The foundation of knowledge for any nutrition professional is a thorough understanding the nutritional components of food and foodborne pathogens that are linked with disease and issues affecting food safety. Students will become adept with the basic groups of foods in the food supply and their nutrient profiles, their harvesting, processing and storage procedures and policies. The course will provide students a broad overview of certain aspects of the food supply both locally and worldwide and will examine issues affecting food safety including some of the mechanisms by which foodborne pathogens that cause disease in humans, as well as the human consequences of infection by major foodborne pathogens such as E. coli O157:H7, Campylobacter and Listeria.
Food Science Fundamentals
NUTC 0202: Principles of Nutrition Science or equivalent.
This course is open only to students who are in the Blended Master of Nutrition Science and Policy Program.
|Semester/Term||SIS Number||Meeting Time||Location||Instructors|
|Fall 2019||83747||N/A||Hybrid In-Person/Remote||Lynne M. Ausman|