University:
California State University, Northridge
Course:
FCS 321/L | Contemporary Issues in Foods and Nutrition and Lab
Academic year:

2023
Views:

218

Pages:

3
Author:

Charlee Buchanan

Chapter 12 Food and Water Safety and Food Technology 1 Learning Objectives (1 of 2) At the end of this chapter, you should be able to: • LO 12.1 Describe microbial foodborne illnesses and practices that can prevent them. • LO 12.2 Identify the categories of foods that most often cause foodborne illnesses. • LO 12.3 Outline technological advances aimed at reducing microbial food contamination. • LO 12.4 Describe natural toxins, pesticide residues, and contaminants in food. Learning Objectives (2 of 2) At the end of this chapter, you should be able to: • LO 12.5 Compare potential advantages and drawbacks of organic and conventional foods. • LO 12.6 Compare the safety of drinking water from different sources. • LO 12.7 Describe the uses and safety characteristics of some common food additives. • LO 12.8 Describe applications of food-safety practices in various settings. • LO 12.9 Summarize the advantages and disadvantages of producing foods through bioengineering.

Food and Water Safety and Food Technology

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