941: Issues in Food Safety: Should I Worry?
11:45 AM - 1:15 PM
The foods we eat are not completely risk free. Our foods may have food additives and pesticide residues and may carry toxins and pathogenetic bacteria. What about the hormones used in some animal agriculture? Should we shun, embrace, or simply not care about foods created by genetic engineering? Should we be washing chickens with chlorine solution? What are the differences between “organic foods” and regular foods? How is “safe” determined in setting of food safety standards? The course will look at the characteristics of many food hazards and provide a foundation for making choices when choosing what to eat. We will also examine the environmental ramifications for different methods of food production.
Class Type: Lecture and Discussion
Class Format: In-Person
Hours of Reading: No reading
Study Group Leader(s):Kenneth Hinga
Kenneth R. Hinga, PhD, Hinga is recently retired from ten years at USDA Foreign Agricultural Service, and US FDA Center for Food Safety and Applied Nutrition. He was a science advisor for both agencies, providing technical analysis of a wide variety of food safety and agricultural-environmental topics.