Courses
RFA 1990. Elective. (1-4 Hours)
Offers elective credit for courses taken at other academic institutions. May be repeated without limit.
RFA 2990. Elective. (1-4 Hours)
Offers elective credit for courses taken at other academic institutions. May be repeated without limit.
RFA 3990. Elective. (1-4 Hours)
Offers elective credit for courses taken at other academic institutions. May be repeated without limit.
RFA 4990. Elective. (1-4 Hours)
Offers elective credit for courses taken at other academic institutions. May be repeated without limit.
RFA 6210. Food Safety and Modernization. (3 Hours)
Examines the central provisions of the Food Safety Modernization Act (FSMA), noting where the Food and Drug Administration (FDA) has assumed new authority and activities in order to prevent food safety problems before they damage the health of consumers. Students evaluate multiple aspects of FSMA implementation, such as the challenges faced by states, mandatory registration of food production facilities, the requirement that food facilities adopt hazard analysis critical control point (HACCP) plans, third-party auditors, the creation of food product tracing systems, and increased produce inspection.
Prerequisite(s): RFA 6130 with a minimum grade of C- ; RFA 6235 with a minimum grade of C-
RFA 6220. Food Safety and Surveillance: Concepts and Applications. (3 Hours)
Examines concepts and methods for conducting surveillance of food-borne diseases, both in humans and in animals. Topics include methods from epidemiology and public health to address problems that have often been kept within the Food and Drug Administration’s and U.S. Department of Agriculture’s domains; ways to improve coordination among human health organizations and food regulatory professionals; the relationship between municipal, state, and federal agencies governing food-borne disease; and the best means to enlist the food industry as partners in health surveillance.
Prerequisite(s): RFA 6215 with a minimum grade of C- ; RFA 6235 with a minimum grade of C-
RFA 6350. Political, Social, and Economic Influences on Food Law, Regulation, and Policy. (3 Hours)
Analyzes the food legal landscape, specifically the political, social, and economic influences that shape food regulations, laws, and policies. Offers students an opportunity to apply current case law to contemporary situations with topics that intersect with various themes present throughout core and elective courses.
Prerequisite(s): RFA 6235 (may be taken concurrently) with a minimum grade of C-
RFA 6412. FDA Model Food Code: Implications for Industry. (3 Hours)
Examines the industry implications of the FDA model Food Code, used for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service. This model is offered for adoption by local, state, and federal government jurisdictions for administration by the various departments, agencies, bureaus, divisions, and other units within each jurisdiction that have been delegated compliance responsibilities for food service, retail food stores, or food vending operations.
Prerequisite(s): RFA 6100 with a minimum grade of C ; RFA 6120 with a minimum grade of C
RFA 6962. Elective. (1-4 Hours)
Offers elective credit for courses taken at other academic institutions. May be repeated without limit.
RFA 7995. Project. (1-4 Hours)
Focuses on an in-depth project in which a student conducts research or produces a product related to the student’s major field. May be repeated up to five times for up to 24 total credits.