Food Microbiology

Fall 2024

Details

Credit

3

Mode

In Person

Component

Lecture

Meets

In Person -

Instructors

Matthew Moore

Description

Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness. Prerequisites: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor.

Eligibility


Open to Seniors and Graduate students only.

Notes

Students should have completed an organic chemistry class (Chem 261 or Chem 250)

Start Date

End Date

Subject Description

Food Science

Subject

FOOD-SCI

Catalog Number

567

Class Number

30133

Course ID

046947

Section

01

Academic Career

GRAD

Meeting

Mo We Fr 12:20PM 1:10PM Flint Lab room 201

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