Food safety issues that impact food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of food also discussed. 527 Advanced Nutrition. Nutrient utilization, cellular metabolism, and nutritional status assessment.
Participation includes seminar presentation on a current issue in nutrition.
Offered once a year. Functions of management applied to food service industry. Emphasis on systems approach to food service operation, organizational structure, personnel management, leadership and management styles, work improvement, and labor relations. Offered once a year. 529 Dietetic Practicum.