Course Details

946: Issues in Food Safety

February 1, 2, 3, 4, 5
11:45 AM - 1:15 PM

We will look at food-borne pathogens such as salmonella, campylobacter, listeria, and toxigenic eColi and the sometimes controversial practices used to reduce risks. Other topics will include genetically engineered foods, hormones, and antibiotics used in food production. We will cover pesticide residues in foods, how residue standards are set, and organic foods. This study group has a high class size capacity.

Class Format: Lecture and Discussion

Hours of Reading: No reading

Study Group Leader(s):

Kenneth Hinga
Kenneth Hinga is a retired oceanographer and environmental scientist. After a career in marine research, he was a science advisor for the USDA's Foreign Agricultural Service, dealing with agricultural-environmental issues and food safety.