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Food Science Prof Discusses the Value of U of G’s Online Food Science Certificate Program

Posted on Tuesday August 13, 2019
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Prof. Keith Warriner
Prof. Keith Warriner

It’s an industry that’s in high demand with employers continually looking for qualified employees. The food science industry—projecting an increase in the number of hires over the next five years—is already being met with challenges to fill positions.

At the University of Guelph (U of G), food science is a significant area of study. With extensive ongoing research taking place on campus, U of G continues to be a leading institution in food science studies, at both the undergraduate and graduate levels. 

For those not interested in pursuing a full degree program in food science, there’s the Food Science Certificate program. Conveniently comprised of just five online courses, the program is geared towards those looking to advance their careers in the food industry, develop new job responsibilities in a food-related profession, or build food industry skills for a new position or change in career.

Dr. Keith Warriner, graduate coordinator and professor in the Department of Food Science, facilitates the online course, Food Safety Management Systems—an elective course in the certificate program. Warriner’s research focuses on food safety in fresh produce and dry ingredients, and various decontamination methods. He offered his perspective on the value of the Food Science Certificate.

“The program is good for those looking to enter the food industry from a different sector, those currently within the food industry who wish to refresh or upgrade their knowledge, or those taking pure science majors—such as microbiology and chemistry—who may later want to find positions within the food industry,” explains Warriner. “By holding a Food Science Certificate, it is possible to increase your chances of promotion within a company, obtain lab work, or find positions in quality assurance, product development or sanitation management.”

“The courses are delivered by experts in their respective fields and the program can be taken entirely online, so it doesn’t disrupt those who are already employed full time.”

Warriner went on to discuss some of the latest developments in food science and research. He listed food processing and intervention (decontamination) as some of the bigger innovations in food safety, and identified nutrition, salt and trans-fat reduction, alternatives to antibiotics and pesticides, water recycling and sustainability, and food fraud as large areas of interest at the University.

Global food security, also a significant topic of research at U of G, plays an important role in food science research; and so, the food industry has seen some changes.

“The industry has undergone major changes over recent years, including centralization of production, and maintenance of a true global market,” says Warriner. “Food safety regulations have been modernized, making industry take more ownership. There is a bigger focus on sustainability and health, along with a shift in demand from animal-based to plant-based proteins. Retailers have become more powerful in the food sector and these are driving consumer trends and putting increasing demands on industry to deliver low-cost foods. In the government sector, the use of modern technologies has enabled more contaminated foods to be identified resulting in an increase in recalls.”

Visit the Food Science Certificate page to learn more about this program.

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