Graduate Course Proposal Form Submission Detail - PHC6520
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Submission Type: New
Course Change Information (for course changes only):
Comments: For MPH - Public Health: Food Safety Conc. - required. GC appd 2/11/15. To USF Sys 2/27/15. Apprd eff 4/1/15
- Department and Contact Information
Tracking Number Date & Time Submitted 5121 2014-10-22 Department College Budget Account Number Curriculum and Instruction PH 640200 Contact Person Phone Jill Roberts 46985 firstname.lastname@example.org
- Course Information
Prefix Number Full Title PHC 6520 Foodborne Diseases Is the course title variable? N Is a permit required for registration? N Are the credit hours variable? N Is this course repeatable? Y If repeatable, how many times? 2 Credit Hours Section Type Grading Option 3 C - Class Lecture (Primarily) R - Regular Abbreviated Title (30 characters maximum) Food Diseases Course Online? Percentage Online O - Online (100% online) 0
PHC 6562, PHC 4573, BSC 6932, MCB 3020, or permission from instructor.
Provide knowledge about the principles and methods used in foodborne disease epidemiology as well as knowledge of the leading causes of hospitalization, illness, and deaths due to hazards found in foods.
A. Please briefly explain why it is necessary and/or desirable to add this course.
Needed for new program/concentration/certificate
B. What is the need or demand for this course? (Indicate if this course is part of a required sequence in the major.) What other programs would this course service?
This course is part of a new proposed MPH concentration in Food Safety. This course will demonstrate for students in the concentration the application of skills learned in the epidemiology course course to the field of food safety. The course will demonstrate that foodborne disease epidemiology drive public health policy and response.
C. Has this course been offered as Selected Topics/Experimental Topics course? If yes, how many times?
D. What qualifications for training and/or experience are necessary to teach this course? (List minimum qualifications for the instructor.)
The instructor should have a PhD in Microbiology, Food Safety, or Food Science and expertise in the subject area (a minimum of 18 graduate semester hours in the teaching discipline).
- Other Course Information
1. Students will demonstrate mastery of epidemiology calculations and demonstrations through successful completion of equations on quizzes and examinations.
2. Students will identify the foods, hazardous conditions, and prevention methods associated with given pathogens using essay assignments (quizzes).
3. Knowledge of public health infrastructure and laboratory testing methods will be demonstrated upon completion of short paper assignments on assigned topics.
4. Course discussion topics on current topics will allow students to illustrate knowledge gained during the course.
B. Learning Outcomes
Upon completion of this course, students will be able to:
1. Describe the definitions and calculations used by public health epidemiologists to study foodborne disease incidence.
2. Elucidate methods for the enumeration and detection of microbes in food and water with special emphasis on rapid and automated methodologies.
3. Illustrate the public health networks used for tracking foodborne disease outbreaks including but not limited to PulseNet, FoodNet, and CaliciNet.
4. Discuss the pathogens with the largest impact on hospitalization, illness, and death in the United States in particular Salmonella, Toxoplasma, Clostridium perfringens, Listeria, Campylobacter, and Norovirus.
5. Demonstrate the additional food pathogens found less frequently in the food supply.
6. Understand the role of food allergy in foodborne disease epidemiology.
7. Identify potentially harmful trace contaminates found in foods including arsenic, pesticides, and antibiotic residues.
8. Recognize the role of the CDC foodborne disease surveillance networks in preventing foodborne disease outbreaks.
9. Examine historical perspectives of foodborne disease through the work of foodborne disease outbreak investigations.
C. Major Topics
1. Epidemiology definitions and calculations used in foodborne disease epidemiology.
2. Major foodborne pathogens contributing to hospitalization, illness, and death.
3. Laboratory methods for pathogen detection and enumeration.
4. Surveillance methods for disease detection and trends.
5. Public Health agencies involved in disease detection.
6. Historical perspectives.
Control of Communicable Diseases Manual – 21st Edition, by David L. Heymann. APHA Press 2014. Available at Amazon.com and other booksellers.
E. Course Readings, Online Resources, and Other Purchases
Additional course readings will be listed in Canvas as needed.
F. Student Expectations/Requirements and Grading Policy
Grades will be assigned as follows:
G. Assignments, Exams and Tests
1. Examinations (300 points):
There will a total of three non-cumulative examinations each worth 100 points. All exams are open book in that students may use course lecture notes and the textbook. However, students are prohibited from using search engines such as Google during the exam. Students may not receive assistance from other students and exams are not to be taken as a group. Students may access exams during the period listed on the syllabus but are encouraged to attempt the exam during the hours posted by ETA in case of a technical problem (see course introduction page for ETA contact information and hours). Exams will have a 2 hour time limit and will consist of 100 questions.
Exam dates are listed on the syllabus calendar, in Canvas, and reminder messages.
2. Literature Quizzes (100 points):
Students will be assigned two manuscripts in broad areas of foodborne disease epidemiology. Students will complete a short quiz on each manuscript for total of two quizzes each worth 50 points. Quizzes and manuscripts will be available at the beginning of the semester and students are encouraged to work at their own pace. However, due dates are not flexible and the quizzes will be due on the dates listed on this syllabus, in Canvas, and in reminder messages. Students are reminded that the instructor will not grade quizzes submitted before the due date.
Quiz dates are listed on the syllabus calendar, in Canvas, and reminder messages.
3. Short Research Paper (100 points)
Students will prepare one short research paper, 750-1000 words. Topics will be posted in Canvas and are first come/first serve. Students must email instructor with topic of choice by the end of the second week of class or topics will be assigned. Papers must be double spaced and citations are required when appropriate and must be formatted using the APA guidelines. Papers will be submitted using TurnItIn and students are encouraged to read the university’s academic dishonesty/plagiarism policy before submission.
Paper due date is listed on this syllabus, in Canvas, and in reminder announcements.
Rubric for grading papers will be provided in Canvas on the “Assignments” tab.
H. Attendance Policy
Course Attendance at First Class Meeting – Policy for Graduate Students: For structured courses, 6000 and above, the College/Campus Dean will set the first-day class attendance requirement. Check with the College for specific information. This policy is not applicable to courses in the following categories: Educational Outreach, Open University (TV), FEEDS Program, Community Experiential Learning (CEL), Cooperative Education Training, and courses that do not have regularly scheduled meeting days/times (such as, directed reading/research or study, individual research, thesis, dissertation, internship, practica, etc.). Students are responsible for dropping undesired courses in these categories by the 5th day of classes to avoid fee liability and academic penalty. (See USF Regulation – Registration - 4.0101,
Attendance Policy for the Observance of Religious Days by Students: In accordance with Sections 1006.53 and 1001.74(10)(g) Florida Statutes and Board of Governors Regulation 6C-6.0115, the University of South Florida (University/USF) has established the following policy regarding religious observances: (http://usfweb2.usf.edu/usfgc/gc_pp/acadaf/gc10-045.htm)
In the event of an emergency, it may be necessary for USF to suspend normal operations. During this time, USF may opt to continue delivery of instruction through methods that include but are not limited to: Blackboard, Elluminate, Skype, and email messaging and/or an alternate schedule. It’s the responsibility of the student to monitor Blackboard site for each class for course specific communication, and the main USF, College, and department websites, emails, and MoBull messages for important general information.
I. Policy on Make-up Work
Make-up work is generally not allowed in the course but may be allowed with permission of instructor as per the College of Public Health policy: http://publichealth.usf.edu/academicaffairs/academic_procedures.html
The university guidelines for academic integrity are found here:
J. Program This Course Supports
New MPH concentration: Food Safety
- Course Concurrence Information
MPH Concentration in Nutrition (in progress)
MPH Concentration in Environmental Health