| FSA (FS) 520 | Pre-Harvest Food Safety | UNITS: 3 - Offered in Fall Only |
| Dairy, beef, swine, poultry, and seafood modules: production, government regulation of products, use of antimicrobials in production, and the emergence of resistant human pathogens. Field fruit and vegetable crops section: hazards in food includingpesticide residues and philosophy and practice of organic farming and public's perception of food and biotechnology. |
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| FSA (FS) 530 | Post-Harvest Food Safety | UNITS: 3 - Offered in Fall Only |
| Prerequisite: MB 351/352 |
| Background on the current issues and developments associated with post-harvest food safety, including biological, chemical, and physical food safety hazards. Additionally, regulations governing food safety and consumer perceptions. |
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| FSA (FS) 540 | Food Safety and Public Health | UNITS: 3 - Offered in Spring Only |
| Prerequisite: MB 351/352 |
| Issues and developments related to the relationship between food safety and public health, including emerging foodborne pathogens; virulence and pathogenicity; foodborne toxins; epidemiological techniques used in the investigation of foodborne disease; rapid detection methods; and quantitative microbial risk assessment in food safety. |
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| FSA (FS) 580 | Professional Development and Ethics in Food Safety | UNITS: 1 - Offered in Spring Only |
| Prerequisite: FSA 520 or FSA 530 or FS 540 |
| Professional development and thics related to food safety. Foof safety communications to lay-audiences and the media; the ethical frontier between science/policy and science/profit. Planned student and faculty presentations as well as guest lectures on current topical issues. |
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