Risk Assessment

Users will be guided through a transition from traditional consideration of food borne hazards to a consideration of risks. UG students will be introduced to the quantitative aspects of microbial relations and disease. Graduate students will be able to develop what-if scenarios which will allow them to evaluate the potential risk mitigation options, including evaluation of the likely public health impact of potential changes in food policies. 

Learning Outcomes

1) Explain, using direct examples, the impact of biological variability in the disease triangle (host/microbes/food)

2) Discuss the basis for food safety standards based on microbiological testing

3) Evaluate the “real” impact of processes and policies on the risks associated with food borne disease agents and the options for control