FSCN1102: Food: Safety, Risks, and Technology

3 CreditsCivic Life and EthicsSustainabilityWriting & Information Literacy

Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.

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All Instructors

B+ Average (3.263)Most Common: A (35%)

This total also includes data from semesters with unknown instructors.

1296 students
SNWFDCBA

  • 3.07

    /5

    Recommend

  • 4.45

    /5

    Effort

  • 3.72

    /5

    Understanding

  • 3.35

    /5

    Interesting

  • 4.29

    /5

    Activities
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