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FDSC 442 Food Microbiology (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

Overview

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 2011

Instructors: Martin Chénier (Fall)

  • Fall
  • Prerequisite: MICR 230 or LSCI 230 or permission of instructor.
  • Restriction: Not open to students who have completed MICR 442.