Twin Cities campus
Twin Cities Campus

Public Health Food Protection Postbaccalaureate Certificate

School of Public Health - Adm
School of Public Health
Link to a list of faculty for this program.
Contact Information
School of Public Health, MMC 819, A395 Mayo Memorial Building, 420 Delaware Street, Minneapolis, MN 55455 (612-626-3500 OR 1-800-774-8636, Fax: 612-624-4498)
  • Program Type: Post-baccalaureate credit certificate/licensure/endorsement
  • Requirements for this program are current for Spring 2018
  • Length of program in credits: 14
  • This program requires summer semesters for timely completion.
  • Degree: Public Health Food Protection PBacc Certificate
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 public health certificate in food protection is part of the public health practice major. It provides formal training in public health. This training will help prepare public health workers and others to respond to incidences of bio-terrorism, infectious disease outbreaks, and other emerging public health issues. Students typically complete the curriculum by attending at least two Public Health Institutes (PHI), held in May/June of each year. Many students will use their public health knowledge and skills to enhance effectiveness and opportunities in their current work or career paths. Population science is an increasingly valued area of expertise in many health and human service organizations.
This program is accredited by Council on Education for Public Health (CEPH)
Program Delivery
  • via classroom (the majority of instruction is face-to-face)
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program is 3.00.
Other requirements to be completed before admission:
Applicants must hold a baccalaureate degree.
Special Application Requirements:
Applicants must submit to SOPHAS Express, a centralized online application service: - Completed SOPHAS Express application and application fee, designating the University of Minnesota School of Public Health - Personal statement describing the applicant's reason for applying, career goals, and how the certificate will help them achieve their goals - One letter of recommendation -Unofficial transcripts of record from each college/university where a degree was earned. (If admitted, official transcripts will need to be sent directly to the School of Public Health.) -Resume or C.V. For detailed application instructions and requirements visit
International applicants must submit score(s) from one of the following tests:
    • Internet Based - Total Score: 100
    • Paper Based - Total Score: 600
    • Total Score: 7.0
    • Final score: 80
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 3.00 is required for students to remain in good standing.
Required Coursework
PUBH 7210 - Topics: Global Food Systems (0.5 cr)
PUBH 7213 - Applications of Microbiology to Food Systems Monitoring (1.0 cr)
PUBH 7214 - Principles of Risk Communication (1.0 cr)
PUBH 7215 - Food Safety: Risk Assessment and Risk Management (1.0 cr)
PUBH 7233 - Food System Defense: Vulnerabilities in the Food System (1.5 cr)
PUBH 7231 - Surveillance of Foodborne Diseases in Humans (1.0 cr)
PUBH 6711 - Public Health Law (2.0 cr)
or PUBH 6182 - Emerging Infectious Disease: Current Issues, Policies, and Controversies (3.0 cr)
Elective Courses
Students select 5-6 additional credits from an approved list to complete the required 14 certificate credits. Courses at the Public Health Institute are topical and will change from year to year. Please consult the program staff for appropriate courses.
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View college catalog(s):
· School of Public Health

View future requirement(s):
· Fall 2018

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PUBH 7210 - Topics: Global Food Systems
Credits: 0.5 [max 3.0]
Grading Basis: S-N only
Typically offered: Every Summer
Food systems related to specific food products, including inputs, processes, and outputs from production sites to consumers. Context for food safety policy. Concept of food system biosecurity as prerequisites for a safe, abundant, affordable, and diverse food supply. Case studies of food-borne disease outbreaks illustrate critical controls in food production.
PUBH 7213 - Applications of Microbiology to Food Systems Monitoring
Credits: 1.0 [max 1.0]
Typically offered: Periodic Fall
Microbiological testing to determine prevalence of pathogens in specific foods. Identification of causes of foodborne disease outbreaks. Monitoring critical control points. Traditional/rapid lab methods are used to detect indicator organisms, pathogens, and other contaminants of public health concern. prereq: Grad student or professional school student or instr consent
PUBH 7214 - Principles of Risk Communication
Credits: 1.0 [max 1.0]
Grading Basis: OPT No Aud
Typically offered: Every Summer
Key concepts of risk communication theory and their practical application to collection/sharing of information in support of individual and community decision-making about public health issues. Application of risk communication principles to routine, ongoing public health issues and those that arise out of emergency/crisis.
PUBH 7215 - Food Safety: Risk Assessment and Risk Management
Credits: 1.0 [max 1.0]
Grading Basis: OPT No Aud
Typically offered: Summer Even Year
Risk assessment methods/strategies for managing risk for specific foods and across the food system. Students work in groups to identify a specific risk management question to be addressed by risk assessment and develop a specific risk management strategy.
PUBH 7233 - Food System Defense: Vulnerabilities in the Food System
Credits: 1.5 [max 1.5]
Grading Basis: OPT No Aud
Typically offered: Periodic Summer
Holistic view of food system. Tools to assess vulnerability of specific food systems/facilities. Legal, regulatory, supply chain, public health system, and technology strategies. Instructors are from public/private sectors related to food system.
PUBH 7231 - Surveillance of Foodborne Diseases in Humans
Credits: 1.0 [max 1.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring & Summer
Principles/methods for surveillance of foodborne diseases. Investigation of outbreaks, their application for assessment of food safety hazards. Integration of epidemiologic/lab methods for surveillance in human populations.
PUBH 6711 - Public Health Law
Credits: 2.0 [max 2.0]
Typically offered: Every Spring & Summer
Basic concepts of law, legislative process, and legal bases for existence/administration of public health programs. Legal aspects of current public health issues/controversies, regulatory role of government in health services system. prereq: Grad student or professional school student or instr consent
PUBH 6182 - Emerging Infectious Disease: Current Issues, Policies, and Controversies
Credits: 3.0 [max 3.0]
Typically offered: Every Spring
Issues/controversies surrounding emerging infectious diseases. Framework for considering realistic/innovative policies. Bioterrorism, public health preparedness. Pandemic influenza preparedness, smallpox vaccination, antibiotic resistance. prereq: AHC student, instr consent