VM 825

The course objective is to provide the student with an awareness of the food protection risks that are a function of issues of food quality, food safety, food fraud, and food defense. The students are introduced to a method of quantifying these risks into one estimate. The estimate is supported by a robust and thorough method of defining the risks using the traditional HACCP concepts. Major topics: Risk assessment of food risks; Harmonizing an assessment across the food protection risks.

3 Credits