Description

:Development of critical analysis and strategic thinking skills by analyzing current literature and other resources to explore a variety of challenges encountered in the food industry. Scientific evidence and regulatory questions surrounding topics such as genetically modified foods, food allergens, nutritional quality of the food supply (e.g., trans fat, sodium, sugars). Emerging issues include minimization of antimicrobial resistance, implications of microbiome research on food regulation, climate change and other global impacts on the food supply chain and safety of nanotechnology. Concepts of emotional intelligence, stress management and interpersonal relationships to build food safety culture within the workplace.

Course Component: Lecture

Posting limited to:

Professeur à temps-partiel régulier / Regular Part-Time Professor

Date Posted (YYYY/MM/DD):

2026/06/02

Applications must be received BEFORE ...