|81-404 Epidemiology of Food-borne Diseases W(3-0)|
This course examines the epidemiology and prevention of foodborne infections and intoxications, including those of both microbiological and chemical origin. Drawing on outbreak investigations, surveys, risk assessments, government surveillance systems and basic research, the biological, ecological, socio-economic and public health context of these diseases will be discussed. Cooperatively taught with Department of Food Science. (Offered in odd-numbered years.) Also listed as 42-421.
|Prerequisites: 42-323 or 81-324.|
|1998-99 Undergraduate Calendar|