Food Science : Topics in Food Microbiology including an overview of the natural flora and microbiological spoilage of food products, methods of control and shelf-life extension, methods of detection and control food-borne pathogens and the use of suitable microorganisms in the production of a variety of food products.
Terms: Fall 2010
Instructors: Martin Chenier (Fall)
- Prerequisites: MICR 230 or LSCI 230 or permission of instructor.
- Restriction: Not open to students who have completed MICR 442.