This independent study course will address the toxins and allergens in foods and their impact on food safety. It includes information on allergens, non-nutrient chemicals, genetically engineered foods, microbial toxins, plant toxins, pesticide residues, and food additives. Prerequisite/Restriction: NDFS 5110 or NDFS 6110 and enrollment in the Masters Food Safety and Quality Program Semester(s) Traditionally Offered: Fall
|Dates||Fall 2019 | 8/26/19 - 12/13/19|
|Seats Available||15 of 20 Available|
|Waitlist Available||100 of 100 Available|
|Out of State||53144||Online|
* Not all courses designated "southwest" are available at every Southwest location. Speak with a southwest advisor to confirm availability.