Abstract:
The concept of Food Defense is relatively new and focuses on shielding the food supply from intentional contamination making it different from food safety which focuses on unintentional contamination. The purpose of this study was to assess student satisfaction, level of awareness, teaching efficacy and knowledge gained by the inclusion of Food Defense teaching modules across three different undergraduate curricula. Undergraduate curricula were chosen to encompass the entire food chain of animal based products; animal science (AS), food science (FS) and hotel and restaurant management (HRM). Regardless of curriculum, students found the material was easy to understand, presented in a logical sequence and at the appropriate level for the course. Students enrolled in cross-listed courses found the food defense information a valuable addition to the course. FS students self-reported the modules increased their awareness of food defense and these students also felt they could assess food defense risks, describe the steps in developing a food defense plan, create a plan for a specific situation and determine a response plan. Students in all curricula gained knowledge of food defense as evidenced by an increase between pre- and post-test scores with the largest magnitude of increase among HRM students.
Key words:
Food defense, food safety modernization, FDA, culinary
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