FDSC 2020 - Food Safety and Quality

This course offers an overview of food safety and quality “from farm to fork.” Topics include microbiological, chemical, and physical risks associated with food, the use of Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP) to manage risk, and methods for analyzing the sensory qualities of foods. The role of regulatory agencies, food producers, food handlers, and consumers in ensuring a safe food supply will be discussed.

Prerequisites:
BIOL 1010 - General Biology I or instructor approval

Credits: 4

Lecture/Lab Hours: 3 lecture, 2 lab hours/week