ACBS377

040185

During this course, students will differentiate between allergen issues, storage issues and harmful microbiological by-products. Also, topics such as toxins produced by bacteria, fungal toxins, seafood toxins, chemical and natural preservatives and additives will be discussed. Students will learn about the impact of the environments and processing in the formation of these toxins in raw and processed foods. Students will formulate corrective and preventive strategies to avoid harmful reactions in raw materials and finished products, mitigating risk of pathogens or other environmental factors negatively affecting the food supply. Students will examine food toxicosis in both dose-dependent and time-dependent manners as well as assess manifestations of toxicosis in order to suggest corrective measures and cures.

GRD - Regular Grades A, B, C, D, E

Undergraduate

CE - CL (Cross Listed)

017631