Courses Offered
Signature Courses (6 credits needed / $875 per credit)
POUL 5101, Living and raising animals in a microbial world: The poultry perspective (Spring: 3 of 6 core credits)
3 credits, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
“It’s a microbial world. We are just living in it.” This statement by Mark Martin could not be more relevant than it is today. In every aspect of life, microbes play a role. This is particularly true in agricultural practices used to grow food for the human population. This online course emphasizes the holobiont: the biological unit that includes the host organism plus the assemblage of microbes living inside and outside of it. In this respect, this course will be different than a typical microbiology course. Yes, we will cover the basics of microbiology and the total assemblages of microbes in an animal or environment, known as the microbiome. But we will also put this information in the context of the poultry production environment. You will learn the basics of poultry production and how microbes contribute to every aspect of the production chain - including the bird itself, the barns where birds are housed, the ecosystem surrounding these barns, the processing plants that produce our meat, and even “us” as we interface with the production environment and consume poultry meat. In practical terms, this course will train you to appreciate and understand how normal “commensal” microbes in the animal and its surrounding environment are important for everyday life, health, and animal production success.
POUL 5102, How safe is your chicken? Food safety from a poultry perspective (Summer: 3 of 6 core credits)
3 credits, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
Everyone has heard of Salmonella, but why is this bacterium such a problem for humans, and why can’t we eliminate it from food? This course provides an introduction to food safety with an emphasis on poultry production. We will focus on understanding the transmission of major pathogens through live poultry and products and how these pathogens can be controlled or mitigated in production and processing steps. After completing this course, you will possess an understanding of basic food safety principles, major foodborne pathogens in poultry, principles of the hazard analysis, and critical control points (HACCP) approach to food safety, meat, and egg safety, and major pre-harvest and post-harvest approaches to the safety of poultry foods.
POUL 5103, Poultry Biosecurity-Framework for healthy production (Fall: 3 of 6 core credits)
3 credits, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
In 2015, an avian influenza virus was introduced to poultry production in the upper Midwestern United States. This outbreak resulted in the destruction of more than 43 million chickens and turkeys raised for meat and egg production, devastating these poultry industries, forever changing our view of biosecurity of the poultry supply. While the influenza virus has subsided, we do not know where or when the next threat will emerge, so, we need to be prepared for the unknown. This course provides an introduction to the principles of biosecurity, with an emphasis on poultry production. The course covers the basics of biosecurity, including the role of personnel in maintaining biosecurity in commercial broiler chickens, turkeys, and egg layers. You will learn to develop an effective biosecurity plan while navigating regulations and other logistical challenges.
Elective Courses (6 credits needed / $875 per credit)
POUL 5001, Avian Anatomy and Physiology (Fall)
1 credit, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
This course provides an abbreviated overview of avian anatomy and physiology at the gross and cellular levels. Basic avian anatomy and physiology will be presented in the context of the commercial broiler chicken and turkey.
POUL 5002, Poultry Nutrition and Feeding: What are my poultry eating? (Fall)
1 credit, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
The course is a basic introduction to nutrition and concepts of feed formulation for poultry. Current and future impacts on feeding such as feed additives, sustainability, bird health, consumer preference, regulation and epigenetics will be explored relative to formulation and provision of food-to-poultry. This course is suitable for upper level undergraduate students, graduate students, and non-technical industry professionals.
POUL 5003, Diseases (Spring)
2 credits, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
The purpose of this course is to provide introduction to common diseases of poultry, focusing on commercial broiler chicken and turkey production in the United States. We will start with an introduction to the principles of disease, and the role of the host in susceptibility to disease. Then, specific diseases will be covered, including viral, bacterial, fungal, and protozoal pathogens. Finally, non-infectious disease associated with nutrition, metabolism, and toxins will be covered. The student will gain understanding of the pathogen and host relative to each disease covered.
POUL 5013, Welfare (Spring)
2 credits, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
This course will cover the basic principles, history, and application of animal welfare science for poultry. Students will learn to assess the welfare of poultry using science-based methods and reasoning. This course will provide background and application of animal welfare science.
POUL 5015, Broiler/Layer/Turkey Rotation (Summer)
1 credit, A-F
Non-UMN Students- Apply here
Current UMN Students- Apply here
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This course will serve as the capstone of the Applied/Production track of the Poultry Health Certificate. This one-week, in-person experience will be catered to the student’s interest in one of three areas: commercial broiler chicken, chicken layer, or turkey production. The student will choose one of these three experiences and will learn core competencies in that area over a 1-week intensive hands-on course. |
POUL 5016, Capstone in Molecular Technologies (Summer)
1 credit, A-F or Audit
Non-UMN Students- Apply here
Current UMN Students- Apply here
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This course will serve as the capstone of the Research/Diagnostics track of the Poultry Health Certificate. This one-week, in-person experience will take place at the MCROC laboratory in Willmar, Minnesota. The student will learn about core molecular techniques and gain hands-on experience with these techniques over a 1-week intensive hands-on course. |
CCAPS AScL 6212, Regulatory Affairs for Food Product Development and Market Entry (Fall)
This course equips students with the regulatory affairs knowledge and critical analysis skills necessary to navigate the regulatory environment for food product innovation, formulation, and market entry. Participants will learn how the evolution of societal values and concerns have influenced regulation and the underlying food laws.
CCAPS AScL 6213, Regulatory Affairs for Food Production and Distribution (Fall)
In this course, students will gain knowledge in regulatory affairs and the critical analysis skills necessary to navigate and apply the regulatory requirements for safe food production and distribution. Students will also learn how regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
CCAPS AScL 6214, Regulatory Affairs for Food Claims and Labeling (Spring)
This course prepares students with the knowledge and critical analysis skills necessary to navigate regulatory affairs for food claims and labeling. Participants will also explore how regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
CCAPS AScL 6215, Landmark Food Cases Shifting Regulatory Policy (Spring)
This course will explore landmark food events that resulted in changes in food laws, regulations, policies, and approaches. A case study approach will be used to analyze how these learnings may be applied in future food innovation, safety, and marketing programs. Course participants will use the historical cases to identify future conditions indicative of an emerging incident that may rise to the level of a landmark case.
CCAPS AScL 6312, Finance for Nonfinancial Managers (Fall)
This course explores corporate finance from the lens of a non-financial manager, helping students gain an applied understanding of financial and accounting concepts and the role finance plays in the economic viability of a business.
CCAPS AScL 6313, Data for Decision Making (Spring)
This course aims to provide knowledge and equip students with techniques to transform data into information that decision makers can use in order to make decisions. Students will learn the importance of source and quality of the data, input from and impact on stakeholders, and how social, community, and political or governmental dynamics come into play in the decision-making process.
CCAPS AScL 6314, Leading Projects and Teams (Spring)
This course provides students the background and skills needed to enhance teamwork, make informed business decisions, and resolve productivity issues effectively. This course will focus on the principles, techniques, and tools used to plan, control, monitor, and review projects to meet company monetary and time constraints.
CCAPS AScL 6315, Legal and Ethical Business Issues for Science Professionals (Spring)
Legal and/or ethical noncompliance can have significant negative impacts for any company and its employees, including on a company’s stock price and value; whether the desired talent wants to work for a company; whether customers want to buy products or services from a company; and whether suppliers want to sell products or services to a company.
CCAPS AScL 6316, Transformational Leadership in an Intercultural World (Fall)
This course will explore and transform personal leadership styles to succeed in a dynamic cross-cultural environment. Course material will review the fundamental tenets of leadership, provide nuance to self-leadership and organizational leadership, and address major global trends that require different sets of leadership skills.
Full course outline
Program calendar
| Term | Course name | Course # | Course credit |
| Spring | Poultry Diseases | POUL5003 | 1 |
| Spring | Animal Welfare | POUL5013 | 1 |
| Spring | Living and Raising Animals in a Microbial World | POUL5101 | 3 |
| Fall | Poultry Biosecurity | POUL5103 | 3 |
| Fall | Avian Anatomy and Physiology | POUL5001 | 1 |
| Fall | Poultry Nutrition | POUL5002 | 1 |
| Summer | Food Safety from a Poultry Perspective | POUL5102 | 3 |
| Summer | Broiler/Layer/Turkey Rotation | POUL5015 | 1 |
| Summer | Capstone in Molecular Technologies | POUL5016 | 1 |