MICROBIAL FOOD SAFETY HAZARDS AND QUALITY CONTROL

Catalog description

FOOD 201 is designed for students interested in the study of diseases from a population -based perspective. The course begins with an overview of globalization and the epidemiology of foodborne diseases. The course describes the biotic and abiotic factors t hat affect disease rates, distribution and disease prevention. Current and statistical data on emerging diseases transmitted through food are also considered. Emphasis in knowledge development, through the analysis of quantitative and qualitative data, provides the student with the skills to evaluate and propose solutions to problems using the scientific method.