In-depth study of foodborne, waterborne and airborne diseases caused by bacteria, viruses and parasites. Topics will include sources and detection of causative agents; their transmission to humans via food, water, air and other environmental media; and methods of disease prevention, including food safety approaches and drinking water treatment. Classes include lectures, discussions, field-trips and hands-on field sampling and laboratory activities.
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Average GPA: 3.79 between 31 students
"W"s are considered to be 0.0 quality points. "Other" grades are not factored into the average GPA calculation.