Time Schedule:
Charles D Easterberg
ENV H 441
Seattle Campus
Study of identification and characteristics of chemicals and biological agents implicated in foodborne disease outbreaks and conditions or circumstances by which food contamination occurs. Examination of food protection activities conducted by local and state government at the retail level. Prerequisite: either 2.0 in CHEM 155, or 2.0 in both CHEM 160 and CHEM 161, or 2.0 in CHEM 162; 2.0 in MICROM 302. Offered: W.
Class description
The factors which make food safe or dangerous, how to assess the hazards inherent in food processing and consumption, and what can be done at various points in the food flow to minimize them.
Student learning goals
General method of instruction
Lecture, with two guest speakers and two field trips to retail food processing establishments.
Recommended preparation
Attend class regularly (as hard as it may be on dark, wet January mornings) and do assigned homework regularly. Be ready to think critically as well as memorize information.
Class assignments and grading
Readings plus one brief talk to the class. Study questions are provided so that students may assess whether they are understanding reading materials.
See course syllabus.
