FDA’s Professional Development Program in Food Science has evolved to an asynchronous training course consisting of four separate classes – one for each of the curriculum topics:
Science and Our Food Supply: Investigating Food Safety from Farm to Table
Science and Our Food Supply: Using the Nutrition Facts Label to Make Healthy Food Choices
Science and Our Food Supply: Exploring Food Agriculture and Biotechnology
Science and Our Food Supply: Examining Dietary Supplements
Choose training in all four curriculum topics or just those that work with your classes. Complete each training topic within three weeks and earn one CEU credit for each class. This ongoing program is supported and directed by the FDA and administered by Graduate School USA.
You may take one or all of the courses, but you must complete one full course before you can register for/begin the next one.
The FDA Professional Development Program in Food Science is based on the Science and Our Food Supply curriculum, which focuses on Food Safety, Nutrition, Agricultural Biotechnology, and Dietary Supplement Education.
This new 2024 edition combines the previous middle and high school Teacher’s Guides into one updated Teacher’s Guide for selection of appropriate lessons that fit each class, regardless of grade level, and it incorporates content from the original Food Safety A-Z Guide into each module’s background information. It also has new food safety lab instruction videos to help teachers and students visualize and carry out the steps of the labs. This curriculum links to current education standards.
In the guide, you’ll find in-depth activities and labs covering this broad range of topics:
The Nutrition Facts label is an accessible tool with nutrient information to help make healthy food choices. Students will learn about the label, and that nutrition not only aids in general well-being, but also can help prevent or manage chronic diseases later in life.
The science and technologies of food production, transportation, storage, and preparation evolve to enhance food safety, quality, and varieties. Students will learn about new research methodologies that have enabled scientists to broaden their understanding of food science and about emerging technologies that help to safeguard health.
Teens are particularly vulnerable targets for misunderstanding what dietary supplements are and are often unaware of the potential benefits and adverse effects they can have on their bodies. This curriculum is designed to empower students to evaluate the accuracy and credibility of information they see and hear about dietary supplements.
This site has links to food safety curricula for grades K – 3 and 4 – 6.
This website is provided by the International Food Information Council Foundation and is dedicated to the mission of effectively communicating science-based information on health, food safety and nutrition for the public good.
The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.
The Center for Food Safety and Applied Nutrition (CFSAN) provides services to consumers, domestic and foreign industry, and other outside groups.
CDC's Teacher Roadmap is a collection of resources for educators wishing to teach classes, units, or entire courses in epidemiology and public health sciences (EPHS).