PLSC115

Recommended: PLSC110 and PLSC111; or (PLSC112 and PLSC113); or BSCI105; or (BSCI170 and BSCI171). As food is produced in larger quantities and made to travel longer distances, keeping our food safe in this day and age is an ever growing challenge. This course will focus on the question of what it takes to grow and maintain safe fruits and vegetables, as food travels along the path from the farm to your fork. Food safety of fresh produce will be discussed from the public health, agricultural, economical and policy perspectives.