Workshops and Distance Education

Rice Milling Quality Course

The University of Arkansas Rice Processing Program and AACC International are co-sponsoring a rice milling quality course. The course will be held at the Food Science Department on the University of Arkansas campus on May 22, 2017.  The one-day course will include lectures and laboratory demonstrations on rice milling, milling yield, and structure and composition of the rice kernel. Visit the AACC Rice Milling Quality Course page for full details. 

Better Process Control School

The Institute of Food Science and Engineering annually hosts the Better Process Control School workshop on the University of Arkansas, Fayetteville campus. Two types of certifications are offered- Acidified Food Certification and Acidified and Low-Acid Food Certification. All course participants must complete the Acidified Food Certification portion of the course. Those wishing to also obtain Low-Acid Certification complete an additional 1.5 days of training. 

Acidified Food Certification (1.5 days)
Day 1: Introduction to FDA regulations, microbiology, container handling, food plant sanitation and record keeping
Day 2: Glass closure evaluation, metal can and flexible packaging container evaluation, theory of thermal processing, instrumentation and acidified foods

Acidified and Low-Acid Food Certification (3 days)
Days 1 and 2 above
Day 3: Detailed discussion of the various thermal processing systems

2016 workshop details, dates and registration information


M.S. in Food Safety (Distance Education)

The Master of Science in Food Safety is a 30-hour, web-based, non-thesis degree in Agricultural, Food and Life Sciences. The degree plan is designed to prepare students for addressing complex, environmental, social, community, and biologically based problems in agricultural industries, education, and agencies. The emphasis in food safety will provide a subject matter core of courses in food microbiology, sanitation, food processing, epidemiology, food law, HACCP applications, human diseases, and other quality control areas facing the food industry.
Program Requirements:
  • 30 hours of graduate level work including the following: 
    • a minimum of 15 hours from within the Dale Bumpers College of Agricultural, Food, and Life Sciences
    • 9 hours in a defined emphasis area of study
    • a 3-hour special problem for which a technical paper will be developed an approved 6-hour thesis project in one of the academic departments 
  • The successful completion of an oral or written examination upon fulfillment of degree requirements.
  • A cumulative grade point average of 2.85 or higher.
  • The completion of an exit interview.
Course descriptions, schedule of courses, costs and registration.