Food Borne Diseases

FOOD-SCI
580
Section: 
01
Credits: 
3
Meets: 
TU
TH
Spring 2014

Principal microbiological agents responsible for food-borne diseases: their classification, physiology, epidemiology, pathogenesis, identification, and control and case histories.

Food Science majors only
Instructor: 
SPIRE Class Number: 
56137

Complete and up to date class details, meeting times, and textbook information, if available, may be found by searching for this class in SPIRE. At the SPIRE website, select the term of the class (e.g. 'Fall 2012') and enter the 5-digit class number shown above (e.g. '12345'). If the class is not open for enrollment, you may need to specify other search criteria.