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Course Catalog

180.606.11 CASE STUDIES IN FOOD PRODUCTION AND PUBLIC HEALTH

Department:
Environmental Health and Engineering
Term:
Summer Inst. term
Credits:
4 credits
Academic Year:
2014 - 2015
Location:
East Baltimore
Dates:
Mon 06/09/2014 - Fri 06/20/2014
Class Times:
  • M Tu W Th F,  8:00 - 11:20am

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Auditors Allowed:
Yes, with instructor consent
Grading Restriction:
Letter Grade or Pass/Fail
Contact:
Keeve Nachman
Course Instructor:
Frequency Schedule:
One Year Only
Description:

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 Objectives:

Upon successfully completing this course, students will be able to:

  1. Describe in detail the major steps of the food production process, from farm to retail
  2. Identify practices associated with crop and food animal production that may threaten public health
  3. Inventory the pathways by which hazardous agents from farms reach humans
  4. Categorize impacts of food production practices by affected population subgroups
  5. Identify alternative farming and distribution practices that may protect public health
Methods of Assessment:

Final exam 100%

Instructor Consent:

No consent required