Dr. Lucinda Jack

3 Credits

This course includes all aspects of food safety and its regulation, with special emphasis on genetically modified foods. Relevant case studies will be discussed. The first half of the course concentrates on the traditional concerns of food safety and the response of our food regulation laws, with minor references to genetically modified organisms. The second part of the course deals with the impact of biotechnology on our food supply. Discussed in this segment are the real and perceived risks of these foods, the application of food regulation laws to the ever-increasing number of genetically modified and designer foods in the market place, and scenarios for the impact of these foods on the third world and the environment.