Fall 2021  |  FSCN 1102 Section 001: Food: Safety, Risks, and Technology (23480)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option No Audit
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person Term Based
Class Attributes:
UMNTC Liberal Education Requirement
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Mon, Wed, Fri 09:35AM - 10:25AM
UMTC, St Paul
Food Science/Nutrition 15
Enrollment Status:
Open (92 of 180 seats filled)
Also Offered:
Course Catalog Description:
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
Class Description:
This course introduces the science or non-science student to the basis for why foods are processed as related to risk and food safety. The course begins with a general overview of risks in the food supply and the biochemical, chemical, physical and microbiological modes of deteriorization related to food safety. This is followed by an overview of ethics and risk analysis. The main part of the course then focuses on state and federal regulations related to food safety, nutrition and labeling. The last part of the course then focuses on the legal and safety issues of several technologies used to process foods. The student will do three email papers related to public policy issues that cover food safety. There are two open book quizzes.
Grading:
75% Reports/Papers
25% Quizzes
Exam Format:
short essays, critical thinking, evaluation of issues
Class Format:
60% Lecture
20% Discussion
20% Other Style video
Workload:
20 Pages Reading Per Week
10 Pages Writing Per Term
2 Exam(s)
3 Paper(s)
Textbooks:
https://bookstores.umn.edu/course-lookup/23480/1219
Instructor Supplied Information Last Updated:
21 May 2007

ClassInfo Links - Fall 2021 Food Science and Nutrition Classes

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