This course introduces students to the principles, strategies, and regulatory frameworks of Food Defense, with a focus on developing and managing systems that protect the food supply chain from intentional contamination, adulteration, and other acts of food terrorism. It emphasizes the importance of proactive measures in safeguarding public health, maintaining consumer confidence, and ensuring compliance with national and international standards. Students will gain a strong foundation in risk assessment methods, vulnerability identification, mitigation strategies, regulatory requirements (e.g., 21 CFR 121, FSMA, PAS 96), and auditing practices in food defense. Through case studies, real-world scenarios, and group discussions, students will learn how to design, implement, monitor, and improve a Food Defense Management System (FDMS) aligned with industry best practices.
- Teacher: Gabrielle ISHIMWE