180.606.81
Case Studies in Food Production and Public Health
Location
Internet
Term
4th Term
Department
Environmental Health and Engineering
Credit(s)
4
Academic Year
2021 - 2022
Instruction Method
Asynchronous Online
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
Yes
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
Every Year
Resources
Prerequisite
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 and worker health, aquaculture, climate change, urban food systems and sustainable production methods. Challenges students to think critically about the impact of food production methods on ecosystem and human health and apply a "one-health" lens to analyze strategies to reduce public health risks from food production. 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
- Apply an ecological perspective to explain the connections among farm animal health, ecosystems and public health
- Categorize impacts of food production practices by affected population subgroups
- Identify alternative farming and distribution practices that may protect public health
Methods of Assessment
This course is evaluated as follows:
- 40% Quizzes
- 35% Written Assignment(s)
- 25% Participation