Hyg Food Handling

FOOD-SCI
466
Section: 
01
Credits: 
4
Meets: 
TU
TH
Spring 2016

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.

This course is open to Human Nutrition and Food Science majors only
Instructor: 
SPIRE Class Number: 
66939

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.