Food Technology Certificate

J. Erik Robey, BS, PE/PS, Chair 
Phone: (419) 995-8071
Email: robey.e@rhodesstate.edu
Office: JJC 132

The Food Science Technology Certificate curriculum is designed to introduce students to the procedures, testing, and reporting related to all aspects of the Food Technology industry. Students will learn about maintenance, quality, safety, procurement, shipping, and production. The curriculum also prepares students to sit for two industry-recognized certifications: Hazard Analysis and Critical Control Points (HACCP) and Servsafe Manager's training.

Program Learning Outcomes

Upon completion, the student will be able to:

  1. Demonstrate awareness of basic food production techniques and common lab techniques used to measure food production parameters.

  2. Apply knowledge of current food safety regulations and food quality management systems.

  3. Interpret risks present in food production and offer mitigation strategies.

  4. Implement the scientific method to solve problems and think critically

Technical Standards
See here for details.