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FST 5614: Food Safety and Security

Concentration: Food safety and Biosecurity
Credits: 3 graduate credit(s)


This course will discuss the identification and prevention of food safety and security hazards that may result from intentional or unintentional contamination. It will also discuss the development and implementation of plans to enhance food safety and security in the processing, distribution, transportation, and retail segments of the food supply chain.


Learning Objectives

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

  • Describe and distinguish food safety, food terrorism, biosecurity, bioterrorism, antiterrorism, counterterrorism, agroterrorism, ecoterrorism, food security, unintentional contamination and intentional contamination of the food supply.
  • Understand the importance of food safety protocols from farm to fork (Preharvest, postharvest, processing, packaging, shipping and retail).
  • Explain the detection, monitoring and control of food safety problems for food processors, distributors, and preparers.
  • Describe post 9/11 changes in biosecurity regulations and how are being implemented in the food system.
  • Describe biosecurity programs that food producers and processors have in place to prevent intentional and unintentional contamination of the food supply.
  • Understand importance of communication and consumer perceptions during a foodborne outbreak or food safety threat, including educational tools that should be used.

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.


Renee Boyer