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180.606.81 Case Studies in Food Production and Public Health

Environmental Health and Engineering
4th term
4 credits
Academic Year:
2019 - 2020
Auditors Allowed:
Yes, with instructor consent
Grading Restriction:
Letter Grade or Pass/Fail
Keeve Nachman
Course Instructor :

Introduction to Online Learning is required prior to participating in any of the School's Internet-based courses.


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:

Assessment will include quizzes, a written assignment, viewing lectures, and participating in Livetalks and Discussion Forums (40% quizzes, 25% attendance/participation, 35% written assignment)

Instructor Consent:

No consent required