Please check individual course offerings, as all courses may not be available every semester.
Course Number |
Course Name |
Unit(s) |
Description |
---|---|---|---|
CSHSPMG 3200 |
Infection Prevention in Healthcare and Hospitality |
3.0 |
An application and discussion of introductory Microbiology, Epidemiology, Infection Prevention and Sanitation in healthcare and hospitality facilities. |
Course Number |
Course Name |
Unit(s) |
Description |
---|---|---|---|
FDSCTE 4410 | 2.0 |
Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing operation and develop a HACCP plan. Prereq: 2400. |
|
FDSCTE 5310 | 3.0 |
Provides students with a knowledge of quality assurance concepts and procedures and tools for establishing quality control programs to produce high quality safe foods. Prereq: 2400 and Stat 1430 or 1450 or equiv., or Grad standing. While it is subject to change, this course is offered every Autumn semester. |
|
FDSCTE 5320 | 2.0 |
Major food laws/regulations, food regulatory agencies, good manufacturing practices, HACCP, ingredients, labeling regulations, adulteration and misbranding, compliance/investigations/enforcements, crisis management, recall, Ohio State food laws. Prereq: 2400 (401), or Grad standing, or permission of instructor. Not open to students with credit for 640. While subject to change, this class is offered every Spring semester. |
|
FDSCTE 5536 | 3.0 |
Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbiol 509) or 4100 (520), or Grad standing. Not open to students with credit for 636.01 or Micrbio 5536 (Micrbiol 636.01). Cross-listed in Micrbio. While subject to change, this class is offered every Autumn semester. |
|
FDSCTE 5546 | 3.0 |
Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad standing. Not open to students with credit for 636.02 or Micrbio 5546 (636.02). Cross-listed in Micrbio. While subject to change, this class is offered every Spring semester. |
Course Number |
Course Name |
Unit(s) |
Description |
---|---|---|---|
HUMNNTR 2210 |
Science of Human Nutrition |
3.0 |
This course will address the basic principles of the biological science involving interactions between nutrients and physiological processes with emphasis on implications for human health. |
HUMMNNTR 2450 |
Foodservice Sanitation and Safety |
1.0 |
Organization of a facility to ensure safe and sanitary foodservice program. Includes National Restaurant Association's ServSafe Sanitation Certification program and Ohio Department of Health Certification in Food Protection. Prereq: Not open to students with credit for 450. |
Course Number |
Course Name |
Unit(s) |
Description |
---|---|---|---|
PUBHEHES 4530 | 2.0 |
Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: cross listed in FDSCTE 4536. |
|
PUBHEPI 5411 | 3.0 |
Principles and practice of field epidemiology, including outbreak investigation and disease surveillance. Prereq: 2410, or Grad Standing, or permission of instructor. |
|
PUBHBIO | 3.0 |
A second course in applied biostatistical methods with an emphasis on regression methods commonly used in the health sciences. The focus is on linear regression and ANOVA. Integrated with use of computer statistical packages. Prereq: A grade of B- or above in PubHBio 6210 or PubHlth 6001, or permission of instructor. |
Course Number |
Course Name |
Unit(s) |
Description |
---|---|---|---|
VETPREV 5721 | 2.0 |
This course is focused on providing an overview of the basic characteristics of common and emerging diseases that are shared between humans and animals; these diseases are defined as zoonotic. Prereq: AnimSci 3170, 3270, or Micrbio 4000, or equiv., or permission of instructor. Add Consent: Instructor Consent Required. Drop Consent: Instructor Consent Required. |