Instructor(s)

Renee Boyer
Assistant Professor, Food Science and Technology
Phone: (540) 231-4330
E-mail: rraiden@vt.edu

Description

Identification and prevention of food safety and security hazards that may result from intentional or unintentional contamination. Development and implementation of plans to enhance food safety and security in the processing, distribution, transportation, and retail segments of the food supply chain.

Prerequisites and Co-requisites

Academic and/or professional background in food processing, quality assurance, and/or food safety is strongly encouraged prior to taking this course. Such background will provide a perspective and/or knowledge set that will allow the material in this course to be much more readily absorbed.

Learning Objectives

Upon completion of the course, students will be able to:

1. Explain the detection, monitoring and control of food safety problems for food processors, distributors, and preparers.
2. Describe and distinguish food safety, food security, and biosecurity.
3. Describe how food producers and processors can protect the food supply from intentional and unintentional contamination.