FDST 131 is a basic and applied science, general liberal education course designed to provide students with general scientific concepts in biology, chemistry, and physics using food as a model. The course is cross-listed with the departments of Food Science and Technology, Nutritional Science and Dietetics and Chemistry.

This course focuses on the following topis: general and good microbiology, important food-born diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food-borne disease. Additionally, the course will describe the Hazard Analysis Critical Control Point (HACCP) syatem for ensuring food saftey.

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