The graduate certificate in food safety is a 12-unit program of course work designed to strengthen the knowledge base and functional “toolkit” of individuals who deal with the production and management of food in industry and government. Students are required to take an entry level course that focuses on regulatory requirements for foods and dietary supplements and two additional courses that focus on food science and food/drug toxicology respectively. Final course work will be selected from a small grouping of electives that deal with quality systems or risk management. The program will include course work delivered in nontraditional formats, such as intensive weekend sessions, and will use distance learning tools, Webcast lectures and study materials. Courses can be taken on site, by distance or as a blended combination. Students should confirm their specific course work plan in consultation with the graduate advisers before beginning the program. Students who have bachelor’s degrees from accredited colleges or universities must submit an application for graduate study through the regulatory science program of the School of Pharmacy. GRE scores are not required for admission to the certificate program. Students are expected to enroll each semester until the program is completed.