Dec 27, 2024  
2019-2020 Graduate Catalog 
    
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2019-2020 Graduate Catalog [ARCHIVED CATALOG]

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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 foodborne 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.

Typically Offered
Fall, even years


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