Survey Results

Distance Education – Survey Results

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Course Title Description Audience Education Level Material Source Credit/Hours Format
             
Country – Australia            
MASTERS PROGRAMME IN FOOD SCIENCE AND Students study eight (8) from a list of 12 distance education Graduate students MSc/PhD degree University of Queensland, University Equivalent to 3 primarily CD-ROM
TECHNOLOGY, Australia subjects covering a wide range of food science, technology and Industry employees   of Newcastle, University of New South semesters of full-  
Australian Food Technology Education and Research (AFTER) commodities. They then attend one (1) of six (6) Australian     Wales, University of Western Sydney, time study, leading  
Gordon Young, coursedirector@after.edu.au universities for one semester to complete practical work and     Victoria University, Royal Melbourne to award of Masters  
Website for preview: a research project     Institute of Technology degree  

www.after.edu.au

           
             
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
Country – Canada            
HUMAN NUTRITION Nutrients essential to life and well being, their function in Undergraduate students Undergraduate college degree Acadia University College Credit-3 Correspondence (printed
Acadia University, Canada metabolism and their sources in food. Emphasis is placed on   Designed to contribute to BSc degree     matter only)
Elizabeth Johnston, Elizabeth.Johnston@acadiau.ca vitamins and minerals.          
             
             
             
FOOD PACKAGING   Upgrading for individuals with formal university Post-secondary (Post High School) Open Learning Programme, Office 0.5, B.Sc. Web-based, Correspondence
FOOD PLANT SANITATION AND CONTROL   education in an area other than Food Science or who courses in microbiology and chemistry of Open Learning, University of Guelph 0.5, B.Sc. Web-based, Correspondence
INTRODUCTION TO FOOD ANALYSIS Five (5) course certificate in Food Science have been working in Food Science related fields but are required for entrance into the   Certificate, B.Sc.05 Web-based, Correspondence
INTRODUCTION TO FOOD CHEMISTRY Certificate programme concentrates on the chemistry, analysis, who have no academic background in Food Science. programme   Certificate, B.Sc.05 Web-based, Correspondence
INTRODUCTION TO FOOD MICROBIOLOGY microbiology and processing of foods, and on the maintenance of       Certificate, B.Sc.05 Web-based, Correspondence
INTRODUCTION TO FOOD PROCESSING food safety and quality throughout.       Certificate, B.Sc.05 Web-based, Correspondence
PRINCIPLES OF FOOD SCIENCE         Certificate 0.5 Web-based, Correspondence
University of Guelph, Canada         0.5 is 37 lecture  
Website for preview:         hours & up to 36  

www.open.uogelph.ca

        lab hours  
             
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
Country – Romania            
Dunarea De Jos University, Romania Control and Food Technology in Tourism          
Website for information: www.ugal.ro            
             
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
Country – Spain            
FOODS: COMPOSITION AND PROPERTIES Effects of cooking methods in the composition and nutritional       10 weeks, tutorials, video-
University of Navarra, Spain value of foods, ecological foods,functional foods       theory equivalent- conferencing, evaluation
          50 hrs by internet
             
NUTRITION, DIETETICS AND DIET THERAPY Nutrients and energy metabolism; balanced diets; nutrition in       1 year programme tutorials, video-
University of Navarra, Spain physiological situations; diet therapy in pathological situations       130hrs-theory conferencing, internet
          20hrs-practical evaluation
             
NUTRITION AND OBESITY Energy metabolism and body composition; epidemiology, aetiology,          
University of Navarra, Spain and health risks of obesity; dietary treatment, physical exercise,       8 weeks, 40 hrs- tutorials, video-
  and other treatments (pharmacotherapy, surgical, behavioural)       theory conferencing, internet
            evaluation
             
NUTRITION AND PUBLIC HEALTH Nutritional epidemiology; nutrition and dietary guidelines;       50 hrs-theory tutorials, video-
University of Navarra, Spain nutrition education; nutritional strategies in public health;       equivalent conferencing, internet
  epidemiology and prevention of diseases (malnutrition, anaemia,         evaluation
  cancer, obesity, coronary diseases, etc)          
             
             
NUTRITION IN INFANCY AND ADOLESCENCE Breast-feeding; infant formulae; beikost; evaluation of       6 weeks, tutorials, video-
University of Navarra, Spain nutritional state in infancy and adolescence; diet therapy       theory equivalent- conferencing, internet
  in infancy and adolescence       30 hrs evaluation
             
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
Country – Sweden            
             
meNY-A PROGRAMME FOR COMPETENCE DEVELOPMENT The meNY programme contains a series of courses all based on Industry employees, undergraduate students, No formal education required (industry SIK, SLU, Universities of Umea, Luns and Continuing Education: synchronous elements
IN SWEDISH FOOD AND BIOTECHNOLOGICAL IT and problem based education. Examples of courses are: graduate students employees) Kalmar 5 weeks  
COMPANIES Food Safety, Product development, Biotechnology, Food and Health       no college credit  
Swedish Institute of Food and Technology (SIK)         given  
Swedish University of Agricultural Science (SLU), Sweden            
Contacts: yngve.andersson@sik.se, margareta.stigson@kontakt.slu.se            
             
Website for preview:            

www.meny.se

           
             
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
Country – United Kingdom            
             
GRAIN STORAGE MANAGEMENT            
POST-HARVEST HORTICULTURE            
University of Greenwich, UK            
             
             
             
FOOD MARKETING            
FOOD PRODUCT DEVELOPMENT            
QUALITY OF FOOD PRODUCTS-CROPS In development          
R & D PROJECT MANAGEMENT In development          
University of Plymouth, UK            
Website for information: www.plym.ac.uk            
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
Country – USA            
             
FOOD SCIENCE ORIENTATION, FDSC 1011 This is an introductory course to explore the types of job Undergraduate students High School University of Arkansas Credit-1 Satellite TV to remote
University of Arkansas, USA opportunities available to Food Scientists. Career Development Designed to contribute to BSc degree       classrooms
Terry Howell, tahowell@uark.edu and planning is introduced         With synchronous elements
Website for preview:            

www.uark.edu/depts/foodsci/courses/fdsc1103/fdsc1103.html

           
             
             
FOOD SAFETY AND SANITATION FDSC 2503 Course covers principles of sanitation, cleaners and sanitizers, Undergraduate students, Industry Employees, High School, College courses, University of Arkansas Credit-3 Satellite TV to remote
University of Arkansas, USA sanitary equipment and plant design, and microbial growth and Regulatory Employees Undergraduate College degree     classrooms, with
Mike Johnson and Rama Nannapaneni, Mjohnson@uark.edu control in food processing operations. This course has been offered Designed to contribute to BSc degree       synchronous elements
  by CIV to industry personnel across the State of Arkansas.          
             
INTRODUCTION TO FOOD SCIENCE FDSC 1103 This is an introductory course which surveys the discipline of Undergraduate students High School, College courses University of Arkansas Credit – 1 Satellite TV to remote
University of Arkansas, USA of Food Science. The course introduces topics ranging from Designed to contribute to BSc degree       classrooms, synchronous
Terry Howell, Thowell@uark.edu elementary food processing to commodity groups to nutrition         elements
Website for preview: issues. The course is used as a recruiting tool for new students          

www.uark.edu/depts/foodsci/courses/fdsc1103/fdsc1103.html

and as an introductory course to current students          
             
             
             
ESSENTIALS OF HUMAN NUTRITION 1, FSN 100 Food-oriented study of nutrition facts and principles as a basis Undergraduate students College courses Brigham Young University College Credit-3 Correspondence (printed
Brigham Young University Independent Study, USA for dietary choices; consequences of choices; scientifically Designed to contribute to BSc degree       material only)
Joe Peabody, joseph_peabody@byu.edu examining controversial topics.         Primarily CD-ROM,
Website for preview:           asynchronous only

www.ce.byu.edu/is

           
             
             
             
PUBLIC HEALTH/NUTRITION Focus (title not identified) in development – pilot student on feasibility of training Undergraduate and Graduate students MSc/PhD level UCLA   CD-ROM/synchronous
UCLA School of Public Health, Dept. of Community Health Services health professionals in developing countries, using internet          
O. Galal, ogalal@ucla.edu & ph.ucla.edu and satellite technologies          
             
             
             
KOSHER AND HALAL FOOD REGULATIONS Provides a detailed introduction to the dietary laws, the Undergraduate students, Graduate students, College courses Cornell University College Credit-2 asynchronous only
Cornell University, USA demographics of these needs and some of the practical issues Industry employees, Regulatory employees        
Joe M. Regenstein, JMR@Cornell.edu that arise          
             
             
             
             
FOOD SCIENCE AND PRACTICE, FST 170 Beginning Fall 2001     University of Idaho Credit-3 WebCT
FOOD SAFETY AND QUALITY, FST 220 In development – beginning Spring 2002       Credit-3 WebCT
FOOD PROCESSING, UNIT OPERATIONS 1, FST 201 In development – beginning 2002-2003 school year       Credit-2 WebCT
FOOD PROCESSING, UNIT OPERATIONS II, FST 202 In development – beginning 2002-2003 school year       Credit-2 WebCT
University of Idaho, USA            
Jeff Culbertson, jeffc@uidaho.edu            
             
             
             
PRINCIPLES OF ANIMAL SCIENCE, ASI 102 Basic principles applied to animal agriculture A Bachelor’s Degree completion programme See website for details on degree Kansas State University Credit-3 Audiotape, audioteleconf.
INTRODUCTION TO FOOD SCIENCE, ASI 302 Introductory course, scope of food industry, issues, role of science is available through distance education. For and certificate requirements   Credit-3 Audiotape, e-mail
HISTORY & ATTITUDES TOWARDS ANIMAL USE,ASI 303 History of animal use, livestock industry; attitudes, ethics information: www.dce.ksu.edu…     Credit-3 Web, with synchronous elem
FUNDAMENTALS OF FOOD PROCESSING, ASI 305 Basic concepts of industrial food processing and preservation       Credit-3 Audiotape, audioteleconf.
FUNDAMENTALS OF NUTRITION, ASI 318 Elementary principles of comparative nutrition of farm animals       Credit-3 Audiotape
PRINCIPLES OF MEAT SCIENCE, ASI 340 An introduction to the red meat industry A non-degree Food Science certificate programme     Credit-3 Web, Audioteleconference
FOOD CHEMISTRY, ASI 501 Basic composition, structure and properties of food is available through distance education. For     Credit-3 Videotape
ANIMAL SCIENCE INTERNSHIP, ASI 599 Industry work-study experiences information: www.dce.ksu.edu…     Credit-3 Guided study
POULTRY PRODUCTS TECHNOLOGY, ASI 640 Emphasis on technical problems in production & marketing of poultry       Credit-3 Videotape, CD-ROM
PROBLEMS: FOOD MICROBIOLOGY, ASI 661 Microbiological problems in food spoilage, preservation, disease       Credit-2 Videotape
MEAT SELECTION AND UTILIZATION, ASI 671 Anatomy, evaluation, processing, food service application       Credit-2 Videotape
QUALITY ASSURANCE OF FOOD PRODUCTS, ASI 695 All aspects of quality assurance practice in the food industry       Credit-3 Audiotape
FOOD ANALYSIS, ASI 725 Principles, methods and techniques for analyses of food products       Credit-3 Videotape, Audiotape
FOOD SCIENCE SEMINAR, GENAG 500 Review of recent developments in food industry and research       Credit-3 Guided study
FOOD SCIENCE PROBLEMS, GENAG 630 Research or literature search       Credit-3 Guided study
PRINCIPLES OF HACCP, ASI 690 (under development) In development       Credit-2 Web, e-mail
APPLIED MICROBIOLOGY FOR MEAT AND POULTRY In development       Credit-3 Web, e-mail
PROCESSORS, ASI 307 (under development)            
Kansas State University, USA            
Website for preview:            

www.dce.ksu.edu/dce/outreach/search.html

           
             
             
             
MSc/CERTIFICATION IN FOOD SCIENCE MSc Programme and/or certification in groupings such as Graduate students Under Graduate College Degree Food Science, University of Massachusetts College Credit-36 Satellite TV to remote
University of Massachusetts/Amherst, USA Food Chemistry and Food Microbiology         classrooms, not web taught
F.M. Clydesdale, fergc@foodsci.umass.edu           Use condensed video in
            real time
             
             
EUROPEAN FOOD LAWS AND REGULATIONS EU food laws and regulations including food safety, GMOs, organic, Undergraduate students, graduate students, industry Undergraduate college degree, MSc and Michigan State University College Credit-3 internet with synchronous
Michigan State University, USA labelling, health claims, nutrition labelling, etc. and the employees, regulatory employees, consultants PhD degree     elements
EU Food Law Experts, including lawyers, scientists and regulatory agencies within the European Union. Lecturers are Designed mainly to contribute to BSc and MSc degree        
retired regulatory officials EU food law experts with scientific and/or legal qualifications from          
Tom Wilson, lawdoc@msu.edu, industry, regulatory agencies, law firms and food industry          
Vincent Hegarty, vhegarty@msu.edu            
website for preview:            

www.vu.msu.edu/preview/anr-ifl

           
             
             
INTERNATIONAL FOOD LAWS AND REGULATIONS An overview of the role of international agencies in food laws Undergraduate students, Graduate students, Industry Undergraduate College Degree Michigan State University College Credit-3 Internet with synchronous
Michigan State University, USA (WTO, WHO, FAO, CODEX). Overview of major regulatory Employees, Regulatory Employees College courses, MSc/PhD Degree     elements
Tom Wilson, lawdoc@msu.edu, V. Hegarty, vhegarty@msu.edu issues in Canada, UK, France, Japan, Guatemala, Zimbabwe. Could contribute to BSc/MSc/PhD degrees on consent        
Website for preview: Students are introduced to sources of food law information on the of advisor. However, most students are in BSc/MSc        

www.vu.msu.edu/preview/anr-ifl

Internet. degrees        
             
             
US FOOD LAWS AND REGULATIONS Food laws and regulations at the federal and state levels. All major Undergraduate students, Graduate students Undergraduate college degree, College Michigan State University College Credit-3 Internet with synchronous
Michigan State University, USA issues covered including food safety, labelling, biotechnology, Industry employees, Regulatory employees courses, Msc/PhD degree     elements
Tom Wilson, lawdoc@msu.edu, V. Hegarty, vhegarty@msu.edu health claims, dietary supplements, etc.          
Website for preview: Details on various regulatory agencies (FDA, USDA, ETA)          

www.vu.msu.edu/preview/anr-ifl

           
             
FOOD LAWS & REGULATIONS OF CANADA In Development          
FOOD LAWS & REGULATIONS OF JAPAN            
FOOD LAWS & REGULATIONS OF KOREA            
FOOD LAWS & REGULATIONS OF CHINA            
FOOD LAWS& REGULATIONS OF THAILAND            
FOOD LAWS & REGULATIONS IN LATIN AMERICA            
UNIQUE FOOD LAW ISSUES IN DEVELOPING COUNTRIES            
             
             
             
PRINCIPLES OF NUTRITION, FScN 1112 Fundamental concepts, nutrient functions, human nutrition Undergraduate students High School University of Minnesota Credit-3 Correspondence (printed
University of Minnesota, USA requirements, food sources, evaluation nutrition information, food         matter only)
Madge Hanson, mhanson@umn.edu safety, and the role of nutrition in chronic diseases, nutrition          
Website for preview: policy and the environment          

www.fscn.che.umn.edu

           
             
             
             
SCIENCE AND SAFETY OF FOOD This is an introductory course in food science Undergraduate students, Industry employees High School DEAL Lab, University of Nebraska Continuing Ed-3 asynchronous only
University of Nebraska, USA     Designed to contribute to BSc degree      
Michael Zeece, mzeece@unl.edu            
             
             
             
FOOD LAWS AND REGULATIONS The objective of this course is to provide a general overview of Undergraduate students, industry employees, High School, College courses North Carolina State University College Credit-3 asynchronous only
North Carolina State University, USA food laws and regulations. The amount of information you about a regulatory employees     and continuing educ. WebCT format
Pat Curtis, Pat_Curtis@ncsu.edu specific law or regulation will vary based on your situation. For          
Website for preview: this reasons, this course will also put a lot of emphasis on          

www.webct.ncsu.edu/SCRIPT/FS_453553_sp01/scripts/serve.home

finding specific legal information.          
             
             
             
INTRODUCTION TO HACCP The objective of this course is to provide a general overview of Undergraduate students, industry employees High School, College courses North Carolina State University `College Credit-3 asynchronous only
North Carolina State University HACCP principles and related regulations. This course will put a lot regulatory employees     and continuing ed WebCT format
Pat Curtis, Pat_Curtis@ncsu.edu of emphasis on actual development of a HACCP plan          
Website for preview:            

www.cals.ncsu.edu:8050/course/fs495i (This will

           
change when major changes are completed – new version will            
be a Webct format            
             
             
             
FOOD PRODUCT INNOVATION MANAGEMENT A problem-based interdisciplinary capstone learning experience Undergraduate students College courses Pennsylvania State University, St. College Credit-3 asynchronous with
Pennsylvania State University, USA designed to enhance career skills (critical thinking, decision- Designed to contribute to undergraduate degree   Joseph’s University   synchronous elements
Lamartine Hood, Lhood@psu.edu making, team work, communication, etc.) in the context of          
Website for preview: industry’s approach to developing and marketing new and          

www.cas.psu.edu/docs/casover/aefs497/main.html

improved food products          
             
             
             
FOOD PROCESSING MANAGEMENT SIMULATION, FS 503 Students form teams to operate a simulation representing a Undergraduates, Graduate students, industry College, Undergraduate College degree Purdue University College Credit-1 Primarly CD-ROM
Purdue University, USA medium-sized food company. Each team make management and employees MSc/PhD degree     Asynchronous with
Jay Marks, marksjs@foodsci.purdue.edu operating decisions for each calendar quarter of company Designed to contribute to BSc/MSc and Phd degree       synchronous elements
  operation. Students gain knowledge of importance of marketing,          
  financial and production decisions on the success of a food          
  company          
             
             
THE PROFESSION OF DIETETICS F&N106 Gives an overview of the profession of dietetics and potential Undergraduate students College courses Purdue University College Credit-1 primarily videotape with
Purdue University, USA jobs, the required professonal experience year (internship), the         e-mail access to professor
Olivia Wood, woodo@cfs.purdue.edu preparation that will be needed to qualify for an internship          
             
             
             
GRADUATE COURSES Graduate courses offered (see Rutger’s catalogue) including three         synchronous, video
Rutgers University, USA member companies using interactive video-conferencing in          
  real time over ISDN lines          
             
             
             
QUALITY NEW PRODUCT DEVELOPMENT This course covers the innovation process and the process of Undergraduate students Required senior level course as part of Pennsylvania State University, College Credit-3 Video Conferences
Saint Joseph’s University, USA creating, producing and launching new food products Designed to contribute to BSc. Degree undergraduate food marketing St. Joseph’ s University   and course website,
John B. Lord, jlord@sju.edu     curriculum     containing all course
Website for preview:           material to link the two

www.courseinfo.sju.edu/FMK_2091 (password needed)

          campuses and two groups
            of students
             
             
PHYTOCHEMICALS, NFSH 704 An overview of phytochemicals (non-nutritive biologically active Graduate students Undergraduate college degree, MSc/PhD South Dakota State University College credit-2 Asynchronous only
South Dakota State University, USA compounds) from fruits, vegetables, cereals and oilseeds. It Designed to contribute to MSc/PhD degrees degree      
Chunyang Wang, cy_wang@sdstate.edu covers findings on chemistry, physiological functions, potential          
Website for preview: health implications of phytochemicals          

www.learn.sdstate.edu/wangc/nfsh704.html (main portal)

           
             
             
             
SCIENCE OF FOOD            
University of Wisconsin-Madison, USA Through a combination of life televised lectures, streaming video, Undergraduate students High School, Working towards University of Wisconsin-Madison College Credit-3 CableTV (local), public TV
Barbara Ingham, Bhingham@facstaff.wisc.edu and video-tapes lectures, students are able to learn about the   undergraduate college degree     statewide, streamed video
Website for preview: Science of Food. In this class students learn the chemistry behind         videotapes on reserve

www.wisc.edu/foodsci/fs120

food components, study the safety of our food supply and various         at campus libraries,
  food processing techniques, develop an understanding of the         instructional material
  commodities that make up our diet, and engage in evaluating         on-line, synchronous
  the truthfulness of food-related information.         learning with exams off
            campus or held once on
             
Course Title Description Audience Education Level Material Source Credit/Hours Format
USA – OTHER            
Norman Borlaug University Norman Borlaug University Survey Results          
Established as a non-accredited distance learning provider The Food Industry Advisory Council (FIAC) of Norman Borlaug          
Cannot offer accredited degrees at UG and Grad levels – University assists with identifying opportunities within the          
collaborates with American Distance Education food industry fordistance education and assists in making          
consortium (ADEC) – 50 universities in US and abroad arrangements for courses to be developed and presented          
             
N. BORLAUG LECTURE SERIES – FEEDING THE WORLD In development          
Norman Borlaug University            
             
Course Title Description Audience Education Level Material Source Credit/Hours Format

Responding FOOD SCIENCE INSTITUTIONS WITHOUT

           

DISTANCE EDUCATION PROGRAMMES (at present)

           
CANADA            
Dalhousie University, Nova Scotia No Food Science courses through DE, conventional programmes:          
Website for information: www.dal.ca/~foodsci Does offer grad programmes at MSc. And PhD levels          
  Introducing B. of Applied Science (Food Science) through Dept.          
  of Engineering, Fall 2001          
             
USA            
University of Illinois-Urbana Champaign No Food Science courses through DE, other programmes: Geared towards working professionals        
Food Science and Nutrition Department Does offer off-campus MSc programme in Chicago area          
             
Iowa State University, Food Science Department No Food Science courses through DE, does offer Dietetics internship          
  courses at undergrad and grad levels through web