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FDSC 545 Advances in Food Microbiology (3 credits)

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

Overview

Food Science : An advanced level food microbiology course providing a perspective on advanced topics in food microbiology (microbial biofilms, antimicrobial resistance, bacterial endospores) and describing the fundamental principles of advanced techniques in food microbiology (microbiological, biochemical, immunological, genetics methods).

Terms: Winter 2012

Instructors: Martin Chénier (Winter)

  • Winter
  • 3 lectures
  • Prerequisite: MICR 230 or LSCI 230, or permission of instructor
  • Offered in alternate years only