Graduate Certificate in Food Security and Public Health
UNTHSC can offer online courses to the majority of U.S. States as listed on the State Authorization Reciprocity Agreement (SARA) and Institutions Page.
More than just food safety, this certificate encompasses the vulnerability of growing, processing, storing, transporting, and distribution of food and its effect on population health risks.
Who Should Attend?
This certificate is designed for professionals looking for career enhancement in the fields of public health, animal or agricultural sciences, veterinary, veterinary technicians, nutrition, dietetics, emergency management, and law enforcement,. Upon completion of the Certificate, students earning a grade of B or better in each course who are admitted to the MPH program may apply all fifteen credit hours to their degree.
Students pursuing an MPH degree could simultaneously earn this Graduate Certificate by dedicating elective courses in the MPH curriculum to the required courses of the Certificate.
Complete your certificate with just 5 online classes. Each class lasts 8 weeks, so you can complete the certificate in one year. Certificate courses are offered each semester (including summer).
Required Courses (15 SCH)
EOHS 5300 Environmental Determinants of Health I (3 SCH): Students will be introduced to the environmental determinants that influence human health (physical, chemical, biological, psychosocial), their sources, modes of transport, routes of exposure, and various intervention paradigms. This course will include discussion on municipal water supply and disposal, ambient and indoor air quality, solid and hazardous wastes, food security, zoonotic diseases, pesticides, occupational safety, toxicology, risk assessment/risk communication and genomics.
EOHS 5313 Topics in Global Food Security and Sustainability (3 SCH): This course will expose the student to the issues in food security from the local to the global levels. Topics will cover a broad range of issues, including, but not limited to: food quality and access, food deserts, climate change impacts, food animal welfare, food safety, agroterrorism, nutrition (starvation, under-nutrition, and obesity), agricultural practices, and policy/regulation of the food system. Students are expected to gain a better understanding of the successes and failures of the food systems locally, nationally, and globally; a better appreciation for the future challenges associated with food security, and an understanding of how to solve real-world problems stemming from food security issues.
EOHS 5312 Food Safety: Farm to Fork (3 SCH): This course will examine the quality and safety aspects of our food production from the “Farm to the Table.” It will provide the student with information about food safety from a holistic perspective, address laws, regulations, and policies, the importance of animal welfare, safe and sustainable farming practices and their relationship to food quality and nutrition, and the importance of food safety to public health. Topics will cover the relationship of microorganism and sanitation; food contamination sources; personal hygiene; the role of the FDA, local health departments and veterinarians in the protection of food; cleaning compounds; waste disposal and its associated implications; food processing and preparation;environmental issues associated with food production (climate change, antibiotic resistance, etc.); and the relationship of food safety to public health.
EOHS 5318 Diseases from Animals to Humans (3 SCH): This course will expose the student to the role of animals in public health by focusing specifically on zoonotic diseases and their public health implications. Over 70% of emerging and infectious diseases today are considered zoonotic – able to pass from animals to humans and vice versa. As the global community becomes smaller and smaller, and the human-animal interface becomes more and more consistent, it is important to be aware of and understand the implications of such diseases. Some examples of diseases to be covered include vector-borne diseases such as malaria and Dengue fever, bacterial diseases such as salmonellosis and listeriosis, and viral diseases including Ebola, Marburg, and West Nile Virus. Additionally, students will be given the opportunity to put their public health practitioner hats on with 1-2 local field trips designed to give practical, real-life experiences to which they may apply their current knowledge of public health.
MACH 5333 Maternal and Child Health N (3 SCH): This course examines Nutrition issues affecting pregnant and postpartum women, females of reproductive age, infants, children and adolescents. Contemporary nutrition issues and recommendations related to mothers and children will be reviewed. Students will analyze public health nutrition practices in the context of evidence-based clinical guidelines. Health communication campaigns designed to improve MCH nutrition in disadvantaged communities will be examined.
- Bachelor’s Degree or equivalent from a recognized institution.
- Official transcripts from all colleges & universities attended.
- Create an account and apply via the SOPHAS Express online application portal. This process will include personal information and academic history.
Submit the following to SOPHAS Express:
- Unofficial transcripts. Transcripts from all schools attended. Even schools that didn’t ultimately award a degree, all are required.
- Current resume or Curriculum Vitae. Your resume should reflect your full history including volunteer activities, clubs, research, conference presentations and relevant work experience.
- $50 application fee due to SOPHAS Express.
Admitted students will be required to submit official transcripts to UNTHSC prior to enrolling in classes.
Approximate cost to complete the online Graduate Certificate in Public Health as a Texas resident is $5,125-5,350 depending on timing and enrollment selections. The certificate programs do not qualify for Federal Financial Aid programs.
For more information contact the Office of Admissions or contact us at 817-735-2401.
This page was last modified on June 4, 2019