Food Protection & Defense: Essential Concepts
||Kansas State University
||2 credit hours - $580 per credit
||January 22, 2019 - May 10, 2019
This course presents foundational concepts relevant to protecting the food supply from intentional contamination. This course addresses the nature of the food and agriculture system as a critical infrastructure, policy and regulatory aspects of food protection and defense, threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of intentional contamination incidents. Completion of this course will better prepare students to understand and address challenges related to protecting the food supply from intentional contamination. This course can be of benefit to students in a variety of academic programs, including food science, public health, veterinary medicine, animal science, and other related disciplines.
For course access questions, contact the teaching university’s campus coordinator. For enrollment questions, contact your home university campus coordinator.
View the Campus Coordinator Directory >>
Disability Support Services
To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.
Approximately 3-4 weeks before the first day of class at K-State, the K-State campus coordinator, Rachel Ohmes
, will email an instructional course access packet to students for courses taught by K-State. These instructions are also available on the Visiting Students
webpage at K-State. By following the course access instructions, students create their K-State eID and complete the K-State Course Access Form. Students meeting all deadlines for eID creation and submission will have access to Canvas by the first day of class.
This course does not require an exam proctor.
This course does not include synchronous components.