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Food and Water Borne Diseases

East Baltimore
3rd term
Environmental Health and Engineering
3 credits
Academic Year:
2022 - 2023
Instruction Method:
Class Times:
4/26; actual time is 12:30 - 3:30pm
  • Tu Th,  1:30 - 2:50pm
Auditors Allowed:
Yes, with instructor consent
Undergrads Allowed:
Grading Restriction:
Letter Grade or Pass/Fail
Course Instructor:
Kellogg Schwab

Discusses food- and water-borne intoxicants and infections, diseases linked to eating and drinking, and prevention of food and water-borne diseases. Includes topics: 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:

  1. Identify the pathogens and chemicals of human health concern present in water and food
  2. Distinguish the primary features of microorganisms and chemicals that facilitate their persistence in water and food matrixes and induce illness in humans
  3. Describe how safe food and drinking water are produced and the mechanisms for treatment and disposal of waste
  4. Define key components of successful food and waterborne outbreak investigations by the critical review of selected case studies
  5. Characterize the effectiveness of the food and water legislative programs and regulations established to protect human health
Methods of Assessment:

This course is evaluated as follows:

  • 15% Participation
  • 10% Quizzes
  • 30% Written Assignment(s)
  • 30% Final Presentation
  • 15% Final Presentation Critique

Instructor Consent:

Consent required for some students

Consent Note:

Consent required for undergraduate students.

For consent, contact: