UC Davis Extension Announces New Course in Food Safety

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DAVIS, Calif. —Germany’s struggle to manage its worst outbreak of E. coli underscores the importance of food safety, an issue of critical health, regulatory, industrial and consumer concern. Gain the technical and practical knowledge to understand the scientific and societal complexities posed by toxicants in the food supply with Food Safety: Focus on Toxicology, a new course offered by UC Davis Extension.

Examine the basic framework of toxicology and toxicity testing, regulatory aspects, and risk assessment and communication. Consider particular classes of toxins and toxicants in the food supply such as adulterants, pesticides, natural toxins, food additives, packaging migrants, industrial contaminants and toxicants formed during processing. This course is designed for a broad audience including food safety professionals, food processors, regulators, health professionals, laboratory analysts, educators, food retailers and interested consumers. James Seiber, Ph.D., chair of the UC Davis Department of Food Science and Technology; Takayuki Shibamoto, Ph.D., professor in the Department of Environmental Toxicology at UC Davis and Carl Winter, Ph.D., director of the FoodSafe Program, teach the course.

• Sept. 12–14: Mon. – Wed., 8:30 a.m. –5 p.m.
• UC Davis: 1150 Hart Hall, West Quad.
• $685. Enroll in section 112FST300.

For more information or to enroll, call (800) 752-0881, email extension@ucdavis.edu or visit the UC Davis Extension website by clicking here.

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