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Course Catalog


Term: Summer Inst. term
Credits: 4 credits
Contact: Keeve Nachman
Academic Year: 2014 - 2015
Course Instructor:

Focuses on food production practices in the United States and the associated public health risks and benefits; discussions on animal and crop agriculture and food processing encompass both historical practices and modern methods. Presents case studies which delve deeper into specific topics, including industrial food animal production, aquaculture, veterinary drugs, agricultural policy, chemical exposures, rural communities and food animal worker health, and sustainable production methods. Lectures draw from the literature, and from the firsthand experiences of lecturers in research translation and agricultural production.

Learning Objective(s):
Upon successfully completing this course, students will be able to:
Describe in detail the major steps of the food production process, from farm to retail
Identify practices associated with crop and food animal production that may threaten public health
Inventory the pathways by which hazardous agents from farms reach humans
Categorize impacts of food production practices by affected population subgroups
Identify alternative farming and distribution practices that may protect public health

Methods of Assessment: Final exam 100%
Location: East Baltimore
Class Times:
  • Mon 06/09/2014 - Fri 06/20/2014
  • Monday 8:00 - 11:20
  • Tuesday 8:00 - 11:20
  • Wednesday 8:00 - 11:20
  • Thursday 8:00 - 11:20
  • Friday 8:00 - 11:20
Enrollment Minimum: 10
Instructor Consent: No consent required
Auditors Allowed: Yes, with instructor consent
Grading Restriction: Letter Grade or Pass/Fail
Frequency Schedule: One Year Only
Next Offered: 2015-2016