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Course Catalog


Term: 3rd term
Credits: 3 credits
Contact: Kellogg Schwab
Academic Year: 2014 - 2015
Course Instructor:

Discusses food- and water-borne intoxicants and infections, diseases linked to eating and drinking, and prevention of food and water-borne diseases. Topics include transmission of disease via food and water, disease processes in food- and water-related illness, microbial toxins, mycotoxins, chemical toxins, bacterial infections (salmonellosis, shigellosis, vibrio, listeria, etc.) virus and parasitic infections, organizing safe food and water supplies, and issues in food and water safety.

Learning Objective(s):
Upon successfully completing this course, students will be able to:
Identify the pathogens and chemicals of human health concern present in water and food
Distinguish the primary features of microorganisms and chemicals that facilitate their persistence in water and food matrixes and induce illness in humans
Describe how safe food and drinking water are produced and the mechanisms for treatment and disposal of waste
Define key components of successful food and waterborne outbreak investigations by the critical review of selected case studies
Characterize the effectiveness of the food and water legislative programs and regulations established to protect human health

Methods of Assessment: Student evaluation based on mid-term and final exams.
Location: East Baltimore
Class Times:
  • Tuesday 1:30 - 2:50
  • Thursday 1:30 - 2:50
Enrollment Minimum: 10
Instructor Consent: Consent required for some students

Consent required for undergraduate students.

For consent, contact:
Auditors Allowed: Yes, with instructor consent
Grading Restriction: Letter Grade or Pass/Fail