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. This course is 1.5 semester hour units.
Food Science Fundamentals
NUTC/NUTR 0202: Principles of Nutrition Science or equivalent.
|Fall 2021||N/A||Online Asynchronous Plus Required Synchronous Residency (to be determined if Remote or possibly In-Person)|