FSHN 576
Fall 2025 Part of Term 1
Part of Term 1
Aug 25-Dec 10
Aug 25-Dec 10
Credit: 3 hours.
How can food safety promote the availability and access of culturally appropriate foods for all people? Students will explore that question by engaging with literature on the burden of foodborne disease, risk assessment and management technologies, and commodity specific food safety risks. Course will focus on readings of primary and secondary literature, in-class discussions, and exercises to evaluate the literature, and a structured writing assignment to apply those concepts to current problems in food safety.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
78072
|
Lecture-Discussion
|
A
|
6:00PM
-9:00PM
|
T
|
Agricultural Engr Sciences Bld
|
Stasiewicz, M
|
|
|
|
78541
|
Online
|
ONL
|
6:00PM
-9:00PM
|
T
|
n.a.
|
Stasiewicz, M
|
|