Food Hygiene

Catalog description

The course provides to students the knowledge and skills to integrate administrative and scientific fundamentals in public health, microbiology, and sanitary control to achieve food safety. The course allows students to offer solutions to improve public he alth in order to prevent food -borne diseases. Through interactive lectures and group discussions, students will discuss concepts, rules and regulations in food safety, sanitary quality of a food product and epidemiological procedures and techniques regarding the investigation of food-borne outbreaks. Also, students analyze public health problems associated with food safety and its relationship with existing public health policy. It is expected that students evaluate different courses of action for the solution of food safety problems.