Online Training

Because Auburn is a land-grant university, our mission includes research and teaching involving “practical agriculture.” For that reason, Auburn has a large number of programs with an impressive array of facilities to support the programs. Contact: Ms Regina Crapps, crappre@auburn.edu or call 334-844-7456

AUFSI offers Continuing Education Units (CEUs) for many food-systems related courses as part of our Virtual Food Systems Training Consortium (VFSTC) program. We are an IACET Authorized Provider. Our course list is ever-expanding, and currently includes the following:

Free Online Courses

Basic Food Microbiology

Understanding the basics of microbial contamination issues in foods and food production facilities is one of the most important aspects to ensure implementation of better food safety practices. The course is structured as a combination of several modules covering overview of historical development of food microbiology and food safety, classification of microorganisms associated with food and their sources, growth and survival of microorganisms in food products, factors for microbial growth in food/food processing environments, etc. View Online Course Details

Listeria

This course is designed as an introductory module for level 2 training in foodborne pathogens.  It will provide an overview of Listeria genus, habitats and reservoirs, growth requirements, current US policy, listeriosis, food associated with listeriosis, and prevention strategies.

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Parasites in Food

This online course, Parasites in Food, provides essential information on food borne pathogens, focusing specifically on the area of parasites.  The course comprises eight lessons or modules that explore the most common parasitic food borne pathogens, and encompass modules titled:

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Salmonella

Descriptions of Salmonellosis and pathogenicity, characteristics of Salmonella, contamination of Salmonella to foods and processing plants, detection of SalmonellaSalmonella control, and Prevention of Salmonella contamination.

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Specialty Eggs

This is an on-demand learning module that provides information about a variety of different specialty eggs. It compares similarities and differences between the different types of specialty eggs..

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Paid Online Courses

Aquaculture Production

Aquatic Animal Nutrition

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Certification for Aquaculture Professionals (CAP)

Auburn University’s School of Fisheries is recognized as a world leader in aquaculture education and training. Thousands of aquaculturalists have been trained through Auburn’s short-term and degree training programs. The Department has now packaged these time-tested materials into an educational and certification program that will meet these critical needs.

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CAP - Core Course Group 1

These core courses program of aquaculture includes: Principles of Aquaculture, Water Quality, and Aquatic Animal Nutrition.

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Hatchery Management

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Lab Techniques in Food Microbiology

This laboratory course is designed to allow participants to learn and perform experiments with various food and microorganisms present in food sources and provides training in basic microbiological techniques. A detailed step-by- step overview of isolating indicator microorganisms and common pathogens that cause foodborne outbreaks from food sources is provided.

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Layer Housing Systems

This online course is needed by inspectors to meet continuing education requirements.  The goal of the course is to provide participants an understanding of the components within the cage production systems, the differences between the different cage systems, and the similar production goals.  Based on the Needs Assessment, the development of this e-learning course will reduce the cost of training for inspectors. 

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Oral Communications

Learn how to resolve tough issues, whether with clients, supervisors, collaborators, or employees. The ability to use the basic channels of communication with listening and problem-solving skills is critical to success. Learn how to resolve tough issues using these channels and skills.

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Poultry - Introduction to HACCP

HACCP is a management system by which food safety is addressed through analysis and control of biological, chemical and physical hazards from raw production and handling, to manufacturing, distribution and consumption of the finished product. This course is specifically designed for the poultry industry, but the information is also relevant to other USDA FSIS regulated products.

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Principles of Aquaculture

The principles of management of capture and culture fisheries are very different from each other. In the case of capture fisheries one has to attempt to harvest maximum sustainable yield by regulating fishing effort and mesh after taking into account parameters of population dynamics such as rates of recruitment, natural and fishing mortalities, fish growth and size at which recruitment occurs. Management of capture fisheries requires knowledge of the dynamics of the fish populations under exploitation.

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Water Quality

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