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 Featured Schools - Culinary Training |
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Culinary Training in University of Maryland College Park Online,
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Public Health Informatics (Certificate)
In these times of man-made and natural calamities, public health professionals are called to the front line of emergency and bioterrorism preparedness. Federal, state and local public health and homeland security agencies are increasingly in need of professionals with information technology and informatics skills to assist in public health preparedness and health communications. The University of Maryland is offering a new online graduate program in Public Health Informatics. This program is ideal for health professionals such as nurses, pharmacists, epidemiologists, infectious disease experts, hospital workers and lab technicians, as well as professionals in systems management and information technology. The graduate certificate satisfies the Continuing Education Units (CEUs) requirements of health educators through the Society for Public Health Education (SOPHE). Credits earned may also meet the requirements for the Master of Public Health and PhD degrees.
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Food Safety Risk Analysis (Certificate)
While risk analysis has been used for hundreds of years in the insurance industry and engineering fields, its application to food production and distribution is a recent phenomenon. Few food science academic programs include risk analysis in their curricula. The new Graduate Certificate of Professional Studies in Food Safety Risk Analysis from the University of Maryland is one of the few such programs in the U.S. Offered by the University of Maryland’s Office of Professional Studies, in conjunction with the Department of Nutrition & Food Science and the Joint Institute for Food Safety and Applied Nutrition (JIFSAN), the Graduate Certificate can be completed entirely online in only one year. Through a series of four 10-week online courses, students will be instructed in the three basic components of risk analysis: 1) risk management, 2) risk communication, and 3) risk assessments as they apply to food processing systems.
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