Food Safety & Sanitation for Food Manufacturers (Classroom) (2 CEU).Food Safety & Sanitation for Food Manufacturers (online) (2 CEU).Food and Airborne Fungi & Mycotoxin Short Course (3 CEU).Dairy Basics: Fundamentals of Quality and Safety (0.5 CEU).Control of Listeria monocytogenes in Ready-to-Eat Foods (0.5 CEU).
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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 program is a sequence of outreach classes that provide students with core competencies in specific areas. 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.