The course focuses on the effects of food safety with regard to nutrition. Individual food borne pathogens will be discussed as well as processing and handling techniques to help prevent food borne illnesses. The controversies surrounding nutritional health in relation to food additives, animal growth hormones, antibiotics in animal feed, pesticide use, food allergies and genetic engineering will be explored. The history of food regulation and current food safety laws will also be discussed. Prerequisites: HLTH 210 or HLTH 310; or BIOL 230 with corequisite lab; OR both BIOL 261 and 262 with corequisite labs.