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In recent years, international development partners have reduced their support in funding subsidy programs in developing countries. This course addresses these and other important issues.

This course is designed to provide participants with an overview of nutrition concepts and simple digestive anatomy and physiology, as well as practical information on feed manufacturing and feeding..

Authors: Masser, Daniels and Veverica

This course is designed to provide participants with an overview of aquaculture production concepts and simple business planning and preparation, as well as practical information on managing a commercial aquaculture facility.

Egg HACCP (Hazard Analysis and Critical Control Points) is a scientific based program designed according to the HACCP principles to help the egg industry develop a risk based system to identify and control food-borne pathogens during the production of shell eggs and further processed egg products.

The Introduction to Aquaponics course includes multiple learning modules that guide you through the basics of an aquaponics system and its various applications.

The goal of the course is to provide participants an understanding of the components within the cage production systems, the differences between the different cage systems, and the similar production goals.

This course is designed as an introductory module for level 2 training in foodborne pathogens. It will provide an overview of Listeria genus, habitats and reservoirs, growth requirements, current US policy, listeriosis, food associated with listeriosis, and prevention strategies.

Learn how to resolve tough issues, whether with clients, supervisors, collaborators, or employees. The ability to use the basic channels of communication with listening and problem-solving skills is critical to success. Learn how to resolve tough issues using these channels and skills.

Parasites in Food, provides essential information on foodborne pathogens, focusing specifically on the area of parasites.

This course is designed to provide participants with concepts underlying aquatic productivity and levels of management as demonstrated by present practices of aquaculture around the world.

This is a Level 2 course intended for food regulatory professionals and laboratory analysts with previous experience in general microbiology and a basic knowledge of biochemistry.

This short course is designed to get students through the technical portion of installing and learning to use the open-source R package for data analysis.

Descriptions of Salmonellosis and pathogenicity, characteristics of Salmonella, contamination of Salmonella to foods and processing plants, detection of Salmonella, Salmonella control, and Prevention of Salmonella contamination.

mplementing an adequate food plant sanitation program is a critical and necessary prerequisite of any successful HACCP program or Food Safety System.

Implementing an adequate food plant sanitation program is a critical and necessary prerequisite of any successful HACCP program or food safety system.

This is an on-demand learning module that provides information about a variety of different specialty eggs. It compares similarities and differences between the different types of specialty eggs.