“MSU has a strong and incredibly diverse global network of food systems experts that positions the university to lead the conversation in addressing food-related issues,” said Christine Geith, assistant provost and executive director of MSU Global.

The portal will be powered by EdCast, a Silicon-Valley online education platform provider, and supported by Open EdX, software created by MIT and Harvard University. Students will be able to use both their desktop and mobile devices to access offerings on the Foodchannel.

“With EdCast, MSU is on the cutting edge with the next-generation learning platform that can scale to enable millions of students to benefit from MSU’s extensive network of food systems experts,” said Karl Mehta, CEO of EdCast.

Enrollment will be open for MSU’s initial offerings, and additional, self-paced learning resources will be immediately available. Here are the first classes:

•             “Food Fraud Preview” – Preventing food fraud, the act of defrauding buyers of food or ingredients for economic gain, is a growing problem. Stopping it can improve domestic productivity due to fewer illnesses, increased production of safe food for domestic consumption and a higher value for safer export product. This is an archive of the earlier course led by John Spink, MSU food fraud initiative director.

•             “Food Fraud” – Registration will be open for the Nov. 3-28 offering of this course, with live webinars and threaded discussions led by Spink. Participants will earn a certificate of completion.

•             “Food Safety Practices for the Food Industry” – This is an archive of learning resources, aimed at industry professionals working in quality assurance, covers the complex challenges of producing safer food throughout the supply chain on a global basis.

•             “Basic Food Safety” – The global nature of food supply means that food safety is now an international issue. This self-paced course, developed by the MSU Food Safety Knowledge Network, walks participants through the measures that should be taken to handle and preserve food quality.

•             “Urban Agriculture” – Registration will be open for the Nov. 3-28 offering of this course, led by John Stone, manager of Research and Engagement for the Global Innoversity Program in Metro Food at MSU, which increases awareness of metropolitan agriculture. Participants will earn a certificate of completion.

The need for a broader offering of food-based resources is reflected by how well MSU’s first food fraud MOOC resonated, Geith said. The course generated many requests for in-person executive courses, netted corporate sponsorship from Wal-Mart to translate the course into Mandarin as well as additional support from Perkin-Elmer, a lab equipment company, to support future classes.

MOOCs are just the beginning, Geith said.

“We see our Foodchannel as engagement platform, of which MOOCs are one product,” she said. “We envision an expanded suite of services ranging from research dissemination, to events like webinars and short, noncredit courses and more as this global community grows.”

Source: Michigan State University