This independent study course addresses 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.
|Dates||Fall 2020 | 8/31/20 - 12/18/20|
|Seats Available||17 of 20 Available|
|Waitlist Available||100 of 100 Available|
|Out of State||52050||Online|
* Not all courses designated "southwest" are available at every Southwest location. Speak with a southwest advisor to confirm availability.