Twin Cities campus

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Twin Cities Campus

Regulatory Affairs for Food Professionals Postbaccalaureate Certificate

CCAPS Graduate Programs Instruction
College of Continuing and Professional Studies
Link to a list of faculty for this program.
Contact Information
College of Continuing and Professional Studies Information Center 20 Ruttan Hall 1994 Buford Ave St Paul, MN 55108 (612-624-4000)
Email: ccapsinfo@umn.edu
  • Program Type: Post-baccalaureate credit certificate/licensure/endorsement
  • Requirements for this program are current for Fall 2024
  • Length of program in credits: 12
  • This program does not require summer semesters for timely completion.
  • Degree: Reg Affairs for Food Prof Postbaccalaureate Cert
Along with the program-specific requirements listed below, please read the General Information section of this website for requirements that apply to all major fields.
The Regulatory Affairs for Food Professionals postbaccalaureate certificate is a graduate-level credential that prepares individuals for professional careers in the government sector, non-profit agencies, international organizations, and corporations with more engagement in leadership practices within regulatory affairs. Graduates will be well prepared to contribute and collaborate on problem solving and real solutions.
Program Delivery
  • completely online (all program coursework can be completed online)
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program is 3.00.
Other requirements to be completed before admission:
Applicants must have a bachelor’s degree from an accredited post-secondary US institution or an international equivalent. Applicants with a non-science bachelor’s degree must also have at least 3 years of related work experience. Applications must include: · resume or CV; · professional statement (1-2 pages articulating career goals as related to the Regulatory Affairs for Food Professionals certificate; and · two academic or professional letters of recommendation.
Special Application Requirements:
International students who want to attend this program on a student visa should contact the University's International Student and Scholar Services (ISSS) office at https://isss.umn.edu/.
International applicants must submit score(s) from one of the following tests:
  • TOEFL
    • Internet Based - Total Score: 84
    • Internet Based - Writing Score: 21
    • Internet Based - Reading Score: 19
    • Paper Based - Total Score: 563
  • IELTS
    • Total Score: 6.5
    • Reading Score: 6.5
    • Writing Score: 6.5
  • MELAB
    • Final score: 84
Key to test abbreviations (TOEFL, IELTS, MELAB).
For an online application or for more information about graduate education admissions, see the General Information section of this website.
Program Requirements
Use of 4xxx courses towards program requirements is not permitted.
A minimum GPA of 2.80 is required for students to remain in good standing.
Required Courses (12 credits)
Take the following courses. A minimum grade of B- must be earned for each course.
ASCL 6212 - Regulatory Affairs for Food Product Development and Market Entry (3.0 cr)
ASCL 6213 - Regulatory Affairs for Food Production and Distribution (3.0 cr)
ASCL 6214 - Regulatory Affairs for Food Claims and Labeling (3.0 cr)
ASCL 6215 - Landmark Food Cases Shifting Regulatory Policy (3.0 cr)
 
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ASCL 6212 - Regulatory Affairs for Food Product Development and Market Entry
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course equips participants with the regulatory affairs knowledge and critical analysis skills necessary to navigate the regulatory environment for food product innovation, formulation, and market entry. Participants will also gain insight into the way regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
ASCL 6213 - Regulatory Affairs for Food Production and Distribution
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course equips participants with the regulatory affairs knowledge and critical analysis skills necessary to navigate and apply the regulatory requirements for safe food production and distribution. Participants will also gain insight into the way regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
ASCL 6214 - Regulatory Affairs for Food Claims and Labeling
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course equips participants with the regulatory affairs knowledge and critical analysis skills necessary to navigate the regulatory affairs for food claims and labeling. Participants will also gain insight into the way regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
ASCL 6215 - Landmark Food Cases Shifting Regulatory Policy
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
This course will explore landmark food events that resulted in changes in food laws, regulations, policies, and approaches. A case study approach will be used to analyze how these learnings may be applied in future food innovation, safety, and marketing programs. Course participants will use the historical cases to identify future conditions indicative of an emerging incident that may rise to the level of a landmark case.