This unit will provide students with an understanding of the global issues of safe food production and the risks and hazards associated with food manufacture. Topics covered include: foodborne pathogens and food spoilage microorganisms; food allergies; bioterrorism and food insecurity; food additives, contaminants and packaging, hazards in food production and risks associated with genetically engineered food. In addition, students will be exposed to job interview techniques to aide with the development of work readiness. -- Course Website
Instructor: S Smith (B)
Prerequisites: One of: HSN104, SBC152, SLE152, SLE155