Department of Food Production

SEMESTER: 2 

COURSE TITLE: EPIDEMIOLOGY AND FOOD-BORNE DISEASES

NUMBER OF CREDITS: 4

PREREQUISITE: NONE

COURSE DESCRIPTION: The course includes epidemiological methods and concepts of food borne diseases that are critical in the evaluation, analysis and interpretation of data related to public health. To get around the problems posed by such under-reporting and describe disease burden more adequately, a number of innovative and creative approaches have been used in recent years for some food-borne diseases from various causes.These include the use of active surveillance and field studies, risk assessment methods, and epidemiological disease modelling The course would be examined by various assignments and in-course assessments .

Assessment:

Coursework 100%