2.0

credits

Average Course Rating

Focuses on applying the environmental health risk assessment framework to examine food production practices and the associated public health risks and benefits. Discussions of animal and crop agriculture and food processing encompass both historical practices and modern methods, and risks faced from the local to global levels. Lectures present case studies which delve deeper into specific topics, including industrial food animal production, veterinary drugs and antibiotic resistance, agricultural policy, chemical exposures, rural communities and food animal worker health, and sustainable production methods. Lectures draw from the literature and from firsthand experiences in research translation and science policy.