180.606.11
Case Studies in Food Production and Public Health
Location
East Baltimore
Term
Summer Institute
Department
Environmental Health and Engineering
Credit(s)
4
Academic Year
2014 - 2015
Instruction Method
TBD
Start Date
Monday, June 9, 2014
End Date
Friday, June 20, 2014
M, Tu, W, Th, F, 8:00 - 11:20am
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
No
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
One Year Only
Resources
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:
- 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