Introduction to the inherent risks and safety of the food supply and the use of public policy, and food technology to reduce those risks. The course will survey microbiological, chemical and environmental hazards, government and industry controls used to insure food safety including the new US Food Safety Initiative, and public perception of those risks. The course will emphasize government regulations with respect to adulteration, food safety and misbranding. Overview of the prevention of biological, microbiological, physical and chemical deterioration of foods. Thermal processing and irradiation as examples of the technologies used in food processing to reduce risk and assure a safe food supply. This course satisfies the CLE Citizenship and Public Ethics theme and emphasizes public policy making, critical thinking skills and internet use.
Course Format:
Classroom based.
Student Performance Objectives:
Course Assignments:
A total of 6 scenarios will be posted at the course throughout the semester. You have the choice of submitting at least one response for assignments 1 to 3 towards the First assignment requirement and at least one from assignments 4 to 6 for the Second assignment requirement. If you decide to submit more than one for each set, only the highest score will be included for the grade.
Recommended Textbook and Reference Material:
Potter, N. N.and J. H. Hotchkiss.1995. Food Science. 5th Edition. Chapman & Hall, New York.
Murano, P. S. 2003. Understanding Food Science and Technology. Thomson Wadsworth.
Course Grading and Exam Format
The Exams will be open book and will be based on material covered in class and on reading assignments
First scenario assignment - 75 points
Second scenario assignment - 75 points
Quiz 1 - 100 points
Quiz 2 - 100 points
Class participation - 50 points
Total - 400 points
