Dec 18, 2024  
2015-2016 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  Courses
  Programs
  Schools/Colleges and Departments
  About the Catalog
  About the University
  Academic Advising
  All-University Regulations
  Auxiliary Services and Facilities
  Calendar
  Degrees & Certificates Offered
  Disclosures
  Enrollment
  Glossary and Abbreviations
  Grades
  International Programs
  K-State Athletics
  K-State Research and Extension
  Outreach
  Research Facilities and Centers
  Services for Students
  Student Financial Assistance
  Support Services
  Tuition and Fees
  Undergraduate Admission
  University Faculty
  General Education: K-State 8
  General Education: UGE
  Archived Catalogs
  Catalog Updates
  KSIS
  K-State Libraries
  K-State Online
  Webmail
  My Portfolio
HELP
2015-2016 Undergraduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

HORT 793 - Farm to Fork Produce Safety

Credits: (2)

This course will cover all aspects of food safety for fresh produce grown in urban and rural environments, including pathogen ecology and production aspects as well as pre-harvest and postharvest factors that influence the risk of microbial contamination. More specifically, we will discuss ways to minimize the risk of human pathogens on fresh produce using strategies such as the implementation of Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs). The course will cover postharvest interventions that are currently used (chemical sanitizers) as well as innovative technology applications like physical treatments, irradiation, and biological control techniques. Additionally, students will explore the impact of food borne outbreaks on public health and the fresh produce industry in terms of economics, consumer acceptance, and legal aspects.

Requisites
Recommended prerequisite: A course in microbiology.

When Offered
Fall, even years

UGE course
No

K-State 8
None


KSIS Course Search



Add to Portfolio (opens a new window)