HSCI 442

Prevention of Food-borne Illnesses

Liberty University · UGRD · Fall 2026

1 section

Catalog description

This course examines the foundation of food contaminants throughout the farm to fork continuum with emphasis on the prevention of food-borne illnesses. The role of government initiatives and developments in current research regarding U.S. and global food-borne illnesses will be explored.

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Class #liberty-1617Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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