The course examines the basic concepts of health and disease in populations. Methods used in descriptive and analytic epidemiological studies, including the design, analysis and interpretation of results for observational studies and field trials are presented.

This course examines the epidemiology and prevention of foodborne infections and intoxications, including those of both microbiological and chemical origin. Drawing on outbreak investigations, surveys, risk assessments, government surveillance systems and basic research, the biological, ecological, socio-economic and public health context of these diseases will be discussed.