Goals and Objectives

• To provide students, enrolled in the MS Food Science program and those who are interested, with an advanced graduate-level course that will prepare them to address food safety and related issues in the contemporary workplace
  
• To present food safety as relevant, timely, and useful to their future work in food science or related sciences.
  
  

Skills and Knowledge to be Acquired

• Enhanced Internet searches
  
• Enhanced ability to discriminate between science-based and junk science information
  
  

Computer Skills to be Acquired

Enhanced proficiency in WebCT

Prerequisites

Graduate student status with undergraduate courses in biochemistry, microbiology, food processing, physics, and organic chemistry. Basic food science knowledge is required; or consent of Instructor.

Texts

None. All course materials will be posted on the web.

Films/Videotapes

Will be posted on the web.

Guest Speakers

Called E-Lecturers, will conduct classes online.

Field Trips

To be announced

Course Organization

• The course will be conducted via the Internet using any browser of your choice. Published class hours will be used for real-time chats. Totally web-based courses are available 24 hours during the semester. To access the class, you would need to have a WebCT account.
  
• There will be one electronic Lecturer (e-Lec) for each week. Please follow the class schedule posted under SYLLABUS.
  
• The COMMUNICATION TOOLS will be used for interactive classroom environment.
  
• Reading materials and assignments will be posted under ANNOUNCEMENTS. E-Lecs will have the option of giving e-pop quizzes or exams.
  
• Please follow each E-Lec’s posted consultation hours. Although this mode of learning allows 24-hour access to the course, each Lecturer may be consulted only at specified posted times.
  
  

Grading

Class Participaion	50%
Midterm Examination	25%
End-of-term Examination	25%

Faculty

Aurora A. Saulo