Course Description:
Survey of current issues of health, safety, and consumer protection in the production, processing, marketing and consumption of food nationally and globally.

Course Objectives:

• Overall:
  To think critically about issues that affect food production and processing and have an effect on the health and safety of the population.
• Students will be expected to gain:
• 1. An appreciation for the quality of the American food supply and the global issues affecting production, distribution and access.
  2. The ability to think critically and logically examine controversial issues, including reports and statistics.
  3. To understand the issues involved in the lecture discussion topics, weeks 1-10.

Schedule
Schedule of reading assignments, lecture topics, lab exercises and EXAMS.

Handouts:

• Will be distributed weekly
• A Collection of Information and Issues -A Supplement to
  Current Issues in the Food Chain (FN325)-compiled by B.B. Whitmore

Assignments:
Written and review and critique of 2 current periodicals. (see handout)

Grading:

Policies:
Grades are lowered 50% on late assignments; and no-make-up exams are given, unless instructor is notified ahead of time and a verified excuse is presented. All make-up exams are essay.

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