317.860.98
SSR: Risk Assessment and Food Production Practices
Location
Barcelona, Spain
Term
2nd Term
Department
Health Policy and Management
Credit(s)
2
Academic Year
2017 - 2018
Instruction Method
TBD
Start Date
Monday, November 20, 2017
End Date
Tuesday, November 21, 2017
M, Tu, 8:30am - 6:00pm
Auditors Allowed
No
Available to Undergraduate
No
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
One Year Only
Resources
Focuses on applying the environmental health risk assessment framework to examine food production practices and the associated public health risks and benefits. Discussions of animal and crop agriculture and food processing encompass both historical practices and modern methods, and risks faced from the local to global levels. Lectures present case studies which delve deeper into specific topics, including industrial food animal production, veterinary drugs and antibiotic resistance, agricultural policy, chemical exposures, rural communities and food animal worker health, and sustainable production methods. Lectures draw from the literature and from firsthand experiences in research translation and science policy.
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 and food consumption that may threaten public health from the local to global scale
- Explain the environmental health risk assessment methodology and its applicability to hazards in the food system
Enrollment Restriction
undergraduate and interdivisional students are not permitted in this section
This course will be offered for 2 days in Barcelona. Students must physically be in Barcelona to participate. Students are required to complete readings prior to the start of the course. The final paper due on Dec 19, 2017.