Description: An intensive study of the laws, principles, and techniques applied to the protection of food and milk for human consumption. It also takes an in depth look at industry settings regarding proper procedures followed to protect consumers from possible foodborne illness outbreaks.
Credit Hours: 3
Prerequisites: Not for credit if earned credit in HSC 350
Graduate Level Course: This course is approved for graduate credit
This course has no upcoming offerings. Please contact the department if you have questions about when this will be offered.