Id: 040507 Credits Min: 3 Credits Max: 3

Description

This course focuses on food safety from a 'farm to fork' perspective. The class will cover a comprehensive overview of the food safety system addressing the biological, chemical and physical agents with emphasis on domestic food-borne outbreaks, public health significance, disease control, and the microbial spoilage of foods. The history and fundamental principles of food safety will be addressed including the risk and hazard analysis of different foods and the important advances in food system that are necessary for controlling hazards in the modern food industry.

Prerequisites

BS in Nutritional Science (Major or Minor), or (MPH in Dietetics or Nutrition).

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