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FST 5634: Advanced Epidemiology of Food and Waterborne Diseases

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


Overview of causes, transmission, and epidemiology of major environmental, food-, and water-borne diseases. Outbreak and sporadic detection, source tracking and control of pathogens. Overview of the impact of foodborne outbreaks on regulatory activities at the local, state, national and global level. 


Learning Objectives

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

  • Describe the role and impact of potential environmental contaminants on the safety of food from the origin of the food in the field to retail purchase across diverse agriculture scales (local, state, national, and global).
  • Relate environmental pathogen transmission patterns to prevention of food-borne disease.
  • Identify an outbreak, and determine risk of exposure to the public.
  • Develop strategies for monitoring and control of food- and water-borne diseases in the food industry.
  • Relate microbiological methods used during routine surveillance and monitoring to the safety of food products.
  • Identify the role of consumers, industry and regulatory agencies in prevention and control of food and water borne disease
  • Recognize economic costs of food and water borne illness across diverse agriculture scales (local, state, national, and global).
  • Identify sources of food safety and food biosecurity information and distinguish reliable sources from unreliable sources.
  • Apply scientific literature to critically evaluate the practices of legal and regulatory issues on food safety. 

Prerequisites and Corequisites

Graduate Standing


Monica Ponder