Charles D Easterberg
ENV H 441
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 CHEM 162, or 2.0 in CHEM 164; 2.0 in MICROM 302. Offered: W.
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.
Attend class regularly and do assigned reading homework regularly. Begin by memorizing basic information about the factors which are constantly changing and the pathogens which use these changes to their advantage. Then use this information to critically think out problems intrinsic to food and their related issues.
Class assignments and grading
Readings plus one brief talk/presentation of an important topic to the class. Study questions are provided so that students may assess whether they are understanding reading materials.
See course syllabus for the five point areas.