Global Food Safety System Leadership
PubH 7200, Section 121
Class Number 91414, Credits 1
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June 11: 6:00 p.m.-8:00 p.m.
June 12: 8:00 a.m.-5:00 p.m.
S/N Only
Download the syllabus.
Since the dawn of civilization, food and beverages have been traded extensively. Currently, food ingredients are sourced, processed, packaged, transported and marketed through food service and retail outlets in every country on the globe. Animal and plant production and processing practices change to remain economically viable in the face of dynamic harvesting, transportation, processing and consumer demands. A myriad of food safety processes, quality assurance schemes and regulatory mandates exist. Nevertheless, safe food and water remain one of the most pressing global public health challenges. Every country in the world faces new and changing food safety threats. While science provides invaluable results necessary for evidence-based public health, good science alone is not enough. Decisions affecting public health are made daily in the face of significant gaps in our scientific knowledge. This course will explore the critical competencies for leadership in industry, government and academia necessary for ensuring an abundant, affordable and safe global food supply.
Instructor: William Hueston
