This program is designed to:

• provide a strong technical education in the areas of food safety and food inspection
• prepare students for employment in the food industry and regulatory agencies
• develop technical and analytical skills in food safety and food inspection

Please refer to the Admissions Section of this Calendar.

The program is divided into the following terms:

Term One:

Students will be required to take courses in Applied Statistics, Food Microbiology, Food Processing, Food Safety and Sanitation, and Food Chemistry.

Term Two:

The second term continues the study of food safety and includes such courses as Food Law, Foodborne Diseases, Food Inspection Techniques, Management Principles, and Food Toxicology. A technical project course allows for in depth study of an area of special interest.

Term Three:

Students will find placements in pertinent industries or agencies for practical experience.

Program Changes in Response to COVID-19

In response to the COVID-19 pandemic the Senate of Memorial University has approved a Fall 2020 semester that will allow for remote teaching only, and while no decisions have yet been made for Winter 2021, it is possible that course delivery will be of a remote nature as well.

To allow an opportunity for students to gain the practical hands-on training and experience for which we are known, this program will be offered in a modified format for the 2020-2021 academic year.

Term 1 (Fall 2020) will be delivered entirely through remote delivery. While many courses in these programs have a laboratory component, we anticipate using simulation and video demonstration for these labs, where feasible.

Term 2 (Winter 2021) will be offered on-campus if the Province and Country are in a phase that would allow Memorial University to resume on-campus teaching and learning.

If on-campus delivery is not possible in the Winter 2021 semester, we will deliver courses through remote delivery, as is currently planned for the fall semester.

This program has short technical courses that are delivered immediately after the end of winter final examinations. In the event that program delivery is entirely remote over both the fall and winter semesters, this period will be extended to possibly 5 weeks to allow for practical hands-on training and experience, after which students will be eligible to begin their 13-week work term. This practical training period could be delayed due to the COVID-19 pandemic situation, and if so then we will reevaluate the structure of the program to allow for the earliest completion of the program.

• This program emphasizes the food quality/assurance component of the industry together with food safety.
• Students will experience a range of teaching methods including lectures, tutorials, laboratories, seminars and study tours.

Students in Advanced Diplomas 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.

*Taught after end of Term 2

Credit Earned: Advanced Diploma - Food Safety

1 Year: 2 Semesters and 1 Work Term Session

Normal Start: Fall

Contact: Admissions Officer
(709) 778-0380
1-800-563-5799 (ext. 380)
email: admissions@mi.mun.ca

Graduates of this program will find excellent opportunities for challenging and rewarding employment in production, quality assurance, food plant inspection services, food analysis laboratories, regulatory agencies and many other interesting careers.

Sample Job Descriptions:

• Responsible for the plant sanitation program
• Quality systems management, H.A.C.C.P., microbiological analysis
• Supervise all Q.A. functions