Acrobat Reader™.

FS 102 Part 2: Virtual-live via Zoom with WSU Instructor

Those who complete Part 1 are eligible to attend Part 2. The 9-hour training will be held over three weekends, lasting 1.5 hours each day (total of 6 days). Session dates for 2026 are February 7, 8, 14, 15, 21, & 22 from 9 am – 10:30 am Pacific Time. The delivery method will be virtual (web-based, live) sessions over Zoom. The course is taught by Thuy Bernhard, Ph.D., who is an FSPCA-trained lead instructor. This course will address questions that you may have related to the material covered in Part 1. You will complete exercises using FSPCA food safety plan models applying the knowledge that you gained through the course materials.

Please note, you have 6 months from the completion of Part 1 to complete Part 2, so plan accordingly. After 6 months, your Enrollment Ticket for Part 2 will be void, thus preventing your admittance to a Part 2 course. You will have to complete Part 1 again to receive a new, valid Enrollment Ticket. There are no refunds.

If you have any questions or need assistance for part 1, please contact LMS administration at LMSadmin@ifpti.org or by phone at (269) 488-3258. For questions or concerns about part 2, please contact WSU Food Science Certificate Program Director, Thuy Bernhard, thuy.bernhard@wsu.edu. Please note the minimum computer and technology requirements.

FS 103 – Food Quality & Auditing

This course will focus on aspects of food quality and food related audits. Students are encouraged to work with food products and processes of their choice.

Completing FS 103 will count for the Certificate of Proficiency in Food Science.

Student Learning Outcomes

After completing this course, students will be able to:

  • Understand aspects of food quality along the value chain and the role of food science in accomplishing desired levels of food quality.
  • Aspects of determining and measuring food quality – physical and chemical testing methods.
  • Recognized quality schemes, technical specifications, and their role in the food system.
  • Develop and implement sampling schemes including consumer testing.
  • Be knowledgeable of the general principles of auditing.

FS 104 – Food Processing & Unit Operations

Introduction to the various methods and technologies used in the processing and manufacturing of foods. This course covers the basic technologies applied in producing many common food products. We will discuss the physical properties of food, followed by basic elements of process control, size reduction, and mixing of ingredients.

Completing FS 104 will count for the Certificate of Proficiency in Food Science.

Student Learning Outcomes

After completing this course, students will be able to:

  • Recognize and identify basic characteristics of the physical properties of food and the principles of fluid flow and heat transfer.
  • Identify the elements of process control, size reduction, and mixing.
  • Recognize and identify the common “unit operations” and how these may be sequenced to form a “process” to manufacture food products.
  • Become acquainted with the cleaning, disinfection, and sanitation requirements for the production of food safe for human consumption.

FS 105 – Food Production & Formulation

This course focuses on the physical and chemical composition of foods, food safety, food chemistry, proteins (meat, poultry, seafood, eggs, dairy, and plant), fats and oils, as well as grains (wheat functionality, leavening, and baking) and food preparation. 

Completing FS 105 will count for the Certificate of Proficiency in Food Science.

Student Learning Outcomes

After completing this course, students will be able to:

  • Recognize the role of ingredient functionality in the foods we produce and eat.
  • Know the characteristic factors related to primary food components (carbohydrates, proteins, fats, and sugar).
  • Become familiar with formulating food products using multiple ingredients and of the interactions and function of each

FS 106 – Process Engineering

Application of food process engineering principles to determine the safety of food products. Topics covered in this course include thermal inactivation, validation, processing, overview of standard processes, control points in different processes, processing factors that impact control of hazards, selection and calibration of instruments to measure process parameters, standards, and sanitary equipment design.

Completing FS 106 will count for the Certificate of Food Safety.

Student Learning Outcomes

After completing this course, students will be able to:

  • Become familiar with d-values, z-values, and understand the relationships between raw materials and process conditions that ensure production of safe food
  • Understand the concept behind dehydration (low water activity, heat transfer changes), and acidification in limiting food safety hazards
  • Review the engineering aspects of validation and the importance of instrument calibration
  • Consider factors for sanitary equipment design
  • Work through case studies relevant to process engineering

FS 107 – Validation of Food Safety Systems

A review of food safety systems, HACCP, Preventive Controls, and the role of verification and validation. We will discuss validation and verification approaches to FDA-regulated food products which includes designing experimental studies and working through relevant case studies.

Completing FS 107 will count for the Certificate of Food Safety.

Student Learning Outcomes

After completing this course, students will be able to:

  • Apply validation and verification approaches to FDA-regulated food products
  • Design experimental approaches for in-lab and in-plant validation of food safety systems
  • Work through case studies relevant to food safety systems

FS 108 – Food Safety Case Studies

Application of food safety concepts previously covered in the certificate series to analyze and resolve case studies related to food processing, produce safety, and food systems: farm to table.

Completing FS 108 will count for the Certificate of Food Safety.

Student Learning Outcomes

After completing this course, students will be able to:

  • Identify the cause of foodborne illness outbreaks and recalls
  • Identify contributing factors that lead to foodborne illness outbreaks and recalls
  • Identify and be able to implement corrective actions that could prevent outbreaks and recalls
  • Be able to implement prevention strategies

Minimum Computer Requirements

All participants must actively participate in the training; this includes joining by computer/laptop and having video cameras turned on for the entire duration of the course.

Technology Requirements for FS 102 Only

FS 102 Part 1 FSPCA modules run on the latest versions of all popular internet browsers; however, for the best result, we recommend Google Chrome. If you are using a PC, your operating system should be at least Windows 7. If you are using a Mac, your operating system should be at least OSX 10.10. Mobile devices are not supported at this time.

Additional Software Programs Needed – You will need to have a software program called Adobe Acrobat Reader™ DC on your computer. If you don’t have this program, it can be downloaded to your computer for free. To download this program, go to the Adobe website. The free version is all you’ll need for this course. Follow the steps to download Acrobat Reader™.