182.640.98
Food- and Water- Borne Diseases
Location
Barcelona, Spain
Term
2nd Term
Department
Environmental Health and Engineering
Credit(s)
3
Academic Year
2019 - 2020
Instruction Method
TBD
Start Date
Wednesday, November 6, 2019
End Date
Friday, November 8, 2019
W, Th, F, 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
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 Objectives
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
Enrollment Restriction
interdivisional and undergraduate registration is not permitted for this section.
This course will be offered for 3-days in Barcelona Spain. Students must travel to Barcelona to participate. The final exam will be due to the instructor no later than December 20, 2019.