PUBH6110

The "Foodborne Hazards" Course is designed to provide students with a good understanding of the public health impact of food contamination with various physical, chemical, and biological hazards. The course consists of two parts. The first part is to deliver didactic teaching about the biological or chemical features of a wide range of foodborne hazards. The second part (from Week 10) is designed to help the students understand contemporary food safety issues in the context of public health based on the information about foodborne hazards provided in the first part. Furthermore, this course will consider how societal, cultural, and environmental factors affect the prevalence and transmission of foodborne hazards and what control measures can be used to mitigate the risk of human exposure to foodborne hazards. The fundamental knowledge from the course will help the students take other courses related to food safety in the School of Public Health.