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 2013

Instructors: Noreddine Benkerroum (Winter)

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