#1074 From Farm to Fork: Fighting Foodborne Disease (15 Credits/Hours)

Course Details:
Launch Date: August 5, 2025
Expires: August 31, 2027

Course #1074
12 Credits/Hours

Course Overview

This course provides a comprehensive examination of foodborne diseases, exploring their causes, transmission, prevention, and public health implications. Students will gain essential knowledge about pathogens, food safety systems, outbreak investigation, and control measures necessary to protect public health in various settings.

 Table of Contents

1. Introduction to Foodborne Diseases and Public Health Significance
2. Major Foodborne Pathogens: Bacteria, Viruses, and Parasites
3. Food Safety Systems and Regulatory Frameworks
4. Epidemiology and Outbreak Investigation Methods
5. Prevention and Control Strategies in Food Production and Service
6. Emerging Threats and Future Challenges in Food Safety

 Learning Objectives

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

• Define foodborne disease and explain its impact on public health and the economy
• Identify and characterize the major bacterial, viral, and parasitic agents responsible for foodborne illnesses
• Describe the principles of food safety management systems including HACCP and regulatory oversight
• Apply epidemiological methods to investigate and analyze foodborne disease outbreaks
• Evaluate prevention and control strategies across the farm-to-table continuum
• Assess emerging foodborne threats and discuss innovative approaches to food safety challenges