Course Description
Dairy, beef, swine, poultry, and seafood modules: production, government regulation of products, use of antimicrobials in production, and the emergence of resistant human pathogens. Field fruit and vegetable crops section: hazards in food includingpesticide residues and philosophy and practice of organic farming and public's perception of food and biotechnology.
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Location:
00114 Schaub Food Science Bui
Class Days:
T H
Class Start Time:
11:45am
Class End Time:
1:00pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
None