| FOOD*2420 Introduction to Food Microbiology F (3-0) [0.50] |
| An introduction to the major groups of microorganisms important in foods is presented in this course, including microbial
spoilage of food, food-borne illness, and food fermentations. Sources of contamination during production, processing and storage
of foods and evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods
are discussed.
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| Offering(s): |
Offered through Distance Education format only. |
| Prerequisite(s): |
1 of BIOL*1040, BIOL*1070, MICR*1020, MICR*2420 |
| Restriction(s): |
FOOD*3230. Not available to students registered in BSC.FOOD or BSC.FOOD:C majors.
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| Department(s): |
Department of Food Science |