Food Safety & Defense

Course Structure

1. Topics include food safety policy, ag bioterrorism, border security, animal ID, food defense and site security, risk analysis, crisis communication, epidemiology, HACCP, and more.
2. The course includes an introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products are included in the course.
3. A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.
4. Mechanisms of action, metabolism, sources, remediation/detoxification, risk assessment of major foodborne toxicants of current interest, design of HAACP plans for use in food industries targeting foodborne toxicants.
5. Principles of food biotechnology, including introducaton to molecular biology, genetic engineering, enzyme immobilization, nanotechnology, and regulations. Theory and concepts of current biotechnology trends as they relate to food safety and security issues.
6. The course provides: a) understanding of factors that impact safety of ethnic foods; b) knowledge about handling, processing, and storage of ethnic foods; c) science-based characterization of ethnic foods and ingredients; d) culturally appropriate strategies to address food safety and food protection risks and challenges posed by ethnic foods.
7. History of the development of the current federal and state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs. Presentations by state and federal food regulators.
8. This course presents foundational concepts relevant to protecting the food supply from intentional contamination. Section 1 of the course addresses the nature of the food and agriculture system as a critical infrastructure, policy and regulatory aspects of food defense threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of food protection incidents. Section 2 of the course will provide students with an understanding of the principles required in a food defense program for a food manufacturing, warehousing, or distribution center. Completion of this course will better prepare students for the challenges faced with developing, implementing and managing an effective food defense program.
9. Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and the effects of processing and manufacturing conditions on production of fermented foods.
10. Risk assessment principles as applied to biological systems. Exposure and effects characterization in human and animal health and ecological risk assessment. Risk analysis frameworks and regulatory decision-making. Introduction to quantitative methods for risk assessment using epidemiological and distributional analyses. Uncertainty analysis.