Microcredentials
What are they?
Microcredentials are verified digital badges that certify your mastery of a specific skill or set of skills.
With the School of Animal and Comparative Biomedical Sciences, you can earn a microcredential in one of our specialty areas in as little as a 10 hours. Microcredentials can help you build on the strength of your degree and show employers you're prepared for jobs. You can even display these badges on your resume, portfolio, and your LinkedIn profile.
Disease Diagnosis by PCR Assay in Aquatic Animals
Duration: 3 Months
Prerequisites: None
In-Person
Infectious disease epizootics are a major bottleneck in sustainability of crustaceans, fish and shellfish in farming. Earners of this microcredential are proficient in diagnosis of viral, bacterial and fungal pathogens of farmed crustaceans, fish and shellfish by Polymerase Chain Reaction (PCR)-based assays. Earners learn workflow in diagnosis in an International Standard Organization (ISO) accredited laboratory setting.
Enroll in this microcredential by emailing Debbie Schaefer at schaefed@arizona.edu
Food Safety Preventive Controls for Human Food
Duration: 10 Weeks
Prerequisites: Food Safety Certificate, Food Safety Minor
In-Person or Online
Learners will be introduced to the process flow charts, quality control measures, and food safety system designs for human food manufacturing processes. Learners will be familiarized with the unique processing requirements that impact food safety control measures, and the design of effective food safety systems, addressing Preventive Controls within the Food Safety Modernization Act. Finally, learners will focus specifically on the collection and analysis of data in the food safety system and will design a food processing plant taking into consideration food safety regulations.
Enroll in this microcredential by emailing Margie Sanchez-Vega, PhD at msanchezvega@arizona.edu
Standard Operating Procedures: Food Applications
Duration: 10 Hours
Prerequisites: Food Safety Certificate, Food Safety Minor
In-Person, Hybrid or Online
Learners are introduced to Hazard Analysis and Critical Control Points (HACCP) and apply it to create a standard operating procedure (SOP) for a food-related protocol, incorporating information gleaned from reputable sources including peer-reviewed, government, and/or industry technical resources.
Enroll in this microcredential by emailing Margarethe Cooper, PhD at cooperma@arizona.edu.